Introducing our Instant Pot Angel Food Cake with Toffee – a heavenly dessert made effortlessly! Enjoy the lightness of angel food cake infused with decadent toffee flavors in no time. Delight your taste buds with this irresistible treat, perfect for any occasion!
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Why This Recipe Works
- Decadently Sweet: The toffee flavor adds a delightful twist to classic angel food cake.
- Light and Fluffy: This recipe ensures a light-as-air texture that melts in your mouth.
- Effortless Baking: The Instant Pot simplifies the baking process, ideal for beginner bakers.
📋 Ingredients
For this recipe, you don't need a lot. In fact, you can make it straight from a box.
- Betty Crocker Angel Food cake mix: The base for the cake, providing a light and airy texture that's characteristic of an Angel Food Cake.
- Water for cake: Used in the mixing process to create a smooth batter for the cake.
- Water for IP (Instant Pot): Creates steam in the Instant Pot which helps the cake to cook evenly and maintain its moist texture.
Frosting Ingredients
- Heath toffee bits: Adds a sweet, crunchy, and buttery flavor to the frosting, enhancing the overall taste of the cake.
- Cool Whip: Provides a light, creamy, and fluffy topping that complements the airy texture of the Angel Food Cake.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Toffee Flavor Enhancements: Incorporate toffee bits or a drizzle of homemade toffee sauce into the batter or as a topping. You can also substitute part of the sugar with caramel or turbinado sugar to intensify the toffee notes.
- Cake Base Adjustments: Use cake flour for an extra light, airy texture, or add a hint of almond extract to complement the toffee flavor. Experiment with folding in crushed toffee candies gently to add texture without compromising the delicate crumb.
- Serving & Topping Options: Top the finished cake with a light dusting of powdered sugar, a drizzle of extra toffee sauce, or even a dollop of whipped cream. For an added crunch, consider a sprinkle of toasted nuts like pecans or walnuts.
🔪 How To Make Instant Pot Angel Food Cake
- Step 1: Lightly spray the bundt pan with oil. Mix cake mix and 1 ¼ cups water in a bowl.
- Step 2: Pour the batter into the bundt pan. Covering with foil is optional. Pour 2 cups of water into the Instant Pot's inner cooking pot.
- Step 3: Place the trivet in the Instant Pot and set the bundt pan on top. Close the lid. Cook on high pressure for 35 minutes. After cooking, allow for a Natural Pressure Release for 10 minutes. Remove from the bundt pan and allow to cool on a rack.
- Step 4: First, cut your Angel Food Cake in half horizontally. Remove the top circle and set it aside. Frost the top of the bottom half of the cake and generously sprinkle with Heath bars. Add the top of the cake and frost the entire thing. Add Heath bits all over the cake. Allow the cake to set for about ½ hour before serving.
👩🍳 Expert Tips
- Proper Preparation of the Pan: Use a compatible cake pan that fits inside your Instant Pot, typically a 7-inch pan works well. Do not grease the pan, as angel food cake needs to cling to the sides to rise properly. However, you can line the bottom with parchment paper for easier removal after cooking.
- Fold Gently: When incorporating the toffee bits into the angel food cake batter, fold them in gently to avoid deflating the egg whites. This keeps the batter light and airy, helping the cake to rise and maintain its structure during and after cooking.
- Use a Water Bath: Pour one cup of water into the bottom of the Instant Pot before placing the pan on a trivet inside. This creates a steamy environment similar to a water bath in the oven, which helps the cake cook evenly and stay moist.
💭 FAQs
We use the pan with the donut hole but you can use a regular 6-inch round pan or a silicone mold in the Instant Pot.
To prevent sticking, it's essential to properly prepare your cake pans. This can be done by greasing the pan with butter or oil and then lightly flouring it. Alternatively, lining the bottom with parchment paper can also help ensure the cake releases easily after baking.
A cake that sinks in the center is often underbaked. To check for doneness, insert a skewer or toothpick into the center; if it comes out clean, the cake is ready. Additionally, using an oven thermometer can ensure your oven is at the correct temperature, as inaccurate heat can affect baking results.
While it's possible to substitute oil for butter in some recipes, it's not always recommended. Butter contributes to the cake's flavor and texture, and using oil may result in a different crumb and moisture level. It's best to follow the fat type specified in the recipe for optimal results.
To determine if a cake is done, gently press the center; it should spring back when touched. Alternatively, inserting a toothpick or skewer into the center should come out clean or with a few moist crumbs. Avoid opening the oven door frequently during baking, as this can cause temperature fluctuations.
After the cake has thoroughly cooled, storing it in an airtight container is recommended. to safeguard against exposure to air and moisture. This precaution helps maintain its light and fluffy texture. Alternatively, tightly wrapping the cake in plastic wrap is also effective.
Refrigeration is not recommended, as the cold temperatures can cause the cake to dry out. Instead, store the Angel Food Cake in a cool, dry place away from direct sunlight
🍜 Related Recipes
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Serving Suggestions
These are my favorite dishes to serve with Angel Food Cake:
- Berries and Cream: Finish off your Toffee Instant Pot Cake by adding a topping of berries and a generous dollop of whipped cream.
- Vanilla Ice Cream: Serve a scoop of creamy vanilla ice cream alongside for a delightful temperature contrast.
- Fresh Mint Leaves: Enhance the flavor profile with a hint of freshness and counterbalance the sweetness by adorning it with crisp mint leaves.
Toffee Instant Pot Angel Food Cake
Ingredients
Cake Ingredients
- 1 Box Angel Food Cake Mix Betty Crocker
- 1 ¼ Cup Water For the cake
- 2 Cup Water For the Instant Pot
Frosting Ingredients
- 2 Cups Heath Toffee Bits
- 1 Cool Whip
Instructions
- Lightly spray bundt pan with oil. Mix cake mix and 1 ¼ cup water in a bowl. Then Pour into bundt pan.
- Cover with foil - this is optional. Pour 2 cups water into the IP inner cooking pot. Add trivet and bundt pan. Then close the lid. Set high pressure for 35 minutes. Natural Pressure Releaase for 10 minutes.
- First, cut your Angel Food Cake in half, horizontally (so it is two circles- one on top of the other). Remove the top circle, set aside.
- Frost the top of the bottom half of the cake and generously sprinkle with heath bars. Add the top of the cake and frost the entire thing.
- Add heath bits all over the cake. Let set for sbout ½ hour, cut and enjoy your delicious Instant Pot Toffee Angel Food Cake.
Notes
Nutrition
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I thought that was captain crunch cereal on the outside of the cake. Toffee sounds good too.