If you’re looking for a show-stopping dessert that’s both rich and surprisingly simple to make, this Instant Pot Chocolate Layered Cake Recipe is exactly what you need. Imagine deep, moist chocolate layers infused with velvety cocoa flavor, all cooked swiftly in your Instant Pot for perfect texture every time. The combination of luscious cream cheese frosting and the ease of the Instant Pot means you get bakery-worthy results in a fraction of the time. Once you try this recipe, it will quickly become your go-to for special occasions or whenever you crave chocolate indulgence done right.
Ingredients You’ll Need
To whip up this delicious cake, you’ll use a handful of straightforward and classic baking ingredients. Each one plays a vital role—from providing the rich cocoa flavor and delicate crumb to creating the luxurious frosting that ties it all together.
- 1 cup water: Essential for creating the steam environment for Instant Pot baking and gives moisture to the cake.
- 3/4 cup unsalted butter (melted): Adds richness and helps achieve a tender crumb texture.
- 3/4 cup flour: The basis for the cake structure, balanced for softness.
- 1/2 cup sugar: Sweetens the cake and balances the cocoa’s bitterness.
- 3/4 cup cocoa powder: Provides the deep chocolate flavor and the beautiful dark color.
- 1 tsp pure vanilla powder extract: Enhances the chocolate flavor with a warm aromatic touch.
- 1/2 tsp baking powder: Gives the cake its lift so it’s light and fluffy.
- 3 large eggs (whisked): Adds moisture, richness, and helps bind the cake.
- 1 dash kosher salt: Balances flavors and accentuates the chocolate.
- 3/4 cup unsalted sweet cream butter (softened): Needed for the frosting’s creamy texture and smooth spreadability.
- 4 oz cream cheese (softened): Provides tang and richness in the frosting layers.
- 3/4 cup Hershey’s special dark cocoa powder: Gives the frosting its intense chocolate flavor.
- 1/8 tsp kosher salt: Balances the frosting’s sweetness perfectly.
- 3 1/2 cups powdered sugar: Sweetens and stabilizes the frosting for a silky finish.
- 4–6 tbsp heavy whipping cream: Adjusts frosting consistency for easy spreading.
- 1/2 cup semisweet chocolate chips: For making the decadent chocolate ganache topping.
- 1/4 cup heavy whipping cream: Used to melt the chocolate chips into a smooth ganache.
How to Make Instant Pot Chocolate Layered Cake Recipe
Step 1: Prepare Your Pan and Batter
First things first, line a 7-inch round springform pan with parchment paper to prevent sticking. Spray the pan with baking spray to make sure the cake releases beautifully after cooking. In a large mixing bowl, whisk together the melted butter, eggs, flour, baking powder, cocoa powder, sugar, salt, and vanilla until everything is combined into a smooth, luscious batter. This batter is the base of our rich chocolate layers, so make sure there are no lumps for the best texture.
Step 2: Set Up the Instant Pot for Perfect Baking
Pour the batter into the prepared springform pan and cover it tightly with foil to keep moisture in. Add 1 cup of water to the bottom of your Instant Pot and place the trivet inside. Carefully set your cake pan on top of the trivet—this steamy environment is what cooks the cake gently yet completely. Seal the lid and set the Instant Pot to manual high pressure for 23 minutes, allowing the magic of pressure cooking to create an unbelievably moist cake. When the time’s up, let the pressure release naturally for best results.
Step 3: Cool and Layer Your Cake
Once done, remove the pan carefully and take off the foil. Let your cake cool completely inside the pan before removing the springform sides. Transfer the cake to an 8-inch cake board or serving plate. Use a cake leveler or serrated knife to trim off the dome top—this helps create even layers. Then, slice the cake into three even layers horizontally, preparing it for the dreamy frosting that will bring this dessert to life.
Step 4: Make the Cream Cheese Frosting
In a mixing bowl, beat together the softened sweet cream butter and cream cheese until smooth and fluffy. Add the Hershey’s special dark cocoa powder and salt, mixing to combine. Gradually beat in the powdered sugar until the frosting is thick and creamy, then add heavy whipping cream a tablespoon at a time, beating until you reach a spreadable consistency. This frosting is the perfect balance of sweet and tangy, complementing the deep chocolate flavor of the cake layers beautifully.
Step 5: Assemble Your Chocolate Layered Cake
Start by spreading a generous layer of frosting onto the bottom cake layer. Carefully top with the second layer and repeat. Finish by placing the top cake layer and spread frosting all over the top and sides of the cake for a smooth finish. This is your canvas to decorate or keep simple and elegant!
Step 6: Prepare the Chocolate Ganache Topper
Heat the 1/4 cup of heavy cream until just about to simmer and pour it over the semisweet chocolate chips. Let this sit for a few minutes, then stir until glossy and smooth. Pour the ganache over the top of the cake, letting it drip down the sides for a luscious finishing touch that will wow your guests.
How to Serve Instant Pot Chocolate Layered Cake Recipe
Garnishes
Add fresh berries like raspberries or strawberries on top for a pop of color and a hint of tartness that pairs wonderfully with the chocolate. For a final flourish, sprinkle some shaved chocolate or a dusting of powdered sugar for a professional look that’s sure to impress.
Side Dishes
This cake is rich and satisfying on its own, but you can elevate the experience with a scoop of vanilla ice cream or a drizzle of caramel sauce. A cup of hot coffee or tea makes a perfect companion to balance the sweetness and round out the dessert.
Creative Ways to Present
Think beyond the traditional cake stand. Serve slices on elegant dessert plates with a fresh mint sprig or a drizzle of raspberry coulis artistically swirled on the plate. For parties, cut the cake into mini squares and serve on decorative toothpicks as bite-sized treats that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will stay fresh and moist for up to 4 days, making it a perfect treat for days ahead.
