Instant 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.
Ingredients
- Baking spray or butter, for the pan
- 1 ½ cups water (for the pot)
- ½ cup butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ⅔ cups all-purpose flour
- 1 tsp ground nutmeg
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup buttermilk
Optional Topping
- 3 tbsp melted butter
- 3 tbsp granulated sugar
- 1 tsp ground cinnamon
Optional Vanilla Glaze
- ¾ cup confectioners' sugar
- 2 to 3 tbsp milk
- ½ tsp vanilla extract
- Pinch salt
Recommended Equipment
Instructions
- Prepare the Pan and Instant Pot: Grease a 7-inch fluted cake pan (make sure it will fit in your Instant Pot) or spray it with baking spray. Place a trivet in the Instant Pot and add 1 1/2 cups of water.Baking spray or butter | 1 1/2 cups water (for the pot)
- 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.1/2 cup butter | 3/4 cup granulated sugar | 2 large eggs | 1 tsp vanilla extract | 1 2/3 cups all-purpose flour | 1 tsp ground nutmeg | 1 tsp baking powder | 1/4 tsp baking soda | 1/4 tsp salt | 3/4 cup buttermilk
- Fill the Pan: Spoon the batter into the prepared baking pan. Cover the pan tightly with foil. Using foil handles or a baking sling, lower the cake onto the trivet.
- 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.
- Optional Cinnamon Sugar Topping: Brush the cake all over with the melted butter. Combine the 3 tablespoons of granulated sugar with 1 teaspoon of cinnamon and sprinkle evenly over the cake.3 tbsp melted butter | 3 tbsp granulated sugar | 1 tsp ground cinnamon
- Optional Vanilla Glaze Finish: Alternatively, omit the melted butter and cinnamon sugar topping mixture. Combine 3/4 cup of confectioners' sugar, 2 tablespoons of milk, 1/2 teaspoon of vanilla extract, and a pinch of salt in a bowl. Add more milk, about 1/2 teaspoon at a time, until you reach the desired consistency. Spoon over the cooled cake.3/4 cup confectioners' sugar | 2 to 3 tbsp milk | 1/2 tsp vanilla extract | Pinch salt
Nutrition
Calories: 405kcalCarbohydrates: 56gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 91mgSodium: 314mgPotassium: 93mgFiber: 1gSugar: 36gVitamin A: 597IUVitamin C: 0.01mgCalcium: 81mgIron: 2mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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