If you are looking for a delightful dessert that bursts with tropical sweetness and comes together faster than you think, this Instant Pot Mango Cake Recipe is exactly what you need. The tender crumb of the cake combined with the luscious mango flavor creates a treat that’s both refreshing and comforting. Using the Instant Pot not only cuts down on baking time but also ensures the cake stays wonderfully moist. Whether you’re a seasoned baker or just trying something new, this mango cake will quickly become your go-to for any occasion!
Ingredients You’ll Need
These ingredients are simple, yet each plays a crucial role in creating the perfect balance of flavor and texture in your mango cake. From the richness of butter to the zing of buttermilk, and, of course, the star of the show—fresh mangoes—each one transforms this recipe into an irresistible delight.
- 2 cups flour: Provides the cake’s structure for a soft and tender crumb.
- 2 cups water: Helps hydrate the batter and ensures even cooking in the Instant Pot.
- 1 cup unsalted butter (softened): Adds richness and a silky texture to the cake.
- 1 cup sugar: Sweetens the cake and helps with moisture retention.
- ½ cup buttermilk: Brings a slight tanginess and keeps the cake moist and fluffy.
- 2 large eggs: Bind everything together and contribute to the cake’s rise.
- 2 tsp pure vanilla extract: Enhances and deepens the overall flavor.
- 2 tsp baking powder: The leavening agent that helps the cake rise beautifully in the Instant Pot.
- ½ cup chopped mango (pureed): Infuses natural mango sweetness and vibrant color into the batter.
- 2 cups powdered sugar: For the smooth, luscious mango frosting.
- 2-4 tbsp milk: To adjust the consistency of the frosting perfectly.
How to Make Instant Pot Mango Cake Recipe
Step 1: Prepare the Batter
Start by creaming the softened butter and sugar in a large bowl until the mixture becomes light and fluffy. This step is essential as it incorporates air, ensuring a light cake texture. Then, add the eggs one at a time, beating well after each addition to maintain smoothness. Next, mix in the pure vanilla extract and the pureed mango to infuse your cake with that irresistible tropical flavor. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk and water, making sure everything is fully combined but not overmixed — a few lumps are perfectly fine.
Step 2: Prepare the Instant Pot
Pour about one cup of water into the bottom of your Instant Pot to create the necessary steam for cooking. Lightly grease a suitable round cake pan that fits inside your Instant Pot and pour the batter into it. Place a trivet inside the pot and carefully lower the cake pan onto it. Seal the lid, set the valve to the sealing position, and cook on the “Manual” or “Pressure Cook” setting for 30 minutes.
Step 3: Release and Cool
Once the cooking time is complete, allow a natural pressure release for about 10 minutes before carefully switching the valve to venting to release any remaining pressure. Remove the cake, and let it cool completely before frosting to avoid melting the luscious mango icing.
Step 4: Make the Mango Frosting
To whip up this delicious frosting, blend the powdered sugar with the pureed mango and gradually add milk until you reach a smooth and spreadable consistency. The frosting should be creamy with just the right balance between sweetness and mango brightness—perfect for generously coating your cake.
Step 5: Frost and Decorate
Once the cake has fully cooled, spread the mango frosting evenly over the top and sides. For an extra special touch, you can sprinkle some chopped fresh mango pieces or toasted coconut flakes on top to elevate both texture and appearance.
How to Serve Instant Pot Mango Cake Recipe
Garnishes
Enhance the visual appeal and flavor by garnishing your mango cake with fresh mango slices, mint leaves, or a dusting of powdered sugar. These simple touches bring out the cake’s tropical vibe and make it even more inviting.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a creamy contrast. You can also serve it alongside fresh berries or a light fruit salad to keep things fresh and vibrant.
Creative Ways to Present
For a party or special occasion, consider serving individual mini portions of this Instant Pot Mango Cake Recipe in pretty glass jars or small dessert cups layered with mango chunks and whipped cream. It’s charming, easy to handle, and perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake covered tightly in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. Proper storage ensures it stays moist and fresh without drying out.
