Air Fryer Vanilla Cake
Why this recipe works
- Simple cake method: The classic creaming method gives structure and lift without requiring advanced baking techniques.
- Efficient baking: The air fryer creates steady, compact heat, making it practical for a smaller cake without using a full oven.
- Soft finish: A smooth vanilla buttercream adds richness and balances the light sponge with a creamy topping.
Get the most out of this recipe
Timing notes
- Cool before icing: Let the cake cool completely before adding buttercream, otherwise the topping can soften and slide.
- Best serving texture: If chilled, bring the cake back towards room temperature before serving so the crumb and buttercream soften.
Texture tips
- Cream thoroughly: Beat the butter and caster sugar until noticeably pale and fluffy; this helps create a lighter sponge.
- Smooth buttercream: Sifting the icing sugar and beating the frosting well gives a lighter colour and smoother finish.
- Check doneness carefully: Air fryers vary, so check near the end of cooking and stop when the cake is springy and a skewer comes out clean.
Common mistakes
- Using cold eggs: Room-temperature eggs blend more evenly into the creamed butter and help avoid a heavy batter.
- Browning too quickly: If the top colours before the centre is done, reduce the air fryer to 150°C (300°F) for the final stage of cooking.
- Overworking the batter: Fold the flour in just until smooth; excessive mixing can make the sponge denser.
Make-ahead tips
- Bake ahead: The sponge can be baked in advance and iced once fully cooled.
- Freeze un-iced slices: For the best texture, freeze the cake without buttercream where possible, then thaw at room temperature.
- Serve from chilled: After refrigeration, allow the cake to sit at room temperature before serving so the buttercream is softer and easier to eat.
Equipment you'll need
Ingredients
Cake
Vanilla buttercream
Instructions
- Heat the air fryer to 160°C (320°F). Grease and line a 18 cm cake tin that fits your air fryer basket.
- Beat the softened butter and caster sugar until pale and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Whisk together the plain flour, baking powder and salt. Fold into the bowl in two additions, alternating with the milk, until you have a smooth batter.
- Scrape the batter into the tin and level the top. Air fry for 25 to 30 minutes until golden and springy and a skewer comes out clean.
- Cool the cake in the tin for 10 minutes, then turn out and cool completely on a rack. Do not ice it until fully cool.
- Make the buttercream by beating the butter until very smooth, then gradually beating in the icing sugar. Beat in the vanilla extract, milk and a pinch of salt until light and spreadable.
- Spread the buttercream over the cooled cake in a thick, even layer. Slice and serve.
Recipe notes
Tips
- If the cake browns too quickly, reduce the air fryer to 150°C (300°F) for the final 10 minutes and continue until a skewer comes out clean.
- For the smoothest buttercream, sift the icing sugar before beating it in and keep mixing until it looks lighter in colour.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are produced under a food safety standard suitable for raw or lightly cooked preparations.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a stronger vanilla flavour.
- Replace Whole milk with evaporated milk for a slightly richer crumb.
Storage
- Refrigerate up to 3 days
- Store in an airtight container. Chill for up to 3 days; bring to room temperature for 30 minutes before serving. Freeze sliced cake (preferably un-iced) for up to 2 months and thaw at room temperature.
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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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