Posted by Air fryer yogurt cakes are a simple yet elegant dessert or tea-time treat. Made with basic pantry ingredients and yogurt as the key component, these cakes are exceptionally moist, tender, and lightly tangy. The air fryer allows the cakes to bake evenly with a soft interior and a gently golden exterior, all while using less time and energy than a traditional oven.
This recipe is perfect for beginners, requires no special equipment, and can be easily customized with flavors, fruits, or nuts.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup plain yogurt (full-fat or Greek yogurt preferred)
- ¾ cup granulated sugar
- ½ cup neutral oil (vegetable oil, sunflower oil, or canola oil)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Optional Add-ins
- Zest of 1 lemon or orange
- ½ teaspoon ground cinnamon or cardamom
- ¼ cup chocolate chips
- ¼ cup chopped nuts (almonds, walnuts, or pistachios)
- ¼ cup dried fruits or fresh berries
Equipment Needed
- Air fryer
- Mixing bowls
- Whisk or hand mixer
- Spatula
- Measuring cups and spoons
- Cake pan or silicone mold that fits inside the air fryer
Preparation Steps
Step 1: Prepare the Cake Pan
Lightly grease your cake pan or silicone mold with oil or butter. Dust it lightly with flour and tap out the excess. Set aside. Ensure the pan fits comfortably in your air fryer basket without touching the heating element.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Sifting helps incorporate air and ensures the cake has a light, even crumb. Set aside.
Step 3: Prepare the Wet Mixture
In a large mixing bowl, whisk together the yogurt and sugar until smooth and slightly creamy. Add the oil and continue whisking until fully incorporated.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and any citrus zest if using. The mixture should be smooth, glossy, and well blended.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture in two or three additions. Use a spatula to gently fold the batter after each addition. Mix only until no dry flour is visible. Overmixing can result in a dense cake.
If using chocolate chips, nuts, or fruits, gently fold them in at this stage.
Step 5: Preheat the Air Fryer
Preheat the air fryer to 160°C (320°F) for 3 to 5 minutes. Preheating ensures even baking from the start.
Step 6: Fill the Pan and Bake
Pour the batter into the prepared cake pan, filling it no more than three-quarters full to allow space for rising. Gently tap the pan on the counter to remove any air bubbles.
Place the pan into the air fryer basket.
Bake at 160°C (320°F) for 25 to 30 minutes. Halfway through baking, rotate the pan if your air fryer heats unevenly.
Step 7: Check for Doneness
Insert a toothpick or skewer into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done. If batter clings to the toothpick, bake for an additional 3 to 5 minutes and check again.
Step 8: Cool the Cake
Remove the pan from the air fryer and let the cake cool in the pan for 10 minutes. Then carefully remove it and transfer to a wire rack to cool completely. Cooling helps the cake set properly and improves texture.
Serving Suggestions
- Dust with powdered sugar before serving
- Serve with fresh fruit and whipped cream
- Drizzle with honey, chocolate sauce, or lemon glaze
- Slice and enjoy with tea or coffee
Storage Tips
- Store the cake in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days for longer freshness
- Freeze individual slices for up to 2 months; thaw at room temperature before serving
Tips for Best Results
- Use room-temperature ingredients for a smoother batter
- Do not overfill the pan to avoid uneven baking
- Avoid opening the air fryer frequently during baking
- Use thick yogurt for a richer, creamier texture
