Who is in the mood for something sweet? My Instant Pot Cinnamon Cake is so delicious that your guests will want you to make it again and again. Remember that what you make in the Instant Pot doesn't have to be hard. I'll walk you through how to make this delicious cake!
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Why This Recipe Works
- Speed and Simplicity: It's incredibly quick and easy, utilizing the Instant Pot for a moist and perfectly cooked cake every time.
- Warm Cinnamon Flavor: The rich cinnamon flavor is warm and comforting, ideal for any season but especially delightful in cooler weather.
- Beginner-Friendly Baking: Instant Pot Cinnamon Cake recipe simplifies baking, making it accessible even to beginners, ensuring a delicious outcome with minimal effort.
📋 Ingredients
- Flour: Mix flour with other dry dry ingredients, as it is the foundation of the cake, providing structure and substance.
- Baking Powder & Baking Soda: Are the leavening agents that make the cake rise, resulting in a fluffy and light texture.
- Salt: Enhances the other flavors in the cake, making them more pronounced and balanced.
- Ground Cinnamon: This spice is the star of the show, giving the cake a warm, sweet-spicy flavor that's absolutely inviting.
- Ground Cloves, Ground Black Pepper, Cardamom: Add depth and complexity to the cake's flavor profile, with a mix of sweetness, warmth, and a bit of heat.
- Unsalted Butter (Softened): Adds richness and moisture to the cake, while also helping to make it tender.
- Light Brown Sugar & Sugar: Complement the spices beautifully, adding sweetness and a slight molasses note from the brown sugar.
- Large Eggs: Work as a binding agent, helping to hold the cake together, while also adding richness.
- Orange (Zested): The zest adds a bright, citrusy note that cuts through the sweetness and complements the spices.
- Pure Vanilla Extract: Provides a sweet, creamy undertone that enhances the overall flavor of the cake.
- Buttermilk: Adds a tangy note and extra moisture to the cake, resulting in a tender, delicious crumb.
Cream Cheese Frosting Ingredients
Note: The cream cheese frosting helps complete the Instant Pot Makers Mark Bundt Cake.
- Cream Cheese (Softened): Gives the frosting its creamy, tangy base, which contrasts beautifully with the sweet, spiced cake.
- Unsalted Butter (Softened): Adds richness and a silky-smooth texture to the frosting.
- Powdered Sugar: Sweetens the frosting and helps give it a spreadable consistency.
- Makers Mark: Adds a unique, rich flavor to the frosting, enhancing its sweetness with notes of caramel and vanilla.
- Optional Toppings: For an optional topping, sprinkle the remaining brown sugar mix over the cinnamon cake for added texture and sweetness.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Sour Cream: To substitute buttermilk in the Instant Pot cinnamon cake recipe, use sour cream for a rich texture and slight tanginess. Swap 1 ¼ cups of buttermilk with an equal amount of sour cream in the batter with eggs.
🔪How To Make Instant Pot Cinnamon Cake?
Step One: Spray a 6-inch bundt pan with Pam baking spray and set aside.
Step Two: Using a large bowl, whisk together flour, salt, baking powder, baking soda, ground cinnamon, ground cloves, black pepper, and cardamon until combined.
Step Three: Using a hand mixer or standing mixer, beat together the butter, brown sugar, sugar, eggs, vanilla and orange zest until combined.
Step Four: Alternate between the dry ingredients and the buttermilk and mix until combined.
Step Five: Pour batter into the bundt pan, filling about ¾ way full. Cover tightly with foil.
Step Six: Add 1 cup of water into the inner bowl of the Instant Pot. Place the trivet inside.
Step Seven: Make a foil sling and carefully lower the bundt pan onto the top of the trivet in the Instant Pot.
Step Eight: Close the lid and lock to sealing. Cook on manual high pressure for 35 minutes.
Step Nine: Do a quick pressure release (QP release).
Step Ten: Allow to cool for 30-60 minutes.
Step Eleven: Remove from the pan and place onto a wire rack over a cookie sheet.
Step Twelve: Using a medium bowl, beat together the cream cheese, butter, and powdered sugar until creamy and combined. Beat in the maker's mark until combined.
Step Thirteen: Pour frosting into a small bowl. Pour frosting over the bundt cinnamon cake.
Step Fourteen: Allow frosting to harden for 30 minutes before serving!
👩🍳 Expert Tips
- Preparation Precision: Measure your ingredients accurately to ensure the perfect balance of moisture and flavor in your Instant Pot Cinnamon Cake.
- Freshness Matters: Use fresh ground cinnamon for a more vibrant flavor; its potency can significantly influence the cake's overall taste.
💭 FAQs
For an Instant Pot cinnamon cake recipe without a Bundt pan, a springform pan can serve as a great substitute. Simply apply nonstick cooking spray to the springform pan before adding your cake batter, ensuring a smooth release after cooking.
Let the your cinnamon cake cool entirely before storing. Place it in an airtight container to keep it fresh and prevent drying. Store in a cool, dry place like a pantry for optimal texture and flavor.
Serving Suggestions
These are two great ways to enjoy cinnamon cake:
- Hot Chocolate: A warm embrace of bold flavors, pairing perfectly with the rich, comforting essence of cinnamon cake.
- Caramel Sauce: Add some caramel to elevate the cinnamon cake.
🍜 Related Recipes
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Instant Pot Cinnamon Cake
Ingredients
Cake Ingredients
- 2 ¼ Cup Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Cloves
- ½ teaspoon Ground Black Pepper
- ¼ teaspoon Cardamon
- ½ Cup Unsalted Butter softened
- ½ Cup Light Brown Sugar packed
- 1 Cup Granulated Sugar
- 2 Eggs
- 1 orange zested
- 1 teaspoon Vanilla Extract
- 1 ¼ Cups Buttermilk
Frosting Ingredients
- 225 g Cream Cheese softened
- ½ Cup Unsalted Butter Softened
- 3 Cup Powdered Sugar
- 1 tablespoon Makers Mark (Bourbon) Optional
Instructions
- Spray a 6-inch bundt pan with Pam baking spray and set aside.
- Using a large bowl, whisk together flour, salt, baking powder, baking soda, ground cinnamon, ground cloves, black pepper, and cardamon until combined.
- Using a hand mixer or standing mixer, beat together the butter, brown sugar, sugar, eggs, vanilla and orange zest until combined.
- Alternate between the dry ingredients and the buttermilk and mix until combined.
- Pour batter into the bundt pan, filling about ¾ way full. Cover tightly with foil.
- Add 1 C of water into the inner bowl of the Instant Pot. Place the trivet inside.
- Make a foil sling and carefully lower the bundt pan onto the top of the trivet in the Instant Pot.
- Close the lid and lock to sealing. Cook on manual high pressure for 35 minutes.
- Do a quick pressure release (QP release).
- Allow to cool for 30-60 minutes.
- Remove from the pan and place onto a wire rack over a cookie sheet.
- Using a medium bowl, beat together the cream cheese, butter, and powdered sugar until creamy and combined. Beat in the maker’s mark until combined.
- Pour frosting into a small bowl. Pour frosting over the bundt cinnamon cake.
- Allow frosting to harden for 30 minutes before serving!
This looks soo yummy!! Can't wait to try recipe.