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 This Recipe Works
- 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.
📋 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.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Mint Flavor Tweaks: Experiment with different forms of mint by using fresh mint leaves instead of or in addition to peppermint extract, adjusting the quantity to suit your taste for a more natural mint flavor.
- Chocolate Variations: Try using dark chocolate chips or white chocolate chips for a different twist on the classic mint chip combination. You can also mix in a bit of cocoa powder into the batter for a richer chocolate undertone.
- Cake Base Alternatives: Swap all-purpose flour with cake flour for a lighter, more tender crumb, or explore gluten-free flour blends for those with dietary restrictions. You can also add a touch of lemon zest to the batter for an extra layer of brightness.
- 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 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!
👩🍳 Expert Tips
- Properly Grease the Pan: Use a non-stick spray or butter to thoroughly grease your Bundt pan. Since Bundt pans have intricate designs, it’s important to cover all nooks and crannies to prevent the cake from sticking. This step is crucial for a clean release after cooking.
- Balance Wet and Dry Ingredients: When mixing your batter, ensure that the wet and dry ingredients are balanced to maintain the right consistency. The batter shouldn't be too thick or too thin; this helps in cooking the cake evenly in the high-pressure environment of the Instant Pot.
- Control the Moisture: Since the Instant Pot uses steam to cook, there can be excess moisture. To combat this, cover the top of the Bundt pan with paper towel before sealing it with aluminum foil. The paper towel will catch any condensation that forms during cooking, preventing it from dripping onto the cake surface and making it soggy.
💭 FAQs
To enhance the mint flavor, use peppermint extract instead of vanilla extract. You can also mix in crushed mint candies or Andes mints for extra minty bursts.
Mini chocolate chips work best because they distribute evenly in the batter. Regular chocolate chips can be used, but tossing them in a little flour before mixing helps prevent them from sinking.
Grease the pan thoroughly with butter and flour or use a baking spray with flour. Make sure to let the cake cool for 10-15 minutes before inverting it onto a wire rack.
Yes! You can start with a vanilla or chocolate cake mix and add peppermint extract and chocolate chips for a quick and easy version. A few drops of green food coloring give it the classic mint chip look.
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.
It is advisable to refrigerate the cake for prolonged storage, but ensure it reaches room temperature before serving.
Serving Suggestions
Try serving your mint cake with the following:
- 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.
🍜 Related Recipes
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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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