Butter Cake (Air Fried)

    30 minutes

    This is a basic butter cake, the trickiest bit was finding a cake tin to fit in the AirFryer, I went with a ring tin which works really well and makes it cook even quicker.


    Northern Territory, Australia
    29 people made this

    Serves: 2 

    • 100g butter, at room temperature
    • 80g caster sugar
    • 1 egg
    • 200g plain flour
    • pinch salt, to taste
    • 6 tablespoons milk
    • icing sugar, to present

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the airfryer to 180 degrees C. Spray a small ring cake tin with a non-stick spray.
    2. In a bowl beat the butter with the sugar until light and creamy. Add the egg then whisk into the butter mixture until smooth and fluffy.
    3. Sift in the flour and salt, then mix thoroughly with the milk to create the cake batter.
    4. Transfer the batter to the ring tin and use the back of a spoon to level the surface. Put the cake tin in the air fryer basket.
    5. Set the timer to 15 minutes and bake the cake until a toothpick inserted in the centre of the cake comes out cleanly.
    6. Turn cake out of cake tin and allow to cool.

    Cook in an oven

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

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (5)


    Surprisingly buttery and moist for being cooked in an Airfryer.  -  03 Mar 2015


    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.  -  02 Feb 2019  (Review from Allrecipes USA and Canada)


    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.  -  26 Oct 2018  (Review from Allrecipes USA and Canada)