Instant Pot Red Velvet Cake
With Kahlua and Bailey’s Cream Cheese Frosting
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!
Before you throw tomatoes about 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. 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…
★ Did you make this recipe? Please give it a star rating below!
Instant Pot Red Velvet Cake with Kahlua and Bailey's Cream Cheese Frosting
Rich, moist cake... with booze!
- 1 cup all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 2 Tbsp. cocoa powder
- 1/2 tsp. salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1/2 cup buttermilk
- 1/2 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, baking soda, baking powder, cocoa powder, and salt. Note: sugar is not a dry ingredient.
In a separate mixing bowl, begin adding wet ingredients – staring with sugar and oil. Using a hand mixer, blend them together. Add the egg, and mix again. Add buttermilk and vanilla extract – mix again. Finally, add red food coloring, Kahlua, and vinegar - and mix again.
Pour wet ingredients into bowl with dry ingredients, then mix just until fully combined. Do not over-mix!
Spray 7-inch push pan with nonstick cooking spray. 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.
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 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.
Frost the cakes in the style of your choice. And enjoy!
And as Always… Please Pin & Share the Love!