Imagine a dessert that’s incredibly light, wonderfully sweet, and remarkably easy to prepare. That’s precisely what you get with a homemade Instant Pot angel food cake! This fluffy, fat-free cake bakes right in your pressure cooker, delivering an amazing texture and taste that’s guaranteed to impress. If you’re looking for a delightful dessert this week, this recipe is a must-try; it’s sure to become a beloved favorite in your home.
The other day, I whipped up this Instant Pot angel food cake, and it truly exceeded all expectations! The cake turned out super fluffy, with that signature airy texture angel food cake is known for. It vanished almost instantly when my family arrived home, quickly becoming a cherished after-school treat. This recipe has quickly become one of my absolute favorite Instant Pot recipes shared here on The Typical Mom. (Please note: This article may contain affiliate links, which help support our content creation at no extra cost to you.)
Baking Angel Food Cake in Your Pressure Cooker: Instant Pot, Ninja Foodi, Crockpot Express
I have a deep fondness for angel food cake, probably because my Grandma always made it for me on every single birthday when I was a child. The memories of its delicate sweetness are truly heartwarming. What makes it even better is that it’s a fat-free cake, which means I can indulge in an extra piece without any guilt, especially on those days when a little sweet comfort is just what I need.
The fantastic news is that you can make this delightful cake in virtually any brand of electric pressure cooker you own. Whether you have an Instant Pot, a Crockpot Express, or a Ninja Foodi, the process is largely the same. For Ninja Foodi users, you’ll simply use the pressure cooking lid (the one that is not attached) for this recipe. All these appliances work wonderfully for baking this light and airy cake, as long as you follow the clear and simple directions outlined below. The consistent, moist heat generated by a pressure cooker is actually ideal for keeping angel food cake tender and preventing it from drying out, offering a distinct advantage over traditional oven baking.
If you’re relatively new to the world of pressure cooking, you’re in for a treat! We offer a wealth of easy, one-pot meal recipes designed to simplify your cooking experience. Before diving into this delicious cake, let’s cover a few basic, yet essential, pressure cooking tips:
- Make sure to Bookmark our dedicated Instant Pot recipes page. We regularly update it with new and exciting recipes, so you’ll always have fresh inspiration for your next meal or dessert!
- An invaluable tool for any pressure cooker owner is our Instant Pot cooking times cheat sheet. Print it out and keep it handy! It will help you quickly understand the ideal cooking durations for a wide variety of ingredients, including meats, vegetables, and beans, ensuring perfect results every time.
- For an even smoother cooking experience, I highly recommend you consider investing in this non-stick inner pot. It dramatically minimizes food sticking, making both cooking and cleanup significantly easier and more enjoyable.
- Even with a non-stick pot, it’s a valuable skill to know how to deglaze a pressure cooker after sautéing. This technique involves adding a liquid to the hot pot and scraping up any browned bits, which prevents the dreaded “Burn” notice and adds incredible depth of flavor to your dishes.
For your reference, the model I rely on for all my recipe creations, including this fantastic angel food cake, is a reliable 6-quart Instant Pot. Its size is perfect for most household needs and versatile enough for both meals and desserts.
Essential Ingredients for Your Instant Pot Angel Food Cake
I’ve ventured into many Instant Pot dessert recipes, but I must admit, this angel food cake recipe was not only one of the easiest but also one that brought back a flood of cherished memories. The beauty of this recipe lies in its simplicity, requiring just a handful of straightforward ingredients:
- Angel Food Cake Mix: To ensure consistent results, this is the specific mix I typically use. It’s important to check your box instructions. If your particular brand includes a separate pouch of dry egg whites, make sure to combine it thoroughly with the rest of the dry cake mix before you start adding any liquids. This ensures an even, airy batter.
