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Air Fryer Cake

A moist and flavorful chocolate cake made quickly in an air fryer, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 1.75 cups all-purpose flour For a gluten-free option, use a 1:1 gluten-free flour blend
  • 1.5 cups sugar Adjust to taste
  • 1 cup cocoa powder Opt for high-quality Dutch-processed cocoa for richness
  • 1.5 tsp baking soda
  • 1.5 tsp baking powder
  • 1 tsp salt
  • 1 cup milk Use whole milk for best moisture
  • 0.5 cups olive oil Can substitute with melted coconut oil or vegetable oil
  • 2 large eggs Ensure they are at room temperature
  • 2 tsp vanilla extract Consider using pure vanilla extract for a better flavor
  • 1 cup boiling water Enhances cocoa flavor—don’t skip it!

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  2. Add in the milk, olive oil, eggs, and vanilla extract. Beat on medium speed with a hand mixer for about 3 minutes, until well combined.
  3. Carefully pour in the boiling water and mix on low speed until combined. The batter will be thin.
  4. Preheat your air fryer to 325°F.
  5. Spray a 6” bundt pan or a round cake pan with cooking spray.
  6. Pour half of the batter into the prepared cake pan.
Baking
  1. Place the filled cake pan into the air fryer basket and bake for 20-25 minutes. Check doneness with a toothpick.
  2. Allow the cake to cool in the pan until it's cool enough to handle. Invert onto a plate to remove.
  3. If desired, repeat with the remaining batter for a layered cake.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for longer storage.