This Instant Pot Chocolate Bundt Cake recipe tastes like a fudgy, molten cake, especially when topped with decadent homemade chocolate ganache. Easy, delicious, and perfectly moist every time!
I’ve made everything from cheesecake to brownies in my Instant Pot, and I’ve learned that pressure cooker desserts need their own set of rules. For this Chocolate Bundt Cake, I tested the cook time and release so you get the rich, fudgy texture you’re looking for without guessing when the cake is done!
This Instant Pot Cake recipe was originally published in November 2019. I updated the recipe notes and added new images in October 2026.
Chocolate Cake in the Instant Pot
News alert: Rich, moist hot fudge cake can now be made in your pressure cooker.
Yes, you heard me right! Your Instant Pot isn’t just for mongolian chicken, Instant Pot Pot roast and Instant Pot Pork chops. It’s also for easy desserts!
The little details matter here, use a 6 cup Bundt pan, cover it tightly with foil, and don’t skip the 10-minute natural release. The steam from the Instant Pot, along with Greek yogurt and oil, keeps this cake incredibly moist.
The chocolate chips and homemade ganache make this cake extra fudgy. I’ve done the experimenting so you can confidently bake a chocolate in your pressure cooker, even if it’s your fist time!
Here’s why you’ll love it:
- This is the best dessert when you want a sweet treat after dinner, without having to eat leftovers the rest of the week. The smaller portion is perfect for a weeknight!
- Because it’s made in the Instant Pot, it doesn’t take up space in your oven. That means you can have Garlic Herb Roasted Chicken in the oven, while dessert bakes up on the countertop.
- Homemade chocolate ganache is the perfect finishing touch, adding just the right amount of richness and decadence.
Instant Pot Chocolate Cake Ingredients
- Unsweetened cocoa powder – Either Dutch process or natural cocoa powder will work here. Just don’t use hot cocoa mix, which is sweetened!
- Eggs – It’s not critical, but if you can remember, let the eggs sit on the counter a bit before you start the recipe. Room temperature eggs hold more air when beaten, so you’ll get a lighter texture in your cake.
- Plain Greek yogurt – Along with the steam from the Instant Pot, yogurt helps form a tender, moist crumb. Sour cream also works.
- Vegetable oil – Or another neutral-flavored oil you have on hand, like canola.
- Semi-sweet chocolate chips – You’ll need some mini chips for the cake and regular size chips for the ganache.
- Heavy whipping cream – Don’t try to substitute something lighter, it won’t work for making the ganache!
How to Make Instant Pot Chocolate Bundt Cake
Mix the Batter:
- Stir in the flour until fully combined, then add the cocoa mixture and beat for 2 minutes, scraping down the sides of the bowl as needed. Fold in the chocolate chips.
- Pour the batter into a greased 6-cup bundt pan and cover it with foil.
Bake the Bundt Cake:
- Pour 1 1/2 cups of water into the bottom of the Instant Pot. Set the bundt pan on a trivet with handles and lower it into the pressure cooker. Secure the lid and turn the valve to “SEALING.”
- Select “HIGH PRESSURE” for a cook time of 32 minutes. When the cook time ends, allow to naturally release for 10 minutes, then do a quick release and remove the cake pan from the pressure cooker.
Finish and add topping:
- Allow the cake to cool in the pan for about 5 minutes, then invert onto a cake plate.
- Add the chocolate chips and heavy whipping cream to a glass bowl. Microwave in 30 second intervals, stirring between each. Once the ganache is smooth when stirred, pour it over the Instant Pot bundt cake and add sprinkles.
Tips and Tricks
- Store this chocolate cake covered in a cake server or with loose plastic wrap at room temperature.
- This cake will stay fresh for about 3-4 days.
- To freeze this cake, after cooling and allowing ganache to set up, wrap the cake in plastic wrap, then wrap it again in a layer of foil. Store in freezer for up to 1 month. Thaw overnight on the counter and enjoy.
- Make sure you have a bundt pan that fits in your Instant Pot before starting this recipe. I found that a small 6-cup pan was perfect for mine.
Instant Pot Recipes
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Instant Pot Chocolate Bundt Cake
Instant Pot Chocolate Bundt Cake recipe tastes like a fudgy, molten cake when topped with homemade chocolate ganache. Easy and delicious!
Ingredients
For the cake
- ⅓ cup unsweetened cocoa powder
- ¾ cup hot water
- 1 ¼ cup granulated sugar
- 1 teaspoon kosher salt
- 1 ¼ teaspoon baking soda
- 2 large eggs
- ½ cup plain Greek yogurt
- ½ cup vegetable oil
- 1 ½ teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- ¾ cup mini semi-sweet chocolate chips
For the ganache
- ¼ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
Instructions
- In a small bowl combine hot water with cocoa powder. Whisk until smooth and set aside.
- In a large mixing bowl, combine sugar, baking soda, kosher salt, and eggs. Add in plain Greek yogurt, vegetable oil, and vanilla extract.
- Whisk until smooth. Stir in flour until fully combined. Add cocoa mixture and beat for 2 minutes, scraping down sides of the bowl as needed. Fold in chocolate chips.
- Pour batter into a 6 cup bundt pan (that has been greased with baking spray). Cover with foil.
- In the bottom of the Instant Pot add 1 1/2 cups of water. Put the bundt pan on a trivet with handles and lower into the pressure cooker.
- Secure the lid and turn the valve to "SEALING."
- Select "HIGH PRESSURE" for a cook time of 32 minutes.
- When cook time ends, allow to naturally release for ten minutes, then do a quick release and remove the cake pan from the pressure cooker.
- Allow cake to cool in pan for about 5 minutes, then invert onto a cake plate.