- 7-inch Angel Food Cake Pan: This specialized pan is absolutely crucial for achieving the classic tall, airy structure of an angel food cake. It typically features a removable bottom and a central tube, which aids in cooling and demolding. This adorable 7-inch pan is my go-to choice! If that size happens to be out of stock, a 6-inch pan will fit perfectly into a 6-quart Instant Pot, while an 8-inch pan is suitable for an 8-quart pressure cooker. The tube in the center allows heat to penetrate the cake from both the outside and inside, promoting even baking and rise.
- Water: You’ll need water for two distinct purposes in this recipe: a portion will be mixed into the angel food cake batter to achieve the right consistency, and another portion will be placed at the bottom of your Instant Pot to create the necessary steaming environment for gentle, moist baking.
- Instant Pot or Pressure Cooker: As mentioned previously, any brand of electric pressure cooker will work for this recipe. My personal preference is the 6-quart Instant Pot, which I frequently use and find ideal for various recipes.
- Optional Toppings for Serving:
- Raspberry Jam: Approximately 1/4 cup of raspberry jam, gently warmed, adds a beautiful pop of color and a delightful tangy-sweet counterpoint to the cake. I always opt for whole fruit varieties for a richer flavor and texture.
- Whipped Cream and/or Powdered Sugar: These classic embellishments are fantastic on top. A dollop of fresh whipped cream adds richness and softness, while a light dusting of powdered sugar provides a simple, elegant finish and an extra touch of sweetness.
You’ll need a spacious bowl to whip the cake mix into its signature light and fluffy texture, much like a meringue. Additionally, a bit of aluminum foil will be necessary to cover the cake pan during the pressure cooking process. Just take a moment to look at the photos – doesn’t this cake look absolutely incredible? It truly is my favorite dessert of all time, and I’m thrilled to share this easy pressure cooker method with you.
Crafting the Perfect 7-Inch Angel Food Cake in Your Instant Pot
Just look at how incredibly fluffy this cake is! It actually took me a couple of tries to get the timing just right for pressure cooking, but I was determined to master it, and the results speak for themselves. When I first got my Instant Pot, I only used it for savory meals. However, after making an amazing Instant Pot coffee cake in a bundt pan, a brilliant idea sparked: I realized I could bake almost anything in it, provided I had the correct specialized pans!
To add a touch of elegance and a burst of flavor, I gently warmed a little raspberry jam and drizzled it over the top of the cooled cake. The vibrant color was a beautiful enhancement, and the sweet-tart notes of the jam perfectly complemented the light, fat-free cake. This simple addition elevates the overall experience of this already delightful dessert.
- One of the most convenient aspects of this recipe is its efficiency: a single standard box of angel food cake mix is actually sufficient to make two separate Instant Pot angel food cakes! If your current needs are modest and you only wish to prepare one cake, simply follow the recipe below, which is perfectly portioned for a single batch.
- Conversely, if you’re planning for a larger gathering, want to have an extra cake on hand, or simply love angel food cake, you can easily double the recipe instructions. By using the entire box of cake mix and cooking it in two batches, you’ll produce two equally perfect and delicious cakes. You get the drift – it’s incredibly flexible to suit your needs! 😉
For those who prefer visual instructions, there’s a helpful video available on our site that demonstrates exactly how we make this wonderful cake, ensuring you can follow along with confidence.
Demolding and Serving Your Instant Pot Angel Food Cake
The unique design of an angel food cake pan, with its removable bottom and central core, makes demolding much easier than it might seem. To release your perfectly baked Instant Pot angel food cake, begin by gently running a thin knife or an offset spatula around the outer edges of the cake, where it meets the pan. Then, the central tube of your angel food cake pan will allow you to push up the bottom section, effectively lifting the cake clear of the outer ring. Next, carefully loosen the cake from the bottom rim of the pan and the central stem using your knife. Once sufficiently loosened, it should gently slide off onto your fingers. This specific pan design, combined with the nature of angel food cake, typically means you won’t need any non-stick spray. Finally, carefully transfer your beautiful cake onto a serving plate and get ready to enjoy its airy deliciousness. For an extra treat, serve it as an “Instant Pot Shortcake” with fresh berries and whipped cream!
