Can You Bake an Air Fryer The Ultimate Guide to Air Fryer Baking

Yes, you can bake in an air fryer—it’s a versatile countertop appliance that excels at baking everything from cookies to cakes with crispy edges and moist centers. With the right techniques and adjustments, air fryer baking delivers faster, more energy-efficient results than a traditional oven, making it a game-changer for small batches and quick treats.

Key Takeaways

• Yes, you can bake in most air fryers with proper settings.
• Adjust temperatures lower than oven recipes to avoid over-browning.
• Use oven-safe bakeware that fits your air fryer basket securely.
• Preheat for even baking to ensure consistent results every time.
• Monitor baking closely as air fryers cook faster than conventional ovens.
• Rotate pans halfway for uniform browning in small cooking chambers.
• Clean thoroughly after to prevent smoke from food residue buildup.

Can You Bake an Air Fryer? The Ultimate Guide to Air Fryer Baking

Let’s face it: the air fryer has become the kitchen MVP in recent years. It promises crispy fries, juicy chicken wings, and guilt-free versions of your favorite fried foods—all with little to no oil. But if you’ve ever stood in front of your air fryer, staring at a recipe for chocolate chip cookies or a loaf of banana bread, you’ve probably asked yourself: Can you bake an air fryer?

Spoiler: Yes, you absolutely can. But it’s not quite the same as using your traditional oven. Air fryers work differently. They use rapid air circulation to cook food quickly and evenly, which makes them excellent for frying, roasting, and even reheating. But when it comes to baking—especially delicate, moisture-sensitive treats like cakes, muffins, and bread—there are nuances to master. This guide is here to help you understand how, why, and when you can (and should) bake with your air fryer. We’ll walk through the mechanics, share real-world tips, and even show you what works—and what doesn’t—so you can bake with confidence.

How Does an Air Fryer Work for Baking?

Understanding the Air Circulation System

Unlike conventional ovens that rely on radiant heat from heating elements at the top and bottom, air fryers use a powerful fan to circulate hot air around the food at high speed. This is called convection cooking, and it’s the secret behind the crispy texture you get on foods like chicken tenders or sweet potato fries.

But when you’re baking, especially things like cakes or brownies, you don’t want the outside to dry out before the inside is done. The intense airflow can cause the surface to set too quickly, which might lead to a burnt crust and undercooked center. That’s why baking in an air fryer requires some adjustments—but it’s far from impossible.

Temperature and Time Differences

One of the most important things to know is that air fryers typically cook faster than conventional ovens. Why? Because the air is moving so quickly, heat transfers more efficiently. This means you’ll often need to reduce the temperature by about 25°F (about 15°C) from what a standard recipe calls for. For example, if a cake recipe says 350°F in a regular oven, try baking it at 325°F in your air fryer.

Similarly, cooking times are usually shorter. A 30-minute oven bake might only take 20–25 minutes in an air fryer. Always start checking for doneness 5–10 minutes earlier than the recipe suggests. Use a toothpick or cake tester to check the center—clean or with a few moist crumbs is perfect; wet batter means it needs more time.

Pan Size and Placement Matters

Most air fryers come with a basket or tray that limits the size of the baking dish you can use. You can’t just throw in a standard 9-inch round cake pan. Instead, look for smaller, oven-safe dishes like:

• 6-inch cake pans
• Silicone molds (great for mini cakes or brownies)
• Small loaf pans (for banana bread or zucchini bread)
• Ramekins (perfect for mug cakes or custards)

Pro tip: Avoid overcrowding. The air needs to circulate around the sides of your dish for even baking. If the pan is too large, it might block airflow and cause uneven cooking. Also, place the pan in the center of the air fryer basket to ensure balanced heat exposure.

What Can You Bake in an Air Fryer?

Cakes and Cupcakes (Yes, Really!)

You might think cakes are off-limits, but they’re actually a great candidate for air fryer baking—especially smaller ones. I once tried a vanilla mug cake in my 5.8-quart air fryer, and it came out fluffy and moist, with a slightly golden top. The key is using a microwave-safe mug or ramekin and keeping the batter thin enough to cook evenly.

For a full-sized cake, try a 6-inch round or square pan. A simple vanilla sponge or chocolate cake works well. Just remember to:

• Grease the pan well (or use parchment paper)
• Don’t overmix the batter (this prevents toughness)
• Check doneness early (around 15–20 minutes for a small cake)

I made a chocolate mug cake last week—mixed in 2 minutes, baked in 12. It was warm, gooey, and perfect with a scoop of ice cream. Not quite bakery-level, but close enough for a weeknight treat.

Breads and Muffins

Banana bread, zucchini bread, and blueberry muffins are excellent for air fryer baking. They’re dense enough to handle the airflow, and their shape helps them retain moisture.

Use a small loaf pan (about 6×3 inches) or silicone muffin molds. I’ve had great success with a double-chocolate banana bread—moist inside, slightly crisp on top. The air fryer actually gave it a nice crust that a regular oven sometimes misses.

One thing to watch out for: muffins can dry out faster. To prevent this, cover the tops with a small piece of aluminum foil halfway through baking. This slows down browning and keeps them tender.

