Pressure Cooker Red Velvet Cake Recipe You Gonna Love
A deliciously moist and rich red velvet cake made faster in the pressure cooker and finished with tangy cream cheese frosting.
Equipment
- 1 Mixing bowl Large
- 1 Pressure cooker
- 1 Cake pans Two 9-inch rounds
- 1 Electric mixer For frosting
Ingredients
Main Ingredients
- 2 ½ cups all-purpose flour for fluffy texture
- 1 ½ cups granulated sugar to sweeten
- 1 teaspoon baking soda helps cake rise
- 1 teaspoon fine salt balances sweetness
- 1 teaspoon cocoa powder for classic red velvet flavor
- 1 ½ cups vegetable oil keeps cake moist
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar brightens flavor
- 2 teaspoons vanilla extract adds warmth
- 8 oz cream cheese softened, for frosting
- ½ cup unsalted butter softened, for frosting
- 4 cups powdered sugar for frosting
- 1 teaspoon vanilla extract for frosting
Instructions
Instructions
- Preheat your oven to 350°F if finishing cakes in oven after pressure cooking.
- Grease and flour two 9-inch round cake pans thoroughly.
- Sift together flour, sugar, baking soda, salt, and cocoa powder in a bowl.
- In a separate bowl, whisk oil, buttermilk, eggs, red food coloring, vinegar, and vanilla until smooth.
- Slowly add dry ingredients to wet mixture and stir until just combined.
- Pour batter evenly into prepared pans. Cover them tightly with foil.
- Place pans on trivet in pressure cooker over water. Cook on high pressure for 25 minutes.
- Quick release pressure carefully. Let cakes cool in pans for 10 minutes.
- Transfer cakes to wire racks to cool completely before frosting.
- Beat cream cheese, butter, powdered sugar, and vanilla until light and fluffy. Frost cakes as desired.
Notes
Store cake wrapped at room temperature 2 days or refrigerate up to 5 days. Can be frozen in slices and thawed as needed.