Can You Make a Cake in an Air Fryer Discover the Easy Way

Yes, you can make a cake in an air fryer—and it’s easier than you think! With the right recipe and a few simple adjustments, your air fryer delivers moist, fluffy cakes in under 30 minutes, perfect for quick desserts or small-batch baking.

Key Takeaways

• Yes, you can bake cakes in an air fryer with great results.
• Use oven-safe pans that fit your air fryer basket perfectly.
• Adjust cooking time—air fryers cook faster than conventional ovens.
• Preheat the air fryer for even baking and better texture.
• Check doneness early with a toothpick to avoid overbaking.
• Grease pans thoroughly to prevent sticking and ensure easy removal.
• Experiment with recipes—start simple, then try layered or frosted cakes.

Can You Make a Cake in an Air Fryer? Discover the Easy Way

Have you ever stared at your air fryer, wondering if it could do more than just crisp up chicken tenders or roast veggies? Maybe you’ve seen those viral videos of people baking cookies or even brownies in their air fryers and thought, “Wait… can I make a whole cake in there?” I’ve been there. As someone who loves baking but hates the long wait for the oven to preheat (and the even longer wait for the cake to cool), I decided to put my air fryer to the test.

The short answer? Yes, you absolutely can make a cake in an air fryer. And honestly, it might just change how you bake. I’ve made everything from fluffy vanilla cakes to rich chocolate lava cakes—all in my trusty air fryer. But here’s the thing: it’s not as simple as dumping batter into a pan and hitting “start.” There are tricks, tips, and a few “aha!” moments that make all the difference. In this post, I’ll walk you through everything I’ve learned, from choosing the right pan to avoiding common pitfalls. Whether you’re an air fryer newbie or a seasoned user, this guide will help you bake a cake that’s moist, golden, and (most importantly) delicious—all in a fraction of the time.

How the Air Fryer Works for Baking (And Why It’s Different From an Oven)

Understanding the Air Fryer’s Baking Superpowers

Air fryers use rapid hot air circulation to cook food. Think of it like a mini convection oven with a turbocharger. The heating element warms the air, and a powerful fan blasts it around your food, creating that crispy exterior we all love. But when it comes to baking, this intense airflow is both a blessing and a challenge.

Unlike a traditional oven, which heats gradually and evenly, an air fryer works fast. This means your cake can go from “perfectly golden” to “slightly overdone” in seconds. But here’s the upside: because the heat is so efficient, your cake bakes faster—sometimes in half the time of an oven. No more waiting 45 minutes for a cupcake!

Key Differences Between Air Fryer and Oven Baking

• Size and Shape: Air fryer baskets are smaller and often deeper than oven racks. This affects how much batter you can use and how the cake rises.
• Heat Distribution: Air fryers can have “hot spots,” so rotating your cake halfway through baking is a must.
• Moisture Retention: The intense airflow can dry out cakes if you’re not careful. A light spritz of oil or covering the pan with foil helps.

For example, I tried making a classic 8-inch round cake in my air fryer. The first time, I used the same pan I’d use in the oven. The cake rose beautifully but stuck to the sides because the air fryer’s heat was too direct. The fix? I switched to a non-stick silicone pan (more on that later) and covered the top with foil after 15 minutes. The result? A perfectly moist cake with a golden top—no dry edges!

Choosing the Right Pan and Tools for Air Fryer Cakes

Pan Materials: What Works (and What Doesn’t)

Not all pans are created equal for air fryer baking. Here’s what I’ve found works best:

• Silicone Pans: These are my go-to. They’re flexible (easy to unmold), non-stick, and heat-resistant. I use a 6-inch round silicone pan for single-layer cakes. Pro tip: Place it on a perforated air fryer tray for stability.
• Metal Pans (Aluminum or Steel): These work but need greasing and flouring. Avoid dark metal pans—they absorb too much heat and can burn the cake.
• Glass or Ceramic: Only if labeled “air fryer safe.” Glass heats slowly, which can lead to uneven baking.
• Disposable Aluminum Pans: Handy for cupcakes or mini cakes. Just make sure they’re sturdy enough to hold batter without collapsing.

