Air Fryer Cake, a great alternative to not turning on the oven and preparing excellent breakfast cakes in smaller proportions. The variety of sweets we can prepare in the air fryer is endless; this time I decided to start from the batter of chocolate chip muffins. A batter that starts from a base of butter whipped with sugar, quick to prepare without the need to separate the eggs. We will obtain a batter that seems compact, but the final result will be a soft cake on the inside with a crumbly exterior. Ideal for breakfast but also for an excellent after meal, perhaps accompanied by melted chocolate or whipped cream.
In my fryer, you can easily use the pans you use for the oven or buy those specifically often made of silicone; in my fryer, I can insert a pan with a maximum diameter of 8 inches.
You can also try other recipes in your air fryer as I propose below
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6/8
- Cooking methods: Air Frying
- Cuisine: Italian
- Energy 334.37 (Kcal)
- Carbohydrates 42.73 (g) of which sugars 20.89 (g)
- Proteins 6.46 (g)
- Fat 16.39 (g) of which saturated 9.02 (g)of which unsaturated 4.91 (g)
- Fibers 0.63 (g)
- Sodium 27.41 (mg)
Indicative values for a portion of 96 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 tbsp butter
- 1/2 cup sugar
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1/2 cup milk
- to taste vanilla flavor
- 1/2 packet baking powder
- 1/2 cup dark chocolate chips
Tools
For baking this cake, I used my 4.5-liter air fryer and an 18 cm diameter pan; an electric whisk will be sufficient for mixing as it is a small batter.
- 1 Air Fryer
- 1 Pan
- 1 Electric Whisk
- 1 Bowl
- 1 Spatula
Preparation
The batter for this cake starts with soft butter whipped together with sugar. Blend them well to make them homogeneous and creamy. Then, still whisking with the electric beater, add one egg at a time, waiting for the previous one to be absorbed by the batter before adding the next.
When the eggs are absorbed into the batter, add the flour and vanilla flavor, and only after incorporating them, lower the speed of the beater a bit and add the milk.
Finally, add the baking powder and chocolate chips, still mixing with the whisk to make it all homogeneous, and your batter is ready.
Butter and flour the pan, then pour the batter into it, using the spatula to get all the batter and smooth the surface before baking.
Bake in the air fryer at 356°F for about 30 minutes, or until the surface is golden. I suggest doing the toothpick test before turning off the fryer.
NOTES
The cake keeps well at room temperature for several days if stored in a cake holder with a lid. You can have fun replacing the chocolate chips with blueberries or pieces of other fruits like strawberries or adding walnut kernels to the batter. In short, this is a batter that truly allows your culinary creativity to run wild.
If you liked the recipe or have questions, don’t hesitate to comment here or on social media: Facebook, Pinterest, Instagram and X.
