Welcome to the ultimate guide for creating an irresistibly fluffy and delightfully fat-free Instant Pot angel food cake! Imagine a light, airy cake, baked to perfection right in your pressure cooker, offering that classic taste you adore with incredible ease. This isn’t just a recipe; it’s a revelation for dessert lovers seeking a quick, delicious, and healthier treat. Get ready to impress your family and friends with this amazing pressure cooker dessert that’s bound to become a staple in your kitchen.

Baking Angel Food Cake in Your Pressure Cooker: Instant Pot, Ninja Foodi & More

Angel food cake holds a special place in my heart, primarily because my Grandma would bake one for every single one of my birthdays. Its delicate texture and sweet flavor bring back a flood of cherished childhood memories. What makes it even better is that it’s a fat-free cake, allowing for an extra slice without a hint of guilt on those days you need a little something extra.

The beauty of this recipe is its adaptability. You can use any brand of electric pressure cooker you own. Whether you have an Instant Pot, a Crock-Pot Express, or a Ninja Foodi (for which you’ll use the pressure cooker lid, not the air fryer lid), the method remains consistent. As long as you follow the detailed directions outlined in this guide, you’re set for success, regardless of your appliance brand.

Essential Tips for Pressure Cooker Beginners

If you’re new to the exciting world of pressure cooking, embarking on your journey with a dessert like angel food cake is a fantastic start. Pressure cookers can seem intimidating at first, but with a few basic tips, you’ll be cooking like a pro in no time. Before we dive into the cake, let’s cover some foundational knowledge:

• Bookmark Our Instant Pot Recipes Page: We constantly add new, easy, and delicious recipes. Keeping our InstaPot recipes page handy will ensure you never run out of meal ideas and dessert inspirations.
• Master Cooking Times: Understanding how long various foods take to cook is crucial for success. Print this comprehensive Instant Pot cooking times cheat sheet. It’s an invaluable resource for knowing precise cooking durations for everything from meats and vegetables to beans.
• Invest in a Quality Non-Stick Pot: While not strictly necessary, I highly recommend you buy a good non-stick inner pot for your pressure cooker. This significantly reduces the chances of food sticking and makes cleanup a breeze, especially when sautéing ingredients. It also helps prevent issues that might require you to deglaze your pressure cooker.
• Understand Your Model: For context, I personally use a 6-quart Instant Pot for all my recipe creations. Knowing your pressure cooker’s capacity (e.g., 6-quart, 8-quart) is important for adjusting recipe quantities and ensuring the proper fit for accessories like cake pans.
• Familiarize Yourself with Safety Features: Always ensure the lid is properly sealed and the steam release valve is set correctly according to your recipe. Read your cooker’s manual for specific safety guidelines.
• Natural Release vs. Quick Release: Different recipes call for different pressure release methods. For delicate items like cakes, a slow or natural release is often preferred to prevent cracking or texture changes.

Creating the Perfect Angel Food Cake in Your Instant Pot

I’ve ventured into many Instant Pot dessert recipes, but this angel food cake stands out not only for its simplicity but also for the wonderful memories it evokes. It’s a testament to how versatile these appliances truly are.

Key Ingredients and Equipment:

1. Angel Food Cake Mix: We recommend a standard boxed angel food cake mix. This particular brand works exceptionally well. If your mix includes a separate pouch of dry egg whites, make sure to combine it thoroughly with the main mix before proceeding.
2. 7-Inch Angel Food Cake Pan: This is a crucial piece of equipment for achieving the classic angel food cake shape and ensuring proper cooking in your Instant Pot. A 7-inch angel food cake pan fits perfectly in most 6-quart pressure cookers. If that size is unavailable, a 6-inch pan will also work in a 6-quart cooker, and an 8-inch pan is suitable for 8-quart models.
3. Water for the Pressure Cooker: You’ll need approximately 1.5 cups of water to create the steaming environment inside your Instant Pot, essential for perfectly baking the cake.
4. Water for the Cake Mix: Specific amounts of water will be mixed with your cake batter to achieve the ideal consistency.
5. Instant Pot or Pressure Cooker: As mentioned, any electric pressure cooker brand will do.
6. Optional Toppings:
   1. Raspberry Jam: A quarter cup of warmed raspberry jam (whole fruit varieties are excellent) drizzled over the cooled cake adds a beautiful color and a burst of complementary flavor.
   2. Whipped Cream and/or Powdered Sugar: These classic toppings are always a delightful addition, enhancing the cake’s light texture and sweetness.