Essential Tools You’ll Need

• Oven mitts: Air fryer baskets get hot—even the handles.
• Silicone spatula: For scraping batter and gently removing cakes.
• Foil: To cover cakes if they’re browning too quickly.
• Toothpick or cake tester: For checking doneness (no one likes a gooey center!).

One of my favorite hacks? Using a springform pan for layered cakes. The sides release easily, and the base fits snugly in most air fryers. I made a chocolate raspberry cake this way, and it came out so cleanly that my husband thought I’d bought it from a bakery!

Step-by-Step: How to Bake a Cake in an Air Fryer

Prep Work: Setting Yourself Up for Success

Before you even mix the batter, here’s what to do:

1. Check your air fryer’s manual: Some models have specific baking modes or temperature limits.
2. Preheat the air fryer: Set it to 320°F (160°C) for 5 minutes. This mimics oven preheating and ensures even baking.
3. Prepare your pan: Grease and flour metal pans, or lightly spray silicone pans. Line the bottom with parchment paper if using metal.

The Baking Process: A Simple 5-Step Guide

1. Mix your batter: Use your favorite cake recipe, but reduce the sugar by 1–2 tablespoons. Air fryers can intensify sweetness.
2. Fill the pan: Pour batter into your prepared pan, filling it no more than 2/3 full to prevent overflow.
3. Place in the air fryer: Use a tray or rack to keep the pan steady. If your air fryer has a “bake” mode, use it. Otherwise, set to 320°F (160°C).
4. Bake and monitor: Start with 20 minutes. After 15 minutes, check for browning. If it’s darkening too fast, cover with foil. Rotate the pan halfway through.
5. Test for doneness: Insert a toothpick. If it comes out clean or with a few crumbs, the cake is done. If wet batter clings, bake in 2-minute increments.

Here’s a real-life example: I made a vanilla sponge cake using a boxed mix (don’t judge—it’s a busy weeknight!). I reduced the sugar by 2 tablespoons, poured it into a silicone pan, and baked it at 320°F. Total time? 22 minutes. The cake was light, fluffy, and perfectly golden. My kids devoured it before it even cooled!

Troubleshooting Common Issues

• Cake is dry: Reduce baking time by 2–3 minutes next time, or spritz the top with oil before baking.
• Cake sinks in the middle: Overmixing can cause this. Stir batter just until combined. Also, don’t open the air fryer mid-bake—the sudden temperature drop can collapse the cake.
• Uneven browning: Rotate the pan halfway through. If one side is still pale, extend baking time by 1–2 minutes.

Best Cake Recipes for Air Fryers (With Real Results)

1. Classic Vanilla Sponge Cake

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup sugar (reduced from 3/4 cup)
• 1/4 cup unsalted butter (melted)
• 1/2 cup milk
• 1 egg
• 1 tsp vanilla extract

Steps:

1. Whisk dry ingredients. Mix wet ingredients, then combine. Pour into a greased silicone pan.
2. Bake at 320°F (160°C) for 20–22 minutes. Cover with foil at 15 minutes if browning too fast.

Result: A tender, buttery cake that pairs perfectly with fresh berries. I served this at a family brunch, and everyone asked for seconds!

2. Chocolate Lava Cake (For the Adventurous)

Ingredients:

• 1/2 cup dark chocolate chips
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs
• 1/4 cup flour
• 1/4 tsp espresso powder (optional)

Steps:

1. Melt chocolate and butter. Whisk in sugar, eggs, and flour. Pour into 4 silicone cupcake liners.
2. Bake at 350°F (175°C) for 12–14 minutes. The center should be gooey.

Result: Rich, decadent, and ready in under 15 minutes. My husband called it “restaurant-quality.”

3. Gluten-Free Banana Cake

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp salt
• 2 ripe bananas (mashed)
• 1/4 cup honey
• 2 eggs
• 1/4 cup coconut oil (melted)

Steps:

1. Mix all ingredients. Pour into a greased 6-inch pan.
2. Bake at 320°F (160°C) for 25–30 minutes.

Result: Moist, nutty, and naturally sweet. Even my gluten-loving brother couldn’t tell it was GF!

