Go Back
+ servings
instant pot chocolate layer cake
Print Recipe
5 from 1 vote

Instant Pot Chocolate Layered Cake

If you love chocolate layer cake, you are going to absolutely LOVE this Instant Pot Chocolate Cake recipe. Rich chocolate flavor that is baked to perfection, this cake has a delicious fluffy chocolate
Prep Time30 mins
Cook Time23 mins
Total Time53 mins
Course: Dessert
Cuisine: American
Keyword: chocolate layer cake
Servings: 6
Calories: 1006kcal
Author: Jill


  • 7 inch springform pan
  • Large piping bad with medium star tip
  • 1 large squeeze bottle


Chocolate Cake Ingredients

  • 1 C water
  • 3/4 C unsalted butter melted
  • 3/4 C flour
  • 1/2 C sugar
  • 3/4 C cocoa powder
  • 1 tsp pure vanilla powder extract
  • 1/2 tsp baking powder
  • 3 large eggs whisked
  • 1 dash of kosher salt

Frosting ingredients

  • 3/4 C unsalted sweet cream butter softened
  • 1 - 4 oz cream cheese soften
  • 3/4 C Hershey special dark cocoa powder
  • 1/8 tsp kosher salt
  • 3 1/2 C powder sugar
  • 4-6 tbsp heavy whipping cream

Chocolate Ganache Ingredients:

  • 1/2 C semi sweet chocolate chips
  • 1/4 C heavy whipping cream


  • Line a 7in round springform pan with parchment paper
  • Spray the pan with pam baking spray
  • Using a large bowl, mix the melted butter, eggs, flour, baking powder, cocoa powder, sugar salt and vanilla until combined
  • Pour the batter into your springform pan
  • Cover with foil
  • Pour the 1 C of water into the bottom of the springform pan
  • Place a trivet into the instant pot
  • Place your cake onto the trivet
  • Cook on manual high pressure for 23 minutes and then allow the steam to release naturally
  • Remove foil and allow the cake to cool completely
  • Remove cake from springform pan and place onto a 8in round board
  • Using a cake leveler, remove the dome of the cake
  • Slice the cake in thirds to create three layers

Chocolate frosting Directions

  • Using the standing mixer, beat the cream cheese and butter until combined and smooth
  • Gradually mix in the cocoa powder and salt
  • Very slowly, beat in the powder sugar until combined
  • Whisk in the heavy whipping cream until the frosting is smooth and fluffy

Decorate Directions

  • Scoop 3/4 C of frosting into the piping bag
  • Scoop out 2 scoops of frosting onto the first layer of cake and smooth evenly
  • Place the second layer of cake on top of the layer of frosting
  • Place the third layer of cake on top of the second layer of frosting
  • Frost entire cake with remaining frosting and smooth evenly
  • Place into the fridge for an hour to allow frosting to set

Chocolate ganache directions

  • Using a small pot, heat up the heavy whipping cream until steaming
  • While heavy whipping cream is heating up, place chocolate chips into a heat-proof bowl
  • Once the heavy whipping cream is heated, pour over the chocolate chips
  • Allow to sit for 1 minute before whisking until smooth
  • Pour ganache into the squeeze bottle
  • Pipe drips around the edging of the top of the cake to create a drip effect along the sides of the cake
  • Using frosting in piping bag, pipe dollops of frosting on the top of the cake


Calories: 1006kcal | Carbohydrates: 122g | Protein: 11g | Fat: 59g | Saturated Fat: 37g | Cholesterol: 138mg | Sodium: 210mg | Potassium: 586mg | Fiber: 9g | Sugar: 94g | Vitamin A: 1581IU | Calcium: 125mg | Iron: 5mg