You’ll also need a large mixing bowl to whip the batter until it’s light and fluffy, and some aluminum foil to cover the pan during cooking. Just look at how inviting this cake appears! It truly is one of my all-time favorite desserts.

The Journey to a Fluffy 7-Inch Angel Food Cake in Your Pressure Cooker

Achieving this level of fluffiness took a couple of attempts to get the timing just right, but the perseverance paid off! When I first got my Instant Pot, I primarily focused on savory one-pot meals. However, once I experimented with baking, starting with an amazing Instant Pot coffee cake in a 6-inch bundt pan, a whole new world opened up. I realized that with the right accessories, the possibilities for pressure cooker baking were endless!

For an extra touch of elegance and flavor, I gently warmed a bit of raspberry jam and drizzled it over the cooled cake. This not only enhanced its visual appeal but also added a delightful fruity dimension to the fat-free cake. It’s a simple step that elevates the entire experience.

• A single box of angel food cake mix yields enough batter for two separate Instant Pot angel food cakes. This means you can enjoy one now and save the other for later, or double the recipe (using the whole box) to cook two cakes back-to-back if you’re feeding a larger crowd. Just follow the recipe below for one cake; if you want two, simply repeat the process with the remaining mix. You’ll quickly get the hang of it!

For a visual guide, here’s a video demonstrating our process:

(Video demonstrating the cake making process would be embedded here)

Demolding Your Instant Pot Angel Food Cake

One of the most satisfying parts of baking angel food cake is the reveal! Here’s how to gracefully remove your delicate creation from the pan:

First, once the cake has cooled sufficiently, gently run a thin knife along the outer edge of the pan to loosen the cake from the sides. Next, push up on the bottom of the pan, typically designed to lift out, while simultaneously pulling up on the middle metal piece of the pan. This motion will effortlessly lift the cake from its base. Finally, run your knife carefully around the bottom rim of the cake and along the middle stem to ensure it slides off cleanly onto your fingers. This method prevents the need for non-stick spray, preserving the cake’s delicate structure. Gently place your beautiful angel food cake on a serving plate and get ready to enjoy!

Beyond this classic version, there are many other delightful angel food cake recipes to explore and enjoy!

• For a seasonal twist, try Pumpkin Angel Food Cake.
• Indulge your chocolate cravings with Chocolate Angel Food Cake – it’s truly amazing.
• For a tropical treat, whip up a Pineapple Angel Food Cake Recipe.

I also have a comprehensive list of angel food cake mix recipes that you can try to expand your baking repertoire!

Step-by-Step Guide: Boxed Angel Food Cake in Instant Pot

Making angel food cake in your Instant Pot is surprisingly simple, especially with a boxed mix. Below are quick directions, followed by a detailed printable recipe card for your convenience. Remember, one standard angel food cake mix box is enough to make two separate cakes using this method!

1. Begin by taking half of your angel food cake mix box, which typically measures 1.5 cups. Transfer this amount into a large mixing bowl.
2. To the cake mix, add 1/2 cup of water and an additional 1/8 cup of water. We list these separately because an 1/8 cup measuring spoon isn’t always common; you can easily use your 1/4 cup measure and fill it halfway for the 1/8 cup portion.
3. Using an electric mixer, combine the water and angel food cake mix. Mix on high speed for approximately one minute, or until the mixture becomes light, airy, and fluffy, resembling a meringue.
4. Important: Do NOT grease your angel food cake pan. The non-stick nature of the pan, combined with the cake’s unique structure, allows it to “creep up” the sides as it rises, which is crucial for its signature texture. Carefully spoon the whipped mixture into your 7-inch angel food cake pan and cover the pan securely with aluminum foil.
5. Place a trivet or a small, heat-safe glass bowl at the bottom of your Instant Pot or pressure cooker. Pour about 1.5 cups of water around it. This water will create the steam needed to cook your cake.
6. Gently place your covered cake pan onto the trivet inside the Instant Pot. Close the lid and ensure the steam release valve is sealed (or set to “Sealing” depending on your model).
7. Set your pressure cooker to “Manual” or “Pressure Cook” mode, on “High” pressure, for a cook time of 27 minutes.
8. Once the cooking cycle is complete, perform a slow release of pressure. To do this, move the steam release valve just slightly, allowing the steam to escape very slowly. This gradual depressurization helps prevent the cake from collapsing.
9. Once the pressure has fully released and the float valve has dropped, quickly lift the lid off. Be careful to prevent any condensation from dripping onto the foil-covered cake.
10. Carefully remove your cake pan from the Instant Pot and place it on a cooling rack. Remove the aluminum foil and allow the cake to cool completely in the pan.
11. Once cooled, use a thin knife to gently loosen the cake from the outer and inner sides of the pan. Push the bottom of the pan gently upwards and pull on the middle metal piece to lift the cake out. Continue to use the knife to loosen the cake from the bottom rim and the center stem of the pan so it slides off effortlessly.
12. Transfer your beautifully baked angel food cake to a serving plate. Enjoy it plain, or add a delightful drizzle of melted raspberry jam or a dollop of whipped cream on top for an extra treat. Both options are absolutely delicious!
13. Remember, one standard box of angel food cake mix provides enough to make two separate Instant Pot angel food cakes.