- For the ganache, add chocolate chips and heavy whipping cream to a glass bowl. Heat for 30 second intervals in microwave stirring between each interval. My ganache took 90 seconds.
- When smooth, pour over cake and add sprinkles. ENJOY.
Notes
- Keep this chocolate cake covered in a cake server or with loose plastic wrap at room temperature.
- This cake will stay fresh for about 3-4 days, or you can freeze chocolate cake.
- To freeze, after cooling and allowing ganache to set up, wrap cake in plastic wrap, then wrap completely in foil. Store in freezer for up to one month.
- Thaw overnight on counter and enjoy.
Nutrition
Serving: 1slice, Calories: 489kcal, Carbohydrates: 64g, Protein: 7g, Fat: 25g, Saturated Fat: 7g, Polyunsaturated Fat: 16g, Cholesterol: 56mg, Sodium: 383mg, Fiber: 3g, Sugar: 44g
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!
More Instant Pot Desserts
- Try out this creamy Instant Pot Cheesecake Recipe! Easy one pot dessert!
- Instnat Pot Pumpkin Cheesecake is the perfect fall dessert! Make it for your next potluck to impress your friends!
- Make this easy Instnat Pot Apple Cake! Add some homemade Whipped Cream for the perfect bite!
- This extra creamy Peanut Butter Cheesecake is for all those peanut butter lovers out there!
- Make some fudgy Chocolate Brownies in the pressure cooker this week!
- Want some Apple Pie Cheesecake that is so simple? Look no further! Add a scoop of from scratch Vanilla Ice Cream on top!
Mine turned out excellent! I did have to put it in for another 10 mins. After the initial 32 it wasn’t quite done.
Mine came out way under cooked in some spots. What was cooked tasted fabulous. Gonna tweak the time since this is pretty yummy.
I’ve made this cake twice. The first time was awesome. The 2nd time the end result was more dense and gel like. No one liked the 2nd one. 🙁 I don’t know what I did different. Any thoughts?
1 box of cake mix fits inside this 6cup bunt you suggest?? What other pans hold a box of cake mix? I tried a box of mix and I had to make 2 separate cakes and they turned out horrible in the spring pan I found at Walmart that was small enough to fit in my pot! Pls tell me more suggestions you have for pans-I’ll click and buy off amazon!! Thx
I don’t use a box of cake mix…the directions call for a from scratch cake.
My cake wasn’t done after 30 minutes. Added 10 more minutes and it was perfect.
I ordered the sling and I already have four six-cup Bundt pans, so I must try this. I’m assuming that it’s a rather tight fit between the edge of the cake pan and the edge of the liner. I have a six quart and an eight quart, so this could be bad…very bad.
Just make sure that there is space between the pan and the walls of the inner pot. ENJOY 🙂
I would also love to know any adjustments for an 8 qt IP. Thank you.
If making in an 8 QT Duo nova Do you need to adjust cooking time?
I made this bundt as a midnight snack er…more like a 2am snack while binging Forensic Files… But all I can say is WOW! Personally I am not a huge chocolate or cake fan, my boyfriend is, and even I loved it! It was so good even without the glaze. He Brough the rest to his machine shop the next day and it was gone within a matter of minutes, the guys were raving about it! HIGHLY recommend!
I followed the recipe to a T other than adding a touch more vanilla and covering with foil. The instantpot brand bundt pan has been phenomenal, I use it probably once a week either in the oven or in the instantpot and the bundt slide out perfect every time!
Used this recipe for my maiden voyage in instant pot baking (Duo Evo Plus). Lesson learned, water seeped in from the bottom and top (used instant pot’s spring form pan). Which made the cake very dense, flavorless and rubbery (in a skin on the top of pudding kind of way). I never met a cake I couldn’t eat until now. Totally not blaming this recipe, I didn’t use the called for pan. Did I do something wrong? For sure I’ll be covering the top and bottom from here on out but really not sold on the baking feature at this time. Any tips would be much appreciated as I’d hate to waste foil if there is just something dumb I’ve done or not done!
I have used this recipe twice now and it is incredible, I would definitely give it another go! Each time I have covered the top with aluminum foil to prevent condensation from getting in. The instant pot brand bundt is amazing, I highly recommend spending the $12. It is great for oven and IP.
Can you clarify if I need to cover the cake batter with aluminum foil when cooking in the IP or leave it uncovered? As another person commented, all the recipes I have seen tell you to cover the pan.
I left this cake uncovered the first time…turned out perfect. Covered it for second try, still good. So either way works 🙂
Do you not cover the cake with aluminum foil before cooking in the instant pot? Most of the instant pot bundt cake recipes I read online instruct you to cover the pan before cooking.
Made it today for the first time, the top was done but when I flipped it over the insides were raw. What a huge mess, I threw it away and was very disappointed to say the least.
HELP WHAT DID I DO WRONG???
I would double check to make sure that you used HIGH PRESSURe, that the sealing ring inside was in place correctly, and that the valve on top was pushed down and set to SEALING.
This makes a very dense, heavy cake. The flavor is good, but I didn’t care for the texture.
I just discovered that the small bundt pan I bought years ago and rarely used, is 6 cups. Can’t wait to try this cake!
I’m enjoying the recipes! They are also wonderful and creative sheet the easy ones coming for those of us who are learning and barely have time to study the short recipes
Thank you for Vicki Compton he took my hand and led me through the beginning
Well, this is my first visit to your blog! Your blog provided us valuable information. You have done a marvelous job.
I would never of thought cake could be made in the pressure cooker! Such a brilliant idea!
Looks great and is a wonderful idea! Thanks for sharing!
I loved this! Making it for a second time today.