Instant Pot Doughnut Cake

If you love the flavor of classic cake doughnuts but want an easier way to make them, this Instant Pot doughnut cake is a perfect solution. Made in a Bundt or tube pan, the cake cooks up soft and tender in the pressure cooker. It’s ideal for breakfast, brunch, or an anytime treat. Choose your favorite topping—cinnamon sugar, vanilla glaze, or a dusting of powdered sugar—and savor a slice of nostalgic sweetness without the need for frying.

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.

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.

Instant Pot Doughnut Cake

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

• Author: Diana Rattray
• 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
• Cuisine: American

Ingredients

Scale 1x2x3x

• 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

Optional 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

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Pan and Instant Pot: Grease a 6-cup Bundt cake pan or spray it with baking spray. Place a trivet in the Instant Pot and add 1 1/2 cups of water.
2. Make the Batter: In a mixing bowl with an electric mixer, beat 1/2 cup of butter with 3/4 cup of sugar for 3 minutes or 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.
3. Fill the Pan: Spoon the batter into the prepared baking pan. Cover the pan tightly with foil. Lower the cake onto the trivet.
4. Pressure Cook: 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 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 it onto a plate. 
5. Cinnamon Sugar Topping: Brush the cake all over with the melted butter. Combine the cinnamon and 4 tablespoons of sugar sprinkle evenly over the cake.
6. Vanilla Glaze Finish: Alternatively, omit the melted butter and cinnamon sugar topping mixture. Combine the glaze ingredients and spoon over the cooled cake.

Nutrition

• Serving Size:
• Calories: 503
• Sugar: 36 g
• Sodium: 200.5 mg
• Fat: 24.8 g
• Carbohydrates: 63.8 g
• Fiber: 1.3 g
• Protein: 7.3 g