Easily make this delightfully sweet Pandan Cake recipe right in your Instant Pot! This Indonesian dessert is wonderfully soft, moist, and crazy delicious.
Why Pandan Cake Is The Cake You Never Knew You Needed
Have you ever seen a more beautiful dessert in your life? This doesn't even need food coloring to make it this gorgeous green, because Pandan extract makes this Pandan Cake this color naturally.
What is Pandan?
It's a lovely green extract that has a unique flavor. Some say it's like an exotic vanilla with a fresh herbal overtone. Others say words can't describe the flavor, and to just enjoy it. I say it's delicious and try to use it in as many things as possible!
Pandan is an exotic plant that grows in Southeast Asia and the extract is made from the leaves. It's commonly used to flavor desserts like this Pandan Cake in that area's cuisine.
Can You Bake A Chiffon Cake In The Instant Pot?
Despite what you may think, baking in the Instant Pot is not only easy, but makes incredible food. This Pandan cake, and any of the cakes I've made in my Instant Pot, doesn't turn out soggy, but is beautifully moist and fully cooked at the same time.
Why Does Chiffon Cake Have A Hole In The Middle?
Chiffon cake is traditionally baked in a bundt pan to help the delicate batter rise.
If you try baking this cake in a larger pan without a hole in the middle, the weight of the cake may cause the cake to sink in the middle.
What Is Pandan Cake Made Of?
Except for the pandan extract, you likely already have all of the ingredients you need for this yummy Chiffon Cake in your kitchen!
Here's what you'll need:
- 4 Eggs- Eggs help the batter bind together and create a soft, tender crumb. In a steamed-style cake like this one, eggs also contribute to lift and fluffiness.
- 1/4 cup Oil- Oil prevents the cake from drying out during pressure cooking, resulting in a melt-in-your-mouth texture.
- 3/4 cup Granulated Sugar- The granulated sugar sweetens the cake and helps balance the earthy, aromatic notes of pandan.
- 1/2 cup Evaporated Milk or Coconut Milk- Coconut milk intensifies the tropical flavor profile and pairs beautifully with pandan, while evaporated milk offers a smooth, more neutral richness.
- 1.25 cups All-Purpose Flour- It creates the body and crumb while absorbing moisture from the eggs, milk, and oil to keep the cake balanced and sturdy enough to withstand steaming.
- 2 teaspoons Baking Powder- Helps the cake rise, making it light and fluffy even in the moist environment of the Instant Pot. It works alongside the eggs to create airiness and lift.
- 4–5 Drops Pandan Extract- This extract infuses the cake with its unique floral, nutty, vanilla-like scent. A few drops go a long way, so this small amount is enough for a vibrant, fragrant pandan cake.
- 1.5 cups Water (for the Instant Pot)- The water is added to the bottom of the Instant Pot, not the batter. The water creates the steam needed to pressure-cook the cake.
How To Make Pandan Cake
- Grease. Grease a 6 cup bundt pan.
- Blend. Using a stand mixer or a hand mixer, blend together the eggs, oil and sugar until the sugar has dissolved and the eggs are whipped. Pour in the milk and pandan extract and continue blending.
- Add dry ingredients. Add in flour and baking powder and blend to a smooth batter.
- Pour. Pour the batter into the prepared pan and cover with foil.
- Place. Place 1.5 cups of water into the Instant Pot. Add a steamer rack. Place the cake pan on the steamer rack.
- Cook. Close the lid and select PRESSURE COOK on HIGH for 20 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
- Cool. Remove the cake pan, allow it to cool for 10 minutes then remove the Pandan cake from the bundt pan.
Tips And Tricks
Making pandan cake in the Instant Pot is a fantastic way to achieve a moist, tender texture without using an oven. These tips will help you get the most consistent, flavorful results.
- Use a Pan That Fits Perfectly. Choose a 6- or 7-inch round cake pan that fits comfortably inside your Instant Pot on a trivet. A snug but not tight fit ensures even steaming.
- Add Water to the Pot First. Always pour 1.5 cups of water into the Instant Pot before lowering in your cake pan. This water creates the steam needed to cook the cake properly.
- Cover the Pan Loosely. Lightly tent the cake pan with foil. This prevents excess condensation from dripping onto the batter without sealing it too tightly, which could affect rising.
- Don’t Overmix the Batter. Mix just until the ingredients come together. Overmixing can make the cake dense and prevent it from rising properly during steaming.
Variations
If you love the classic fluffy pandan cake, these fun variations will help you switch things up while keeping that signature green aroma and sweetness.
- Coconut Pandan Cake- Replace evaporated milk with full-fat coconut milk for a richer, creamier texture. You can also drizzle the finished cake with a simple coconut glaze made from powdered sugar and coconut milk.
