Air Fryer Cake
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
420 kcal
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Course
Dessert
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Cuisine
North American
Air Fryer Cake
Description
This cake begins by combining dry ingredients including flour, sugar, cocoa powder, baking soda, baking powder, and salt. Wet ingredients—milk, olive oil, eggs, and vanilla extract—are blended in, then boiling water is slowly mixed to complete the batter. This careful mixing yields a smooth and thin batter typical for chocolate cakes using hot water.
The batter is poured into a greased 6-inch cake pan suitable for the air fryer. Cooking occurs at 325°F for 20 to 25 minutes, with doneness checked by a toothpick test. The air fryer’s circulating heat cooks the cake evenly, producing a moist cake with a tender crumb and rich chocolate flavor enhanced by the cocoa powder.
The cake should cool in the pan for a short time in the air fryer basket before being inverted onto a cooling rack. The recipe recommends preheating the air fryer for consistency and avoiding overfilling the pan to prevent messes. Variations include using gluten-free flour with a 1:1 substitution.
Toothpick testing and watching cooking progress is important as air fryer models may vary in timing. Cooling before removal helps maintain shape and texture.
Ingredients
- 1 ¾ cups all-purpose flour or 1:1 gluten-free if needed
- 1.5 cups sugar
- 1 cup cocoa powder
- 1.5 teaspoon baking soda
- 1.5 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- ½ cup olive oil
- 2 egg large
- 2 teaspoon vanilla extract
- 1 cup water boiling
Instructions
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add the milk, oil, eggs, and vanilla extract. Use a hand mixer on medium speed to beat the mixture for 3 minutes.
- Pour in the boiling water and mix on low until combined.
- Preheat air fryer to 325° Spray a 6" bundt pan or 6" round cake pan with cooking spray.
- Pour ½ the batter into the prepared cake pan.
- Put the filled cake pan into the air fryer basket and bake for 20-25 minutes, until a toothpick inserted comes out clean.
- Leave the pan in the air fryer basket until it's cool enough to remove.
- Invert a plate over the top of the cake pan and flip. Remove the pan, and allow the cake to cool completely on a wire rack.
- Repeat, using the remainder of the batter for the second cake pan.
Notes
- Use a bundt or round 6-inch pan that fits your air fryer to allow proper hot air circulation.
- Preheat the air fryer for more consistent baking results.
- Test cake doneness with a toothpick; it should come out clean when done.
- Avoid overfilling the pan to prevent batter overflow and messes.
- Let the cake cool before removing it from the pan to keep shape intact.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 67g | 22% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 42mg | 14% |
| Sodium | 527mg | 22% |
| Potassium | 333mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 39g | 78% |
| Vitamin A | 117IU | 2% |
| Calcium | 94mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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