Air fryer bundt cake, fluffy, quick, and irresistible: if you haven’t tried it yet, this is the right recipe! We wanted a soft and fragrant dessert, perfect for breakfast or a snack, and with just a few ingredients, we prepared a tall and super fluffy bundt cake without even turning on the oven.
The air fryer cooks quickly and evenly, but if you don’t have one, you can easily bake this cake in the oven: just set it to 356°F and increase the cooking time by about 5 minutes. Even without a stand mixer or special beaters, the batter can be prepared in a few minutes with a simple electric whisk: no need to beat the eggs separately!
We used a 8-inch mold, and before baking, we added a few tablespoons of hazelnut cream and a sprinkle of granulated sugar on top, to give it an extra touch. The base of the recipe is our beloved fit bundt cake: this time, however, we replaced the plant-based milk with whole milk and the oat flour with all-purpose flour, for a more indulgent and traditional version.
Before moving on to the recipe, here are other delicious ideas to cook in the air fryer
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Air frying, Oven, Electric oven
- Cuisine: Italian
- Energy 251.60 (Kcal)
- Carbohydrates 34.42 (g) of which sugars 18.50 (g)
- Proteins 4.74 (g)
- Fat 11.55 (g) of which saturated 1.95 (g)of which unsaturated 8.00 (g)
- Fibers 0.64 (g)
- Sodium 19.55 (mg)
Indicative values for a portion of 72 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
- 2 eggs
- 4.4 oz sugar
- 2.5 oz vegetable oil
- 1/3 cup milk
- vanilla flavor (or your preferred flavor)
- 6.4 oz all-purpose flour
- 1/2 packet baking powder
- A few teaspoons hazelnut cream (optional)
- as needed sugar (for the surface, optional)
Tools
- 1 Air fryer
- 1 Bundt cake mold
Preparation
Let’s prepare the bundt cake batter: in a bowl, crack the eggs, add the sugar, and start beating with the electric whisk until you obtain a light and frothy mixture. Without stopping, gradually add the milk and oil. Now incorporate the flour, vanilla flavor, and finally the baking powder, continuing to mix with the whisk until the batter is smooth and homogeneous.
At this point, grease the 8-inch pan well with a little oil and pour the batter into it. The bundt cake is ready to be baked as is, but if you want to make it even more delicious, you can add some personal touches. For example, I distributed a few spoonfuls of hazelnut cream and a sprinkle of granulated sugar on the surface, which forms a delicious crust when baking.
Bake in the air fryer at 320°F for about 25 minutes. Always do the toothpick test before removing from the oven: if it comes out dry, the bundt cake is ready!
NOTES
Don’t have an electric whisk? No problem! You can beat everything by hand with a manual whisk: it will just take a few more minutes, but the result will still be excellent.
Want an even more fragrant bundt cake? Add the grated zest of an untreated orange or lemon to the batter.
Watch the baking! Every air fryer is different: check the bundt cake after the first 20 minutes. If it browns too quickly on top, you can cover it with a piece of parchment paper.
No air fryer? Bake in a static oven at 356°F for about 30-35 minutes, always doing the toothpick test.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
Can I use a pan other than the 8-inch one?
Yes, but I recommend not exceeding 9 inches; otherwise, the bundt cake will be lower. If you use a smaller pan, check the cooking time: it might take a few more minutes.
Should the hazelnut cream be added before or after baking?
It should be added before baking, directly on the surface of the batter. This way, it will slightly melt and form a delicious core or a marbled surface, depending on where you place it.
