Instant Pot Gingerbread Cake with Cream Cheese Frosting and Pecans Recipe

Introduction

This Instant Pot Gingerbread Cake is a warm, spiced treat perfect for cozy gatherings or festive occasions. Moist and flavorful, it combines classic gingerbread spices with a rich cream cheese frosting topped with crunchy pecans.

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup dark brown sugar
• 1 large egg
• 3/4 cup molasses
• 1 teaspoon maple extract
• 2 tablespoons sweetened condensed milk
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup boiling hot water
• 1 cup chopped pecans
• 4 tablespoons unsalted butter (softened) – for frosting
• 4 ounces cream cheese (softened)
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1/2 cup powdered sugar
• 1 tablespoon brown sugar
• 1 tablespoon bourbon

Instructions

1. Step 1: Spray a 7-inch springform pan with nonstick cooking spray and set it aside.
2. Step 2: In a large bowl, use a hand mixer to cream the butter and dark brown sugar until light and fluffy.
3. Step 3: Scrape down the sides of the bowl, then whisk in the egg and molasses until fully combined.
4. Step 4: Whisk in the maple extract and sweetened condensed milk for added moisture and flavor.
5. Step 5: Add the flour, baking soda, ground ginger, cinnamon, and nutmeg. Whisk until the batter is smooth and well mixed.
6. Step 6: Pour in the boiling hot water and whisk gently until combined.
7. Step 7: Add 1½ cups of water to the inner pot of the Instant Pot and place a trivet inside.
8. Step 8: Pour the cake batter into the prepared pan. Cover the pan tightly with foil and carefully lower it onto the trivet inside the Instant Pot using a sling or trivet handles.
9. Step 9: Close the Instant Pot lid and seal. Set to manual high pressure for 60 minutes.
10. Step 10: When the cooking cycle ends, allow a natural pressure release for 10 minutes, then do a quick release to release any remaining pressure.
11. Step 11: Carefully remove the cake using the sling or trivet handles. Let it cool completely on a wire rack before frosting.
12. Step 12: For the frosting, in a medium bowl, cream the softened butter, cream cheese, and both sugars using a hand mixer until smooth and fluffy.
13. Step 13: Add vanilla extract, maple syrup, and bourbon to the frosting mixture. Mix on high speed for 3-5 minutes until creamy.
14. Step 14: Spread the frosting evenly over the cooled cake. Immediately sprinkle chopped pecans on top.
15. Step 15: Allow the frosting to set slightly before slicing and serving your delicious gingerbread cake.

Tips & Variations

• Use aged bourbon or a bourbon-flavored extract for a subtler taste in the frosting if preferred.
• For a nut-free version, omit the pecans or substitute with toasted coconut flakes.
• If you don’t have maple extract, vanilla extract alone works well to keep the flavor balanced.
• Make sure to cover the pan with foil to prevent condensation from dripping onto the cake during pressure cooking.

Storage

Store leftover gingerbread cake covered in the refrigerator for up to 4 days. To keep it moist, wrap the cake tightly with plastic wrap or store in an airtight container. Bring to room temperature before serving or warm slightly for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gingerbread cake without an Instant Pot?

Yes, you can bake it in a conventional oven at 325°F (163°C) for about 45-50 minutes. Use the same pan and check doneness with a toothpick inserted in the center.

Can I freeze the gingerbread cake?

Absolutely. Wrap the cooled, unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

Instant Pot Gingerbread Cake with Cream Cheese Frosting and Pecans Recipe

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★★★★★

4.8 from 122 reviews

This Instant Pot Gingerbread Cake is a moist, spiced dessert perfect for the holiday season or any cozy occasion. Made with warm spices like ginger, cinnamon, and nutmeg, combined with molasses and a rich cream cheese frosting, this cake is cooked to perfection in the Instant Pot, ensuring a tender crumb and deep flavor without needing an oven.

• Author: luca
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Instant Pot
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1/2 cup unsalted butter
• 1/2 cup dark brown sugar
• 1 large egg
• 3/4 cup molasses
• 1 teaspoon maple extract
• 2 tablespoons sweetened condensed milk
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 tablespoon ground ginger
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup boiling hot water
• 1 cup chopped pecans

Frosting Ingredients

• 4 tablespoons unsalted butter (softened)
• 4 ounces cream cheese (softened)
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1/2 cup powdered sugar
• 1 tablespoon brown sugar
• 1 tablespoon bourbon

Instructions

1. Prepare the pan: Spray a 7-inch springform pan with nonstick cooking spray and set it aside to ensure the cake doesn’t stick during cooking.
2. Cream butter and sugar: In a large bowl, use a hand mixer to cream the unsalted butter and dark brown sugar until the mixture is light and fluffy.
3. Add wet ingredients: Scrape the sides of the bowl, then whisk in the egg and molasses until fully combined.
4. Mix in extracts and condensed milk: Whisk in the maple extract and sweetened condensed milk to enrich the batter.
5. Add dry ingredients: Gradually add the all-purpose flour, baking soda, ground ginger, cinnamon, and nutmeg, whisking until the batter is smooth and uniform.
6. Incorporate hot water: Pour in the boiling hot water and whisk the batter until fully combined for a moist texture.
7. Prepare the Instant Pot: Add 1 ½ cups of water to the inner pot of the Instant Pot and place a trivet inside to hold the cake pan above the water.
8. Transfer batter to pan: Pour the gingerbread batter into the prepared springform pan. Cover the pan tightly with aluminum foil to prevent condensation from dripping onto the cake.
9. Cook in Instant Pot: Using a sling or the handles on the trivet, carefully lower the covered pan into the Instant Pot.
10. Pressure cook: Close and seal the lid on the Instant Pot and set it to manual high pressure for 60 minutes.
11. Natural pressure release: When cooking finishes, allow the Instant Pot to naturally release pressure for 10 minutes to avoid collapsing the cake.
12. Quick release: Perform a quick release to release any remaining pressure, and once the valve drops, carefully open the Instant Pot.
13. Remove and cool cake: Using oven mitts, carefully lift the springform pan out. Let the cake cool completely on a wire rack before frosting.
14. Make the frosting: In a medium bowl, cream together the softened butter, cream cheese, and both the powdered and brown sugar using a hand mixer until smooth and creamy.
15. Add flavorings: Whisk in the vanilla extract, maple syrup, and bourbon, mixing on high speed for 3-5 minutes until the frosting is light and fluffy.
16. Frost the cake: Spread the frosting evenly over the cooled cake and immediately sprinkle the chopped pecans on top for garnish.
17. Serve: Allow the frosting to set slightly before slicing the cake into 8 servings and serving.

Notes

• Ensure the pan is well greased and covered to prevent moisture from dripping onto the cake during pressure cooking.
• Using hot water in the batter helps create a moist, tender crumb.
• The bourbon in the frosting adds a subtle depth of flavor but can be omitted or substituted with vanilla extract for a non-alcoholic version.
• Letting the cake cool completely before frosting helps the frosting adhere better.
• Chopped pecans add texture and a nutty contrast to the sweet frosting.

Keywords: Instant Pot gingerbread cake, holiday cake, molasses cake, pressure cooker cake, cream cheese frosting, spiced cake recipe