This chocolate chip coffee cake is made in your Instant Pot. It’s mixed in one bowl and doesn’t require you to turn on your stove. And it’s so delicious!
Instant Pot Baking
I have been teaching Instant Pot classes at The Chattery for several months now. One of the things that I have tried to do with varying levels of success is use my Instant Pot for baking. Using a recipe for baking a cake mix in the Instant Pot in a regular pan, I’ve had some cakes turn out perfectly and others turn out as complete goo.
My hypothesis was that using a bundt pan to increase the surface area of the cake would speed the baking time and make the cake bake more evenly. I picked up a bundt pan at Williams-Sonoma on a quick trip to Huntsville recently and I was eager to try it out.
Chocolate Chip Coffee Cake
I decided that my first bundt cake in the Instant Pot would be this chocolate chip coffee cake. This cake is adapted from a chocolate swirl coffee cake from one of my favorite cookbooks, Mad Hungry by Lucinda Scala Quinn. LSQ used to have a cooking show and it was one of my favorites!
Why Bake in the Instant Pot?
A question I get asked a lot at my classes is one that makes a lot of sense: “What is the advantage to using the Instant Pot for baking?” I love to bake, but I also love not having to turn my oven on when it it so hot here, so that is an obvious advantage. I think that the steam generated inside of the Instant Pot also makes the cake very dense but moist at the same time. And, I mean, just look at that adorable tiny little cake! In my house, with two adults who are trying not to eat too many sweets, this cake is the perfect size!
The original recipe for this coffee cake doesn’t include chocolate chips, but how can you resist a coffee cake with mini chocolate chips and a chocolate-coffee swirl?? I turned it into a one-bowl recipe by skipping the step of mixing the dry ingredients in a separate bowl, and assuming your butter is soft enough you could definitely just use a wooden spoon for mixing instead of a mixer. The original recipe recommends freezing the cake while it is still warm to make it ultra moist when it thaws (sorry if you are one of those people who is skeeved out by the word “moist”).
Baking the Perfect Cake:
- Use my recipe for cake release below. It’s like homemade Baker’s Joy. I learned the recipe when I took cake decorating classes a lifetime ago and it is SO amazing for prepping fancy-pants pans like this. I was worried that my cake would stick but it popped right out! Don’t rely on butter and flour or cooking spray.
- Cover the pan with paper towels then aluminum foil. That will keep the condensation from inside of the pot from ruining your cake.
- Use a “sling” to get your cake out of the Instant Pot. I have a little metal sling that came with my Instant Pot steamer, but you can make your own by folding a couple of sheets of foil into long, thick strips.
- Bring the ingredients to room temperature before making the cake to make mixing as easy as possible!
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This Instant Pot coffee cake is delicious and super-simple to make without turning on your oven!
20 minPrep Time:
55 minCook Time:
1 hr, 15 Total Time:
- 1 tablespoon flour
- 1 tablespoon canola or vegetable oil
- 1 tablespoon shortening or coconut oil
- 1 tablespoon sugar
- 1 1/2 teaspoons instant coffee
- 1 1/2 teaspoons cocoa powder
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- In a small bowl, combine the ingredients for the cake release until smooth (i.e. no lumps of flour or solid fat remain). Brush the insides of a 6-7 cup bundt pan generously with the cake release. Cover the remaining cake release and save for another time. This should make enough for 2-3 small cakes. Set aside the prepared pan.
- In a small bowl, combine the ingredients for the filling. Set aside.
- In a large mixing bowl, beat the granulated sugar and the butter together using an electric mixer until fluffy. Add the egg and beat until homogenous.
- Add half of the flour, the baking soda, baking powder, and the salt. Beat to combine then add half of the sour cream and beat to combine. Repeat with the remaining flour, the remaining sour cream, and the vanilla extract.
- Use a silicone spatula to scrape down the sides of the bowl and fold in the chocolate chips. Scoop one-third of the cake batter into the prepared pan and smooth. Sprinkle with half of the filling. Repeat with another third of the cake batter and the remaining filling. Top with the remaining cake batter and smooth the top.
- Cover the top of the cake pan with two layers of paper towels and wrap with foil. Pour 1 1/2 cups of water into the Instant Pot and place the trivet into the Instant Pot. Fold two 20-inch pieces of foil into long strips and criss-cross them then place into the Instant Pot to make a sling for the cake pan.
- Place the cake pan into the Instant Pot. Top with the lid and make sure the steam release valve is set to "sealing". Choose the manual pressure setting and set the time for 35 minutes.
- Once the cook time has completed, allow the pressure to release naturally for ten minutes. Manually release any remaining pressure then carefully remove the cake from the Instant Pot, remove the foil and paper towels, and allow the cake to stand for ten minutes. Use a thin spatula to loosen the inside of the cake then carefully turn it out onto a cooling rack. Allow to cool slightly before serving, or wrap in foil and freeze for an ultra-moist cake.
Cook time includes time to reach pressure and time to naturally release pressure.