Brownies and Cookies

Brownies are a fantastic air fryer dessert. They cook quickly, stay fudgy, and develop a delicious crackle top. Use a small square pan or even a silicone brownie mold.

Cookies are trickier because they spread. I tried chocolate chip cookies in my air fryer using a silicone mat, and they came out crispy on the outside but slightly underdone in the center. The fix? Bake them in batches with plenty of space between each cookie, and reduce the temperature to 320°F. Also, chill the dough for 30 minutes before baking—this helps them hold their shape.

Another idea: make “air fryer cookie cups” in a muffin tin. Press dough into the cups, bake for 8–10 minutes, then fill with chocolate or fruit after they cool. Cute, easy, and kid-approved.

Pies and Tarts (Mini Versions Only)

You won’t be making a full apple pie in your air fryer, but mini pies and tarts? Absolutely. Use a muffin tin to make individual servings of:

• Mini pecan pies
• Key lime tartlets
• Berry hand pies (using puff pastry)

I made mini cherry pies with store-bought pie crusts and canned filling. Rolled the crust into circles, pressed into muffin cups, filled, and baked at 330°F for 18 minutes. The crust was flaky, the filling bubbly. A huge hit at a family gathering.

What Doesn’t Work (And Why)

Large or Tall Baked Goods

Air fryers have limited height and width. A 9-inch cake pan simply won’t fit. Even if it does, the center won’t cook properly because the heat can’t reach the middle. The same goes for tall breads like sourdough or brioche. The outer edges will burn before the center is done.

Stick to low-profile, wide dishes that allow heat to circulate evenly. If you’re craving a big cake, use your regular oven. Save the air fryer for smaller, quicker bakes.

Very Moist or Delicate Batters

Custards, soufflés, and flan are risky. The intense airflow can cause them to crack, curdle, or dry out. I tried a flan once—looked fine, but the texture was rubbery. Not a total loss, but not the creamy delight I was hoping for.

Similarly, angel food cake or chiffon cake might not rise properly because the air disrupts the delicate foam structure. These are better suited for traditional ovens with gentle, indirect heat.

Breads That Need a Crust or Steam

Artisan breads like baguettes or ciabatta rely on steam during baking to develop a crisp, chewy crust. Air fryers don’t produce steam, so your bread will come out dry and hard on the outside, dense inside. You can try spritzing water into the basket at the start, but it’s not the same as an oven with steam injection.

If you’re making sandwich bread or dinner rolls, they’ll work—but expect a softer crust. Still, they’re great for quick, small batches when you don’t want to heat up the whole oven.

Overfilling the Basket

This is a common mistake. People try to cram too much in, thinking the air fryer will handle it. But if you block the airflow, your food won’t cook evenly. For baking, this is especially dangerous—your cake might be burnt on the edges and raw in the middle.

Always leave at least 1 inch of space around the pan. If your air fryer is small, consider baking in stages. It might take a little longer, but the results will be worth it.

Essential Tips for Perfect Air Fryer Baking

Use the Right Tools

Not all bakeware is air fryer-friendly. Here’s what I keep on hand:

• Silicone molds – flexible, non-stick, and heat-resistant. Great for mini cakes, muffins, and brownies.
• Oven-safe glass or ceramic ramekins – perfect for mug cakes, custards, and individual desserts.
• Small metal loaf or cake pans – make sure they’re not too tall. I use a 6-inch springform pan for cheesecakes.
• Parchment paper or silicone mats – prevents sticking and makes cleanup easy.

Avoid non-stick coatings that might degrade under high heat. And never use plastic—it can melt!

Preheat When Possible

Many air fryers don’t have a preheat function, but you can fake it. Run the air fryer at 350°F for 3–5 minutes before adding your dish. This helps with even baking and prevents a cold start that can affect texture.

For cakes and breads, a preheated air fryer gives you a better rise and more consistent results. I’ve noticed a big difference in how my banana bread turns out when I preheat versus when I don’t.

Adjust Recipes Thoughtfully

Don’t just plug in oven times and temperatures. Here’s how I adjust:

• Reduce temperature by 25°F (e.g., 350°F → 325°F)
• Reduce time by 20–30% (e.g., 30 minutes → 20–24 minutes)
• Increase moisture slightly – add 1–2 extra tablespoons of milk, oil, or applesauce to prevent dryness
• Use less sugar – air fryers can caramelize faster, so your desserts might taste overly sweet

Keep a notebook or digital log of what works. I’ve got a spreadsheet with my favorite air fryer recipes and the adjustments I made. It saves so much trial and error.

Don’t Open the Basket Too Often

Every time you pull out the basket, heat escapes. This can lower the internal temperature and extend cooking time. Try to check doneness only once or twice—use a toothpick or visual cues instead of opening it every 5 minutes.

If you must check, do it quickly. And remember: the food continues to cook a little after you remove it from the air fryer (carryover cooking), so take it out just before it looks fully done.