Air Fryer Cake Baking Times and Temperatures (Data Table)

Here’s a handy reference for baking different cakes in your air fryer. Note: Times may vary based on your model and pan size.

Cake Type	Pan Size	Temperature	Baking Time	Notes
Vanilla Sponge	6-inch round	320°F (160°C)	20–25 mins	Cover with foil after 15 mins
Chocolate Lava	Cupcake liners	350°F (175°C)	12–14 mins	Center should be gooey
Banana Bread	6-inch loaf pan	320°F (160°C)	25–30 mins	Test with toothpick
Carrot Cake	6-inch round	320°F (160°C)	25–28 mins	Reduce sugar by 2 tbsp
Cupcakes	Silicone molds	320°F (160°C)	15–18 mins	Rotate halfway

Tip: Always start with the lower end of the time range. You can always bake a little longer, but you can’t un-burn a cake!

Tips for Success and Common Mistakes to Avoid

Pro Tips from My Kitchen to Yours

• Use room-temperature ingredients: Cold butter or eggs can make the batter lumpy. Let them sit for 30 minutes before mixing.
• Don’t overfill the pan: Air fryers need space for air to circulate. Overfilled batter can bubble over and make a mess.
• Let the cake cool before removing: Wait 5–10 minutes after baking. This prevents crumbling.
• Clean your air fryer promptly: Baked-on batter is harder to remove later. Wipe it down while it’s still warm (but not hot!).

Mistakes I’ve Made (So You Don’t Have To)

• Using a non-stick metal pan without greasing: The cake stuck, and I had to scrape it out in pieces. Lesson learned: Always grease, even if the pan says “non-stick.”
• Baking at too high a temperature: I cranked the heat to 375°F for a chocolate cake. The edges burned, and the center was raw. Stick to 320–350°F.
• Skipping the preheat: My first attempt resulted in a dense, undercooked cake. Preheating ensures consistent heat from the start.

One of my biggest “aha” moments? Realizing that air fryer cakes don’t need as much sugar. The intense heat caramelizes the sugar faster, so reducing it by 1–2 tablespoons keeps the cake from being cloying. Try it—your taste buds will thank you!

Whether you’re baking for a birthday, a midnight snack, or just because you deserve cake, the air fryer is a game-changer. It’s faster, more energy-efficient, and surprisingly versatile. With the right tools, a little patience, and these tips, you’ll be whipping up cakes that rival your oven’s results—in half the time. So go ahead, preheat that air fryer, and get ready to impress yourself (and maybe even your family). Happy baking!

Frequently Asked Questions

Can you make a cake in an air fryer?

Yes, you can make a cake in an air fryer! It’s a quick and easy way to bake small cakes or mug cakes with minimal preheating and faster cooking times than a conventional oven.

What types of cakes work best in an air fryer?

Dense or moist cakes like chocolate mug cakes, banana bread, or single-layer sponge cakes work best. Avoid overly fluffy or delicate batters that may rise too quickly and stick to the air fryer basket.

Do I need special pans to make a cake in an air fryer?

You can use oven-safe ramekins, silicone molds, or small cake pans that fit inside your air fryer basket. Make sure the pan doesn’t block airflow for even baking.

How long does it take to bake a cake in an air fryer?

Most air fryer cakes take 15–25 minutes at 320°F–350°F (160°C–175°C), depending on size and batter thickness. Always check with a toothpick to confirm it’s done.

Can you make a cake in an air fryer without it drying out?

To prevent dryness, avoid overcooking and lightly cover the cake with foil halfway through if it’s browning too quickly. Using a moist batter (like adding applesauce or yogurt) also helps.

Is making a cake in an air fryer healthier than baking?

Air fryers use less energy and require no preheating, making them a slightly more efficient option. However, the cake’s nutritional value depends on the ingredients, not the cooking method.