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+ servings
Five slices of vanilla cake filled with strawberry jam and buttercream on a white cake plate
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5 from 2 votes

Air Fryer Vanilla Cake (Small-batch 6-inch Vanilla Cake)

This 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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: 6-inch vanilla cake, air fryer vanilla cake, small batch vanilla cake
Servings: 6 servings
Calories: 246kcal


  • 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.



Possible Substitutions
  • 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.


Calories: 246kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 165mg | Potassium: 79mg | Fiber: 1g | Sugar: 18g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg