This easy Instant Pot doughnut cake is an excellent sweet breakfast treat, and the electric pressure cooker is a great option for cooking it. The cake is pressure-cooked in a 6-cup Bundt or tube cake pan. Use the cinnamon sugar coating or glaze, or make your own unique topping for the cake. Powdered sugar would be good as well.
These basic baked doughnuts are another delicious morning treat. Or bake these maple-glazed pumpkin doughnuts.
The Instant Pot doughnut cake, baked in a 6-cup fluted pan.
Brushing the cake with melted butter.
The inverted cake with cinnamon sugar.
Sliced cake on a plate with a fork.
PrintInstant Pot Doughnut Cake
Instant Pot doughnut cake is the perfect way to make a simple sweet breakfast treat. Top the cake off with a cinnamon sugar coating or drizzle with a vanilla glaze.
- Prep Time: 12 minutes
- Pressure Time: 18 minutes
- Cook Time: 37 minutes
- Total Time: 1 hour 7 minutes
- Yield: 6 servings 1x
- Category: Instant Pot, Cakes, Desserts
- Method: Pressure Cook
Ingredients
For the Cake
- 1/2 cup butter (room temperature)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour (7 1/2 ounces)
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 2 teaspoons vinegar
For the Topping
- 3 tablespoons melted butter
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Optional Vanilla Glaze
- 3/4 cup powdered sugar
- 2 to 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch salt
Instructions
-
- Grease a 6-cup Bundt cake pan or spray it with baking spray.
- In a mixing bowl with an electric mixer, beat the 1/2 cup of butter with 3/4 cup of sugar until light and fluffy.
- Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until blended. Scrape the sides of the bowl.
- In a small bowl, combine the flour, nutmeg, baking powder, baking soda, and salt. Whisk to blend thoroughly.
- With the mixer on low speed, beat in about half of the flour mixture. Gradually add the buttermilk, blending well, and then mix in the remaining flour mixture.
- Spoon the batter into the prepared baking pan. Cover the pan tightly with foil.
- Place the steaming trivet in the Instant Pot inner pot and then add 1 1/2 cups of water.
- Lower the cake onto the trivet.
- Secure the lid and pressure cook on high pressure for 37 minutes. It will take about 8 minutes for the pressure to build and cooking to begin.
- When the the time is up, let the pressure come down naturally for 10 minutes. Carefully move the steam release valve to the venting position.
- Remove the cake to a rack and remove the foil. Let the cake cool for 15 minutes, and then invert onto a plate.
For the Finish
- Combine the cinnamon and 4 tablespoons of sugar.
- Brush the cake all over with the melted butter. Sprinkle the cinnamon sugar mixture evenly over the cake.
- Alternatively, omit the melted butter and cinnamon sugar mixture. Combine the glaze ingredients and spoon over the cooled cake.
