Instant Pot Magic Cake is a unique dessert that creates three delicious layers from one simple batter. It has a light, fluffy top, a soft custard center, and a dense, creamy bottom. Made with basic ingredients like eggs, milk, butter, and flour, this pressure cooker dessert is a fun twist on traditional cake.
I love how this cake transforms as it cooks. The layers give it a texture that’s different from an ordinary cake, and a little powdered sugar adds the perfect finishing touch. It’s a fun dessert to make when you’re in the mood for something different.
Why I Love this Recipe
About The Ingredients
- Eggs: Help create the cake’s three distinct layers.
- Sugar: Adds sweetness to the cake and custard.
- All-Purpose Flour: Gives the cake structure.
- Vanilla Extract: Adds a sweet vanilla flavor.
- Butter: Use melted butter that has cooled slightly.
- Lukewarm Milk: Use the full 2 cups to create the thin batter needed for the custard layers.
Be sure to check out the full recipe and ingredient list below
How to Make Instant Pot Magic Cake
- Beat the Egg Whites: Separate the eggs. Beat the egg whites with an electric mixer until stiff peaks form.
- Mix the Egg Yolks: In a separate bowl, beat the egg yolks and sugar until well combined.
- Add Butter and Vanilla: Mix in the melted butter and vanilla extract.
- Add the Flour: Gradually mix in the flour until incorporated.
- Pour in the Milk: Slowly add the lukewarm milk, mixing until combined. The batter will be very thin.
- Fold in the Egg Whites: Gently fold the beaten egg whites into the batter, one-third at a time, until incorporated.
- Prepare the Pan: Pour the batter into a springform pan.
- Prepare the Instant Pot: Add 1 cup of water to the inner pot. Place the trivet inside and use a foil sling to lower the cake pan onto the trivet. Loosely cover the pan with foil.
- Pressure Cook: Secure the lid, set the valve to Sealing, and pressure cook on High for 40 minutes.
- Release Pressure: Carefully perform a quick release when cooking is complete.
- Cool and Finish: Remove the cake and allow it to cool. Sprinkle with powdered sugar before serving.
Tips I Found Helpful
- Use Lukewarm Milk: This helps the melted butter blend smoothly into the batter.
- Beat the Egg Whites: Whip until stiff peaks form, then gently fold them into the batter.
- Expect Thin Batter: Magic cake batter is much thinner than regular cake batter. This is normal!
- Prevent Leaks: Use a leakproof cake pan or tightly seal the outside of your springform pan.
- Let It Cool: Allow the cake to cool completely before slicing so the custard layers can set.
Questions Readers Ask Most
How do I store Instant Pot Magic Cake?
Store the cooled cake in an airtight container in the refrigerator for up to 3–4 days. Since it has a custard-like center, keep it refrigerated. Enjoy it chilled or let it sit at room temperature briefly before serving.
More Instant Pot Dessert Recipes
Instant Pot Magic Cake
Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- 1 teaspoon vanilla extract
- ½ cup (1 stick) unsalted butter, melted
- 2 cups lukewarm milk
- 1 cup water for bottom of instant pot
Instructions
- Beat the egg whites with an electric mixer until stiff peaks form.
- In a separate bowl, beat the egg yolks and sugar until well combined.
- Mix in the melted butter and vanilla extract.
- Gradually add the flour, mixing until incorporated.
- Slowly pour in the lukewarm milk and mix until combined. The batter will be thin.
- Gently fold in the beaten egg whites, one-third at a time.
- Pour the batter into a leakproof cake pan or a well-sealed springform pan.
- Pour 1 cup of water into the Instant Pot inner pot. Place the trivet inside and lower the cake pan onto the trivet using a foil sling.
- Loosely cover the cake pan with foil. Secure the Instant Pot lid and set the valve to Sealing.
- Pressure cook on High for 40 minutes.
- Carefully perform a quick release. Remove the cake and allow it to cool completely before slicing.
- Sprinkle with powdered sugar before serving.
Notes
The batter will be thin, which helps create the three layers. Use a leakproof pan and let the cake cool completely before slicing. Refrigerate leftovers for up to 3–4 days.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 288Total Fat: 15gSaturated Fat: 9gUnsaturated Fat: 6gCholesterol: 129mgSodium: 70mgCarbohydrates: 31gFiber: 1gSugar: 19gProtein: 7g
I didn’t have good results….. I only filled the spring form pan 3/4 full. I covered the top of the spring form pan with foil. I placed it on a trivet with 1 cup of water in the bottom of the IP. After the 40 minutes of cooking, I opened the IP to find the cake batter all over the inside of the IP. Only about 1″ of cake remained in the spring form pan. The cake tasted great but what a mess.
