Red Velvet Cake with Peppermint Ganache on a cake stand

Red Velvet Bundt Cake with Peppermint Ganache

Easy and delicious Red Velvet Cake made right in your pressure cooker!
Course Dessert
Cuisine American
Keyword Red Velvent Bundt Cake
Prep Time 20 minutes
Cook Time 28 minutes
Time to pressure/natural release time/cooling time 1 hour 15 minutes
Total Time 2 hours 3 minutes
Servings 10
Calories 496kcal
Author Louise



Red Velvet Bundt Cake

  • ½ cup buttermilk
  • cup chocolate chips I used Ghirardelli dark chocolate chips
  • tsp Instant Espresso Coffee
  • cup flour
  • Tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp fine grind sea salt
  • 2 large eggs
  • ½ cup canola oil
  • 1 cup sugar
  • 1 tsp vanilla extract
  • tsp white vinegar
  • 1 Tbsp red food coloring optional
  • ½ cup Candy Cane Hershey's kisses about 15, chopped into small pieces.
  • 1 Tbsp butter for greasing the pan and cover

Peppermint Ganache

  • 1 cup white melting chocolate
  • cup heavy whipping cream
  • 2 tsp peppermint emulsion or peppermint extract
  • 4 soft peppermint sticks


Red Velvet Bundt Cake

  • Add the buttermilk to the inner pot of the Ninja Foodi and heat on low-medium using sear/saueé until it is warm, but not boiling. Add dark chocolate chips and the espresso powder, turn the Ninja Foodi off. Stir to allow the chocolate chips to melt. Allow to cool slightly. I do this right in the inner pot with the Foodi turned off.
  • In a medium size mixing bowl, sift the flour, cocoa, baking soda, and baking powder. Then add the salt and stir to combine.
  • In a second medium size mixing bowl, add the eggs, oil and sugar. Use a whisk to combine or you can use a hand mixer as well.
  • Add in the vanilla extract, the vinegar and the cooled chocolate mixture to the other wet ingredients, whisking as you pour the chocolate in. Add in the red food coloring and whisk to combine.
  • Butter the pan you are using. Butter the underside of your silicone cover or foil.
  • Add the dry ingredients to the wet ingredients and stir until combined and you don't see any unincorporated flour.
  • Chop up about 15 Candy Cane Hershey kisses into small pieces and fold into batter.
  • Pour the batter into your prepared cake pan and cover with a silicone cover or foil. *see post for directions for various pans if you aren't using the bundt pan.
  • Place 1 cup of water into the inner pot. Set the cake on the rack in the low position. Put the pressure lid on and turn the valve to seal. Set the pressure to high for 28 minutes. Natural release for 10 minutes. Remove cake and allow to cool in the pan, covered for 5-10 minutes. Remove the cover and go around the edges with a cake tester to make sure the cake is not stuck to the pan.
  • Flip the cake over onto a cooling rack and let cool another 10 minutes. Remove the cake pan and allow to cool completely. While the cake is cooling, make the ganache.

Peppermint Ganache

  • Add the white melting chocolate to a dry inner pot and turn the sear/sauté on low to melt the chocolate. Once the chocolate is melted, turn the Ninja Foodi off and add in the heavy cream and whisk to incorporate. Add in the peppermint emulsion or extract, stir to combine. Pour the ganache into a bowl and allow to cool until it thickens up, but is still pourable.
  • Place parchment paper under your cooking rack to catch the excess ganache. When the ganache has cooled enough and the cake is completely cool, pour the ganache over the cake. Top with the chopped peppermint pieces and pour another layer of the ganache on top to secure the pieces in place.
  • Let sit on the counter or in the fridge until the chocolate ganache is set. Serve and enjoy!



Serving: 10g | Calories: 496kcal | Carbohydrates: 62g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 173mg | Potassium: 165mg | Fiber: 1g | Sugar: 35g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg