This air fryer vanilla cake has an incredibly moist and tender texture and delicate taste. It's not too sweet and is full of flavor. You can either enjoy it as is or fill it with your favorite jams and frosting. The small size (6-inch) makes it ideal for small families and fits a variety of air fryer models. By the way, have you tried my air fryer muffins?
Why you will love this recipe
- This mini vanilla cake is perfect for small families and people who don't want to bake a giant cake.
- Even novice home bakers will be able to successfully recreate this recipe in their own kitchen.
- It's the perfect basic yellow cake for all of your favorite fillings and frostings.
- You only need staple ingredients.
Air Fryer Setting
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 in the recipe card at the end of this article.
How to bake it in the oven
If you want to bake this cake in the oven, bake it 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
It 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 frosting 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.
Wrap the cooled cake in plastic wrap and place it in a freezer bag or container for up to 3 months. To thaw, unwrap, and let it thaw in the refrigerator overnight or at room temperature for 2-3 hours.
How to serve it
You can either serve it as a single-layer cake and enjoy it for breakfast or dessert, or you can make a multi-layer cake and fill it with strawberry jam and vanilla buttercream if you like.
Prepare a 6-inch pan by lining the inside with parchment paper and wrapping the outside with foil (find detailed written and visual instructions in my air fryer chocolate cake post).
In a large bowl, whisk together the flour, baking powder, baking soda, and salt and set aside. In another large mixing bowl, whisk together butter and oil until combined. Then whisk in the egg to combine. Add the milk, sour cream, and vanilla and stir to combine. Stir in the sugar for about 1 minute until well mixed.
Add the flour mixture and whisk just to combine.
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 until a toothpick in the center comes out clean. Then let cool completely.
Fill and decorate to your liking and enjoy!
More air fryer recipes to try
If you love to bake and cook for your family with your air fryer, you will love the following recipes designed specifically for the air fryer.
- Air Fryer Hamburgers
- Air Fryer Hot Dogs
- Air Fryer Pizza
- Air Fryer Cheesecake
- Air Fryer Brownies
- Air Fryer Banana Bread
- Air Fryer French Toast
Air Fryer Vanilla Cake (Small-batch 6-inch Vanilla Cake)
- 1 cup all-purpose flour, spooned and leveled
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon unsalted butter, melted
- 2 tablespoon mild vegetable or canola oil
- 1 large egg
- 6 tablespoon milk
- 2 tablespoon sour cream
- 1 teaspoon vanilla extract
- ½ cup sugar
- 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 to line the inside of the pan 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, baking powder, baking soda, and salt and set aside.
- In another large mixing bowl, whisk together butter and oil until combined. Then whisk in the egg to combine. Add the milk, sour cream, and vanilla and stir to combine. Stir in the sugar for about 1 minute until well mixed. Add the flour mixture and whisk just to combine.
- 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.
- Butter and oil - You can use only butter or only oil if you wish. Replace 1:1.
- Baking powder and baking soda – If you don't have baking soda available, use 1 teaspoon baking powder.
- Milk – This recipe works well with buttermilk too. Replace 1:1.
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