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instant pot chocolate cake with chocolate buttercream

Instant Pot Chocolate Cake

Instant Pot Chocolate Cake is a fool-proof dessert packed with chocolatey flavor and just the subtlest hint of coffee, frosted with homemade chocolate buttercream.
Course Dessert
Cuisine American
Keyword Instant Pot Chocolate Cake
Prep Time 30 minutes
Cook Time 30 minutes
NPR 10 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 520kcal
Author Catalina Castravet


Chocolate cake:

  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon Vanilla
  • 1/2 cup butter softened
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup cocoa powder unsweetened
  • 2 tablespoons coffee
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Chocolate Buttercream (optional):

  • 1 cup unsalted butter softened to room temperature
  • 3 1/2 cups confectioners’ sugar
  • 1/2 cup cocoa powder unsweetened
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • pinch salt


Chocolate cake:

  • In a large bowl, using an electric mixer, beat sugars, vanilla, and butter until light and fluffy.
  • Beat in eggs, one at a time until well-combined.
  • Beat in coffee.
  • In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  • Slowly add flour mixture to the butter mixture and beat until well-combined. Scrape the sides and the bottom of the bowl from time to time.
  • Stir in the chocolate chips.
  • Spray an 8-inch springform pan with nonstick cooking spray.
  • Spoon the batter into the pan and smooth the top.
  • Cover loosely with aluminum foil. Place on a wire trivet with handles.
  • Pour 1 cup of water into the Instant Pot. Lower the wire trivet with the cake onto the bottom of the pot.
  • Lock the lid into place and point the valve to sealing.
  • Pressure Cook or Manual on high pressure for 30 minutes. Let sit to Naturally Release Pressure for 10 minutes. Use Quick Pressure Release to release the remaining pressure.
  • Serve as is or wait for the cake to cool and top with buttercream.

Chocolate Buttercream (optional):

  • Using a handheld or stand mixer fitted with the whisk attachment beat the butter on medium speed until creamy for about 2 minutes.
  • Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute.
  • Add 1/4 cup more confectioners’ sugar if the frosting is too thin or another tablespoon of milk if frosting is too thick.
  • Use immediately or cover and refrigerate for up to 1 week. Beat before using on the cake.
  • Frost the cake, garnish with berries, chill for 1 hour and serve.



  • Don’t overmix the ingredients! Otherwise, you will activate the gluten and make the cake tough.
  • Leave a little space when you cover with foil because the batter will expand as it cooks.
  • For the coffee, we love using espresso for the best flavor.


Calories: 520kcal | Carbohydrates: 48g | Protein: 7g | Fat: 39g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 509mg | Potassium: 464mg | Fiber: 8g | Sugar: 27g | Vitamin A: 1308IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 4mg