Instant Pot Pumpkin Chocolate Chip Bundt Cake
Pressure-cooked pumpkin cake with chocolate chips, finished with a silky chocolate ganache made from condensed milk and semisweet chocolate. The natural release keeps the cake tender while the ganache coating adds richness. Perfect for fall gatherings and holiday tables.
Ingredients
- 1 ½ cups all-purpose flour, siftedwhole wheat flour1:1gluten-free alternative may affect texture
moderate
- ½ teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperatureaquafaba3 tablespoons per eggloweggs-freeFull guide →
- 1 cup pumpkin puree
- ¾ cup chocolate chips
- 1 14 oz can sweetened condensed milkcoconut condensed milk1:1moderateFull guide →
- 1 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- 1
Sift together flour, pumpkin pie spice, cinnamon, salt, baking soda, and baking powder in a large bowl and set aside.
- 2
Cream butter and sugar with a stand or hand mixer until light and fluffy.
- 3
Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- 4
Mix in pumpkin puree until well combined.
- 5
Add the dry ingredients to the wet ingredients and mix.
- 6
Stir in chocolate chips by hand or on the lowest mixer speed.
- 7
Spray a bundt pan with non-stick baking spray and scoop batter into it.
- 8
Cover the pan completely with foil.
- 9
Add the trivet to the Instant Pot and pour 1 1/2 cups water into it.
- 10
Place the bundt pan on the trivet and lock the lid.
- 11
Select high pressure and set the timer for 25 minutes.
- 12
Use natural pressure release for 10 minutes, then quick release.
- 13
Transfer the bundt pan to a wire rack to cool and remove the foil.
- 14
Allow the cake to cool to room temperature.
- 15
Combine condensed milk and semisweet chocolate chips in a saucepan over medium heat.
- 16
Stir constantly until the chips are melted and the mixture is smooth, avoiding a boil.
- 17
Remove from heat and stir in vanilla extract.
- 18
Cool the ganache slightly before pouring over the bundt cake.
Tips
Ensure butter and eggs are at room temperature for a smooth, well-incorporated batter.
Do not overmix after adding dry ingredients to keep the cake tender.
Stir the chocolate ganache constantly to prevent scorching or boiling, which can cause seizing.
Good to Know
Cover and refrigerate for up to 3 days. The ganache topping keeps the cake moist.
Bake the cake and cool completely, then frost with ganache up to 1 day ahead. Store covered at room temperature.
Serve at room temperature or slightly warm. Pairs well with whipped cream or vanilla ice cream.
Common Mistakes
Do not skip the natural pressure release; quick release only can result in a dense, underbaked cake.
Do not boil the condensed milk and chocolate mixture; this causes the chocolate to seize and become grainy.
Do not remove foil from the bundt pan before transferring to a wire rack; steam can cause the cake to stick.