Freezing
If you want to enjoy this delectable cake later, wrap individual slices or the whole cake securely in plastic wrap and aluminum foil, then freeze for up to three months. Thaw overnight in the refrigerator before serving.
Reheating
To warm individual slices, use a microwave on low power in short bursts until heated through, taking care not to melt the frosting. For the whole cake, let it come to room temperature before enjoying.
FAQs
Can I use frozen mango instead of fresh mango?
Absolutely! Frozen mango works perfectly once thawed and pureed. Just make sure to drain any excess liquid to avoid making your batter too runny.
Do I need a special cake pan for the Instant Pot?
A round, heat-safe cake pan that fits inside your Instant Pot works best. Make sure it’s not too tall, so the lid seals properly, and it’s easy to remove once cooked.
Can I substitute the buttermilk?
Yes, if you don’t have buttermilk on hand, you can make your own by adding a tablespoon of lemon juice or white vinegar to half a cup of milk and letting it sit for 5-10 minutes before using.
Is this recipe suitable for beginners?
Definitely! This Instant Pot Mango Cake Recipe is designed to be straightforward and foolproof, making it ideal for bakers of all skill levels.
Can I add other fruits to this cake?
While mango is the highlight here, you can experiment by adding other tropical fruits like pineapple or passionfruit puree for a fun twist, just adjust sweetness accordingly.
Final Thoughts
Trust me, once you try this Instant Pot Mango Cake Recipe, it will quickly become a favorite go-to dessert for sunny days, celebrations, or anytime you crave a sweet, fruity treat. Its ease, speed, and incredible flavor make it impossible not to love. So grab your Instant Pot, gather those simple ingredients, and create a cake that brings a burst of tropical sunshine to your kitchen and your taste buds!
Print
Instant Pot Mango Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: Fusion
Description
This Instant Pot Mango Cake is a moist and flavorful dessert that combines the tropical sweetness of mango with a soft, tender cake texture. Using an Instant Pot simplifies the baking process, making it quick and easy to prepare a delicious cake perfect for any occasion. The cake is topped with a smooth mango-flavored frosting, adding an extra layer of lusciousness.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups water
- 1 cup unsalted butter, softened
- 1 cup sugar
- ½ cup buttermilk
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- ½ cup chopped mango, pureed
Frosting Ingredients
- 2 cups powdered sugar
- 2–4 tbsp milk
- ¼ cup chopped mango, pureed (optional for flavoring frosting)
Instructions
- Prepare the batter: In a mixing bowl, cream together the softened unsalted butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the pure vanilla extract and pureed mango until well combined.
- Combine dry and wet ingredients: In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk and water, beginning and ending with the dry ingredients. Mix until just combined without overmixing.
- Prepare the Instant Pot: Grease a 7-inch cake pan that will fit inside your Instant Pot. Pour the cake batter evenly into the pan. Add 1 cup of water to the Instant Pot insert and place the metal trivet inside.
- Cook the cake: Carefully place the cake pan on the trivet inside the Instant Pot. Close the lid, seal the valve, and set the Instant Pot to pressure cook on high for 30 minutes. Once done, allow a natural pressure release for 10 minutes before carefully releasing any remaining pressure and opening the lid.
- Cool the cake: Remove the cake pan and let it cool completely on a wire rack before removing the cake from the pan.
- Prepare the frosting: In a bowl, sift the powdered sugar. Gradually add 2 to 4 tablespoons of milk and the optional mango puree to achieve a smooth, spreadable consistency. Whisk well to combine.
- Frost the cake: Once the cake has fully cooled, spread the mango frosting evenly on top and sides. Decorate with chopped mango pieces if desired, then refrigerate until ready to serve.
Notes
- Ensure the cake pan fits inside your Instant Pot before starting.
- Use ripe, sweet mangoes for the best flavor in both cake and frosting.
- Do not overmix the batter to keep the cake tender.
- Natural pressure release helps prevent the cake from sinking.
- For a more intense mango flavor, add a little mango puree in the frosting.
- Store the cake refrigerated and consume within 3 days for best freshness.
