Air Fryer Sponge Cake

Make this Air Fryer Cake Recipe and you will be rewarded with a lovely soft and fluffy sponge cake. Grab your bowl and ingredients and let me show you how to bake a cake in your air fryer!

Can you bake a cake in an air fryer?

Ok, truth time. I was a little dubious about baking cake in my air fryer but I am absolutely THRILLED with the results!

So much so that baked a lemon and a vanilla cake on the same day and both came out soft and light with just the perfect crumb. I think you too will be wowed with how versatile your air fryer is.

Air Fryer Cake From Scratch

You can use a box cake mix but I am a firm believer that homemade is always best. And trust me when I say this air fryer cake recipe is just as easy and quick to prepare.

Here’s what you will need

• Self raising flour (also known as self rising) or plain flour plus baking powder
• Sugar – ideally caster sugar
• Softened unsalted butter or margarine (such as Stork)
• Medium eggs
• Semi skimmed milk
• Vanilla extract or vanilla powder

You will need a cake pan that fits comfortably inside your air fryer. I have the Cosori 5.8Qt which can fit an 8 inch cake pan. If you own a smaller air fryer you may need to use a 6 or 7 inch cake pan – HOWEVER if you do the timing will have to be tweaked.

This recipe makes a proper sized cake that easily serves 12. It can be sliced in half and filled with your choice of buttercream or frosting. But it is so moist and delicious that it tastes amazing simply dusted with a little icing sugar.

HOW TO MAKE AIR FRYER CAKE

Preheat the Air Fryer at 160°C (320°F) while you prepare the batter. Mist an 8 inch deep cake pan with cake release and line the bottom with baking paper. (Please check the recipe card notes if using a smaller cake pan).

Measure the flour and sugar into a mixing bowl or the bowl of your stand mixer fitted with the paddle attachment. Stir to combine.

Add the butter, eggs, milk and vanilla. Beat together using an electric hand mixer or your stand mixer, using a spatula to scrape the bottom and sides of the bowl as needed. Mix until the batter is smooth, about a minute.

Transfer the batter into the prepared cake pan and level. Place the pan into your air fryer and cook for 30 minutes at 160°C (320°F). Lower the temperature to 150°C (300°F) and continue to cook for a further 10 minutes.

Check for doneness – insert a skewer or toothpick in the centre of the cake. If it comes out clean, the cake is done. If the skewer comes out wet or with moist crumbs continue to cook for a further 5 minutes.

Take the cake out of the air fryer using oven mitts. Cool for 5 minutes in the pan then invert onto a cooling rack.

What temperature is best for baking a Cake in Air fryer?

My air fryer comes with a baking option which is set to 150°C (300°F) for 30 minutes. I think that would be sufficient for a smaller cake but for this recipe you will need to cook for longer.

Please note

Air fryer baking times and even temperatures can vary with each brand. It is best to bake on a lower heat setting to allow the cake to rise evenly and avoid burning on top.

Check the cake is baked by visually checking (is the cake springy to the touch, does it pass the toothpick test?). If the cake is still a bit raw in the middle then continue to cook, adding a few minutes until it is done.

Another way to check is to use an instant read thermometer. Insert the probe in the middle of the cake (not touching the bottom of the pan) and check it measures around 209°F (98°C).

Take a look at my Air Fryer Chocolate cake – I covered the cake tin with foil in this instance which created an even rise.

Tips for Air Fryer Cake

• Use room temperature ingredients. You can soften butter by blasting in the microwave on the DEFROST setting for a few seconds. If your eggs are cold, submerge them in warm water for a few minutes.
• Don’t overfill the cake pan – about half full is right. The cake pan I used is 8 inches wide and 3 inches deep. If you use a smaller cake pan then the baking times indicated below may not work.
• You might need to level the cake if you want to layer it.
• I have provided a buttercream recipe in the card below if you wanted to fill your cake as I have done, Victoria Sponge style.
• Store in an airtight container for up to five days, un-frosted. It stays lovely and soft for ages!