Instant Pot Chocolate Bundt Cake is a decadent sweet treat, topped with cream cheese frosting and chocolate chips! It’s double chocolate trouble that “bakes” in your Instant Pot!
You’ll love this sweet Instant Pot chocolate bundt cake and how simple it is to make with a doctored up cake mix!
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I have a thing for bundt cakes.
Not only are they super delicious to eat, but they are incredibly easy to make! There’s no need to do any fancy decorations–just sprinkle with some powdered sugar or drizzle with a simple icing, and you’re set!
Did you know you can make bundt cakes in your Instant Pot? I have to admit, I was a little skeptical at first, but it’s true!
So far, I’ve made a few different varieties of Instant Pot cakes recipes, and they’ve all been so tasty!
I first experimented with an Instant Pot red velvet cake. Since it turned out so well, I tried a couple of seasonal varieties, such as an Instant Pot pumpkin spice bundt cake, Instant Pot lemon poppy seed bundt cake, Instant Pot carrot cake, easy apple butter bundt cake, and even an eggnog bundt cake!
That prompted me to get a little adventurous with a super fun and colorful Instant Pot rainbow bundt cake and make this Instant Pot mint chocolate cake with some Thin Mint cookies!
And I can’t leave out the most popular flavor combo with this Instant Pot peanut butter and chocolate bundt cake!
Now, I’m taking it back to the basics with one of my all-time favorite flavors–chocolate!
This cake reminds me of the chocolate chip cake from Nothing Bundt Cakes. If you’ve ever had one of those, you know this is gonna be good!
Instant Pot Chocolate Bundt Cake from a Mix
I like to use a doctored up cake mix in my Instant Pot cakes–I find they are more reliable and turn out better than cakes made completely from scratch.
This particular cake was adapted from my favorite triple chocolate bundt cake, so I used that as a starting point for this recipe!
Of course I love a good chocolate sour cream bundt cake, but sometimes you need a quick and easy recipe that uses a cake mix, and this is it!
I also included some pudding mix, which makes the cake extra moist and a little springy!
Ingredients You’ll Need for the Chocolate Bundt Cake:
- 1 3/4 cup (about half of a box) of devil’s food cake mix
- 3.9-oz box of instant chocolate pudding mix
- 1/4 cup vegetable oil
- 1/2 cup water
- 2 eggs
- 1/4 cup mini chocolate chips
Ingredients You’ll Need for the Cream Cheese Icing:
- 2 oz. softened cream cheese
- 2 Tbsp softened butter
- 1/2 cup confectioner’s sugar
- 2-3 Tbsp milk
- 3 Tbsp mini chocolate chips or sprinkles, for topping (optional)
How to Make a Chocolate Bundt Cake in the Instant Pot
(Scroll down for the full printable recipe)
You’ll grease a bundt pan that fits in the Instant Pot. Then, mix up all of the batter ingredients except the chocolate chips. Fold in the chocolate chips last, after everything is mixed together.
Pour the batter into the pan and cover it tightly with foil.
Add some water to the insert pot of the Instant Pot and put the trivet in, then lower the pan onto the trivet. You may want to use a foil sling to make it easier to lower and lift the pan.
You’ll cook it at high pressure for 26 minutes, followed by a 15 minute natural release of pressure. At that point, you can do a quick release of any remaining pressure.
Lift out the pan and let the cake cool a bit in the pan before inverting it onto a plate to cool completely.
Once it’s cool, drizzle on the icing and top with more mini chocolate chips! Then, slice and serve!
How Should I Store Chocolate Cake?
I always keep this cake at room temperature in a cake server.
I guess *technically* this bundt cake should go in the fridge because of the cream cheese in the frosting, but it honestly doesn’t usually last long enough around here for that to be an issue!
If you don’t think you’re going to eat it fast enough, you can freeze chocolate cake, too! Just wrap it well (once it’s cooled) and freeze. When you’re ready to eat it, thaw it at room temperature and then serve!
Recommended Equipment for Instant Pot Bundt Cakes:
- 6-Cup Bundt Pan
- Trivet (I use the one that came with the Instant Pot)
- Foil sling or silicone sling to help lower the pan into place
Instant Pot Chocolate Bundt Cake
This decadent yet easy double chocolate bundt cake is made with a cake mix and pudding mix, then "baked" in the Instant Pot! It's topped with cream cheese frosting and chocolate chips for a crowd-pleasing dessert!
Ingredients
- For the Cake:
- 1 3/4 cup (about half of a box) of devil's food cake mix
- 3.9-oz box of instant chocolate pudding mix
- 1/4 cup vegetable oil
- 1/2 cup water
- 2 eggs
- 1/4 cup mini chocolate chips
- For the Cream Cheese Frosting:
- 2 oz. softened cream cheese
- 2 Tbsp softened butter
- 1/2 cup confectioner's sugar
- 2-3 Tbsp milk
- 3 Tbsp mini chocolate chips or sprinkles, for topping (optional)
Instructions
- Pour 1 1/2 cups of water into the insert pot of the Instant Pot and set the trivet in place.
- With cooking spray, grease a 6-cup bundt pan that will fit in your Instant Pot.
- In the bowl of a stand mixer fitted with a paddle attachment, combine cake mix, pudding mix, oil, water, and eggs. Mix on low speed for about 30 seconds, then increase to medium-high speed and beat for another 2 minutes.
- Gently stir in the mini chocolate chips.
- Pour batter into the prepared bundt pan. Cover the pan tightly with foil, then use a foil sling to lower the pan onto the trivet.
- Close the lid and set the vent to the sealed position. Select a 26 minute cook time at high pressure. When cook time is complete, allow a 15 minute natural release, followed by a quick release of remaining pressure.
- Carefully lift the pan out of the Instant Pot and remove the foil. Allow the cake to cool uncovered in the pan for about 5 minutes before inverting it onto a plate. Allow it to cool completely before drizzling with icing.
- While the cake cools, prepare the icing. Use an electric mixer to combine cream cheese, butter, and confectioner's sugar in a mixing bowl. Drizzle in milk, 1 tablespoon at a time, until desired consistency. You want the icing to be thin enough to drizzle but thick enough that it doesn't just run off of the cake.
- If desired, top with mini chocolate chips or sprinkles.
Notes
- If you want to omit the chocolate pudding mix, you can--simply decrease the water to 1/4 cup.
- If you are using a dark nonstick bundt pan, you will likely need to increase the cook time by 3-5 minutes.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 388Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 54mgSodium: 486mgCarbohydrates: 57gFiber: 1gSugar: 33gProtein: 5g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
When you take the cake out of the Insta pot do you remove the foil when cooling immediately
Hi Kathy! Yes, I remove the foil immediately and let it cool uncovered. I’ll update the recipe to add that in! 🙂