Top 9 Simple Air Fryer Cake Recipes You Can Make at Home

Ingredients: 2 servings

• 2 loaves of bread
• Butter
• Coriander, garlic

Instructions:

• Place the butter in the microwave for 30 seconds until melted
• Cut the bread into 4cm thick slices, chop the coriander, and mince the garlic
• Mix the coriander and garlic with the melted butter, then spread the mixture on both sides of the bread slices
• Preheat the air fryer at 180°C for 5 minutes. Place the bread in and cook at 180°C for 4 minutes, no need to flip. Enjoy the hot, crispy garlic butter toast.

Ingredients:

• All-purpose flour
• Cornstarch
• 1 purple sweet potato
• Butter
• 1 egg
• 1 egg yolk
• Green beans, peeled
• Sugar

Instructions:

• Soak the green beans, cook until soft, mash or blend them until smooth, then cook in a pan with sugar to your desired sweetness. Cook until the filling thickens and sticks together.
• For the dough: Peel and slice the sweet potato, steam it until soft. Mash it well with a spoon.
• Add 1 egg to the mashed sweet potato, mix well, then add melted butter and mix again. Gradually add flour, mixing after each addition, until the dough is not too sticky and can be kneaded. If you want the cakes to rise more, add a pinch of baking powder. Let the dough rest for 20-30 minutes.
• Transfer the dough to a floured surface and knead for 10-15 minutes, adding more flour if necessary to keep it from sticking. Form the dough into small round balls, then add the filling and seal the dough. After shaping the cakes, let them rest for about 15 minutes before frying.
• Place parchment paper in the air fryer basket and cook the cakes at 170-180°C for 10 minutes. Flip the cakes and cook for another 5 minutes. Finally, brush the cakes with egg yolk and fry for another 4-5 minutes.

Ingredients:

• 250g Mikko mooncake flour
• 120g syrup
• 40g vegetable oil
• 360g green tea lotus seed filling
• 360g dried apricot filling
• 1 egg yolk

Instructions:

• This recipe makes 8 mooncakes, each weighing 150g, with 60g of dough and 90g of filling per cake.
• For the dough: Mix the syrup (reserve some for glazing), vegetable oil, and egg yolk in a large bowl. Gradually add the flour, mixing until the dough becomes smooth. Let the dough rest for 30 minutes.
• For the filling: Divide the fillings into 8 equal portions and shape them into balls.
• After the dough has rested, gently knead it again, divide into 8 portions, and shape each portion into a ball. Flatten the dough and wrap the filling, then form it into a mooncake shape.
• Preheat the air fryer at 160°C for 10 minutes. Place the mooncakes in and bake in three rounds: First, bake at 150°C for 5 minutes, remove and let them cool slightly, then glaze the surface with syrup. Second, repeat the process, and third, flip the mooncakes and bake for another 5 minutes at 150°C. Let the mooncakes rest for 1-2 days to allow the crust to soften and absorb the oil.

Ingredients: 8 servings

• 250g all-purpose flour
• 4 eggs
• 1/2 packet baking powder
• 100g sugar
• 200g blueberries
• 1 cup plain yogurt

Instructions:

• Combine all ingredients (except blueberries) in a mixing bowl and use a hand mixer to blend until smooth.
• Gently fold in the blueberries.
• Pour the mixture into a baking pan and begin baking.
• Bake at 150°C for 20 minutes, then flip the cake and bake for another 10 minutes. It's ready when golden and firm.

Ingredients:

• 250g all-purpose flour (Type 13)
• 100g unsweetened milk
• 55g water
• 4g dry yeast
• 2g salt
• 2g bread improver
• 8g white vinegar

Instructions:

• Mix all ingredients (add water gradually to adjust consistency as different flours absorb water differently). Knead gently into a dough, cover with plastic wrap, and let it rest for 10-15 minutes. The dough will be slightly sticky compared to typical bao dough.
• Continue kneading until the dough is smooth and elastic, about 20 minutes.
• Lightly oil your hands and divide the dough into equal portions: 50-55g for small buns, 70-75g for larger ones. Shape each portion into a smooth ball.
• For shaping, it's better to use parchment paper instead of trays, as the dough may stick and become overly soft.
• Let the dough rise for about 60 minutes or until it has doubled in size, covering with a damp cloth.
• Preheat the air fryer. Place a bowl of water inside the fryer and set the temperature to 200°C for 5-10 minutes.
• Use a razor blade to make a vertical slit on each bun, at a 45-degree angle.
• Spray water over the buns, then carefully transfer both the parchment paper and buns into the air fryer.
• Bake small buns at 160°C for 12 minutes, then increase to 180°C for an additional 3 minutes. For larger buns, bake at 160°C for 15 minutes, then 180°C for 3-5 minutes (adjust based on your air fryer). During the first 1-3-5 minutes, open the fryer and quickly spray water on the buns.

