Quick Air Fryer Cake Recipe for Perfect Moist Results

Tried making a cake in your air fryer and failed? You’re not alone. If you want a recipe that works reliably every time, this super-easy all-in-one air fryer sponge cake is for you. With clear tips and step-by-step photos, you’ll learn how to make a light, delicious sponge that rivals oven-baked cakes.

Why make air fryer sponge cake?

There are lots of reasons to use an air fryer for cake: it’s perfect when it’s too hot to use your oven, when you only want a small cake, or when you want a treat fast. This dependable air fryer sponge produces a light texture and a great flavour, comparable to oven-baked sponge.

This recipe uses an “all-in-one” method, so there’s no creaming or complicated folding. Just measure, mix, and bake—ideal for beginners and busy bakers alike.

Are air fryers good for baking cakes?

Air fryers work like compact fan ovens, so anything that fits and can be baked in a regular oven will usually cook fine in an air fryer. For baking cakes, they perform well if you adjust temperature and timing. Generally, reduce the oven temperature and shorten the cooking time, but settings vary between models so check early and often until you know how your air fryer behaves.

Can I use a normal cake tin in an air fryer?

Yes—standard cake tins work in air fryers if they fit. The main challenge is the size of your appliance. This recipe is designed for 6″ round tins, which fit well in many dual-drawer models. If you choose a different tin size, expect the cook time to change.

Different air fryers have different capacities and shapes, so select tins that suit your machine.

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

This recipe makes a 6″ sponge and bakes in about 25 minutes at 150ºC/302ºF. Larger cakes or different pan sizes will alter the time. Check your cake about five minutes before the recommended end time and adjust as needed.

How do I know when air fryer cakes are done?

Use the same checks you would for oven cakes. The edges should pull away from the tin and a skewer inserted in the centre should come out clean. If there’s wet batter, bake a little longer. Experience helps, but these simple checks are reliable.

Ingredients and substitutions

Here are the ingredients used and suggested substitutions so you can adapt the recipe to what you have on hand.

For the cake

• Sugar – Caster (superfine) sugar is best; granulated works but may require a little extra mixing.
• Butter – Unsalted butter at room temperature gives best control over seasoning.
• Eggs – Use large eggs at room temperature.
• Flour – Self-raising flour is used here. If you only have plain flour, see how to make self-raising by adding baking powder, then follow the recipe and still include the extra 1/2 tsp of baking powder as listed.
• Baking powder – Ensure it’s in date.
• Milk – Any milk, including plant-based alternatives, will work.
• Vanilla – A good-quality vanilla extract improves flavour.
• Salt – A pinch of salt enhances the overall taste—don’t skip it.

For the filling

• Butter – Unsalted, room temperature for the buttercream.
• Icing sugar – Also called confectioners’ sugar, ideal for smooth buttercream.
• Vanilla – Adds a pleasant aroma to the frosting.
• Jam – Strawberry is traditional for a Victoria-style sponge, but use any flavour you prefer.

Recipe tips and troubleshooting

Key tips to help your air fryer cake turn out well every time.

• All air fryers vary—use the times here as a starting point and adjust for your model.
• Bring all chilled ingredients to room temperature before you start; this is essential for the all-in-one method.
• Do not over mix. Beat only until the ingredients are combined and no dry streaks remain.
• Check with a skewer about five minutes before the end of the cooking time.
• If the crust feels too firm, brush the tops with a little milk immediately after baking to soften it.
• Allow cakes to cool completely before adding jam and icing to avoid a messy finish.
• Avoid opening the air fryer during the first half of cooking; check around 20 minutes instead.

Time management

Short on time? Here’s how long each stage takes so you can plan effectively:

• Preparing tins and batter: 5–10 minutes (with room-temperature ingredients).
• Baking: about 25 minutes.
• Cooling to room temperature: around 1 hour, depending on environment.
• Buttercream: about 5 minutes to make.
• Assembling and finishing: approximately 5 minutes.

If you like this recipe…

Try these other tasty bakes:

• Air fryer cookies
• Lemon and raspberry cake
• UK strawberry cake
• Sticky orange cake

Air Fryer Cake – Step by Step Picture Recipe

(Printer-friendly recipe card is available at the end of the post.)

This recipe includes both UK metric and US cup measurements.

Ingredients

Serves 6. Important: all ingredients must be at room temperature for the all-in-one method to work.

For the cake

• 120g (1/2 cup) caster sugar
• 120g (1/2 cup) unsalted butter, room temperature
• 2 eggs + 1 yolk, room temperature
• 120g (3/4 cup + 1/8 cup) self-raising flour
• 1/2 tsp baking powder
• 1.5 tbsp milk (plus extra for brushing)
• 1 tsp vanilla
• 1/4 tsp salt

For the filling

• 60g (1/4 cup) unsalted butter, room temperature
• 85g (3/4 cup + 1/8 cup) icing/confectioners’ sugar (plus extra for dusting)
• 1/4 tsp vanilla
• 180g (1/2 cup) strawberry jam

Essential equipment

• 2 x 6″ round cake tins
• Large mixing bowl
• Electric hand whisk
• Spatula
• Air fryer
• Pastry brush
• Cooling rack
• Medium bowl and sieve

Cake instructions

Grease the bases and sides of the tins and line the bases with baking paper. Add all the cake ingredients to a large bowl: sugar, butter, eggs, flour, baking powder, milk, vanilla and salt.

