Air Fryer Chocolate Cake
Why this recipe works
- Straightforward method: The cake uses a classic creamed-butter sponge method with familiar baking ingredients and clear visual doneness cues.
- Classic chocolate flavour: Cocoa in both the sponge and icing gives the cake a clear chocolate character without needing melted chocolate.
- Easy to store: The cake keeps well for several days and uniced slices can be frozen, making it practical for smaller households.
Get the most out of this recipe
Timing notes
- Cool before icing: Let the cake cool completely before adding the icing so it spreads neatly rather than melting into the crumb.
- Best texture: Serve once the icing has set but the cake is still fresh and soft; airtight storage helps protect the crumb from drying.
Texture tips
- Avoid a dry crumb: Air fryers can bake quickly, so check near the lower end of the time range and stop when the centre springs back.
- Cream thoroughly: Beat the butter and sugar until pale and fluffy before adding the eggs; this helps the sponge bake up lighter.
- Use a lined tin: Greasing and lining the tin helps the small cake release cleanly without compressing the sides.
Ingredient notes
- Use room-temperature egg: A room-temperature egg blends more smoothly into the butter mixture, helping the batter stay even.
- Choose good cocoa: Because cocoa provides most of the chocolate flavour, a well-flavoured cocoa powder makes a noticeable difference.
- Milk alternatives: Lactose-free milk can be used in both the cake and icing without changing the method.
Make-ahead tips
- Freeze uniced slices: Freeze the cake uniced for the neatest finish, then thaw at room temperature and ice before serving.
- Bake ahead: The cake can be baked in advance and kept airtight at cool room temperature, then iced once fully cooled.
Equipment you'll need
Ingredients
Cake
Icing
Instructions
- Grease and line a small cake tin that fits your air fryer (about 16 cm). Let the butter soften slightly so it creams easily. Preheat the air fryer to 160°C (320°F) for 3 minutes.
- Beat the butter and caster sugar until pale and fluffy. Beat in the eggs one at a time, then mix in the vanilla. In a separate bowl, whisk together the flour, cocoa, baking powder, and salt.
- Fold the dry ingredients into the butter mixture, adding the milk gradually, until you have a smooth batter. Scrape into the tin and level the top. Air fry at 160°C (320°F) for 22 to 28 minutes, until the centre springs back and a skewer comes out with just a few moist crumbs.
- Cool the cake in the tin for 10 minutes, then turn out and cool completely. Mix the icing sugar and cocoa, then stir in the milk a little at a time until thick but spreadable. Spread over the cooled cake and let it set before slicing.
Recipe notes
Tips
- If the top starts to darken before the centre is baked, loosely cover with foil and continue cooking.
- For a softer crumb, stop cooking as soon as the cake springs back, as air fryers can overbake quickly.
Substitutions
- Replace Whole milk with Lactose-free milk in both the cake and icing.
- Replace Vanilla extract with Madagascan vanilla paste for a fuller vanilla note.
Storage
- Refrigerate up to 4 days
- Store in an airtight container for up to 2 days at cool room temperature, or refrigerate for up to 4 days. Freeze uniced slices for up to 2 months; thaw at room temperature and ice after thawing for the neatest finish.
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Recipe overview
- Servings: 8 servings
- Total time: 55min (20min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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