CakesJapanese-InspiredMedium

Instant Pot Miso Caramel Honey Cake

Name: Instant Pot Miso Caramel Honey Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Japanese-Inspired
Ingredients: 1½ cups (190 g) all-purpose flour; 1½ tsp (7 g) baking powder; ¼ tsp (1½ g) kosher salt; 3 tbsp (50 g) white miso paste, at room temperature; ½ cup (170 g) honey; ⅓ cup (80 ml) neutral vegetable oil; 3 large eggs, at room temperature; 1 tsp (5 ml) vanilla extract; 4 tbsp (57 g) unsalted butter; ¾ cup (165 g) packed light brown sugar; 2 tbsp (35 g) red miso paste, at room temperature; ½ cup (120 ml) heavy cream; ⅛ tsp (1 g) fleur de sel or finishing sea salt

From the MyKitchenBank Kitchen

A tender, moist honey cake infused with umami-rich miso paste and finished with a glossy miso caramel glaze. Baked in an Instant Pot for hands-off convenience, this Japanese-inspired dessert delivers complex sweet and savory notes in every bite. The cake stays exceptionally moist thanks to pressure cooking, and the caramel layer adds sophisticated depth.

Prep: 20 min
Cook: 45 min
Wait: 30 min
Total: 1 hr 35 min
Makes: 1 cake (8 slices)

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Steps

Before you start

Bring eggs to room temperature for 30 minutes
Have a 7-inch (18 cm) round cake pan or springform pan that fits inside your Instant Pot
Pour 1½ cups (360 ml) water into the Instant Pot and place the trivet inside
Read through the entire recipe to understand the miso caramel step

1
Prepare pan and pot
- Lightly oil the 7-inch (18 cm) cake pan and line the bottom with parchment paper.
- Ensure the Instant Pot has 1½ cups (360 ml) of water already placed with the trivet inside.
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Tip: A springform pan works beautifully here because you can easily lift the cake out by releasing the side.
2
Combine dry ingredients
- In a medium mixing bowl, whisk together the all-purpose flour (190 g), baking powder (7 g), and kosher salt (1.5 g).
- Set aside.
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Ready when: Mixture is evenly combined with no lumps
Tip: Whisk thoroughly to distribute the baking powder evenly so the cake rises uniformly.
3
Cream miso and honey
- In another mixing bowl, whisk the white miso paste (50 g) and honey (170 g) together vigorously for about 2 minutes until pale and creamy.
- The mixture should lighten in color and become airy.
- This is a critical step for the cake's texture.
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Ready when: Mixture is noticeably lighter in color and increased in volume slightly
Tip: Vigorous whisking incorporates air, which helps the cake rise and become tender. Don't skip this step.
4
Add oil and eggs
- Pour the vegetable oil (80 ml) into the miso-honey mixture and whisk for 1 minute.
- Add the eggs (3 large, room temperature) one at a time, whisking well after each addition.
- The batter should be smooth and homogeneous.
- Add vanilla extract (5 ml) and whisk to combine.
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Ready when: Batter is smooth, emulsified, and pale yellow
Tip: Room-temperature eggs and miso emulsify better, creating a lighter crumb. Cold ingredients will result in a denser cake.
5
Fold in dry ingredients
- Add the dry ingredient mixture to the wet ingredients in two additions.
- Fold gently with a spatula until just combined.
- Do not overmix—lumps are fine and will disappear during cooking.
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Ready when: No streaks of flour remain; batter is just combined
Tip: Overmixing develops gluten, which will make the cake tough. A few lumps are better than overworking the batter.
6
Pour batter and prepare cooker
- Pour the batter into the prepared cake pan.
- Tap the pan gently on the counter twice to release large air bubbles.
- Cover the pan tightly with foil (this prevents condensation from dripping onto the cake).
- Place the pan on the trivet in the Instant Pot.
- The water level should not touch the bottom of the pan.
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Ready when: Pan is level and secure on the trivet
Tip: Foil prevents water droplets from the lid condensing onto the cake's top, which would create a soggy crust.
7
Pressure cook the cake
- Close the Instant Pot lid and set to high pressure for 35 minutes.
- Once the cooking cycle finishes, allow the pot to naturally release pressure for 10 minutes.
- Then carefully open the pot and remove the foil from the pan.
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Ready when: A skewer inserted in the center comes out with a few moist crumbs; the cake should spring back when lightly touched
Tip: Natural release is important here—quick release can cause cracks in the cake due to sudden pressure change.
8
Cool in pot and remove
- Leave the cake in the Instant Pot with the lid open for 5 minutes to cool slightly.
- Then carefully lift the pan out using the foil edges or handle.
- Place on a wire rack and let cool completely to room temperature (about 20 minutes).
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Ready when: Pan is cool enough to handle comfortably
Tip: Cooling the cake completely ensures the miso caramel glaze sets properly and doesn't melt into the warm cake.
9
Make miso caramel glaze
- In a small saucepan over medium heat, melt the butter (57 g).
- Add the packed brown sugar (165 g) and stir constantly for 4–5 minutes until the mixture is bubbling and the sugar is dissolved.
- The color should deepen to a medium caramel (not dark).
- Remove from heat and immediately add the red miso paste (35 g), stirring vigorously until fully incorporated.
- Slowly pour in the heavy cream (120 ml) while stirring—the mixture will bubble vigorously.
- Continue stirring for 1 minute until smooth.
- Stir in the fleur de sel (1 g).
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Ready when: Caramel is smooth, glossy, and the color of medium amber; miso is fully incorporated
Tip: The miso paste will clump slightly when you add it—whisk aggressively to break it up. The caramel should reach 320–340°F (160–170°C) on a candy thermometer if you have one.
10
Apply glaze to cooled cake
- Once the cake is completely cool, run a thin knife around the inside edge of the pan and invert onto a serving plate (or leave in the springform and release the side).
- Pour the warm miso caramel glaze over the top of the cake, letting it drip naturally down the sides.
- Use a spatula to spread it evenly if desired.
- Allow the glaze to set for 5 minutes before slicing.
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Ready when: Glaze is opaque and no longer glossy; it holds its shape
Tip: The glaze will continue to thicken as it cools. If it becomes too stiff, warm it gently over low heat for 30 seconds.
11
Serve and enjoy
- Slice the cake with a warm, wet knife (dip in hot water and wipe after each cut).
- The knife slides through the miso caramel more cleanly this way.
- Serve at room temperature or slightly warm.
- Pairs beautifully with unsweetened whipped cream or vanilla ice cream.
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Tip: The cake is at its best served within 2 hours of glazing, while the caramel layer is still slightly soft.

