I never thought I’d be making cake in an air fryer of all places. Growing up, cake-baking meant pulling out Mom’s heavy stand mixer and waiting forever for the oven to preheat. Even then, the cake sometimes came out uneven or dry.
But here’s the thing about making cake in an air fryer – it’s actually super simple and quick. You don’t need any fancy equipment, and the results are surprisingly good. For someone like me who doesn’t want to heat up the whole kitchen just for a small cake, it’s become my go-to method when those cake cravings hit.
Why You’ll Love This Air Fryer Cake
- Quick baking time – This cake bakes faster in the air fryer than in a traditional oven, making it perfect when you need a sweet treat without waiting too long.
- Energy efficient – No need to heat up your whole kitchen – the air fryer uses less energy and keeps your space cooler than a conventional oven.
- Perfect small batch size – This recipe makes just the right amount for a small family or when you don’t want loads of leftover cake sitting around.
- Basic pantry ingredients – You likely have most of these ingredients in your kitchen already, making it easy to whip up whenever the cake craving strikes.
- Moist and tender result – The combination of butter, oil, and yogurt creates a cake that’s perfectly moist with a soft, tender crumb.
What Kind of Flour Should I Use?
For this air fryer cake, regular all-purpose flour is your best bet, though you’ve got some wiggle room if you need to make substitutions. Cake flour can work too and might even give you a slightly more tender crumb, but you’ll want to add an extra 2 tablespoons per cup to make up for the lighter weight. While you could use self-rising flour, you’d need to skip the baking powder and baking soda in the recipe since it already contains leavening agents. Just make sure to avoid whole wheat flour for this one – it’s too heavy and will make your cake dense instead of light and fluffy.
Options for Substitutions
Need to make some swaps? Here are some helpful substitutions for this air fryer cake:
- All-purpose flour: You can use cake flour for an even softer texture – just add 2 extra tablespoons per cup. Self-rising flour works too, but if using it, skip the baking powder and salt in the recipe.
- Vanilla paste: Regular vanilla extract works perfectly fine – use the same amount. If you’re out of both, you can use vanilla powder (1/2 teaspoon) or even the seeds from 1 vanilla bean.
- Natural yogurt: Sour cream makes a great 1:1 replacement. You can also use buttermilk or Greek yogurt, though with Greek yogurt you might need to thin it slightly with 1-2 tablespoons of milk.
- Vegetable oil: Any neutral oil like canola, sunflower, or even melted coconut oil will work here. Just note that coconut oil might add a slight coconut flavor.
- Unsalted butter: If you only have salted butter, that’s fine – just reduce the added salt to 1/4 teaspoon. Just make sure it’s at room temperature for proper mixing.
Watch Out for These Mistakes While Baking
The biggest challenge when making cake in an air fryer is preventing the top from browning too quickly – covering the cake pan loosely with foil for the first half of baking helps ensure even cooking throughout. Another common mistake is overfilling your cake pan, as the batter will rise significantly during baking – fill your pan only 2/3 full to avoid a messy overflow situation. Temperature control is crucial in air fryer cakes, so avoid the temptation to open the air fryer frequently to check on your cake, as this causes significant temperature fluctuations that can lead to uneven baking. For the best texture, make sure all your ingredients (especially eggs, butter, and yogurt) are at room temperature before mixing, and don’t forget to preheat your air fryer for at least 3 minutes to ensure consistent heat distribution.
What to Serve With Air Fryer Vanilla Cake?
This simple vanilla cake is super adaptable when it comes to toppings and sides! A scoop of vanilla ice cream is always a crowd-pleaser, especially when the cake is still slightly warm from the air fryer. Fresh berries like strawberries, raspberries, or blueberries add a nice pop of color and natural sweetness that balances perfectly with the cake. For a cozy drink pairing, serve it with your favorite coffee or tea – I especially love it with a cappuccino or Earl Grey. If you’re feeling extra indulgent, try drizzling some warm caramel sauce or chocolate sauce over the top just before serving.
Storage Instructions
Keep Fresh: This air fryer vanilla cake stays moist and yummy when kept in an airtight container at room temperature for up to 3 days. If you live somewhere humid, pop it in the fridge instead – it’ll stay fresh for up to 5 days. Just make sure the cake is completely cool before storing to keep that perfect texture!
Freeze: Want to save some for later? Cut the cake into slices, wrap them individually in plastic wrap, and place in a freezer bag. They’ll keep well for up to 2 months in the freezer. This is great when you want just a slice or two at a time!
Thaw & Serve: When you’re ready to enjoy your frozen cake, just transfer a slice to the fridge overnight to thaw. If you’re in a hurry, let it sit at room temperature for about an hour. The cake might be slightly more dense after freezing, but it’ll still taste great with your afternoon coffee or tea!
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1000
- Protein: 15-20 g
- Fat: 50-60 g
- Carbohydrates: 100-110 g
Ingredients
- 156 grams all-purpose flour (1 1/4 cups)
- 1 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 56 grams room temperature unsalted butter (1/4 cup)
- 28 grams vegetable oil (2 tablespoons)
- 135 grams white sugar (about 2/3 cup)
- 2 large eggs
- 1 teaspoon vanilla paste
- 120 grams natural yogurt (1/2 cup)
Step 1: Prepare the Cake Pan
Begin by greasing a 6-inch cake pan with cooking spray or oil to ensure the cake doesn’t stick.
Then, line the bottom of the pan with parchment paper for additional non-stick assurance.
Step 2: Whisk the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
Make sure these dry ingredients are well combined, then set aside to use later.
Step 3: Cream the Wet Ingredients
In a separate bowl, use an electric mixer or a stand mixer with a paddle attachment to cream together the butter, granulated sugar, and oil until the mixture becomes light and fluffy.
It should lighten in color and obtain a creamy consistency.
Add in the eggs, vanilla, and yogurt to the creamed mixture and whisk until everything is well combined.
Step 4: Combine Dry and Wet Ingredients
Carefully add the flour mixture to the bowl of wet ingredients.
Use the mixer on low speed or fold the ingredients together with a rubber spatula until the mixture is smooth and uniform, but take care not to overmix.
Step 5: Bake the Cake
Spoon the prepared cake batter into your greased and lined cake pan, ensuring it is evenly spread.
Preheat your air fryer to 320°F (160°C) and bake the cake for 25 minutes.
After baking, insert a toothpick into the center; if it comes out clean, the cake is done.
If not, lower the temperature to 300°F (150°C) and bake for an additional 5 minutes, then check again.
Repeat as necessary until the toothpick comes out clean.
Step 6: Cool and Decorate the Cake
Once the cake is baked, carefully remove it from the air fryer and let it cool in the pan for about 5 minutes.
Then, run a knife around the edges, gently remove the cake from the pan, and place it on a cooling rack to cool completely.
Once cooled, feel free to frost or decorate your cake as desired.
Enjoy your delicious homemade creation!