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
Scale
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.