- Pandan Marble Cake- Swirl in 2–3 tablespoons of cocoa powder mixed with a bit of batter to create a beautiful green-and-chocolate marble pattern. This adds a subtle bittersweet contrast to the floral pandan flavor.
- Pandan Gula Melaka Cake- Sprinkle chopped gula melaka (palm sugar) into the batter or create a palm sugar caramel to drizzle on top before serving. The deep caramel notes pair perfectly with pandan’s light floral sweetness.
What To Enjoy With Pandan Cake
Pandan cake is soft, fragrant, and naturally sweet, making it wonderfully versatile when choosing what to serve alongside it. Whether you want to enhance its tropical notes or balance its sweetness, these pairings elevate every bite.
- Fresh Fruit- Serve slices of pandan cake with fresh mango, pineapple, dragon fruit, or strawberries for a refreshing, vibrant contrast.
- Coconut Ice Cream- A scoop of creamy coconut ice cream highlights pandan’s tropical aroma and adds a delicious cold-and-warm temperature contrast.
- Sweetened Condensed Milk Drizzle- A light drizzle of condensed milk or coconut condensed milk adds richness and extra sweetness, perfect for dessert lovers.
How Long Does It Last?
Pandan cake stays fresh for 3 to 4 days when stored properly at room temperature. If your kitchen is warm or humid, it’s best to refrigerate it instead, where it will last up to 5 days.
Chilling may firm the texture slightly, so let the cake sit at room temperature for 10–15 minutes before serving for the best flavor and softness.
Can You Freeze It?
For longer storage, pandan cake can also be frozen for up to 2 to 3 months when wrapped tightly and placed in an airtight container.
Defrost it in the refrigerator overnight before digging in.
More Great Cake Recipes
- This Gluten-Free Chocolate Cake uses coconut flour to give the cakes a little body --perfect for those who can’t use almond flour.
- This Gluten-Free Carrot Cake is going to absolutely blow your mind! It’s so good you’ll swear it’s just straight-up carrot cake and it’s a keto recipe as well.
- If you’re looking for a delicious, moist, and absolutely crave-worthy cake recipe, this Keto Lemon Pound Cake recipe is for you.
- Ginger Cassava Cake - A quick, simple, gluten-free, vegan dessert recipe.
I'm so excited for you to try this Instant Pot Pandan Cake! It's unlike any other cake you've eaten, and I'm sure you're going to love it! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!
Equipment
Ingredients
- 4 Eggs
- 1/4 cup Oil
- 3/4 cup granulated sugar
- 1/2 cup Evaporated Milk, or coconut milk
- 1.25 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 4-5 drops Pandan Extract
- 1.5 cups Water, for the Instant Pot
Instructions
- Grease a 6 cup bundt pan.
- Using a stand mixer or a hand mixer, blend together the eggs, oil and sugar until the sugar has dissolved and the eggs are whipped. Add the milk and pandan extract and continue blending.
- Add in flour and baking powder and blend to a smooth batter.
- Pour the batter into the prepared pan and cover with foil.
- Place 1.5 cups of water into the Instant Pot. Add a steamer rack. Place the cake pan on the steamer rack.
- Close the lid and select PRESSURE COOK on HIGH for 20 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.
- Remove the cake pan, allow it to cool for 10 minutes then remove the cake from the bundt pan.
- Make sure to allow the cake to cool before trying to remove it from the pan.
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Nutrition
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Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
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KEVIN
I am obsessed with your recipes. I have all five books. The sponge cake recipe is very much undercooked at 20 minutes, in fact it is mostly liquid. Since it contains raw eggs this does present a food safety issue. You may want to revisit this recipe. Im finishing in the oven at 350. Love your recipes! Thanks
Kevin
This cake was still liquidy at 20 minutes. Another commenter said 30 minutes was not enough either. I increased the cook time to 45 minutes and kept everything else the same. It came out perfectly.
Aurora
Hi, i love your recipes - have tried the caramel custard and the pandan custard and they were both lovely! Thank you so much! I am having issue with the pandan cake though - when i cooked for 20 mins in my instant pot, it was still liquid-ish. So on a separate occassion, i gave it another try and this time i cooked for 30 mins, the cake was no longer liquid-ish but it is not cooked/not done. Do you know what could be the possible reasons? Thanks again!
lee
Can I bake this in an oven instead of using an instant pot?
URVASHI PITRE
Yes you can but I couldn’t tell you time. I’d start at 350f for 30 mins
Kate
I don't have a small enough bundt cake pan. Can I use a regular cake pan for this recipe? Would I change the cooking time?
Thank you.