This air fryer chocolate cake is moist, soft, and easy to make. It's a small 6-inch chocolate cake that fits a variety of air fryer models and is perfect for small families who don't want to bake a huge cake. You can either enjoy it as a single-layer cake with your coffee or fill it with chocolate frosting and serve it as a multi-layer cake. By the way, have you tried my air fryer vanilla cake?
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Why you will love this recipe
- It's so easy to make and very beginner-friendly! All you need is two bowls and a whisk.
- The air fryer is easy to use and you don't have to heat the oven to bake a cake!
- The cake is incredibly soft and moist and tastes rich and chocolaty.
- This mini cake is perfect for small families.
Ingredients notes and substitutions
- You can replace the natural cocoa powder with dutch-processed 1:1. In this case, please use 1 teaspoon of baking powder and no baking soda at all.
- The buttermilk makes for a better rise since the acid interacts with the baking soda. However, this recipe works just as well with regular milk. You can also make your own buttermilk with milk and lemon juice.
How to bake a cake in an air fryer
Two things contribute to moist, well-risen air fryer cakes. First, use cake pan strips (or aluminum foil with a damp kitchen towel inside) and wrap the sides of the pan, and second, use additional aluminum foil to cover the top of the pan. (A visual guide is provided in the chapter photo tutorial.)
This ensures that the top and the sides don't bake too fast and dry out. Without a cover, the circulating hot air bakes the top of the cake too fast, and you will end up with deformed and bursted cake tops.
Which air fryer setting should I use?
Depending on the air fryer model, you may have different settings to choose from. It doesn't matter which setting you use as they are just presets with a suggested temperature and time. Whichever setting you choose, the only two things that matter are time and temperature. The time and temperature recommendations can be found at the end of this article in the recipe card.
Can I bake it in the oven?
If you prefer to use your oven, that's perfectly fine. Bake the cake uncovered at 350°F (177°C) for 27-35 minutes or until a toothpick inserted into the center comes out clean.
How long does it last
This cake will stay soft and moist for up to 4 days when stored in an airtight container at room temperature. If you decide to fill or decorate it with a cream that can't be stored at room temperature, you can store the cake in an airtight container in the refrigerator for up to 5 days.
Can I freeze it?
Yes, it freezes well for up to 3 months. Wrap the cooled cake in plastic wrap and place it in a freezer bag or container. To thaw, unwrap, and let it thaw in the refrigerator or at room temperature.
How to serve it
You can either serve it as a single-layer cake without frosting and enjoy it for breakfast or dessert, or you can make a multi-layer cake and fill it with whipped cream, chocolate frosting, or jam to your liking.
Photo tutorial
1. Prepare the cake pan
Wrap a 6-inch (15cm) cake pan with a baking pan strip or a foil strip with a damp paper towel or cheesecloth inside. Also, line the inside of the pan with parchment paper. The easiest way is to cut a circle out of parchment paper for the bottom and strips for the sides. Set aside.
2. Prepare the batter and bake
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.
In another large mixing bowl, whisk together the egg, oil, buttermilk, and vanilla. Add the sugar and whisk until frothy for 1 minute.
Add the flour mixture and whisk just to combine.
Gradually add the hot water as you whisk, and whisk just to combine. Be careful not to burn yourself. The batter will be thin.
Pour the batter into the prepared cake pan and cover with aluminum foil. Pierce a few times to allow the steam to escape while baking. Then bake.
Let cool in the pan for 15 minutes. Then remove from the pan, transfer a cooling rack, and let cool completely. Decorate and fill to your liking.
More air fryer recipes to try
If you like to cook and bake with your air fryer, you've come to the right place. Try the following recipes, all of which are specifically designed for the air fryer.
- Air Fryer Chocolate Chip Cookies
- Air Fryer Cheesecake
- Air Fryer Muffins
- Air Fryer Brownies
- Air Fryer Banana Bread
- Air Fryer Pizza
- Air Fryer Hamburgers
Recipe
How to Make Air-Fryer Chocolate Cake
Ingredients
- ½ cup all-purpose flour, spooned and leveled
- ¼ cup unsweetened natural cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 1 large egg
- ¼ cup vegetable or canola oil
- ¼ cup buttermilk
- 1 teaspoon vanilla extract
- ⅔ cup sugar
- 3 tablespoon steaming-hot water
Instructions
- Wrap a 6-inch (15cm) cake pan with a baking pan strip or a foil strip with a damp paper towel inside. Also, line the inside of the pan with parchment paper. The easiest way is to cut a circle out of parchment paper for the bottom and strips for the sides. Set aside.
- Preheat the air fryer to 320°F (160°C).
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.
- In another large mixing bowl, whisk together the egg, oil, buttermilk, and vanilla. Add the sugar and whisk until frothy for 1 minute. Add the flour mixture and whisk just to combine. Gradually add the hot water as you whisk, and whisk just to combine. Be careful not to burn yourself. The batter will be thin.
- Pour the batter into the prepared cake pan and cover with aluminum foil. Pierce a few times to allow the steam to escape while baking. Bake for 45 minutes, then remove the foil and bake uncovered for another 5 minutes if necessary. The cake is done when a toothpick inserted into the center comes out clean with a few moist crumbs.
- Let cool in the pan for 15 minutes. Then remove from the pan, transfer to a cooling rack, and let cool completely. Fill and decorate to your liking or serve as is. Store in an airtight container at room temperature for up to 4 days.
Video
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Kelli Matz
I thought that this cake was dry immediately after taking it out 9f the air fryer but, I frosted it with a chocolate buttercream and the next day when I cut into it, it was moist and had a lovely texture. It's totally delicious and pretty easy to make. I am making a 2 layer cakke for the second time in a week. 🍰🤭 Thank you for this delightful recipe. I 💯 recommend make this recipe.
Karen
Loved the chocolate cake
Want to try doing the 3x version of the recipe in oven - what size pan do you recommend?
ananya
this was my second attempt at air fryer baking (or baking at all) and it turned out so well! the cake is soft and fudgey and delicious, can't wait to try more recipes from you <3
Ron F.
A couple things. I didn't have any cocoa in the house so I substituted 30 grams of dark chocolate melted (worked out great!) and also didn't have buttermilk so just made my own with milk and lemon juice (another success). The one thing...at 45 mins my cake at 320 degrees was still not even set, like almost liquid. So I set for another 15 mins and kept checking at 5 min intervals. At one point I raised the temperature of the Air Fryer as well to 345. Then I lowered it back down fearful that I'd overbake the cake. When the cake wasn't jiggling anymore, I pulled it out and let it rest. That cake was almost fudge like in the center, incredibly delicious but super rich. A thin slice is all you need. Thank you for this recipe. Perfect for two people! I'll make this again for sure.
Elizabeth Kempe
Amazing im going to bake it thanks a million 🙏❤ 🙌
John Hechtlinger
Thank you for the lovely recipe.