Good to know

Tips

White miso paste in the cake batter provides subtle umami and salt, enhancing the honey's sweetness without overpowering it. Red miso in the caramel adds deeper, toasted notes.
The Instant Pot's moist environment creates an exceptionally tender crumb—much more moist than a traditional oven-baked cake. This is by design and part of the recipe's appeal.
If you don't have an Instant Pot, this can be baked in a conventional oven in a 7-inch (18 cm) round cake pan at 350°F (175°C) for 30–35 minutes until a skewer comes out with a few moist crumbs.
The miso caramel is the star of this cake. Do not rush it or cook it on high heat; medium heat allows the sugars to caramelize evenly and the miso to incorporate without scorching.

Make ahead

The cake can be baked 1 day ahead, wrapped in plastic, and refrigerated without the glaze. The miso caramel glaze can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Rewarm gently over low heat or in the microwave for 20 seconds before glazing.

Storage & reheating

Room temperature (in an airtight container): 2 days. The miso caramel will soften slightly but the cake stays moist. Refrigerator (covered): 4 days; bring to room temperature before serving or warm gently. Freezer: Wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 3 hours, then glaze before serving.

Substitutions

white miso paste → Chickpea miso or yellow miso. Yellow or chickpea miso will produce a slightly less delicate flavor but still excellent results. Use the same amount.
red miso paste → Barley miso or omit for a plain caramel. Barley miso is milder; if omitted, the glaze becomes a traditional salted caramel. The umami depth will be lost, but the texture remains excellent.
honey → Agave nectar or light maple syrup. Use the same weight (170 g). Agave and maple will shift the flavor subtly but maintain the cake's moisture and crumb.
neutral vegetable oil → Melted coconut oil or light olive oil. Coconut oil may mute the miso flavor slightly. Light olive oil works well and adds a delicate fruity note.