Who says you need an oven to bake a proper cake? This Air Fryer Cake is soft, fluffy, and every bit as good as a classic oven-baked sponge. If you’re short on time or just love using your air fryer for everything, this recipe will show you how to bake a beautifully golden vanilla cake right in the basket.
It’s simple, quick, and perfect for layering with buttercream—or just dusting with powdered sugar for a cozy tea-time treat.
Why You’ll Love This Air Fryer Cake
- No oven needed – Perfect for hot days or small kitchens.
- Soft, moist crumb – Just like a traditional sponge cake.
- Beginner-friendly – One bowl, straightforward steps.
- Versatile – Great as a base for any layered cake, cupcakes, or trifles.
Ingredients You’ll Need
- 1 ½ cups (180g) self-raising flour
(or use all-purpose flour + 2 tsp baking powder) - ¾ cup (150g) caster sugar (or granulated sugar)
- ¾ cup (170g) unsalted butter, softened (or margarine like Stork)
- 3 large eggs
- 3 tbsp milk (semi-skimmed or whole)
- 1 ½ tsp vanilla extract
How to Make Cake in an Air Fryer
Prep the Pan & Air Fryer
Preheat your air fryer to 160°C (320°F). Lightly grease an 8-inch cake pan and line the bottom with parchment. If your air fryer is smaller, use a 6 or 7-inch pan and adjust the baking time accordingly.
Make the Batter
In a large bowl, combine flour and sugar. Add in softened butter, eggs, milk, and vanilla. Beat with a hand mixer (or stand mixer) until the batter is smooth and fluffy—about 1 minute. Scrape down the sides as needed.
Bake in the Air Fryer
Pour the batter into the prepared cake pan and smooth the top. Place the pan in the air fryer basket and bake at 160°C (320°F) for 30 minutes. Then lower the temperature to 150°C (300°F) and bake for an additional 10 minutes.
Check doneness with a toothpick—it should come out clean or with dry crumbs. If not, bake in 5-minute increments until done.
Cool and Serve
Let the cake cool in the pan for 5 minutes, then turn it out onto a wire rack. Dust with powdered sugar or slice and fill with buttercream for a classic Victoria sponge feel.
Optional Vanilla Buttercream Filling
Want to make it a layer cake? Here’s a quick buttercream:
- ½ cup (115g) unsalted butter, softened
- 1 ½ cups (190g) powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed)
Beat butter and sugar until fluffy. Add vanilla and milk to adjust consistency. Slice cake in half and spread buttercream in the middle.
Tips for Perfect Air Fryer Cake
- Use room temperature ingredients for best texture.
- Don’t overfill your pan—aim for halfway to allow for rising.
- Keep it low and slow. Air fryers can brown the top too quickly, so baking at a lower temperature helps avoid a burnt top and raw center.
- Check your cake early the first time—you may need to tweak the time depending on your air fryer model.
- Store unfrosted cake in an airtight container for up to 5 days. It stays wonderfully soft.
Frequently Asked Questions
Can I use any cake pan in the air fryer?
Yes, as long as it fits! Metal, silicone, ceramic, or glass pans are all fine—just check that there’s room for air to circulate.
Can I use boxed cake mix instead?
Absolutely! Just prep the mix according to the box instructions and adjust the air fryer time/temperature as needed.
Why is my cake burning on top but raw in the center?
Your air fryer might be running hot. Reduce the temperature by 10–15°C (or about 25°F) and cook a bit longer. Also, consider covering the pan loosely with foil during the second half of baking.
Final Thoughts
Air fryer baking isn’t just a trend—it’s a game changer. This Air Fryer Vanilla Cake is a great go-to recipe for anyone who wants a quick dessert with minimal effort and maximum payoff. Once you try it, you might never go back to your oven for simple bakes again.
Air Fryer Cake
If you’ve never baked a cake in your air fryer before, you’re in for a treat.
Ingredients
- 260 g (2 cups) self-raising flour
- 250 g (1 ¼ cup) caster sugar
- 120 ml (½ cup) semi-skimmed milk, room temperature
- 1 tsp vanilla extract
- 115 g (½ cup) softened unsalted butter or margarine
- 3 medium eggs
- 57 g (¼ cup) softened unsalted butter
- 240 g (2 cups) icing sugar
- 3 tbsp full-fat cream cheese
- 2 tbsp double cream
- 1 tsp vanilla extract or paste
- Strawberry or raspberry jam (seedless)
- Fresh berries or other seasonal fruit
- Mini meringues, optional
- Icing sugar, for dusting
Instructions
- Preheat your air fryer to 160°C (320°F) while you prep the cake batter. Lightly mist an 8-inch deep cake pan with cake release and line the base with baking paper.
- Add the flour and sugar to a mixing bowl or the bowl of a stand mixer fitted with the paddle. Give it a quick stir to combine.
- Next, add in the butter, eggs, milk, and vanilla. Beat with a hand mixer or in your stand mixer, scraping the sides and bottom of the bowl as you go, until you get a smooth batter—this should only take about a minute.
- Pour the batter into your prepared pan and smooth the top. Carefully place the pan into your air fryer. Cook at 160°C (320°F) for 30 minutes. Then lower the temperature to 150°C (300°F) and bake for another 10 minutes.
- Check if it’s done by inserting a toothpick or skewer into the center of the cake. If it comes out clean, you’re good to go. If not, pop it back in for 5 more minutes.
- Once done, use oven mitts to lift the cake out of the fryer. Let it cool in the pan for about 5 minutes, then invert it onto a wire rack to cool completely.
- To make the frosting, beat all the frosting ingredients together until it’s fluffy and holds its shape.
- When the cake is fully cooled, slice it in half horizontally and level the layers if needed. Pipe a ring of frosting around the edge of the bottom layer, spread jam in the center, and top with a bit more frosting before placing the second layer on top.
- Finish with a thin layer of frosting over the top, decorate with fresh berries, and a dusting of icing sugar. Add mini meringues if you want a little extra flair.
Notes
- If using plain (all-purpose) flour, add 2 ½ tsp of baking powder to the flour and sugar mixture.
- Ensure all ingredients are at room temperature for best results. To soften butter, microwave on the defrost setting briefly. If eggs are cold, place them in warm water for a few minutes.
Nutrition Information
Yield
14Serving Size
1Amount Per Serving Calories 11071Total Fat 169gSaturated Fat 95gTrans Fat 4gUnsaturated Fat 57gCholesterol 457mgSodium 1711mgCarbohydrates 2037gFiber 63gSugar 272gProtein 314g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