Freezing
You can freeze the whole cake or individual layers wrapped well in plastic wrap and then foil to avoid freezer burn. Frozen cake can be stored for up to 3 months. Thaw overnight in the fridge before frosting or serving.
Reheating
Warm slices gently in the microwave at 20-second intervals. If the cake feels a bit dry, serve with a side of whipped cream or a drizzle of warmed chocolate sauce to restore that fresh-baked feel.
FAQs
Can I use a different size pan for this Instant Pot Chocolate Layered Cake Recipe?
The recipe works best with a 7-inch springform pan because of the Instant Pot’s size constraints and cooking time. Using a significantly different pan size might affect cooking time and texture, so adjustments may be needed.
What if I don’t have vanilla powder extract? Can I use regular vanilla extract?
Absolutely! You can substitute the vanilla powder with an equal amount of pure vanilla extract. It won’t change the taste much and will still add that lovely vanilla warmth to your cake.
Is it possible to make this cake vegan or dairy-free?
This specific recipe relies on eggs, butter, and cream cheese, which are not vegan or dairy-free. However, with substitutions like plant-based butter, egg replacer, and vegan cream cheese alternatives, you can experiment to create a similar cake.
How do I know when the cake is done in the Instant Pot?
The 23-minute manual high-pressure cooking followed by natural release ensures the cake is fully cooked. If you want extra assurance, insert a toothpick after cooking—if it comes out clean, it’s done perfectly.
Can I skip the ganache topping?
Yes, you can! The cake is delicious with just the cream cheese frosting. The ganache adds an extra layer of chocolate decadence but isn’t necessary if you prefer a simpler cake.
Final Thoughts
There is something truly special about combining the convenience of an Instant Pot with the indulgence of a rich chocolate cake. This Instant Pot Chocolate Layered Cake Recipe is not only easy and quick but delivers breathtaking flavors and texture that’ll have everyone asking for seconds. Whether it’s for a birthday, celebration, or an everyday treat, this cake is a confident choice you’ll love to share. Give it a try, and get ready to impress with every bite!
Print
Instant Pot Chocolate Layered Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 23 minutes
- Total Time: 53 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Chocolate Layered Cake is a rich and moist dessert made with layers of chocolate cake and creamy frosting, cooked effortlessly in an Instant Pot. The cake uses cocoa powder for a deep chocolate flavor and is topped with a smooth cream cheese and butter frosting. It’s perfect for chocolate lovers looking for a quick and easy method to bake a layered cake without an oven.
Ingredients
Cake Batter
- 1 cup water
- 3/4 cup unsalted butter, melted
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 3/4 cup cocoa powder
- 1 tsp pure vanilla extract
- 1/2 tsp baking powder
- 3 large eggs, whisked
- 1 dash kosher salt
Frosting
- 3/4 cup unsalted sweet cream butter, softened
- 4 oz cream cheese, softened
- 3/4 cup Hershey’s special dark cocoa powder
- 1/8 tsp kosher salt
- 3 1/2 cups powdered sugar
- 4–6 tbsp heavy whipping cream
Ganache Topping
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy whipping cream
Instructions
- Prepare the Springform Pan: Line a 7-inch round springform pan with parchment paper to prevent sticking, then spray the pan with PAM baking spray for extra non-stick protection.
- Mix Cake Batter: In a large bowl, combine melted butter, whisked eggs, flour, baking powder, cocoa powder, sugar, kosher salt, and vanilla extract. Mix thoroughly until the batter is smooth and well combined.
- Pour Batter into Pan: Transfer the batter into the prepared springform pan, spreading evenly.
- Cover and Add Water: Cover the top of the pan tightly with foil to prevent moisture from entering. Pour 1 cup of water into the bottom of the Instant Pot.
- Set up Instant Pot: Place the trivet inside the Instant Pot. Carefully place the springform pan with the batter on the trivet.
- Cook Cake: Seal the Instant Pot lid and cook on manual high pressure for 23 minutes. After cooking, allow the pressure to release naturally to ensure the cake sets properly.
- Cool the Cake: Remove the foil and take the springform pan out of the Instant Pot. Let the cake cool completely before removing it from the pan.
- Level and Slice the Cake: Once cooled, remove the cake from the pan and place it on an 8-inch round cake board. Use a cake leveler to remove the dome from the top for an even surface. Then, slice the cake horizontally into three equal layers.
- Prepare Frosting: In a bowl, beat the softened butter and cream cheese together until fluffy. Gradually add the Hershey’s special dark cocoa powder, kosher salt, and powdered sugar. Add heavy whipping cream 1 tablespoon at a time, beating continuously until the frosting reaches a smooth and spreadable consistency.
- Assemble Cake Layers: Spread a layer of frosting evenly over the bottom cake layer. Repeat with the second and third layers to fully cover the stacked cake with frosting.
- Make Ganache: Heat the 1/4 cup heavy whipping cream until just boiling, then pour over the semi-sweet chocolate chips. Let sit for 2 minutes and stir until smooth and glossy.
- Top Cake with Ganache: Pour the chocolate ganache over the frosted cake, spreading gently to cover the top and sides if desired. Let set slightly before serving.
Notes
- Allow the cake to cool completely before slicing or frosting to prevent cracking or melting.
- If you don’t have a springform pan, an 8-inch round pan may be used but results may vary.
- The natural pressure release is essential for proper cake texture in the Instant Pot.
- You can adjust the heaviness of the ganache by adding more or less cream according to your preference.
- This cake can be stored in the refrigerator for up to 3 days, ensure it is covered to prevent drying out.