Instant Pot Angel Food Cake

By
Justine

This guide shows you how to make the best Instant Pot angel food cake! Fluffy, fat-free, and incredibly tasty right from your pressure cooker, it’s the perfect dessert.

Prep:

5 mins

Cook:

27 mins

Total:

32 mins

Servings:
6

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Equipment

• 1 pressure cooker
• 1 Instant Pot angel food cake pan (7-inch)
• Electric mixer
• Large mixing bowl
• Aluminum foil
• Trivet or small heat-safe bowl

Ingredients

• 1.5 c Angel Food Cake Mix (half of a standard box)
• 1.5 c water, for bottom of Instant Pot
• 1/2 c water, for cake mix
• 1/8 c water, for cake mix
• 1/4 c Raspberry jam (warmed), optional, for topping
• Whipped cream and/or powdered sugar, optional, for topping

Want to save this recipe? Bookmark this page or pin it to your favorite Pinterest board!

Instructions

1. Use half of your angel food cake mix box (1.5 cups) and place it into a large mixing bowl.
2. Combine the cake mix with 1/2 cup of water and an additional 1/8 cup of water. (Tip: If you don’t have an 1/8 cup measuring spoon, fill your 1/4 cup measure halfway).
3. Using an electric mixer, beat the water and angel food cake mix on high speed for about one minute, or until the mixture becomes light and fluffy like meringue.
4. Do NOT grease your pan. The non-stick surface is sufficient to prevent sticking and allows the cake to “creep up” as it rises, which is essential for its texture. Spoon the prepared mixture into your 7-inch angel food cake pan and cover it tightly with aluminum foil.
5. Place a trivet or a small, heat-safe glass bowl at the bottom of your Instant Pot or pressure cooker. Pour approximately 1.5 cups of water around it to create steam for baking.
6. Carefully place your foil-covered cake pan onto the trivet inside the Instant Pot. Close the lid and ensure the steam release valve is sealed.
7. Set your pressure cooker to “Manual” or “Pressure Cook,” on “High” pressure, for a total cook time of 27 minutes.
8. Once cooking is complete, perform a slow pressure release by moving the steam valve slightly to allow steam to escape very gradually. This controlled release helps maintain the cake’s delicate structure.
9. After the pressure has fully released, lift the lid off quickly, being careful to prevent any water droplets from falling onto the foil.
10. Carefully lift your cake pan out of the Instant Pot and place it on a cooling rack.
11. Remove the foil and allow the cake to cool completely in the pan before attempting to remove it.
12. To demold: Use a knife to loosen the cake from the sides of the pan. Gently push up on the bottom and pull up on the middle metal piece to lift the cake out. Use the knife again to loosen the cake from the bottom rim and around the middle stem so it slides off cleanly.
13. Place the cake on a serving plate and enjoy! For added flavor, drizzle with a bit of melted raspberry jam or top with whipped cream.
14. Remember, one angel food cake mix box makes two Instant Pot angel food cakes, so you can repeat the process for a second cake!

Video

Video Tutorial Here (Placeholder)

Nutrition

Serving: 4oz,
Calories: 216kcal,
Carbohydrates: 50g,
Protein: 3g,
Sodium: 490mg,
Potassium: 53mg,
Sugar: 36g,
Calcium: 92mg,
Iron: 0.2mg

Nutrition information is automatically calculated and should only be used as an approximation.

Additional Info

Course:
Dessert

Cuisine:
American

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