I’ll be honest—I never thought I’d bake a chocolate cake in my air fryer, but curiosity got the best of me. The result? A rich, moist, perfectly fluffy cake that doesn’t require heating up the whole kitchen. It’s the kind of dessert that feels both indulgent and effortless, especially when you’re craving chocolate but don’t want to wait too long.
The beauty of this cake is that it keeps all the classic flavors we love—deep cocoa richness, soft crumb texture, and that comforting aroma—yet it comes together with less fuss. Whether you’re baking for yourself, a small gathering, or just testing your air fryer’s versatility, this cake is a game-changer.
What You Need To Make This Recipe
All-purpose flour: This is the base that gives the cake structure. It ensures the right balance between softness and stability, allowing the cake to hold together without being too dense.
Unsweetened cocoa powder: The star of the show! Cocoa powder brings that deep, chocolatey flavor we all crave. Opt for good-quality cocoa for a richer taste.
Granulated sugar: Beyond adding sweetness, sugar also helps keep the cake moist and tender. It balances the slight bitterness of the cocoa beautifully.
Baking powder and baking soda: These leavening agents work together to make the cake rise. They create those lovely air pockets that give the cake its light and fluffy texture.
Salt: Just a pinch enhances all the flavors and keeps the sweetness from being overwhelming.
Eggs: Eggs provide structure and richness, binding the ingredients together while adding moisture.
Milk: This liquid ingredient keeps the batter smooth and helps activate the cocoa powder, deepening its flavor. Whole milk is ideal, but you can use alternatives if needed.
Vegetable oil: Oil makes the cake extra moist and keeps it soft even after cooling. It’s lighter than butter, which works well for air fryer cakes.
Vanilla extract: Just a splash adds warmth and depth to the chocolate flavor, making the cake taste more complete.
Hot water or hot coffee: Adding hot liquid at the end helps bloom the cocoa powder, intensifying its flavor. Coffee, in particular, enhances chocolate without tasting like coffee.
Ingredients List
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup hot water or hot coffee
How to Make Air Fryer Chocolate Cake
Step 1: Prepare the air fryer and pan
Lightly grease a cake pan that fits in your air fryer basket, then line it with parchment paper. Preheat your air fryer at 320°F (160°C) for about 5 minutes.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed and prevents clumps.
Step 3: Combine the wet ingredients
In another bowl, whisk the eggs, milk, oil, and vanilla extract until smooth and well combined.
Step 4: Make the batter
Slowly add the wet ingredients to the dry mixture, stirring until just combined. Pour in the hot water or coffee last, mixing gently until the batter is smooth and slightly thin.
Step 5: Bake in the air fryer
Pour the batter into the prepared cake pan and carefully place it in the air fryer basket. Cook at 320°F (160°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool and serve
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once cooled, dust with powdered sugar, add frosting, or enjoy it plain.
Tips for Making this Recipe
- Don’t overmix the batter—this helps keep the cake tender.
- Use room-temperature eggs and milk for smoother mixing.
- If you prefer a richer flavor, replace milk with buttermilk.
- For a stronger chocolate taste, use brewed coffee instead of water.
- Always check your cake at the 25-minute mark since air fryers vary.
- Let the cake cool completely before frosting to avoid melting.
FAQs
Can I make this cake without eggs?
Yes! You can substitute each egg with ¼ cup unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water.
What kind of pan should I use in the air fryer?
A 6-inch round cake pan or any pan that fits comfortably in your air fryer basket works best.
Can I double this recipe?
If you want a larger cake, it’s better to bake two separate batches rather than doubling the batter in one pan.
How do I store leftovers?
Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Can I freeze the cake?
Absolutely! Wrap slices tightly in plastic wrap and freeze for up to 2 months.