Description

A light and semi-sweet chocolate chip butter cake made in the Instant Pot.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (1 stick) salted butter, room temperature
(or unsalted butter + 1/4 tsp salt)
1 cup granulated sugar (if you like a sweeter cake you can increase to 1.5 cups or 2 cups max)
2 large eggs
1 cup sour cream (sub: plain unsweetened yogurt)
1 teaspoon vanilla extract
2/3+ cup chocolate chips, preference (we use mini Ghirardelli chips)

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Instructions

With a stand mixer or hand mixer whip the butter, sour cream, and sugar until creamy and fluffy. This takes about 5 full minutes at medium-high speed.
Mix in the eggs and vanilla
Sift in the flour, baking soda, baking powder
Gently fold in the dry ingredients with a wooden spoon or silicone spatula until it is just incorporated into the cream mixture. Don’t overmix.
Gently fold in the chocolate chips
Pour the batter into a greased and floured IP bundt pan. The flour is important as it helps to seal the edges of the cake!
Pour 1.5 cups of water into the stainless steel pot of your IP followed by the trivet.
Place the cake on the trivet. Cover with a lid* or foil (see notes below)
Ensuring that the sealing ring is properly in place, close the lid and the venting knob.
Cook on MANUAL/HIGH PRESSURE for 28 minutes.
When the cooking time is complete, allow a full natural pressure release.

It may look a little damp on top as soon as it’s done, but it dries right up after a few minutes. Just flip it out of the pan onto a plate and it’s perfect!

Notes

You can tightly secure aluminum foil as a make-shift lid, however I opt for a stainless steel shallow cake pan flipped upside down and draped over the bundt pan as a lid. This also makes it easy to flip the cake out of the bundt pan using the lid (see blog post for details)