This is a rich and moist Instant Pot red velvet cake with a boozy twist; Kahlua in the cake, Baileys’s Irish Cream in the frosting. It might even remind you of a cake-y brownie.
Originally posted September 6, 2018; Updated recipe and pictures on August 21, 2019.
Anybody that knows me knows how much I love red velvet cake. It’s been my favorite pretty much my whole life. However, all red velvet cake is not created equally. Most of them are just red cakes, in my opinion, and miss the whole velvet aspect – which is what makes them special. Well, I think this Instant Pot red velvet cake hits the mark!
Baking in an Instant Pot…???
It seems that every time I post a recipe that uses an Instant Pot to bake, I get so many negative comments. Not because of the flavor or anything, but because I’m not sticking with tradition and using the oven. There are a few things you might not want to cook in an Instant Pot, but cake is not one of them! So let me just say this… I like using my Instant Pot. I like being creative when I cook and trying new things. When I figure something out that I think is worth sharing (like this Instant Pot red velvet cake), I share it. I don’t expect everyone to like it or try it. But there’s no need to be rude about other people doing something – which is quite frankly delicious! That’s all 🙂
Plus… IT HAS BOOZE!
And This is the Amazing Result…
Tips for Making this Instant Pot Red Velvet Cake
Be sure not to over-mix the batter. The more you mix the batter, the more gluten will develop, and the chewier it will become. So I suggest mixing the batter at the beginning with a mixer, but I like to finish mixing my cakes with a rubber spatula.
Can I use all-purpose flour? I’ve made a LOT of cakes in the Instant Pot. It has taken quite a bit of testing to get to a place where I feel comfortable sharing these recipes. And there’s one ingredient has become a standard for me: self-rising flour. I know that most people always have all-purpose flour in their pantries, but I’ve had difficulty with consistent results with adding baking powder/soda/salt to AP flour. So, while it can be done, I highly recommend the self-rising flour.
Can I use cake flour? Every time that I’ve tried using cake flour in Instant Pot baking, I have not been happy with the results. The texture is always spongy, so I don’t recommend it. That is, until I can figure out how to make it work!
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Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting
- 2 cup self-rising flour
- 3 Tbsp. cocoa powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter room temperature
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. white vinegar
- 1 oz. red food coloring
- 50 ml Kahlua 1 mini bottle
- 4 oz. cream cheese softened
- 1/2 cup butter room temperature
- 3/4 cup powdered sugar
- 50 ml Bailey's Irish Cream 1 mini bottle
- Add all dry ingredients to large mixing bowl – flour, cocoa powder, and salt. Note: We do not consider sugar to be a dry ingredient since it melts. Using a whisk (or fork), mix until fully combined.
- In a separate mixing bowl, begin adding wet ingredients – starting with sugar and butter. Using a hand mixer, blend them together until light and fluffy. Then add eggs, vanilla, and vinegar and blend until fully incorporated, making sure to scrape sides of the bowl. Add red food coloring and Kahlua and mix again.
- Pour dry ingredients into bowl with wet ingredients then mix just until fully combined. Do not over-mix! I recommend stopping the hand mixer sooner than later and switching to a rubber spatula.
- Spray 7-inch cheesecake or springform pan with nonstick cooking spray. Place pan on a surface that won’t be damaged if red color touches it. Pour batter into pan and cover with aluminum foil.
- Place 3-inch trivet into pot, along with 1 1/2 cups of water. Then place pan on top of trivet. Lock lid and cook at high pressure for 75 minutes. Once cook time is complete, allow pressure to release naturally for 10 minutes, then release remaining pressure.
- Remove push pan, uncover, and let cool for at least 10 minutes before removing cake. Then, once pan is warm to touch, push out cake to a cooling rack and let cool completely before icing.
- Meanwhile - Place the butter, cream cheese, and 1 mini bottle of Baileys in a mixing bowl and mix together on medium speed for a few minutes, until creamy. Slowly add the powdered sugar a little bit at a time. Lastly, increase to the highest speed until whipped texture is achieved.
- When it’s time to add the frosting to the cake, place big spoonfuls in the middle of the top of the cake. Then gently spread outwards. Since the frosting is so soft, you should be able just let it fall over the sides. Once the cake is iced, place in the fridge for 30 minutes so that the frosting sets.
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