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Red Velvet Cake Recipe Made in the Instant Pot Red Velvet Cake Recipe Made in the Instant Pot

Recipe

Red Velvet Cake Recipe Made in the Instant Pot

Written by: Emily Smith

Whipping up this instant pot red velvet cake is a breeze! The moist, cocoa-infused cake with a hint of vanilla and vibrant red hue is a surefire crowd-pleaser.

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You're in for a treat! I'm sharing my favorite hack - a gorgeous, moist red velvet cake right from the instant pot. Whipping up this rich, chocolaty dessert has never been easier. But wait till you taste it. A slice of this vibrant beauty, and you'll be hooked! It's a dream concoction for all you sweet-toothed folks. So, let's get baking.

Ingredients for Delicious Red Velvet Cake in the Instant Pot

  • All-purpose flour: Provides structure and texture to the cake, essential for binding other ingredients and creating a light crumb.
  • Baking powder: Acts as a leavening agent to help the cake rise and become fluffy when combined with other ingredients.
  • Baking soda: Helps the cake rise by reacting with acidic ingredients like buttermilk, creating a light and airy texture.
  • Unsweetened cocoa powder: Adds rich chocolate flavor and deep color to the cake, a key ingredient for red velvet cake.
  • Buttermilk: Adds moisture, tanginess, and tenderness to the cake, enhancing the flavor and texture of the final product.
  • Vegetable oil: Provides moisture to the cake, ensuring a soft and tender crumb without the need for creaming with sugar.
  • Sugar: Sweetens the cake and helps with moisture retention, contributing to the texture and overall sweetness of the dessert.
  • Eggs: Bind the ingredients together, add structure, moisture, and richness to the cake, essential for a tender crumb.
  • Vanilla extract: Enhances the flavor profile of the cake, adding depth and warmth to complement the cocoa and buttermilk.
  • Red food coloring: Gives the cake its signature vibrant red hue, making it visually appealing and characteristic of red velvet cake.
  • Hot water: Helps to bloom the cocoa powder, intensifying its flavor, and contributes to the overall moistness of the cake.

Essential Tools for Making Red Velvet Cake in Your Pressure Cooker

  • Instant Pot: Essential for pressure cooking the red velvet cake quickly and efficiently.
  • Cake pan: Needed to hold the cake batter and fit inside the Instant Pot for cooking.

Serves: 8 people

Preparation time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1/2 cup hot water

Instructions:

  1. In a bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
  2. In another bowl, mix buttermilk, vegetable oil, sugar, eggs, vanilla extract, and red food coloring.
  3. Gradually add the dry ingredients to the wet ingredients and mix until well combined.
  4. Stir in the hot water until the batter is smooth.
  5. Pour the batter into a greased cake pan that fits in the Instant Pot.
  6. Add 1 cup of water to the Instant Pot, place the trivet inside, and carefully lower the cake pan onto the trivet.
  7. Close the lid, set the Instant Pot to Manual for 35 minutes on high pressure.
  8. Once done, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
  9. Carefully remove the cake from the Instant Pot and let it cool before serving.

Nutritional value:

Per Serving in Calories: 280 kcal | Carbohydrates: 40 g | Protein: 4 g | Total Fat: 12 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 7 g | Polyunsaturated Fat: 3 g | Cholesterol: 45 mg | Sodium: 200 mg | Dietary Fiber: 2 g | Sugar: 25 g | Calcium: 80 mg | Potassium: 120 mg | Iron: 2 mg | Vitamin A: 100 µg | Vitamin C: 0 mg

Tips for Preparing and Storing Red Velvet Cake Ahead of Time

Make Ahead Instructions

  • Bake the red velvet cake as per the recipe instructions and allow it to cool completely.
  • Once cooled, wrap the cake tightly in plastic wrap and store it in an airtight container in the refrigerator for up to 2 days.

Freezing Instructions

  • After the cake has cooled completely, wrap it tightly in plastic wrap and then aluminum foil.
  • Place the wrapped cake in a freezer-safe container or bag.
  • Label the container with the date and store the cake in the freezer for up to 3 months.

Did you know that adding a touch of coffee to the batter of this red velvet cake can enhance the chocolate flavor without making it taste like coffee? It's a subtle trick to elevate the overall taste of the cake!

Common Questions About Creating Red Velvet Cake in the Instant Pot

FAQ:
Can I use a different food coloring other than red for this recipe?
Yes, you can use a different food coloring to customize the cake to your preference.
Can I substitute buttermilk with regular milk?
It's best to use buttermilk for its tangy flavor and acidity, but you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
How can I tell if the cake is done cooking in the Instant Pot?
You can insert a toothpick into the center of the cake; if it comes out clean, the cake is done.
Can I use a springform pan instead of a regular cake pan?
Yes, you can use a springform pan if it fits in your Instant Pot.
Can I add cream cheese frosting to this red velvet cake?
Absolutely! Cream cheese frosting is a classic pairing with red velvet cake.

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