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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Servings:
Calories: 120kcal
Ingredients
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.