If you’re craving a show-stopping chocolate dessert that doesn’t require an oven, this Instant Pot Chocolate Layered Cake is the answer. Moist, rich, and topped with luscious frosting and ganache, this recipe is perfect for date night or a fun weekend baking project. The best part? It’s all done in your pressure cooker!
Table of Contents
Ingredients for Instant Pot Chocolate Layered Cake
- water
- unsalted butter
- all-purpose flour
- granulated sugar
- cocoa powder
- pure vanilla extract
- baking powder
- large eggs
- kosher salt
Frosting Ingredients
- unsalted sweet cream butter
- cream cheese
- Hershey’s Special Dark cocoa powder
- kosher salt
- powdered sugar
- heavy whipping cream
Ganache Ingredients
- semisweet chocolate chips
- heavy whipping cream
How to Make Instant Pot Chocolate Layered Cake from Scratch
Preheat your Instant Pot by adding 1 cup of water to the insert.
Line a 7-inch springform pan with parchment paper and spray with baking spray.
In a large bowl, whisk together melted butter, eggs, flour, baking powder, cocoa powder, sugar, salt, and vanilla extract until smooth.
Pour the batter into your prepared springform pan and cover the top tightly with foil.
Place a trivet in the Instant Pot and set the cake pan on top.
Seal the Instant Pot and cook on manual high pressure for 23 minutes. Let the pressure release naturally.
Remove the foil and allow the cake to cool completely.
Once cooled, remove the cake from the pan and place it on an 8-inch round board.
Use a cake leveler to remove any dome, then slice the cake into three even layers.
How to Make Cream Cheese-Butter Chocolate Frosting
In a stand mixer, beat the softened cream cheese and butter until smooth and well combined.
Gradually mix in the cocoa powder and salt.
Slowly beat in the powdered sugar until fully incorporated.
Add the heavy whipping cream, one tablespoon at a time, and beat until the frosting is light, fluffy, and pipeable.
Decorating Your Instant Pot Chocolate Layer Cake
Fill a piping bag with ¾ cup of frosting using a medium star tip.
Place the first layer of cake on your serving board and spread two scoops of frosting evenly.
Add the second layer and repeat the frosting step.
Top with the third layer and frost the entire cake with the remaining frosting, smoothing it evenly.
Place the frosted cake in the fridge for one hour to let the frosting set.
How to Add the Chocolate Ganache Drip Effect
Heat the heavy cream in a small pot until it begins to steam.
Place the chocolate chips in a heat-proof bowl and pour the hot cream over them.
Let sit for 1 minute, then whisk until smooth and glossy.
Pour the ganache into a squeeze bottle.
Pipe ganache around the top edge of the cake to create beautiful drips down the sides.
Use the piping bag to add decorative frosting dollops on top.
Slice, serve, and prepare for compliments!
Tips & Suggestions
- Be sure the foil is secure to prevent moisture from entering the cake.
- You can add a teaspoon of instant espresso powder to intensify the chocolate flavor.
- For a dairy-free version, substitute with plant-based butter, cream cheese, and coconut cream.
- Use a serrated knife or cake leveler for clean, even layers.
FAQ
Can I use a different size pan?
A 7-inch springform pan fits most Instant Pots. Avoid larger pans unless you adjust the cook time.
How do I store the cake?
Keep the cake covered in the fridge for up to 4 days. Let it sit at room temperature for 20 minutes before serving.
Can I freeze it?
Yes! Wrap slices tightly and freeze for up to 1 month. Thaw overnight in the fridge.
More Cake Recipes
- How to Hide a Rainbow in a Chocolate Bundt Cake
- This Chocolate Chip Cookie Dough Dump Cake
- Hershey Bar Chocolate Cake Recipe
- How to make Chocolate Cake in the Slow Cooker
- Easy French Strawberry Cake
- Banana Swirl Cake
More Instant Pot Recipes
- Instant Pot Copycat Cracker Barrel Macaroni and Cheese
- Apricot Upside Down Cake in the Instant Pot
- Instant Pot Fettuccine Alfredo
- Instant Pot Pumpkin Cheesecake-label
- How to Cook Baby Back Ribs in the Instant Pot
- Instant Pot Chili’s Skillet Queso
Instant Post Chocolate Layer Cake
Ingredients
Cake:
- 1 cup water
- ¾ cup unsalted butter, melted
- ¾ cup all‑purpose flour
- ½ cup granulated sugar
- ¾ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- Dash kosher salt
- 3 large eggs, whisked
Frosting:
- ¾ cup unsalted sweet cream butter, softened
- 4 oz cream cheese, softened
- ¾ cup Hershey’s special dark cocoa powder
- 1/8 teaspoon kosher salt
- 3½ cups powdered sugar
- 4–6 tablespoons heavy whipping cream
Ganache:
- ½ cup semi‑sweet chocolate chips
- ¼ cup heavy whipping cream
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 441Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 112mgSodium: 123mgCarbohydrates: 36gFiber: 2gSugar: 28gProtein: 5g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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