Air-Fried Butter Cake

Name: Air-Fried Butter Cake
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 1 cake
Ingredients: cooking spray; 7 tablespoons butter, at room temperature; ¼ cup white sugar; 2 tablespoons white sugar; 1 egg; 1 ⅔ cups all-purpose flour; 1 pinch salt, or to taste; 6 tablespoons milk

Rating: 3.11 stars

9 Ratings
9 Reviews
3 Photos

This is a basic butter cake; the trickiest bit was finding a cake tin to fit in the air fryer. I went with a ring tin, which works really well and makes it cook even quicker. Top with confectioners' sugar.

By Launa

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Recipe Summary

prep:

10 mins

cook:

15 mins

additional:

5 mins

total:

30 mins

Servings:

Yield:

1 cake

Nutrition Info

Ingredients

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

cooking spray
7 tablespoons butter, at room temperature
¼ cup white sugar
2 tablespoons white sugar
1 egg
1 ⅔ cups all-purpose flour
1 pinch salt, or to taste
6 tablespoons milk

Directions

Step 1

Preheat an air fryer to 350 degrees F (180 degrees C). Spray a small fluted tube pan with cooking spray.

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Step 2

Beat butter and 1/4 cup plus 2 tablespoons sugar together in a bowl using an electric mixer until light and creamy. Add egg and mix until smooth and fluffy. Stir in flour and salt. Add milk and mix batter thoroughly. Transfer batter to the prepared pan; use the back of a spoon to level the surface.
Step 3

Place the pan in the air fryer basket. Set the timer for 15 minutes. Bake until a toothpick inserted into the cake comes out clean.
Step 4

Turn cake out of pan and allow to cool, about 5 minutes.

Cook's Note:

If you don't have an air fryer, this recipe works well in a toaster oven or normal oven. Add 5 minutes to the cook time.

Nutrition Facts

Per Serving:

470 calories; protein 7.9g; carbohydrates 59.7g; fat 22.4g; cholesterol 101.8mg; sodium 209.8mg. Full Nutrition

Reviews (9)

Most helpful positive review

virgoblue91168@gmail.com

01/22/2018

The recipe calls for 1/4 c 2 T sugar but then says "butter" with the same measurements. I figured it meant the sugar. I made it with almond milk since it was what I had on hand and added a touch of vanilla. It turned out nice and dense. Will make again. Read More

Helpful

(5)

Most helpful critical review

maikeru

09/01/2019

So which one of those pictures is the actual cake? The burnt is what caught my attention; but that other one doesn’t look very appetizing. Read More

9 Ratings

5 star values: 2
4 star values: 3
3 star values: 1
2 star values: 0
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

virgoblue91168@gmail.com

01/22/2018

Helpful

(5)

Gitti

02/03/2019

Really easy to make with a nice consistency but it lacks some flavor. I made it three times the first as written and then once with added vanilla and once with almond extract. The latter was the better of the three attempts. Will continue to experiment with it. Read More

Helpful

(2)

kkelly

10/27/2018

It turned out ok. I added a teaspoon of vanilla since I saw no flavoring. While I do have a cake pan for my air fryer I chose to divide the batter into 3 ramekins and cooked them about 10 minutes instead. They were very brown on top and not brown at all on the bottom. I flipped them out of the ramekins and cooked 5 more minutes to brown the bottoms. The insides were a little gummy. I think if I tweak the amount of time they are cooked I may be able to get rid of the gumminess. I will be trying again. Read More

Helpful

(2)

Kathy

05/17/2019

This was a horrible recipe. It turned out like a very sweet biscuit. Crumbly in texture. Cooked it for 30 min. And had to cut in half to get it finished. No flavor and a crumbly waste of time. Read More

Diane Krebs-Clark

12/28/2020

I changed this up a bit. Used almond flou, and used 1/3 cups Stevia instead of suger (the hubby is diabetic). Made raspberry sauce with Stevie. Was as good as it looks! My grandson couldn't tell it was sugar-free. Read More

Jenny

05/11/2019

There seem to be errors in this recipe, particularly regarding the butter. I’d love to see a corrected copy. Read More

Marne

05/21/2019

Just got this out of the oven and I was very disappointed. I had my doubts while I was making it because the consistency was more like cookie dough in spite of adding 2 more tablespoons of milk.. It needs some tweeking; maybe another egg I don't know. I added some Watkins butter flavor and vanilla because it didn't have any flavoring in the recipe and thought it would be bland. I cooked it in my AirFryer/Oven for the recommended time but it came out gummy and I don't think it needs to cook longer. I love the idea so I will be experimenting. Read More

mamak

10/20/2018

I think the recipe instructions have a misprint. Read More

maikeru

09/01/2019

So which one of those pictures is the actual cake? The burnt is what caught my attention; but that other one doesn’t look very appetizing. Read More

Back to Air-Fried Butter Cake

All Reviews for Air-Fried Butter Cake

- of Reviews

Air-Fried Butter Cake

Servings Per Recipe: 4
Calories: 470.2

% Daily Value *

protein: 16 %

carbohydrates: 19 %

dietary fiber: 6 %

sugars:

fat: 35 %

saturated fat: 68 %

cholesterol: 34 %

vitamin a iu: 15 %

niacin equivalents: 37 %

vitamin b6: 3 %

folate: 26 %

calcium: 5 %

iron: 15 %

magnesium: 6 %

potassium: 3 %

sodium: 8 %

thiamin: 43 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Air-Fried Butter Cake

1 of 9

All Reviews

virgoblue91168@gmail.com

01/22/2018

Helpful

(5)

Gitti

02/03/2019

Helpful

(2)

kkelly

10/27/2018

Helpful

(2)

Kathy

05/17/2019

This was a horrible recipe. It turned out like a very sweet biscuit. Crumbly in texture. Cooked it for 30 min. And had to cut in half to get it finished. No flavor and a crumbly waste of time.

Diane Krebs-Clark

12/28/2020

Jenny

05/11/2019

There seem to be errors in this recipe, particularly regarding the butter. I’d love to see a corrected copy.

Marne

05/21/2019

mamak

10/20/2018

I think the recipe instructions have a misprint.

maikeru

09/01/2019

So which one of those pictures is the actual cake? The burnt is what caught my attention; but that other one doesn’t look very appetizing.

1 of 3 Air-Fried Butter Cake

Marne

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3 of 3 Air-Fried Butter Cake

Diane Krebs-Clark

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Air-Fried Butter Cake

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Recipe Summary

Ingredients

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Cook's Note:

Nutrition Facts

Reviews (9)

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Most helpful critical review

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Include these ingredients

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Air-Fried Butter Cake

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (9)

Most helpful positive review

Most helpful critical review

All Reviews for Air-Fried Butter Cake