INSTANT POT ANGEL FOOD CAKE WITH POWDERED SUGAR GLAZE

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I’m a sucker for angel food cake, probably because my Grandma made it for me as a child for each and every birthday. I love that it is a fat free cake too so I don’t feel guilty if I have an extra piece on “those days” and when I made this Instant Pot angel food cake it came out super fluffy like it does in the oven too!!

I have made many Instant Pot dessert recipes before but I must say this was the easiest and brought back a lot of memories too. It didn’t last long when my family got home either…it became an after school treat right away. Definitely one of my favorite Instant Pot recipes here on The Typical Mom. (originally published 10/17)


This is what you’ll need and how to make Instant Pot angel food cake!

  • Angel Food Cake mix – this is the one I use
  • 7″ Angel Food Cake pan – seriously it is so cute – if that is out of stock this 6″ pan will fit in your 6 qt or this 8″ pan will fit in your 8 qt IP
  • Water
  • Instant Pot or pressure cooker – this is the one I have
  • Raspberry jam (warmed) – optional but great, this is what I use

Doesn’t this just look amazing??

Instant Pot Angel Food Cake, baby! With just a box of Angel Food Cake and water you can churn out a light, airy and moist Angel Food Cake using just the Instant Pot.

We’ve become a bit obsessed with our Instant Pot lately and have been testing all the standard cake mixes for y’all!

We tested about 10 batches to get the Instant Pot Angel Food Cake proportions just right. Too much water and the cake doesn’t “rise”. Too little and it’s too dense. This mix to water ratio is where it’s at.

Instead of a large-sized Angel Food Cake, we decided to make a mini version using these Wilton Mini Angel Food Pans. They are about 4.5″ across and 2″ high, creating a perfect portion for one or two peeps. These are also non-stick so it’s super easy to remove the angel food cake when it’s done cooking.


See how fluffy it is! It actually took me two tries to get the timing right but I knew I could do it.

I started making just meals in my Instant Pot when I got it but soon I bought a 6″ bundt pan and made this amazing caramel apple pecan Instant Pot coffee cake and then the idea hit me….I could make just about anything in it if I had the correct pans!

We love a punch of color in our cakes so folded in some birthday cake sprinkles before baking. This isn’t necessary, but it sure is fun!

Each batch makes 2 mini cakes. You can cook them one by one or stack the two pans. If doing one by one it must be done back to back. If you wait to cook the second cake the batter loses its “structure” and won’t rise.

Yes, foil is important. The cake won’t rise if the water condensation sits on top of the cake mix as it cooks.

The powdered sugar glaze is extremely versatile. Once all the ingredients are combined as directed, taste it to see if you want a small splash of vanilla or a bit more butter for a creamier flavor. It’s up to you! You can’t go wrong.

Weight Watchers – each mini cake half equals 5 smart points! That doesn’t include any toppings however, so keep that in mind.

Ingredients

  • 1.5 c Angel Food Cake Mix
  • 1.5 c water for bottom of Instant Pot
  • 1/2 c water for mix
  • 1/8 c water for mix

Instructions

  1. Use half of your angel food cake mix box which is 1.5 cups. Put into a bowl.
  2. Combine cake mix with 1/2 c water and 1/8 c water.  (I list them separately because most people don't have an 1/8 c measuring cup so just use your 1/4 c and fill half way along with your 1/2 c water.
  3. Use a mixer to mix water and angel food cake mix for about a minute on high or until it starts to fluff up like meringue.
  4. Do NOT grease your pan. The non stick pan is enough for it to not adhere and it allows the cake to "creep up" as it rises. Spoon the mixture into your 7" angel food cake pan and cover with tinfoil.
  5. Put a trivet or a small glass bowl at the bottom of your Instant Pot or pressure cooker with about 1.5 c of water surrounding it so it can steam your cake.
  6. Place your cake on your trivet inside the Instant Pot and close your lid and steam valve.
  7. Set to manual, pressure, high, for 27 minutes.
  8. Do a slow release (move steam valve slightly so steam comes out very slowly).
  9. Lift lid off quickly so the water inside doesn't cover your foil.
  10. Carefully lift your pan out and set on a cooling rack.
  11. Remove foil and allow to cool.
  12. Use a knife to loosen cake from pan on the sides of the pan. Push bottom gently and pull up on middle metal piece of pan to lift out. Use knife to loosen cake from bottom rim and a bit on the middle stem of the pan so it slides off.
  13. Put on plate and enjoy or add a bit of melted raspberry jam to the top....that is delicious too. 
  14. 1 angel food cake mix box makes 2 Instant Pot angel food cakes.

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