Pressure Cooker Mint Chip Bundt Cake Recipe

Some posts on this site contain an affiliate link. Clicking on an affiliate link does not increase the cost of the product if you buy it. It does mean that I MAY make a commission if you purchase the item. Affiliate links are used in an attempt to offset the operational costs incurred by running this website. As an Amazon Associate I earn from qualifying purchases.

Pressure Cooker Mint Chip Bundt Cake is the perfect dessert for a St Patrick’s Day gathering. This colorful and fun dessert is both tasty and easy to make!

Pressure Cooker Mint Chip Bundt Cake Recipe From Val's Kitchen

Pressure Cooker Mint Chip Bundt Cake

If you’re planning your St Patrick’s Day meal or celebration and are looking for a dessert, look no further! This Pressure Cooker Mint Chip Bundt Cake looks like something you’d purchase from a bakery but is in fact a recipe you can easily put together right at home. The moist cake has a light mint flavor and is topped with a rich chocolate ganache. Here’s how to make it.

Equipment Needed

Ingredients

Cake Ingredients

  • 1 box french vanilla cake mix
  • 3 eggs
  • 1 cup water
  • 1/3 cup oil
  • 3 drops mint green food coloring
  • 1 tbsp pure mint extract
  • 1 cup semi sweet chocolate chips

Chocolate Ganache Ingredients

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy whipping cream

Pressure Cooker Mint Chip Bundt Cake Recipe From Val's Kitchen

Instructions

Cake instructions

Place the vanilla cake mix, eggs, water, oil, mint extract and mint green food coloring into a large mixing bowl and combine.

Fold the chocolate chips into the batter.

Grease and flour a 7 inch bundt pan.

Pour the batter into the bundt pan.

Pressure Cooker Mint Chip Bundt Cake Recipe From Val's Kitchen

Add 1 cup water to the pressure cooker’s pot.

Loosely cover the pan with aluminum foil.

Pressure Cooker Mint Chip Bundt Cake Recipe From Val's Kitchen

Place the filled bundt pan onto the silicone trivet and lower it into the pot.

Put the lid onto the pressure cooker, then close it and seal.

Set the pressure cooker to cook on manual high pressure for 35 minutes.

Once the cooking time has finished, do a quick pressure release.

Life the cake out of the pot.

Put the bundt pan onto a cooling rack and let the cake cool for 30-60 minutes.

Gently remove the cake from the pan and place onto a plate. If needed, use a knife to gently separate the cake from the sides of the bundt pan.

Chocolate Ganache Instructions

Pour the heavy whipping cream into a small pot and heat it until it’s slightly boiling

Pour the chocolate chips into a heat safe bowl.

Pour the heavy whipping cream over the chocolate chips and whisk until completely combined and the mixture is smooth.

Pour the ganache over the cake.

Allow the ganache to set before cutting the cake.

Serve and enjoy!

Pressure Cooker Mint Chip Bundt Cake Recipe From Val's Kitchen

Can I still make this recipe if I don’t have a silicone vegetable steamer?

Yes! I love using my silicone vegetable steamer because it works like a trivet with handles. If you don’t have one then you can make a sling out of aluminum foil and use that.

Do I have to use green food coloring?

No! Using the food coloring only provides color, not flavor. If you prefer to make the cake with no color, that’s no problem. Conversely, if you wanted to make he cake with a different food coloring, that’s also no problem.

How do I store leftover Mint Chip Bundt Cake?

In the event you have leftover cake at the end of your St Patrick’s Day gathering, place any leftover cake into an airtight container and store on the counter. The leftover cake doesn’t need to be refrigerated.

Pressure Cooker Mint Chip Bundt Cake Recipe

Pressure Cooker Mint Chip Bundt Cake Recipe From Val's Kitchen

Ingredients

  • Cake Ingredients
  • 1 box french vanilla cake mix
  • 3 eggs
  • 1 cup water
  • 1/3 cup oil
  • 3 drops mint green food coloring
  • 1 tbsp pure mint extract
  • 1 cup semi sweet chocolate chips
  • Chocolate Ganache Ingredients
  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy whipping cream

Instructions

Cake instructions

Place the vanilla cake mix, eggs, water, oil, mint extract and mint green food coloring into a large mixing bowl and combine.

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 pressure cooker's pot.

Loosely cover the pan with aluminum foil.

Place the filled bundt pan onto the silicone trivet and lower it into the pot.

Put the lid onto the pressure cooker, then close it and seal.

Set the pressure cooker to cook on manual high pressure for 35 minutes.

Once the cooking time has finished, do a quick pressure release.

Life the cake out of the pot.

Put the bundt pan onto a cooling rack and let the cake cool for 30-60 minutes.

Gently remove the cake from the pan and place onto a plate. If needed, use a knife to gently separate the cake from the sides of the bundt pan.

Chocolate Ganache Instructions

Pour the heavy whipping cream into a small pot and heat it until it's slightly boiling

Pour the chocolate chips into a heat safe bowl.

Pour the heavy whipping cream over the chocolate chips and whisk until completely combined and the mixture is smooth.

Pour the ganache over the cake.

Allow the ganache to set before cutting the cake.

Serve and enjoy!

You may also like

9 comments

MissPond April 17, 2020 - 4:56 am

I didn’t realise you could bake in a pressure cooker! We don’t own one, but have been thinking of getting one. This makes it more tempting!

Reply
Claire April 17, 2020 - 5:38 am

Oh wow! This reminds me of the mint cake my Mum used to make us when we were children. She’d do this with Chocolate custard or chocolate with mint custard. It wasn’t very often so it was a real treat x

Reply
MELANIE EDJOURIAN April 17, 2020 - 8:18 am

OMG I can’t believe you used a pressure cooker to make this. It sounds delicious and looks amazing!!! Apparently I need a pressure cooker in my life. Had to be a dessert recipe that swung it for me lol.

Reply
Samantha Donnelly April 17, 2020 - 8:58 am

I do love chocolate and mint, it is always a winning combination for me, and although I have a love of baking I have never made a mint and chocolate cake before x

Reply
Jenni April 17, 2020 - 12:16 pm

Wow!! This looks absolutely incredible! I love mint choc chip so I will definitely have to give this a try. Yum!!

Reply
michelle twin mum April 18, 2020 - 6:51 am

Oh wow, I had no that pressure cookers are so versatile and you could make a cake in them. I love mint and finished with the chocolate it is perfect. Mich x

Reply
Rhian westbury April 18, 2020 - 8:44 am

It’s a little late for St Patricks day, but it’s not too late for chocolate mint cake which is one of my favs x

Reply
Rebecca Smith April 18, 2020 - 9:29 am

I do love a mint cake and this looks incredible! It looks light and moist and packed full of flavour!

Reply
Hannah April 19, 2020 - 7:20 am

This looks so good. Mint is one of my favorite flavours and the color looks amazing too

Reply

Leave a Comment