Instant Pot Doughnut Cake

This Instant Pot doughnut cake gives you all the cozy flavors of an old-fashioned cake doughnuts, but without heating up the oven. The batter comes together in minutes, and the pressure cooker produces a moist, tender crumb that’s perfect for a simple breakfast treat or sweet snack.

You can finish the cake with a classic cinnamon sugar coating for a doughnut-shop feel, or drizzle it with a smooth vanilla glaze for something a little more dessert-like. Either way, it’s a fun, easy recipe that turns pantry staples into something special.

Why the Instant Pot?

While it won’t produce a crisp crust or browned top, cakes made in the Instant Pot are soft, moist, and easy to prepare with minimal hands-on time.

• No need to turn on the oven: Great for hot weather or small kitchens where using the oven heats up the whole space.
• Consistent moisture: The steam environment in the Instant Pot creates a moist cake with a tender crumb, ideal for dense cakes like Bundt, pound, or doughnut cakes.
• Energy-efficient: It uses less electricity than a conventional oven and preheats faster, saving time and energy.
• Accessibility: It’s perfect for those with limited oven access, like in RVs, dorms, or during kitchen renovations.

Ingredient Notes

• Butter – Room temperature butter creams more easily and helps create a lighter texture.
• Nutmeg – Freshly grated nutmeg gives this cake its classic doughnut flavor.
• Milk + vinegar – This combination mimics buttermilk, creating a tender crumb.
• Cinnamon sugar topping – A traditional doughnut-style finish.
• Vanilla glaze – Simple, sweet, and perfect for a drizzle if you prefer a smoother finish.

Steps to Make Instant Pot Doughnut Cake

1. Prepare the Bundt pan and set up the Instant Pot with a trivet and water.
2. Cream the butter and sugar, then add the eggs and vanilla.
3. Whisk the dry ingredients separately and mix them into the batter alternating with the milk mixture.
4. Spoon the batter into the prepared pan and cover it tightly with foil.
5. Lower the pan onto the trivet and pressure cook until the cake is set.
6. Cool briefly, then invert the cake onto a serving plate.
7. Brush with butter and coat with cinnamon sugar, or drizzle with the vanilla glaze.

Recipe Variations

• Add mini chocolate chips or chopped dried fruit to the batter before baking.
• Use pumpkin pie spice instead of nutmeg for a fall-inspired version.
• Swap the vanilla extract with almond extract for a nutty twist.
• Top the cake with maple glaze instead of vanilla.
• Add 1/2 teaspoon of lemon or orange zest to the batter for a citrus note.
• Drizzle the cooled cake with melted chocolate or a chocolate glaze.
• Substitute half of the all-purpose flour with whole wheat flour for a slightly heartier texture.
• Make a brown sugar cinnamon swirl by layering in a tablespoon of brown sugar mixed with cinnamon before baking.