Recipe
Red Velvet Cake Recipe Made in the Instant Pot
Published: April 1, 2024
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.
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!
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.
Common Questions About Creating Red Velvet Cake in the Instant Pot
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:
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, mix buttermilk, vegetable oil, sugar, eggs, vanilla extract, and red food coloring.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Stir in the hot water until the batter is smooth.
- Pour the batter into a greased cake pan that fits in the Instant Pot.
- Add 1 cup of water to the Instant Pot, place the trivet inside, and carefully lower the cake pan onto the trivet.
- Close the lid, set the Instant Pot to Manual for 35 minutes on high pressure.
- Once done, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Carefully remove the cake from the Instant Pot and let it cool before serving.
Read more: Instant Pot Red Beans and Rice Recipe
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.
