​​6 tips to bake a perfect cake in an air fryer​

The air fryer has quietly gone from being a “French fries gadget” to a countertop hero that bakes, grills and even toasts with surprising efficiency. One of its most delightful tricks is baking a cake, quick, moist and evenly browned without waiting for a large oven to preheat. But while the air fryer is handy, it works a little differently from a conventional oven. To get that soft crumb and golden top just right, a few simple tweaks make all the difference. Also, the good part is, this makes for a very healthy treat. Scroll down to find six tips that will help you bake the perfect cake in your air fryer.

Size matters here. Air fryer baskets don’t leave much room, so a small round or loaf pan that fits snugly is ideal. Silicone moulds also work beautifully since they heat evenly and release the cake without fuss. If you’re unsure about sizing, place the empty pan inside the basket first and check that the drawer closes comfortably without scraping the sides. A too-tight fit can block airflow, while a pan that’s too small may cause the batter to spread thin and bake unevenly.

It also helps to consider the height of the pan, especially for recipes that rise generously while baking. A slightly taller tin prevents overflow and keeps the top from touching the heating element, which can cause over-browning before the centre has fully cooked through.

Choosing the right material also affects texture. Dark metal pans tend to absorb heat faster, leading to deeper browning, while lighter or silicone options encourage gentler baking. Always grease or line the pan properly so the cake lifts out cleanly without breaking.

Just remember to leave a little breathing space around the pan for hot air circulation, this is what gives the cake its even rise.

In a regular oven, tall batters take their time, but the air fryer’s compact chamber makes things bake faster. Pour your batter only halfway up the tin. A full-to-the-brim pan will rise too close to the heating element, leading to scorched tops and undercooked centres.

Because the heat source sits closer to the batter, the surface begins browning almost immediately. That early colour can be misleading, making the cake appear done long before the interior has fully set. Resisting the urge to overfill the pan gives the structure room to expand gradually instead of ballooning upward too quickly.

It also restricts airflow, which is essential for even heat circulation and proper crumb development inside the cake. Leaving space allows hot air to move freely around the pan, helping the sides set gently while the middle catches up. Keeping it low ensures a fluffy cake that’s cooked through without drama.

Most cake recipes suggest 180°C, but in an air fryer that’s often too high. The heat is more concentrated, so drop it slightly, around 160–165°C usually works best. This small adjustment prevents the outside from browning too quickly while giving the inside enough time to cook gently, rise evenly, set in the centre, and stay soft rather than drying out or cracking on top.

It’s also wise to preheat the air fryer for a few minutes before sliding the pan in, as this ensures the batter begins cooking at a steady temperature instead of fluctuating. Sudden blasts of high heat can cause doming or uneven texture, something easily avoided with careful control.

If you notice the top darkening faster than the middle is setting, don’t panic. A loose foil tent over the cake works wonders. It shields the top from direct heat, letting the batter inside continue baking quietly until it firms up.

This technique is especially helpful in smaller ovens or air fryers where heat circulates more intensely from above. Creating that gentle barrier allows the cake to bake more evenly, preventing an over-browned crust while giving the centre enough time to cook through properly without collapsing later.

You can also lower the temperature slightly and extend the cooking time by a few minutes, checking with a skewer so the crumb stays moist rather than drying out while you wait.

Air fryers shave precious minutes off cooking times. A cake that takes 35 minutes in the oven may be done in 22–25 minutes here. Start checking with a skewer or toothpick from the 20-minute mark onwards. If it comes out clean or with just a few moist crumbs, you know it’s ready.

Timing can vary slightly depending on batter density and pan material, so observing visual cues like a lightly springy surface and edges pulling away from the pan can be just as reliable as a skewer test. These subtle signs help prevent overbaking while ensuring the centre has fully set.

Resist the urge to open too often, though. Every time you lift the basket, you lose heat. That drop can extend baking time and affect rise, so trust the process, use the viewing window if available, and rotate the pan once midway for even browning rather than repeatedly interrupting the hot airflow.

Because air fryers circulate heat more intensely than conventional ovens, maintaining a stable temperature becomes especially important, allowing the batter to rise gradually and set evenly without sudden fluctuations that may cause sinking, cracking, or an unevenly baked interior despite a perfectly golden exterior. Using room-temperature ingredients also helps the batter mix smoothly, encouraging consistent aeration and preventing dense pockets that can form when cold ingredients disrupt the baking process.

Also make sure the pan fits comfortably, preheat for five minutes, and avoid overfilling, which can prevent the centre from setting properly. Use light-coloured pans for gentler heat absorption, tent loosely with foil if the top browns too fast, and rest the cake briefly before unmoulding to keep the crumb intact.

Perhaps the hardest part is waiting. Because the cake is smaller, it smells even more tempting while still hot, but cutting it too soon will make it crumble. Give it at least 15 minutes to rest in the pan, then gently ease it out. This pause allows the structure to set, the flavours to settle, and the edges to firm into neat, clean slices.

In these quiet minutes, the kitchen itself seems to slow down. The warmth lingering in the air signals completion, yet the cake still asks for patience. Bakers often learn that restraint at this stage determines whether effort results in a delicate success or a disappointing, fragile texture.

As the cake cools, steam gradually escapes from the surface, preventing excess moisture from becoming trapped inside. This slow release helps maintain a balanced texture, ensuring the crumb remains soft without turning gummy, while also allowing the outer crust to stabilise and develop a delicate, pleasing firmness.

Set a timer, make tea, and resist poking the centre. Patience rewards you with cleaner cuts, moist crumbs, and a glossy surface, proving that restraint is often the final, invisible ingredient every memorable bake depends upon. Warm sugar vapour rises as you hover nearby, convinced one quick peek will not matter, yet this is exactly when discipline matters most. Slicing while the cake is still steaming compresses the middle and causes it to cling to the knife, undoing careful work.

During this resting period, residual heat continues to cook the centre gently, completing the baking process without drying it out. The crumb stabilises, moisture redistributes evenly, and delicate air pockets settle into place, ensuring the cake remains soft yet structured rather than fragile or uneven when finally unmoulded. This quiet finishing stage is what separates a homemade cake from one that feels professionally baked.

Once cooled, run a thin knife around the edges before lifting it free and place it on a rack so trapped steam escapes evenly, keeping the base dry and the crumb tender. Cooling also deepens flavour as sugars settle and butter firms, creating a more stable texture that slices cleanly and holds its shape beautifully, making every portion look bakery-perfect without rushed fixes or scattered crumbs.