Yes, absolutely! Baking angel food cake in a pressure cooker like the Instant Pot is not only possible but also produces incredibly moist and tender results due to the steamed environment. To do this, you’ll need a tube pan (typically 7-8 inches) that fits comfortably inside your pressure cooker, leaving a little room around the edges for steam circulation. You can use a standard boxed angel food cake mix, preparing the batter according to the package directions, but you’ll usually use only half of the mix at a time. This method allows you to make two perfect angel food cakes from a single box, creating a convenient “small batch” cake that’s ideal for serving 4-6 people without a large amount of leftovers.
If you’ve been captivated by the simplicity and deliciousness of pressure-cooked angel food cake, you’ll be thrilled to know there are many more exciting variations to explore! Here are a few other fantastic angel food cake recipes to inspire your culinary creativity:
- Embrace the flavors of autumn with our delightful Pumpkin Angel Food Cake – it’s a seasonal favorite!
- For the ultimate indulgence, our Chocolate Angel Food Cake is truly amazing and satisfies any chocolate craving.
- And for a bright, tropical twist that’s perfect for warmer weather, you must try our refreshing Pineapple Angel Food Cake recipe.
Beyond these specific recipes, I’ve also compiled an extensive list of angel food cake mix recipes, offering a treasure trove of ideas to transform a simple boxed mix into a diverse array of impressive desserts!
Simple Steps for Boxed Angel Food Cake in Your Instant Pot
Here are the quick, clear directions for making a fantastic boxed angel food cake in your Instant Pot. For your convenience, a comprehensive, printable recipe card with all the finer details is provided further below. To begin, you’ll only need half of a standard angel food cake mix box, which typically measures out to about 1.5 cups of the dry mix. Carefully pour this portion into a clean mixing bowl.
For the liquid component of the batter, you will combine 1/2 cup of water and an additional 1/8 cup of water. I’ve listed these amounts separately because an 1/8 cup measuring cup isn’t a common item in every kitchen. If you don’t have one, simply use your 1/4 cup measuring cup and fill it halfway, then add it along with your 1/2 cup of water. This precise combination ensures the ideal batter consistency for a perfectly light cake.
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Using an electric mixer, combine the measured water and the angel food cake mix. Beat on high speed for approximately one minute, or until the mixture transforms into a light, airy, and fluffy consistency, similar to whipped meringue. This vigorous mixing incorporates air, which is fundamental to the cake’s signature texture and height.
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Gently spoon the whipped batter into your 7-inch angel food cake pan. It is critically important that you do NOT grease your pan. Angel food cake batter needs to cling to the sides of the pan as it bakes and rises; greasing it would prevent this crucial adhesion, causing the cake to deflate and lose its airy structure. A non-stick pan is usually sufficient to ensure the cake doesn’t adhere too much after cooking. Once the batter is in the pan, securely cover the entire pan with aluminum foil.
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Prepare your Instant Pot (or chosen pressure cooker) by placing a trivet (a metal rack) or a small, heat-safe glass bowl at the bottom of the inner pot. Pour approximately 1.5 cups of water around the trivet or bowl. This water will create the necessary steaming environment inside the sealed pressure cooker, which gently cooks the cake.
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Carefully place your foil-covered angel food cake pan onto the trivet inside the Instant Pot. Ensure the pan is stable and positioned above the water, not submerged in it.
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Close the lid of your Instant Pot, making sure it’s securely locked. Then, rotate the steam release valve to the “Sealing” position, ensuring no steam can escape during the cooking cycle.
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Select the “Manual” or “Pressure Cook” setting, ensure the pressure level is set to “High,” and adjust the cooking time to 27 minutes. The Instant Pot will take some time to come to pressure before the cooking countdown begins.
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Once the 27-minute cooking cycle is complete, initiate a “Slow Release” of pressure. This means you will very gently move the steam release valve just slightly from “Sealing” towards “Venting,” allowing the steam to escape slowly and gradually. A slow release is important as it helps prevent the delicate cake from collapsing or developing a rubbery texture due to a sudden change in pressure and temperature.
