Instant Pot Gingerbread Cake

I love making this classic Instant Pot gingerbread cake for a holiday treat because the seasonal spices and maple bourbon frosting taste so delicious. The fluffy cake has the warm taste of gingerbread cookies with a hint of cream cheese and bourbon that makes this one of my family’s favorite desserts.

Are you also a big fan of Christmas cake? It is one of my favorite things to bake during the holiday season because it feeds a crowd and is easy to make. Last week I baked a chocolate flourless cake and took it to a friends house, and everyone was impressed with the flavors. Another favorite in my house is my coffee cake, which we often enjoy as a dessert because it tastes so good and never lasts long.

And today I am happy to share this gingerbread cake that I make in my Instant Pot for an easy treat that works so well during the holiday season, especially when the oven is busy. This lets me cook several things at once without worrying that my dessert will smell like stuffing. I prep the cake in about 30 minutes, and then the Instant Pot takes over for about 1 hour. What I love most is that I do not have to babysit the pot, and I can make other dishes while it cooks. I highly recommend this recipe for the season.

Why you will love this recipe

• Warm spiced holiday cake: I make this gingerbread cake when I want a cozy holiday dessert with cinnamon, ginger, nutmeg, and a soft fluffy crumb. It tastes just like a gingerbread cookie baked into a moist cake that everyone enjoys after dinner.
• Instant Pot ease: I cook this cake in the Instant Pot so I can bake a dessert even when my oven is cooking turkey. It cooks super moist, and the pot does all the work while I prepare the rest of the meal.
• Rich maple frosting: The frosting has cream cheese, maple syrup, and a splash of bourbon that blend into a smooth sweet topping. It spreads easily over the cool cake and adds a warm festive flavor my family looks forward to each year.
• Perfect for sharing: This cake feeds a crowd and is great for holidays, potlucks, or casual winter dinners. The spices, and soft crumb make it a dessert that both kids and adults reach for right away.

What you will need 

Gingerbread cake:

• Butter and sugar: I use room temperature butter and dark brown sugar, but any brown sugar you like will work.
• Sweet ingredients: Molasses, maple extract, and sweetened condensed milk add sweetness and moisture, and any light or dark molasses works well.
• Dry ingredients: I mix all purpose flour with baking soda and spices such as cinnamon, nutmeg, and ground ginger for the classic gingerbread flavor.
• Liquid: I add 1 cup of boiling hot water to help the batter come together smoothly.

Maple bourbon frosting:

• Base ingredients: I use softened unsalted butter and softened cream cheese to make the frosting creamy.
• Sweeteners: Maple syrup, powdered sugar, and brown sugar add sweetness, and you can choose light or dark brown sugar.
• Flavoring: Vanilla extract or maple extract both work well, and you can use bourbon or bourbon extract for extra flavor.

How to make

The cake:

Mix the batter: I cream the sugar and butter with a hand mixer, then whisk in the molasses and egg until smooth. After that, I mix in the milk and maple, whisk in the dry ingredients, and add the hot water before giving it one more whisk.

Prepare the pot and pan: I pour 1/2 cup of water into the bottom of the Instant Pot, then coat a 7 inch springform or cake pan with nonstick spray or olive oil. Then, I line the pan with parchment paper so the cake lifts out easily.

Add the batter and cook: I pour the batter into the prepared pan and cover it with foil, then lower it into the Instant Pot using a sling or a trivet with handles. Then, I seal the pot and set it on manual high pressure for 1 hour.

Release and cool: When the cooking time ends, I let the Instant Pot do a natural pressure release for 10 minutes. Then I lift out the cake and let it cool on a rack before adding the frosting.

Make the frosting and put together:

1. Cream: I mix the sugar, cream cheese, and butter in a large bowl with an electric mixer until the frosting looks smooth and creamy.

2. Mix: Then I add the rest of the ingredients and mix on high speed for 3 minutes until everything is well combined.

3. Add frosting: Once the cake is completely cool, I spread the frosting evenly on top and make sure it covers the whole surface.

4. Top and serve: I sprinkle the pecans on top of the frosted cake and serve it right away.

Expert tip

Keep steam away

I recommend always covering the cake pan tightly with foil before lowering it into the Instant Pot so no steam touches the batter. This helps the texture stay light and fluffy and allows the cake to bake the same from the center to the edges.

More tips to consider:

• I like to use fresh ginger because it gives the gingerbread a stronger warm spice flavor that tastes great in this cake.
• I stay away from blackstrap molasses since it is very thick and has a bitter taste that does not work well for baking.
• I always set the springform pan on a trivet so it is lifted off the bottom of the Instant Pot and cooks evenly.
• If I want a different frosting, I often use a rich cream cheese frosting instead of the bourbon maple frosting.
• I let the Instant Pot do a natural release for 10 minutes before switching to a quick release so the cake settles gently.
• I wait until the cake is fully cooled before taking it out of the pan so it stays together and keeps a nice shape.

Recipe variations and add-ins:

• Add applesauce: I add 1 half cup of applesauce when I want extra moisture in the cake. It blends right into the batter and keeps the texture soft.
• Substitute molasses: If I run out of molasses, I mix 1/2 cup maple syrup with 1/2 cup brown sugar. This makes a sweet blend that works well in the recipe.
• Cream cheese swap: When I do not have cream cheese, I use heavy cream instead. It still makes a smooth frosting with a nice sweet taste.
• Chocolate lovers: I stir in a handful of chocolate chips or a spoon of cocoa powder when I want a chocolate flavor. It blends nicely with the warm gingerbread spices.
• Make it nutty: I add chopped pecans or walnuts to the batter or sprinkle them on top of the frosting. A small handful adds a nice crunch.

Serving suggestions:

I love serving this gingerbread cake with rich toppings, and one of my favorites is a warm caramel sauce that melts over each slice. I also enjoy spreading a little pumpkin pie dip on top when I want a sweeter finish, and the cake tastes wonderful with a spoon of thick strawberry sauce as well.

For holiday dinners, I serve this cake after a comforting main dish like my slow cooker turkey breast. When we want something warm to sip with dessert, I make a mug of my Starbucks pumpkin spice latte copycat or some creamy red velvet hot chocolate, and it all comes together as a cozy holiday treat for the whole family.

How to store leftovers:

• Store: Once the cake cools and I add the frosting, I place it in an airtight container and keep it in the refrigerator. Leftovers stay fresh for up to 5 days.
• Freeze: If we do not finish the cake in 5 days, I freeze the rest in a freezer safe container for up to 3 months.
• Thaw: I thaw the cake in the fridge overnight before serving so the texture stays smooth.

Frequently asked questions

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