Beat with an electric whisk starting on low and increasing speed until smooth. Do not over mix. Divide the batter between the two tins and smooth the tops. Preheat your air fryer to 150ºC/302ºF.

Place the tins in the air fryer and bake at 150ºC/302ºF for about 25 minutes. Check at 20 minutes with a skewer; if it comes out clean the cakes are done. Try not to open the air fryer during the first half of cooking to prevent deflation.

Remove the cakes when baked and brush the tops lightly with milk to soften the crust. After about 10 minutes, take them from the tins, peel off the paper, and cool upside down on a rack.

Filling instructions

To make the buttercream, place butter, icing sugar and vanilla in a medium bowl. Start mixing gently with a spatula—it may look separated at first but will come together. Beat until smooth and free of graininess.

Assembly instructions

When cakes are completely cool, place one layer on a stand, spread the buttercream in the centre but not all the way to the edge, then spoon over the jam. Top with the second layer and press gently to settle the filling. Finish by dusting the top with icing sugar.

You’ll end up with a light, airy and delicious air fryer sponge—perfect with a cup of tea or for sharing.

How to store air fryer cake

Store the cake in an airtight container at room temperature. Because air fryer cakes can develop a firmer crust than oven-baked sponges, keeping them in a sealed plastic tub can help the sugar “sweat” slightly and soften the crust. You may need to re-dust with icing sugar before serving.

Top tip: Place the cake on the lid and turn the tub upside down so you can remove the container without lifting the cake each time.

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Easy Air Fryer Cake Recipe

Yield:
6

Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

A straightforward, reliable air fryer sponge cake that works every time when you follow the temperature and timing guidance.

Ingredients

• 120g (1/2 Cup) Caster Sugar
• 120g (1/2 Cup) Unsalted Butter, room temp
• 2 x Eggs + 1 Yolk, room temp
• 120g (3/4 Cup + 1/8 Cup) Self Raising Flour
• 1/2 tsp Baking Powder
• 1.5 tbsp Milk (plus extra for brushing)
• 1 tsp Vanilla
• 1/4 tsp Salt

For the filling

• 60g (1/4 Cup) Unsalted Butter, room temp
• 85g (3/4 Cup + 1/8 Cup) Icing/Confectioners Sugar (plus extra for dusting)
• 1/4 tsp Vanilla
• 180g (1/2 Cup) Strawberry Jam

Essential equipment

• 2 x 6″ Round Cake Tins
• Large Mixing Bowl
• Electric Hand Whisk
• Spatula
• Air Fryer
• Pastry Brush
• Cooling Rack
• Medium Bowl
• Sieve

Instructions

For the cake

1. Grease and line two 6″ cake tins. Add all cake ingredients to a large bowl.
2. Beat starting on low and increase speed until smooth. Do not over mix.
3. Divide batter between tins, smooth tops, and preheat air fryer to 150ºC/302ºF.
4. Air fry for about 25 minutes. Check at 20 minutes with a skewer and adjust times if needed.
5. When cooked, remove the cakes and brush the tops lightly with milk to soften the crust.
6. Leave in tins for 10 minutes, then remove, peel off paper and cool upside down on a rack.

For the filling

1. Place butter, icing sugar and vanilla in a medium bowl.
2. Beat gently with a spatula until smooth and grain-free.

Assembly

1. Place one layer on a stand, spread buttercream in the centre (not to the edge), then add jam.
2. Top with the second layer and press gently. Sieve icing sugar over the top to finish.

Notes

I used the air fry setting on a Ninja Foodi Max Dual Zone 9.5 litre Air Fryer. See the main post for a full picture recipe and extra tips. This recipe includes both UK metric and US cup measurements.

Tips

• Air fryers vary—adjust cooking times to suit your model.
• Bring chilled ingredients to room temperature before starting.
• Beat only until combined to avoid a dense cake.
• Brush with a little milk after baking to soften crusts.
• Allow cakes to cool completely before filling and icing.

Nutrition Information:

Yield: 6

Amount Per Serving:
Calories: 539
Total Fat: 27g
Carbohydrates: 70g
Protein: 5g

Nutritional info is a guideline and not a substitute for professional advice. Check labels for allergens.

I want to see YOUR air frying!

Made this air fryer cake? I’d love to see your photos—tag me on social media or leave a comment on the blog.

Other sweet air fryer recipes

• Air fryer cherry crumble
• Air fryer churros