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After all the pressure has fully released (the float valve will drop), lift the Instant Pot lid off quickly, being cautious to tilt it away from your face to avoid any hot condensation dripping onto your foil-covered cake.
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Using oven mitts or a pot lifter, carefully lift the hot cake pan out of the Instant Pot and immediately transfer it to a wire cooling rack. Remove the aluminum foil from the top of the pan and allow the cake to cool completely in the pan. Cooling upside down or on its feet is often recommended for angel food cakes to prevent them from deflating.
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Once the cake is fully cooled, use a thin, sharp knife or an offset spatula to gently loosen the cake from the outer sides of the pan. Next, push the bottom of the pan gently upwards and pull on the middle metal piece of the pan to lift the cake out. Continue to use your knife to carefully loosen the cake from the bottom rim and a bit around the middle stem of the pan so it slides off cleanly and without tearing.
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Place your beautifully baked angel food cake onto a serving plate. You can enjoy it plain, or for an added touch of deliciousness, drizzle a bit of warm, melted raspberry jam over the top, or add a dollop of fresh whipped cream and a dusting of powdered sugar. Any way you serve it, it’s sure to be a hit!
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As a friendly reminder, one standard box of angel food cake mix provides enough batter to make two delightful Instant Pot angel food cakes, offering excellent value and double the enjoyment!
Instant Pot Angel Food Cake Recipe
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Equipment
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1 Pressure Cooker (Instant Pot, Ninja Foodi, Crockpot Express)
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1 Instant Pot Angel Food Cake Pan (7-inch recommended)
Ingredients
- 1.5 c Angel Food Cake Mix (half of a standard 16oz box)
- 1.5 c Water, for the bottom of the Instant Pot
- 1/2 c Water, for the cake mix batter
- 1/8 c Water, for the cake mix batter (use half of a 1/4 cup measure)
Instructions
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In a large bowl, combine 1.5 cups of angel food cake mix with 1/2 cup water and an additional 1/8 cup water.
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Using an electric mixer, beat the mixture on high speed for about 1 minute until it becomes light, airy, and fluffy like meringue.
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Spoon the batter into your 7-inch angel food cake pan. Remember, do NOT grease the pan. Cover the pan securely with aluminum foil.
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Place a trivet or small glass bowl at the bottom of your Instant Pot and pour 1.5 cups of water around it.
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Carefully place the foil-covered cake pan onto the trivet inside the Instant Pot.
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Close the Instant Pot lid and set the steam release valve to “Sealing.”
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Select “Manual” or “Pressure Cook,” set to “High” pressure, and cook for 27 minutes.
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Once cooking is finished, perform a “Slow Release” by moving the steam valve slightly to allow steam to escape very gradually.
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After pressure is fully released, open the lid quickly, tilting it away from you to avoid water dripping onto the cake.
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Carefully lift the pan out and place it on a cooling rack. Remove the foil and let the cake cool completely in the pan.
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Once cooled, use a knife to loosen the cake from the pan’s sides, then push the bottom gently and pull up on the middle metal piece to lift it out. Loosen from the bottom rim and middle stem to slide it off.
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Place on a plate and enjoy! Consider adding melted raspberry jam, whipped cream, or powdered sugar for extra deliciousness.
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A single angel food cake mix box yields enough batter for two Instant Pot angel food cakes!
Video Tutorial
For a detailed visual guide and helpful tips on preparing this Instant Pot Angel Food Cake, please watch the video tutorial available on our original recipe page. It walks you through each step, making the process even easier to follow.
Nutrition
Calories: 216kcal,
Carbohydrates: 50g,
Protein: 3g,
Sodium: 490mg,
Potassium: 53mg,
Sugar: 36g,
Calcium: 92mg,
Iron: 0.2mg
Disclaimer: Nutrition information is automatically calculated and should be used as an approximation. Individual results may vary.
Additional Info
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