What did I do wrong?
I would say the flaw was in your springform not the recipe. However, I’ve not made the recipe yet.
Could you have had a leak in the bottom of your pan? Happened to me just before we put it in. We chanced it. Although there’s uncooked stiff in the water., the cake looks fine – so far.
I’m wondering if anyone has tried different flavorings with this cake and I’d so which ones and how did they turn out?
Can’t wait to be trying this out! Magic cake is the best!
I have an 8 quart and an 8″ pan, would I increase ingredients by 1 1/2 or 2 times to accommodate larger pan? I have seen both on cheesecakes and haven’t had my long enough to know yet.
Thank you.
Have you actually made this cake? Would like to see some answers to questions/comments already asked. Thank you
What happened when the above person did this in her springform pan and it ran over and all about? Want to make this, but don’t want to have the same problem. I have a 7 inch Nordicware pan and I’ve always had good luck with it. Any ideas?
I made it and I cooked it for 40 mn just like the recipe said, but I don’t know if it’s done. It’s kind of wiggly.
I can’t make out the different layers. Keep tasting it to see if it’s done or not. It’s got a form, but pretty soft.
It’s the middle layer that puzzles me. Maybe it’s almost like rice pudding consistency in the middle.
I put it in a springform pan lined with parchment. Covered the top with foil. Set it on a trivet.
Any ideas as to future making of this cake. Maybe I should try one in the oven and see what the difference is.
I made this last night and it was very good. I did have the same problem of my springform pan leaking so I poured it into a glass baking dish instead. After the 40 minutes I wondered too if it was done but as it cooled it set a bit more. Very good recipe like a flan or custard consistency and I will for sure make it again.
Any idea if I can use turbinado sugar or does it need to be white sugar? We don’t use white sugar anymore.
not sure sorry
I see cups water. 1 cup into IP. Does the 2nd cup go into batter? Sparkles video does not show. Thank you.
I have never heard of magic cake but decided to try this anyway, sounded good. It did not look done after 40 min so I did another 20, and then another 10…I had a gooey layer at the bottom of my pot under the trivet, must’ve leaked from the springform pan. But the cake was good. I was very surprised to find it tastes exactly like a Finnish pancake and texture is very similar as well. So to me it tasted like breakfast, although I think it was enjoyable as a dessert. Would be great with some fruit flavored topping.
I made it. I didn’t really get the “magic” effect of the 3 layers. Because it’s not too sweet, I renamed it my “European Dessert” rather than cake, since we North Americans tend to think of cake as super sweet and rich. The flavor was good.
Just made this cake following all the directions, but after 40 mins in the instant pot it was still loose batter- I’m putting it back in for 15 mins….
I made the cake following the directions. When I put it in my 7″ springform pan it ran out all over my counter as it was very runny. I went back to recipe and it said to watch the video of SparklesToSprinkles. The video does NOT show adding the 2 cups of lukewarm milk. I made it again omitting the milk and it turned out pretty good in my instant pot.
@Victoria E Munden, The milk is added after mixing in the flour.
Your Magic Cake recipe includes 2 C milk and the recipe at Sparkels and Sprinkles doesn’t. Is the milk correct and how is it added to your cake? Can’t wait to try your recipe. Also is your cooking time of 40 minutes correct? herbmiller1@Gmail.com
I tried to make your magic cake twice. The batter was so thin the 1st leaked out the bottom. I ended up putting it in the oven, used the wrong pan size so I don’t know if it will come. Plus I really couldn’t fold the egg whites. I didn’t realize they were suppose to float on top during baking. Please help me figure out what to try next.
Followed the recipe to a T and the method to mix the batter, it ended up straight liquid. What did I do wrong?! Please help, I was so excited about it.
I’ve made this cake many times in my oven. I used 1cup of flour and added toasted coconut. Also, the laters work best in an 8” pan. Lastly, springform pans leak, so I always cover the bottom tightly in foil. My IP also makes lots of liquid on top, so I loosely cover the top & increase bake time. This cake is supposed to cool in the pan for 2-3 hrs to firm up.