Ingredients:

• 120g all-purpose flour
• 90g unsalted butter
• 1 egg white
• 50g powdered sugar (or fine granulated sugar)
• 50g raisins

Instructions:

• Mix the butter: Soften the butter and beat it until smooth. Add the egg white and mix well before adding powdered sugar. Beat until the sugar dissolves.
• Prepare the cookie dough: Sift the flour and add it to the butter mixture. Mix until the dough becomes smooth and sticky.
• Shape the cookies: Line the air fryer basket with parchment paper or aluminum foil. Use a piping bag to shape the dough into small rounds, spacing them on the paper to form cookie shapes.
• Bake the cookies: Bake at 140°C for 12 minutes, then flip the cookies and bake for another 5 minutes at 160°C to finish cooking.
• Final result: These air-fried cookies turn out perfectly crispy and golden, just like those baked in an oven! They are a perfect snack for any age, especially when paired with a hot cup of tea.

Ingredients (for 3 servings):

• For the crust:
  • 300g all-purpose flour (9%-11% protein)
  • 20g cornstarch
  • 5ml vanilla extract
  • 1 pinch of salt
  • 200g unsalted butter
  • 4 pieces of Laughing Cow cheese
  • 90g finely ground brown sugar
  • 2 egg yolks
• For the filling:
  • 2 pineapples + some homemade pineapple syrup
  • Cinnamon powder (optional)
  • 60g brown sugar
  • 20ml honey

Instructions:

• Soften the butter to room temperature, then mix it with brown sugar, salt, and cheese until smooth and creamy.
• Combine the flour and cornstarch into the butter mixture and knead into a dough. Chill the dough in the fridge for 40 minutes.
• For the filling, press the pineapples in a juicer. Take the pulp and 50% of the juice, then cook with the remaining filling ingredients (except cinnamon and syrup). When the mixture thickens and darkens, divide it into three parts: one with just pineapple, one with cinnamon, and one with syrup.
• Let the filling cool and shape it into small balls.
• Take the chilled dough and wrap the filling inside. Shape the dough into a ball. Mix egg yolk with milk and brush it on top for a beautiful golden color after baking.
• Line the air fryer with parchment paper and bake at 170°C for 15 minutes. Once baked, let the cakes rest in the fryer for 5 minutes before carefully transferring them to a plate, as they are very soft when freshly baked.
• After the cakes cool, store them in an airtight container to preserve freshness.

Ingredients:

• 250ml heavy cream
• 125ml milk
• 100g sugar
• 5 egg yolks
• 16 tart shell bases (available at baking supply stores)

Instructions:

• Whisk the egg yolks and sugar together, then gradually add the milk and cream, mixing well until smooth.
• Pour the mixture into the tart shells, preheat the air fryer for 3-5 minutes, then place the tarts inside. Set the temperature to 180°C and bake for 13 minutes.

Ingredients:

• Eggs
• Unsalted butter
• Fresh milk
• Flour
• Sugar
• Cupcake liners, cupcake pan

Instructions:

• Separate the egg whites and yolks into two bowls.
• Melt the butter and combine it with the milk over a double boiler until the butter is completely melted and blended with the milk.
• Beat the egg yolks until fluffy, then mix in the butter and milk mixture. Sift in the flour and stir until smooth.
• Whisk the egg whites with sugar until stiff peaks form.
• Fold a portion of the egg whites into the egg yolk mixture, then gently fold the rest of the egg whites back into the yolk mixture until fully combined.
• Pour the batter into cupcake liners in a pan.
• Bake at 160°C (320°F) for 15 minutes.
• Top with chocolate cream and decorative cream for a beautiful finish.