Instant Pot Berry Vanilla Cake

Simply perfect Instant Pot Berry Vanilla Cake! You won’t believe how easy it is to make a cake without turning on your oven!

This soft and moist vanilla cake is filled with fresh summer berries and topped with a cream cheese glaze making it the perfect dessert for your summer parties!

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would share/feature vegetarian instant pot recipes and ideas from all around the web!

instant pot berry vanilla cake topped with fresh berries and placed on a blue cake stand

It’s rather surprising that I haven’t shared an Instant Pot dessert on the blog. My cookbook has an entire chapter on Instant Pot desserts but somehow I never got around posting one on the blog.

But better late than never I guess! So here I am with my first Instant Pot dessert-  Berry Vanilla Cake! This cake is just perfect for the season. It’s a simple vanilla cake with mixed berries and topped with a cream cheese glaze.

With the long weekend just around the corner it would be the perfect dessert to make for Memorial Day. The best part about this berry vanilla cake is that you don’t even need to turn on your oven!

It is really hot here these days and the last thing I want to do is to turn on my oven. The Instant Pot makes it so convenient to make a cake without an oven. I am sure once you make a cake in your IP, you are going to get hooked onto it.

a hand placing a strawberry on a bundt cake placed on a blue cake stand

How to Make Cake In An Instant Pot

If you are one of those who has never tried baking a cake in their pressure cooker and the whole idea actually sounds intimidating, let me tell you it is quite easy! You start exactly in the same way as you would for any other cake.

The difference comes in cooking method and the final texture of the cake.

Cooking Method

You make the cake batter in a similar way as you would make for a cake that is baked. But in stead of being baked in the oven, the cake is cooked on high pressure.

Texture

Cake in an instant pot/pressure cooker is steamed. And so not surprisingly the texture is different than a baked cake.

Baking Pan

You need a cake pan which would fit inside an Instant pot. I have a 6qt DUO and I used a 6 cup bundt pan for this cake.

a slice of berry vanilla cake in a small light green plate

Tips to Make Cake In An Instant Pot

Few things to keep in mind

✓ Always add water to the pot before placing the trivet on top. Water is needed for the pot to come to pressure.

✓ Always remember to cover your cake pan with an aluminium foil as you put it inside the instant pot . As you cook the cake on high pressure, there will be condensation and you don’t want it to drop on your cake batter and make a mess out of it!

✓ To take the cake pan out of the pressure cooker easily (once the cake is cooked), make an aluminium sling.

To make the sling, take a long piece of aluminum foil (around 2 feet) and fold it twice or thrice length-wise. Wrap the sling around the pan and lift the cake pan using the sling and carefully place it down in the pot, over the trivet. 

Once the cake is done, use the same sling to take the cake out of the Instant Pot.

✓ Let the cake cool completely before trying to slice it into pieces.

instant pot berry vanilla cake topped with fresh berries and placed on a blue cake stand

and now let’s talk about this recipe!

This Instant Pot Berry Vanilla Cake

✓ is the perfect summer dessert!

✓ packed with fresh berries

✓ drizzled with a cream cheese glaze. I added lemon zest to make the flavors pop up!

✓ perfect dessert to make for Memorial Day or 4th of July!

✓ you get the cake without turning on your oven!

Here’s how you make this berry vanilla cake recipe! Make sure to check out the video at the top.

Method

1- In a bowl whisk together flour, baking powder, baking soda and salt. Set it aside.

2- To another bowl add room temperature butter and sugar.

3- Cream the butter and sugar until smooth and creamy.

4- Add egg and vanilla extract and mix until combined.

step pictures to make instant pot cake

5- Add half of the flour mix and combine.

6- Add the buttermilk and mix. (If you don’t have buttermilk at home, here’s any easy way to make it at home – fill a 1/2 cup measuring cup with 1/2 tablespoon vinegar and then fill it with milk. Let it sit for 5 minutes and then use in the recipe)

7- Then add in the remaining half of the flour mix.

8- Fold in the berries. I tossed the berries in one tablespoon of flour before adding to the batter.

step pictures to make instant pot cake

9- Spray a 6-cup bundt pan generously with a non-stick spray and then transfer the batter to it.

10- Add 1.5 cups water to the inner pot of your Instant Pot and then place a trivet inside.

11- Cover the cake pan with a piece of aluminium foil. With the help of an aluminium sling place the cake pan on top of the trivet.

[To make the sling, take a long piece of aluminum foil (around 2 feet) and fold it twice or thrice length-wise. Wrap the sling around the pan and lift the cake pan using the sling and carefully place it down in the pot, over the trivet]

12-  Close the lid and press the manual or pressure cook button. Cook on high pressure for 30 minutes with the pressure valve in the sealing position. Let the pressure release naturally.

step pictures to make instant pot cake

Open the lid and carefully lift the cake out of the instant pot using the aluminium sling. Let the cake sit for 5-10 minutes and then invert in onto a wire rack to cool completely.

Make a glaze by whisking together cream cheese with powdered sugar and milk/cream until smooth. You made add lemon zest to it. Pour glaze over the cooled cake and decorate with berries.

instant pot berry vanilla cake topped with fresh berries and placed on a blue cake stand

If you’ve tried this Instant Pot Berry Vanilla Cake Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagramPinterest and Twitter to see what’s latest in my kitchen!

