The classic bundt cake is a dessert that smells like home and memories, it’s a simple recipe to start the day well. Today I present it to you in a fluffy and quick version: cooking with an air fryer, a method that has won everyone over for its convenience and surprising results.
The air fryer is not just an appliance for cooking lasagna or main dishes: with the right precautions, it allows you to achieve fluffy, perfectly moist, and well-golden desserts on the surface and bottom. No traditional oven to preheat to high temperatures, reduced consumption, and faster times.
The pan is crucial this is my favorite (click the link)
– Prefer molds from 6.5–7.9 inches: they fit into almost all baskets.
– Choose materials that conduct heat well: aluminum is perfect, or non-stick pans.
– Make sure there is room for air to circulate around the pan, avoid those that are too high or that touch the walls of the basket.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8 People
- Cooking methods: Air frying
- Cuisine: Italian
Ingredients
- 1.6 cups all-purpose flour
- 0.5 cups sugar
- 3.5 tbsps sunflower oil
- 1 tsp instant baking powder for cakes
- 2 eggs (large)
- 1/3 cups milk (also plant-based)
- 1 pinch salt
- 1 packet vanillin
- to taste grated lemon zest
- powdered sugar
Steps
In a bowl, put the eggs, oil, milk, sugar, pinch of salt, and powdered vanillin. Beat well with a whisk.
Add the sifted flour, sifted baking powder and mix well until the mixture is smooth and homogeneous, without lumps.
Preheat the air fryer to 320°F (160°C) for 3 minutes.
In the meantime, spray the inside of the pan with release spray (I use the one from Lidl), or pass a layer of butter and then sprinkle with a light coating of flour.
Pour the mixture into the mold and gently tap the pan on the cooking surface to bring any air bubbles to the surface.
Place the pan in the air fryer basket and set the cooking temperature to 320°F (160°C) for 25 minutes. Cook the bundt cake without opening the fryer during cooking.
At the end of cooking, do the toothpick test to check if the bundt cake is cooked. Insert a wooden skewer all the way to the bottom and then pull it out: if it’s dry, the bundt cake is ready.
If it’s moist or has dough residues, it needs a few more minutes of cooking, so put it back in the air fryer and cook for another 5 minutes, always at 320°F (160°C).
To remove the pan from the basket, I suggest Pan tongs, accidentally discovered while burning my fingers with pot holders or flipping the contents… the perfect solution.
They hook onto the edge of the pan and lift it up easily and effortlessly.
Let the bundt cake cool in the pan, then remove it and place it on a plate to finish with an abundant dusting of powdered sugar, which is just perfect.
It stays soft and moist for several days if you keep it covered with a sheet of aluminum foil, in a cake container, or in the refrigerator.
Tips for a perfect bundt cake in the air fryer
✨ Don’t overfill the mold
The air fryer tends to make it rise quickly: fill the pan to a maximum of 2/3.
✨ Don’t open the basket too often
Each opening lowers the internal temperature and can compromise rising.
✨ Let it cool in the mold
The structure of the bundt cake stabilizes better and stays fluffier.
Indicative cooking time
👉 302–320°F (150–160°C) for 25–35 minutes
The time can vary based on the type of air fryer, especially the watts it has: it’s better to do a toothpick test after the first 25 minutes.
FAQ (Questions and Answers)
Can I use a silicone mold?
Yes. Just make sure it’s not too soft: in that case, it’s better to place it on a rack before positioning it in the basket.
The cake remains raw in the center: what am I doing wrong?
The temperature is probably too high and the time is insufficient. Lower by 10°C and slightly extend the cooking time.
Can I double the doses?
Only if your fryer is very large. Otherwise, it’s better to do two cookings.
Is it normal for it to darken on top?
Yes, the air fryer tends to brown the surface of desserts or other cooking in general more.
