Red velvet makes the perfect sweet treat, and this Instant Pot red velvet cake definitely won’t disappoint you if you suffer from a sweet tooth! Made with boxed cake mix, frosting, and cream cheese – they are perfect for any occasion.
Have you gotten into the craze of baking with an Instant Pot yet? If you have not discovered the world of easy baking in your Instant Pot, you are in for a treat! Especially if you’re a fan of red velvet. And be sure to try my red velvet bundt cake next. You will love this easy recipe, especially valentine’s Day.
Why this recipe works
- Make-ahead. You can make these cakes a day ahead and refrigerate until ready to serve
- Valentine’s Day treat…that is also perfect for Mother’s Day or any other day
- Fun for kids to make and decorate
- It only requires a few ingredients and an Instant Pot
The ingredients
Here’s a list of ingredients you need:
- Red velvet cake mix. You want to make the cake according to the boxed mix instructions
- Eggs. Use large eggs
- Water and vegetable oil are the liquids you need
- Cream cheese frosting. I recommend using full-fat to give the best flavor and consistency
- Almond bark to cover the cake
- Red food coloring and sprinkles to decorate the cake
How to make red velvet cake – Instant Pot version
- Mix your cake mix, vegetable oil, water, and eggs.
- In your greased spring pan, pour in your cake batter.
- Place one and a half cups of water in the bottom of your instant pot. Place the trivet inside. Cover your pan with aluminum foil. Place your pan inside the instant pot.
- I close the lid on your instant pot and close the ceiling valve. Set your instant pot to one hour and 10 minutes on high pressure. Once the time is done, do a quick release.
- Remove your take carefully from the instant pot using a towel or hot pads, and use the trivet handles to pull the cake out. Allow the cake to cool for about 15 to 20 minutes.
- Transfer your cake to a large bowl. Crumble it up. Spoon and three rounded tablespoons of frosting. Mix.
- Transfer the cake batter to parchment paper. Lay it flat and make each truffle with a small heart-shaped cookie cutter.
- After you have made each truffle, transfer to the freezer for about 15 minutes to allow them to harden.
- Make a small white chocolate bowl while in the freezer. Three squares were placed in the microwave for 30-second intervals until completely melted.
- Add a few drops of red food coloring to create your desired pink color.
- Remove the truffles from the freezer, place them in your chocolate, and ensure they are completely coated. Remove them from the chocolate, transfer them back to the parchment paper, and Top them with your sprinkles. The chocolate will start to harden.
Storing
You can make this Instant Pot cake a day or two days ahead. Refrigerate until you are ready to serve the cake.
Freeze. You can freeze these cakes for up to 2 months in an airtight container. Simply thaw in the refrigerator overnight before serving.
If you have an Instant Pot or Ninja Foodi, look no further! This red velvet cake will be the perfect easy dessert this Valentine’s Day.
Instant Pot Red Velvet Cake
Red velvet makes the perfect sweet treat, and this Instant Pot red velvet cake definitely won’t disappoint you if you suffer from a sweet tooth! Made with boxed cake mix, frosting, and cream cheese – they are perfect for any occasion.
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Ingredients
- 1 box of red velvet cake mix
- 3 eggs large
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 rounded tablespoons of cream cheese frosting
- 18 ounces of almond bark vanilla
- Red food coloring
- Sprinkles
Instructions
- Mix your cake mix, vegetable oil, water, and eggs.
- In your greased spring pan, pour in your cake batter.
- Place one and a half cups of water in the bottom of your instant pot. Place the trivet inside. Cover your pan with aluminum foil. Place your pan inside the instant pot.
- I close the lid on your instant pot and close the ceiling valve. Set your instant pot to one hour and 10 minutes on high pressure. Once the time is done, do a quick release.
- Remove your take carefully from the instant pot using a towel or hot pads, and use the trivet handles to pull the cake out. Allow the cake to cool for about 15 to 20 minutes.
- Transfer your cake to a large bowl. Crumble it up. Spoon and three rounded tablespoons of frosting. Mix together.
- Transfer the cake batter to parchment paper. Lay it out flat and make each truffle with a small heart-shaped cookie cutter.
- After you have made each truffle, transfer to the freezer for about 15 minutes to allow them to harden.
- Make a small white chocolate bowl while in the freezer. Three squares were placed in the microwave for 30-second intervals until completely melted.
- Add a few drops of red food coloring to create your desired pink color.
- Remove the truffles from the freezer, place them in your chocolate, and ensure they are completely coated. Remove them from the chocolate, transfer them back to the parchment paper, and Top them with your sprinkles. The chocolate will start to harden.
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