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sliced instant pot gingerbread cake with frosting and pecans

Instant Pot Gingerbread Cake

Instant Pot Gingerbread Cake is the perfect holiday treat with its delicious seasonal spices and maple bourbon frosting.
Course Dessert
Cuisine American
Keyword Instant Pot Gingerbread Cake
Prep Time 30 minutes
Cook Time 1 hour
NPR: 10 minutes
Total Time 1 hour 40 minutes
Servings 8 slices
Calories 604kcal
Author Catalina Castravet


Gingerbread cake:

  • 1/2 cup unsalted butter
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 3/4 cup molasses
  • 1 teaspoon maple extract
  • 2 tablespoons sweetened condensed milk
  • 2 cups all-purpose flour
  • 2 teaspoon baking soda
  • 1 tablespoon ground ginger
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup boiling hot water
  • 1 cup chopped pecans

Maple frosting:

  • 4 tablespoons unsalted butter softened
  • 4 ounces cream cheese softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1/2 cup powdered sugar
  • 1 tablespoon brown sugar
  • 1 tablespoon bourbon


Make the cake:

  • Spray a 7” springform pan with nonstick cooking spray and set it aside.
  • In a large bowl using a hand mixer, cream the butter and sugar.
  • After that, scrape the sides and bottom of the bowl and whisk in the egg and molasses.
  • Whisk in the maple extract and sweetened condensed milk.
  • Next, add in the flour, baking soda, ginger, nutmeg, and cinnamon and whisk until smooth.
  • Pour in the hot water and whisk until combined.
  • Add 1 ½ cups of water to the inner pot of the Instant Pot. Add a trivet.
  • Pour the batter into the prepared pan. Cover the pan with foil and lower it into the IP using a sling or trivet with handles.
  • Close and seal the IP and set for cooking on manual high pressure for 60 minutes.
  • When the cooking time finishes, do a natural pressure release for 10 minutes.
  • Do a quick release for the remaining pressure, and when the valve drops open the pressure cooker.
  • Carefully remove the cake from the IP and let it cool completely on a cooling rack before adding the frosting.


  • In a medium bowl, using a hand mixer, cream butter, cream cheese, and sugar.
  • Add the rest of the ingredients and mix on high speed for 3-5 minutes, or until smooth.
  • Add the frosting on top of the cake and immediately sprinkle with pecans.
  • Once the frosting sets, you can slice the dessert and serve it.


Calories: 604kcal | Carbohydrates: 78g | Protein: 6g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 524mg | Potassium: 703mg | Fiber: 4g | Sugar: 53g | Vitamin A: 721IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 4mg