Instant Pot Red Velvet Cake w/ Kahlua & Bailey’s Cream Cheese Frosting

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.

Slice of Instant Pot red velvet cake on white plate with cake in background.

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!

 

Whole Instant Pot red velvet cake with slice removed.

 

The Process

Dry ingredients in mixing bowl with whisk.

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.

 

Stick of softened butter in mixing bowl with sugar on top.

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.

 

Butter and sugar topped with 2 eggs and vanilla extract.

Then add eggs, vanilla, and vinegar…

 

Butter, eggs, and sugar combined in mixing bowl.

…and blend until fully incorporated, making sure to scrape sides of the bowl.

 

Kahlua and red coloring added to butter/eggs/sugar mixture.

Add red food coloring and Kahlua…

 

All wet ingredients combined for Instant Pot red velvet cake.

…and mix again.

 

Dry ingredients on top of wet inside mixing bowl.

Pour dry ingredients into bowl with wet ingredients…

 

Cake batter partially combined.

…then mix just until fully combined. Do not over-mix!

 

Cake batter fully combined with rubber spatula.

I recommend stopping the hand mixer sooner than later and switching to a rubber spatula.

 

Cake batter poured into 7-inch cheesecake pan.

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…

 

Cake pan topped with aluminum foil inside Instant Pot.

…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.

 

Fully cooked Instant Pot red velvet cake in pan.

Once cook time is complete, allow pressure to release naturally for 10 minutes. Then release remaining pressure and uncover pan. Let sit for at least 10 minutes before removing cake from pan.

 

Icing cake on white plate with rubber spatula.

Allow cake to cool to room temperature before icing. 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.

 

And This is the Amazing Result…

Slice of Instant Pot red velvet cake on white plate.

 

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.

 

FAQs

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!

 

★ Did you make this recipe Instant Pot Red Velvet Cake?

Please give it a star rating below! ★

Slice of Instant Pot red velvet cake on white plate.

Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting

Rich, moist cake... with booze! It's almost like a cake-y brownie.
4.84 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 12
Calories: 355kcal
Author: Gary White

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 355kcal | Carbohydrates: 37g | Protein: 3g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 45mg | Sodium: 250mg | Potassium: 101mg | Fiber: 1g | Sugar: 27g | Vitamin A: 400IU | Calcium: 39mg | Iron: 0.9mg

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17 Comments

  • Reply
    Elisabeth
    September 6, 2018 at 3:44 pm

    This recipe looks amazing!!!! Is the trivet the one that came with the pot?

    • Reply
      Chef Gary
      September 6, 2018 at 4:26 pm

      No, we typically use a 3-inch trivet when baking to insure the pan doesn’t come into contact with the water below.

  • Reply
    Lora
    September 7, 2018 at 9:27 am

    5 stars
    Yepper! This is going to be on the list to try!!! Thank you so much!!!

    • Reply
      Chef Gary
      September 8, 2018 at 12:44 pm

      Looking forward to hearing about it!

  • Reply
    Kilted Brutha from anotha mutha
    September 13, 2018 at 6:22 pm

    5 stars
    What are you doing to me? I don’t like cake but this wasn’t like a cake it was like a Brownie texture. It’s a more moist texture. Now, where’s my ice cream?

  • Reply
    Dianne
    September 26, 2018 at 9:51 pm

    5 stars
    Excellent recipe! Delicious cake and icing! Will definitely make again.

  • Reply
    Chuck
    December 17, 2018 at 7:27 pm

    5 stars
    I am a liver transplant recipient and would like to substitute something for the alcohol, any suggestions?

    • Reply
      Gary
      December 17, 2018 at 9:35 pm

      You could actually just leave it out, and it should still work just fine.

  • Reply
    Marloes
    December 18, 2018 at 2:18 am

    4 stars
    This recipe looks really good, I am definitely going to try it. 75 minutes plus 10 minutes natural release seems quite a long time for instant pot cooking. Have you tried a shorter baking time and then it didn’t work out? My rule of thumb is that it takes aproximately one third of the conventional cooking time to cook on high pressure in the IP. Please share your thoughts.

    • Reply
      Gary
      December 18, 2018 at 8:26 am

      This is definitely not conventional pressure cooking. You’re basically steaming the cake, which reaches a much lower temperature than using dry heat in an oven. So pretty much, any time you’re “baking” in an IP, the cook time will be longer.

      • Reply
        Kathy
        December 24, 2018 at 12:06 pm

        Most cakes in my IP take approximately 30 minutes to cook. I am excited to try this!

        • Reply
          Gary
          December 26, 2018 at 8:30 am

          Hope you enjoy it!

  • Reply
    Sandy
    December 18, 2018 at 1:58 pm

    I can’t wait to make this. Just because it looks so good. And I want to see how the IP cooks it. Yummm

  • Reply
    Patty
    August 21, 2019 at 9:41 pm

    5 stars
    There’s no self raising flour where I live, how much baking power or baking soda should I use?

    • Reply
      Gary White
      August 21, 2019 at 10:18 pm

      1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per cup. So, for this recipe, 1 Tablespoon of baking powder and an additional 1/2 teaspoon of salt.

  • Reply
    Kim Wyatt
    September 5, 2019 at 7:38 am

    Ingredient list says self rising flour, but in the instructions it says to mix all dry : flour, baking soda, baking powder…but they aren’t listed in the ingredients?
    I did try this, it came out dry. Maybe I over mixed it? I’m going to try it again though! It tasted fabulous 😋

    • Reply
      Gary White
      September 10, 2019 at 10:20 am

      Sorry about the contradiction of ingredients. When I updated the recipe, it was an oversight to remove the baking soda and baking powder. I’ve updated it now. Thanks for the heads up!

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