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Air Fryer Sponge Cake
4.5 from 68 votes

Air Fryer Sponge Cake

This Air Fryer Sponge Cake features a tender crumb made with self-raising flour, caster sugar, eggs, and butter. The batter is mixed smoothly and baked in an eight-inch pan inside an air fryer for about 40 minutes, producing a light and fluffy texture. Vanilla extract adds subtle aroma, and the finished cake can be layered with strawberry or raspberry jam, then topped with cream cheese frosting and fresh berries for a classic fruity finish. The recipe includes options for pan sizes depending on air fryer capacity, making it adaptable for small kitchen appliances.

Prep Time
10 mins
Cook Time
45 mins
Additional Time
5 mins
Total Time
1 hr
Servings: 12 -14
Course: Cake
Cuisine: British

Ingredients

For the Cake
  • 260 g self-raising flour
  • 250 g caster sugar 1 1/4 cup
  • 3 egg medium
  • 115 g butter softened, unsalted or margarine, ½ cup
  • 120 ml milk semi skimmed, room temperature, ½ cup
  • 1 tsp vanilla extract
Frosting
  • 57 g butter softened, unsalted, ¼ cup
  • 240 g icing sugar
  • 3 tbsp cream cheese full fat
  • 2 tbsp cream double
  • 1 tsp vanilla extract or paste
Filling & Decoration
  • strawberry jam seedless, or raspberry jam
  • berries fresh or other seasonal fruit
  • meringue optional, mini size
  • icing sugar to dust

Instructions

    Cup of Yum
  1. 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.
  2. Measure the flour and sugar into a mixing bowl or the bowl of your stand mixer fitted with the paddle attachment. Stir to combine.
  3. 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.
  4. Transfer the batter into the prepared cake pan and level. Place the pan into your airfryer 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.
  5. 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.
  6. Take the cake out of the air fryer using oven mitts. Cool for 5 minutes in the pan then invert onto a cooling rack.
  7. Put all the ingredients for the frosting in a bowl and beat together until the frosting is light and fluffy and holds peaks.
  8. Slice the cake in half and level if needed (use a cake leveller ideally). Pipe a ring of frosting around the edge of the bottom layer. Fill the middle with jam. Top with more frosting and level. Sandwich with the top layer.
  9. Spread a little of the frosting over the top of the cake and decorate with fresh berries. Dust with icing sugar and serve.

Notes

  • Use room temperature ingredients to help the batter mix evenly and bake properly.
  • For all-purpose flour, add 2 1/2 teaspoons baking powder with the flour and sugar.
  • Do not overfill the cake pan; filling it about halfway is recommended for best rise and cooking.
  • If your air fryer is small, split the batter into two smaller pans and bake at 150°C for 25 minutes.
  • Air fryer temperatures and cook times may vary; check doneness with a skewer and adjust as needed.
  • Butter can be softened quickly by microwaving briefly on defrost setting; cold eggs can be warmed in warm water.