Instant Pot Chocolate Bundt Cake

You know that moment when you just need chocolate cake *now*, and the whole process of baking feels like forever? Yup, I’ve been there. Enter the Instant Pot Chocolate Bundt Cake. It’s chocolate-y, it’s moist, it’s everything you need on a rainy afternoon or whenever life calls for chocolate therapy in cake form. This recipe caught me off guard with how easy it is, and now it’s the one thing my little family demands every other weekend. Trust me, you’ll want this gem in your dessert lineup.

What makes this recipe a staple in our home? Well, between juggling work, kids with energy levels rivaling a pack of kangaroo’s, and the normal chaos that is life, quick and easy wins. The first time I made this cake, my husband wandered into the kitchen with that look that says, “What’s that smell?”, and now it’s just our thing. We huddle around the kitchen island, devour slices with melty ice cream, and all’s right in the world for an instant.

Why You’ll Love This Instant Pot Chocolate Bundt Cake

– Because life is short, and emergency chocolate calls for no-fuss solutions.
– It’s a mess-friendly, error-okay recipe even for the (ahem) “meh” bakers like me.
– Wanna impress your in-laws? Boom, this cake’s got your back.

How to Make It

Alrighty, folks. Grab your instant pot and bundt pan, and let’s dive in. No need to stress if you forget a step — it’s like my kitchen mantra. Start by mixing your dry ingredients in one bowl and the wet ones in another. I confess, I usually skip sifting the flour — shhh! You’ll mix those together (gently, we’re not making bread here), pour it into your greased bundt pan, and then into the Instant Pot it goes. Set it and let the magic happen. Oh, and really, set a timer because distractions, the real life kind, are sneaky.

Ingredient Notes

– Cocoa Powder: Gives that deep, chocolate hit. I once used hot cocoa mix, and uh, don’t.
– Flour: All-purpose here — unless you’re going gluten-free, then you got options. Just don’t skip, okay?
– Sugar: Sweetens the deal. Ran low once, threw in some honey, came out a bit different but still very edible.

Recipe Steps:
1. Mix dry ingredients in a bowl.
2. In another bowl, mix wet ingredients.
3. Combine both gently and pour into a greased bundt pan.
4. Place pan in Instant Pot. Set timer.
5. Once done, let cool a bit before unmolding.

What to Serve It With

Tips & Mistakes

Topping it with vanilla ice cream is non-negotiable in my house. If you’re out, whipped cream works too, or just enjoy straight-up. As for mistakes — I’ve learned the hard way to line my pan better. There might have been that one time… *ahem*, it stuck.

Storage Tips

So there’s cake leftover? Unheard of! Kidding. Seal it up in an airtight container. It’s still pretty soft the next day, but let’s be honest — if it’s breakfast cake, cold or slightly microwaved, it’s still cake!

Variations and Substitutions

Swapping brown sugar for the regular stuff gives it that molasses depth — thank my empty pantry days. Run out of butter? Applesauce steps in as a true hero. Just don’t skip the chocolate, obviously. And if you’re in an adventurous mood, toss in some orange zest or a splash of coffee. Yum.

Frequently Asked Questions

Instant Pot Chocolate Bundt Cake

This rich and moist Instant Pot chocolate bundt cake is perfect for any occasion and comes together quickly using your pressure cooker.

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Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1.5 cups granulated sugar
• ▢ 0.75 cup unsweetened cocoa powder preferably Dutch processed
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 2 large eggs eggs
• ▢ 1 cup buttermilk room temperature
• ▢ 0.5 cup vegetable oil
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup hot water

Instructions

Preparation Steps

• Grease and flour a 7-inch bundt pan that fits in your Instant Pot.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
• In another bowl, beat eggs, then add buttermilk, vegetable oil, and vanilla extract; mix well.
• Pour the wet ingredients into the dry ingredients and stir until combined.
• Slowly add the hot water to the batter, stirring continuously until smooth.
• Pour the batter into the prepared bundt pan.
• Place 1.5 cups of water in the Instant Pot and insert the trivet. Carefully place the bundt pan on the trivet.
• Seal the Instant Pot lid and cook on high pressure for 35 minutes.
• Allow the pressure to release naturally for 10 minutes, then quick release remaining pressure.
• Carefully remove the bundt pan and let the cake cool before inverting and serving.

Notes

You can dust the cake with powdered sugar or drizzle with chocolate glaze for extra indulgence.