Instant Pot Berry Vanilla Cake

Simple and elegant Berry Vanilla Cake made in the Instant Pot. You don't even need to turn on your oven to make this cake. It's topped with a cream cheese glaze making it the perfect dessert for your summer parties!

instant pot berry vanilla cake topped with fresh berries and placed on a blue cake stand
Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 370 kcal
Author: Manali
4.6 from 5 votes
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Ingredients

Cake

  • 1.5 cups all purpose flour, 198 grams
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, 113 grams (1 stick), at room temperature
  • 3/4 cup granulated white sugar, 150 grams
  • 1 large egg, at room temperature
  • 1.5 teaspoons vanilla extract
  • 1/2 cup buttermilk
  • 1 cup berries, tossed in 1 tablespoon flour

Glaze

  • 4 oz cream cheese, at room temperature
  • 1/2 cup powdered sugar
  • 2-3 tablespoons cream or milk
  • zest of 1 lemon, optional

More berries, to decorate

    Instructions

    Cake

    1. In a bowl whisk together flour, baking powder, baking soda and salt. Set it aside.


    2. To another bowl add room temperature butter and sugar. Cream the butter and sugar until smooth and creamy.


    3. Add egg and vanilla extract and mix until combined.

    4. Add half of the flour mix and combine.

    5. Add the buttermilk and mix. (If you don't have buttermilk at home, here's an easy way to make it at home - fill a 1/2 cup measuring cup with 1/2 tablespoon vinegar and then fill it with milk. Let it sit for 5 minutes and then use in the recipe)


    6. Then add in the remaining half of the flour mix.


    7. Fold in the berries. I tossed the berries in one tablespoon of flour before adding to the batter.

    8. Spray a 6-cup bundt pan generously with a non-stick spray and then transfer the batter to it.


    9. Add 1.5 cups water to the inner pot of your Instant Pot and then place a trivet inside.


    10. Cover the cake pan with a piece of aluminium foil. With the help of an aluminium sling place the cake pan on top of the trivet.

      To make the sling, take a long piece of aluminum foil (around 2 feet) and fold it twice or thrice length-wise. Wrap the sling around the pan and lift the cake pan using the sling and carefully place it down in the pot, over the trivet.


    11. Close the lid and press the manual or pressure cook button. Cook on high pressure for 30 minutes with the pressure valve in the sealing position. Let the pressure release naturally.

    12. Open the lid and carefully lift the cake out of the instant pot using the aluminium sling. Let the cake sit for 5-10 minutes and then invert in onto a wire rack to cool completely.


    Glaze

    1. Make a glaze by whisking together cream cheese with powdered sugar and milk/cream until smooth. You made add lemon zest to it. 

    2. Pour glaze over the cooled cake and decorate with berries. Serve immediately.  

    Recipe Notes

    Please note that if you are using a round 6-inch pan & not a bundt pan, it would take more time for the cake to cook completely. I would try cooking for 45 minutes at high pressure in that case.

    Nutrition Facts
    Instant Pot Berry Vanilla Cake
    Amount Per Serving
    Calories 370 Calories from Fat 153
    % Daily Value*
    Total Fat 17g 26%
    Saturated Fat 10g 50%
    Cholesterol 71mg 24%
    Sodium 182mg 8%
    Potassium 189mg 5%
    Total Carbohydrates 48g 16%
    Dietary Fiber 1g 4%
    Sugars 29g
    Protein 4g 8%
    Vitamin A 12.2%
    Vitamin C 0.6%
    Calcium 9.1%
    Iron 7.6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Simple and elegant Berry Vanilla Cake made in the Instant Pot. You don't even need to turn on your oven to make this cake. It's topped with a cream cheese glaze making it the perfect dessert for your summer parties! #instantpot #recipe #cake

    19 thoughts on “Instant Pot Berry Vanilla Cake

      1. Same here. Followed the recipe to a tee. 30 minutes in, 10 minutes natural release and was basically raw batter with a thin cooked edge. Just popped it back in for 12 mins. Will see what happens.

        1. Hmm now I am wondering if it has to do with the shape of the cake pan. I made this recipe several times before sharing but I always made it in my bundt pan and it was done in 30 mins each time. Are you using a round pan? Maybe that takes more time, maybe try 45 minutes? Sorry that it didn’t turn out as expected.

    1. Made the cake, the first time it was very dense and quite flat so did another one and layered it The whole cake was dry and not moist. Just did another one again, this time I sifted the flour. Was light and moist. A very small cake, probably should have doubled the recipe. Oh, both times I did not add fruit.

      1. Linda, the cake is small. I have used a 6-cup bundt pan here. If I would have doubled the recipe, the batter would overflow from the pan in my opinion. Anyway,glad to know you enjoyed the cake eventually.

    2. I’m definitely going to try your delicious looking cheesecake recipe. I love to bake, but it gets pretty hot here in the summer so I’ve been using my good ole 1979 rival crock pot to bake in. I own several
      crockpots, but none of them can compete with my old Rival. Plus I happen to own the original Rival Crock Pot Bread and Cake Pan and trivet. The pan has a vented lid so I bet it will work beautifully in the Insta Pot. Thanks so much for your delicious cheesecake recipe.

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