The pot lid rattles and you know dinner is almost ready. That sound kinda settles you down after a long day and maybe makes your tummy rumble just a bit. You catch the scent of something sweet mingling with the air, dang it's good.
You remember how you prepped this Salted Caramel Chocolate Fudge Cake using your pressure cooker and thought "what the heck, I bet this works." Turns out, it works real good - moist, rich, and with that perfect hint of salted caramel bringing it all home.
As the timer ticks down, you feel the excitement building. You gotta use quick release carefully to avoid splashes, then let the cake chill while you clean up. This cake’s all about layers and textures that come out better thanks to the even cooking broth depth in the pot, you just gotta trust it.
Why This Recipe Works Every Single Time
- The pressure cooker keeps the cake moist by trapping steam inside.
- Quick release helps you control the cooking time perfectly.
- Natural release lets flavors settle for a tender crumb.
- Using instant coffee boosts the chocolate without tasting like coffee. For tips on coffee-enhanced desserts, see our Coyote Droppings Caramelized Cheetos Recipe and Insights.
- Salted caramel sauce adds just the right salty-sweet balance.
- Cake pans lined with parchment paper prevent sticking and easy removal.
- The combination of sour cream and buttermilk keeps the cake soft and fluffy.
Your Simple Ingredient Checklist
- 2 cups all purpose flour (260g), sifted
- 1.5 teaspoon baking powder
- 1.5 teaspoon baking soda
- 1 cup granulated sugar (200g)
- ⅔ cup light brown sugar (135g)
- 1 teaspoon salt
- 3 large eggs, ideally room temp
- ⅔ cup vegetable oil (133g)
Don't forget the wet mix stuff like the ⅓ cup buttermilk, or you making your own with ⅓ cup whole milk and a teaspoon vinegar. Sour cream is clutch here too, 1 cup of it at room temp makes the cake nice and rich. Need your cocoa powder Dutch processed if you can get it - ¾ cup for deep chocolate flavor.
Also, grab 2 teaspoon instant coffee and ¾ cup boiling water to make the cocoa pop. The salted caramel is made with simple butter, granulated sugar, heavy cream, and that pinch of salt for balance.
Don’t forget the frosting items: 200g dark chocolate 70%, 8 oz cream cheese room temp, ⅓ cup cocoa powder, 1 cup powdered sugar, ½ cup salted caramel sauce from above, and 1 cup cold heavy cream for that perfect finish.
The Exact Process From Start to Finish
Step 1: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper so the cakes slide out easy.
Step 2: In a big mixing bowl, whisk together all your dry ingredients - flour, baking powder, baking soda, granulated and brown sugars, plus salt.
Step 3: In another bowl, beat the eggs, vegetable oil, buttermilk, and sour cream until smooth. Getting it nice and combined helps with the texture.
Step 4: Slowly pour the wet into the dry, mixing gently until just smooth. Don’t overmix or you get tough cake.
Step 5: Divide and pour the batter equally in your pans. Smooth the tops with a spatula so it cooks even.
Step 6: Bake them for 30 to 35 minutes until a toothpick comes out clean. Remember to keep an eye so it doesn't dry out.
Step 7: Cool cakes in the pans for 10 mins. Then turn 'em out onto a rack to cool totally before frosting.
Step 8: Frost with that luscious salted caramel and chocolate fudge frosting you made. Layer it real nice, spread it thick, and keep it chilled till ready to serve.
Time Savers That Actually Work
Getting the salted caramel done ahead is a dang lifesaver. You can make it days before and just store it sealed tight in the fridge.
Another pro tip: mix the dry and wet ingredients separately while the pressure cooker is warming up. Saves you from hovering and rushing.
Lastly, use parchment lined pans so you don’t waste time scraping stuck cake or breaking crumbs apart when you remove them. Easy peel, less stress.
That First Bite Moment
Biting into this cake feels like heaven heck yeah. The chocolate fudge melts smooth on your tongue with a little bite of salty caramel surprise.
The texture is just soft enough but still holds together, no crumbly mess. You feel the richness without it being too heavy.
The sweet and salty combo works like a charm, waking up your taste buds and making you wanna take another bite immediately.
Every layer blends so well you catch hints of cream cheese, cocoa, and caramel all at once. It’s dang satisfying.
Your Leftover Strategy Guide
If y'all have leftovers, wrap the cake tightly with plastic wrap or foil to keep moisture in and fridge it for up to 3 days.
You can also slice and freeze individual pieces using airtight containers. Just thaw at room temperature before eating.
For longer storage, cake layers without frosting can go in the freezer wrapped tight up to a month. Add frosting fresh when you’re ready.
If you wanna bring cake on the go, pack in a sturdy container with compartments so it doesn’t squish or get ruined mid-ride.
Common Questions and Real Answers
- Can I use my pressure cooker to bake this cake? Yep, you sure can. Just make sure you use the quick release after cooking to avoid overcooking, and set the sealing ring properly for pressure to build.
- How does instant coffee help without tasting like coffee? It enhances the deep chocolate flavor, kinda like a flavor booster, but it doesn’t make the cake taste like coffee at all.
- What’s the difference between quick release and natural release? Quick release means you release the pressure right away after cooking, natural release means you wait for the pressure to come down slowly on its own. This recipe calls for quick release to keep texture right.
- Can I skip the buttermilk or sour cream? You could but that might make the cake less moist and tender. Those two add nice acidity and richness, so I’d say don’t skip if you can help it.
- How do I know when the cake is done? Stick a toothpick in the center. If it comes out clean or with a couple crumbs, it’s done. If it’s wet batter still, let it bake longer.
- Do I have to chill the frosting? Yeah the frosting sets better and spreads easier when cold. You can whip it just before using or keep it chilled after you spread it.
Salted Caramel Chocolate Fudge Cake Pressure Cooker Recipe
Equipment
- 1 Mixing bowl Large for batter
- 2 8-inch round cake pans lined with parchment
- 1 Oven preheated to 350°F
- 1 Pressure cooker for even moist baking
Ingredients
Cake + Frosting Ingredients
- 2 cups All purpose flour sifted (260g)
- 1.5 teaspoon Baking powder
- 1.5 teaspoon Baking soda
- 1 cup Granulated sugar 200g
- ⅔ cup Light brown sugar 135g
- 1 teaspoon Salt
- 3 Large eggs ideally room temp
- ⅔ cup Vegetable oil 133g
- ⅓ cup Buttermilk or homemade with whole milk and vinegar
- 1 cup Sour cream room temp
- ¾ cup Dutch-processed cocoa powder
- 2 teaspoon Instant coffee
- ¾ cup Boiling water
- 200 g Dark chocolate 70%
- 8 oz Cream cheese room temp
- ⅓ cup Cocoa powder
- 1 cup Powdered sugar
- ½ cup Salted caramel sauce
- 1 cup Cold heavy cream
- Butter for caramel
- Granulated sugar for caramel
- Heavy cream for caramel
- Salt for salted caramel
- Parchment paper for lining pans
Instructions
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper.
- In a big mixing bowl, whisk together flour, baking powder, baking soda, granulated and brown sugars, plus salt.
- In another bowl, beat the eggs, vegetable oil, buttermilk, and sour cream until smooth.
- Slowly pour the wet into the dry mixture, mix gently until just smooth.
- Divide and pour the batter equally in pans. Smooth the tops.
- Bake for 30 to 35 minutes until a toothpick comes out clean.
- Cool cakes in pans 10 mins, then remove to rack to cool completely.
- Frost with salted caramel and chocolate fudge frosting. Chill before serving.
