If you can be different, then do so, especially in the kitchen. While everyone else is making boring Instant Pot desserts, you get to make this Instant Pot Mint Chip Bundt Cake. I don't know about you, but bundt cakes are my favorite. Let's learn how to make this cake, together.

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Why Make Mint Chocolate Chip Cake
- Refreshing Flavor: The combination of mint and chocolate offers a delightful, refreshing taste.
- Easy to Make: The Instant Pot ensures a moist, perfectly cooked cake every time.
- Eye-Catching Presentation: The Bundt shape paired with the vibrant green hue is visually stunning.
Recipe Ingredients
- French Vanilla Cake Mix: Is the base of our cake, providing a sweet, rich vanilla flavor and making the baking process easier and quicker.
- Eggs: Act as binding agents, helping to keep the cake together, while also adding richness and moisture to the cake's texture.
- Water: Is essential for the cake mix, ensuring the right consistency for a moist and tender cake.
- Oil: Adds moisture to the cake, resulting in a soft, tender crumb that melts in your mouth.
- Mint Green Food Coloring Drops: Give the cake its signature minty color, enhancing the visual appeal without changing the flavor.
- Pure Mint Extract: Infuses the cake with a refreshing mint flavor that pairs beautifully with the rich chocolate chips.
- Semi-Sweet Chocolate Chips: Scattered throughout the cake, these chocolate chips add a delightful contrast with their rich, slightly bitter sweetness, perfectly complementing the mint.
How To Make Instant Pot Mint Chip Bundt Cake?
In a large bowl, mix together the vanilla cake mix, eggs, water, oil,
mint extract and mint green food coloring.
Fold the chocolate chips into the batter. Grease and flour a 7-inch bundt pan. Pour the batter into the bundt pan.

Add 1 cup water to the inner bowl of the instant pot. Place the trivet inside.
Make a foil sling and carefully lower filled bundt pan on top of the trivet in the instant pot. Loosely fold foil sling over the top of the bundt pan.

Close the lid and set it to sealing. Cook on high pressure for 35 minutes. Perform a quick pressure release after the cooking time is up. Let cool on a cooling rack for 30-60 minutes.
Use a knife to gently separate the cake from the sides of the bundt pan and empty the cake onto a plate.
Using a small pot, heat up the heavy whipping cream until slightly boiling. Pour chocolate chips into a heat-safe bowl Pour heavy whipping cream over the chocolate chips and whisk until smooth.
Pour the ganache over the cake and let sit for a few minutes. Allow ganache to set before cutting and enjoying!

Make This Cake Fresh With Mint Leaves
- Fresh Mint Leaves: For a refreshing twist on traditional mint cake, try infusing the cake batter with freshly chopped mint leaves to enhance the flavor.

How To Store This Cake
- Store: After cooling the cake to room temperature, Securely cover it with plastic wrap or place it inside an airtight container to shield it from moisture and air exposure.
- Fridge: It is advisable to refrigerate the cake for prolonged storage, but ensure it reaches room temperature before serving for an improved taste and texture.
What To Serve With Mint Chocolate Chip Cake
- Fresh Berry Salad: A burst of vibrant flavors to complement the minty sweetness of the Bundt cake.
- Vanilla Ice Cream: Classic and indulgent, the perfect pairing for a warm slice of mint chip goodness.
- Lemon Zest Whipped Cream: Light and zesty, adding a citrusy kick to balance the richness of the cake.

Instant Pot Mint Chip Bundt Cake
Ingredients
- 1 Box Vanilla Cake Mix
- 3 Eggs
- 1 cup water
- ⅓ cup Oil
- 3 Drops Green Food Coloring
- 1 tablespoon Mint Extract
- 1 Cup Semi Sweet Chocolate Chips
Instructions
- In a large bowl, mix together the vanilla cake mix, eggs, water, oil, mint extract and mint green food coloring. Fold the chocolate chips into the batter. Grease and flour a 7 inch bundt pan. Pour the batter into the bundt pan.
- Add 1 cup water to the inner bowl of the instant pot. Place the trivet inside. Make a foil sling and carefully lower filled bundt pan on top of the trivet in the instant pot. Loosely fold foil sling over the top of the bundt pan. Close lid and set to sealing.
- Cook on high pressure for 35 minutes. Quick pressure release. Let cool on a cooling rack for 30-60 minutes. Use a knife to gently separate the cake from the sides of the bundt pan and empty the cake onto a plate.
- Using a small pot, heat up the heavy whipping cream until slightly boiling. Pour chocolate chips into a heat-safe bowl Pour heavy whipping cream over the chocolate chips and whisk until smooth. Pour the ganache over the cake and let sit for a few minutes. Allow ganache to set before cutting and enjoying!
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