Real Examples: What I’ve Baked (And What I Learned)

Success Story: Chocolate Mug Cake

Recipe: 2 tbsp flour, 2 tbsp sugar, 1 tbsp cocoa, 1/4 tsp baking powder, 2 tbsp milk, 1 tbsp oil, 1 egg yolk, pinch of salt, chocolate chips.

Process: Mixed in a mug, baked at 325°F for 12 minutes.

Result: Rich, moist, with a crackly top. A little denser than oven-baked, but still delicious. I added a dollop of peanut butter on top—game changer.

Lesson: Mug cakes are perfect for air fryers. Just don’t overfill the mug (leave 1 inch at the top).

Learning Experience: Blueberry Muffins

Recipe: Standard muffin mix, 1/2 cup blueberries, baked in silicone muffin cups.

Process: 325°F for 18 minutes.

Result: First batch—dry and overbrowned. Second batch—covered with foil after 10 minutes, baked 15 total. Much better! Moist inside, golden outside.

Lesson: Foil is your friend for delicate bakes. Also, don’t skip the preheat.

Near Miss: Banana Bread

Recipe: 3 ripe bananas, 1/3 cup oil, 1 egg, 1 cup flour, 1/2 cup sugar, 1 tsp baking soda.

Process: Baked in a small loaf pan at 325°F for 25 minutes.

Result: Perfect texture, but a bit too sweet. Next time, I’ll reduce sugar to 1/3 cup.

Lesson: Taste your batter before baking. Air fryers intensify flavors, so adjust accordingly.

Air Fryer Baking: The Verdict

So, can you bake an air fryer? Yes—but with caveats. It’s not a full replacement for your oven, especially for large or delicate bakes. But for quick, small-batch desserts, savory breads, and single-serve treats, it’s a game-changer.

The air fryer shines when you want something baked in 15–25 minutes, not an hour. It’s perfect for:

• Weeknight desserts (mug cakes, brownies)
• Mini versions of your favorites (pies, muffins)
• Reheating leftovers (warm cookies? Yes please!)
• Small households (no need to heat a huge oven for one cake)

It’s also energy-efficient. Using your air fryer instead of the oven can save up to 50% on energy, according to some studies. Plus, cleanup is a breeze—most baking dishes are dishwasher-safe.

But it’s not magic. You’ll need to adapt recipes, watch cooking times closely, and accept that some things just won’t work as well. That’s okay. The goal isn’t perfection—it’s finding new ways to enjoy baking with the tools you have.

After months of testing (and a few burnt edges), I’ve found that the air fryer is a fantastic addition to my baking toolkit. It’s not the only tool, but it’s one I reach for more often than I expected. Whether I’m craving a warm cookie at 9 p.m. or want to make a birthday cake for two, my air fryer delivers.

So go ahead—give it a try. Start with a mug cake. Then a batch of muffins. Maybe even a mini pie. You might be surprised by how much you can bake. And who knows? You might just fall in love with air fryer baking, one crispy, golden bite at a time.

Baked Good	Pan Type	Temp (°F)	Time (min)	Tip
Vanilla Mug Cake	Microwave-safe mug	325	10–12	Don’t overfill; leave 1 inch at top
Chocolate Brownies	6-inch square pan	320	18–22	Check with toothpick at 18 min
Blueberry Muffins	Silicone muffin cups	325	15–18	Cover with foil after 10 min
Banana Bread	Small loaf pan	325	22–25	Reduce sugar by 1/4 cup
Mini Cherry Pies	Muffin tin	330	16–18	Use store-bought crust for ease

Frequently Asked Questions

Can you bake an air fryer instead of using an oven?

Yes, you can bake an air fryer just like a traditional oven! Air fryers use rapid hot air circulation to achieve crispy, evenly baked results with less oil, making them a versatile countertop alternative for baking tasks like cookies, cakes, and casseroles.

What types of baked goods can you make in an air fryer?

You can bake an air fryer to make a wide range of dishes, including muffins, brownies, bread, roasted vegetables, and even small whole chickens. The compact size and fast cooking times make it ideal for single-serving or small-batch recipes.

Do I need special pans or accessories to bake in an air fryer?

While air fryers typically come with a basket, using oven-safe pans, silicone molds, or parchment paper liners helps prevent sticking and simplifies cleanup. Ensure any accessory fits your air fryer’s dimensions and is heat-resistant up to 400°F (205°C).

How do I adjust oven recipes for air fryer baking?

When you bake an air fryer recipe adapted from an oven, reduce the temperature by 25°F (about 15°C) and check doneness 25–30% earlier. The air fryer’s smaller space and faster heat circulation speed up cooking.

Is air fryer baking healthier than traditional oven baking?

Air fryer baking often uses less oil and cooks faster, reducing overall fat and energy consumption. However, the healthiness depends more on your ingredients—air fryers excel at crisping without excess oil, but sugary or fatty recipes remain similar in nutrition.

Why is my baked food unevenly cooked in the air fryer?

Uneven baking usually happens due to overcrowding or poor airflow. Arrange food in a single layer, avoid overfilling the basket, and shake or flip items halfway through. Using the right-sized cookware also helps distribute heat evenly.