Iced cake on a plate topped with raspberries with a slice cut out

Air-fryer cake

Name: Air-fryer cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 200g unsalted butter softened; 200g golden caster sugar; 1 tsp vanilla extract; 3 eggs beaten; 200g self-raising flour; 150g raspberries; 3 tbsp icing sugar; 250ml double cream; ½ orange zested and juiced

Helena Busiakiewicz

Published: December 4, 2023 at 1:55 PM

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Serves 8

Easy

Prep: 20 mins

Cook: 40 mins

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This is a moist and fluffy cake with plenty of creamy topping. If you like, you can swap out the raspberries for blackberries or strawberries

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Try our air-fryer cake, then discover our more air-fryer recipes such as our air-fryer brownies and air-fryer scones. For more information, read our guide to the best Ninja air-fryers. Plus, check out our best easy cake recipes, best showstopping cakes and best layer cake recipes.

Air fryer cake recipe

Ingredients

Nutrition

200g unsalted butter

softened
200g golden caster sugar
1 tsp vanilla extract
3 eggs

beaten
200g self-raising flour
150g raspberries
3 tbsp icing sugar
250ml double cream
½ orange

zested and juiced

Nutrition: per serving

kcal588
fat39.4g
saturates24g
carbs51.4g
sugars32.5g
fibre1.7g
protein5.9g
salt0.3g

Method

step 1

If your air-fryer has a preheat function, set it to 160C. Butter the base and sides of an 8-inch springform cake tin and line the base with baking paper. Put the butter, sugar, vanilla and a pinch of salt in a bowl, and cream together using an electric whisk. Whisk for 4-5 mins or until pale and fluffy.
step 2

With the beaters running, pour in the eggs a little bit at a time, whisking well after each addition. If the mixture looks a little curdled, add 1 tbsp of the flour. Once all the eggs have been used up, sift over the flour and gently fold to combine.
step 3

Pour the mixture into the cake tin, smooth out the top with a spoon or palette knife, then put in the air-fryer for 25-45 mins or until it is golden, risen and a skewer in the centre comes out clean – the varying time will depend on the make and model of your air-fryer.
step 4

Leave to cool in the tin for 5 mins, then carefully remove from the tin and leave to cool completely on a wire rack.
step 5

While the cake cools, make the raspberry cream. Gently smash most of the raspberries in a large bowl, reserving a few for decoration, then pour in the orange juice and sprinkle in the zest. In a separate bowl, pour in the cream and sift over the icing sugar, then whip until soft peaks just begin to form. Fold the raspberries into the cream.
step 6

Dollop the fruity cream on top of the cooled cake and use a palette knife or spoon to decorate with some swirls. Scatter the remaining raspberries on top. This is best eaten on the day it is made.

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Authors

Helena Busiakiewicz

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