The hardest part of making this straightforward butter cake was locating a cake pan that would fit in the air fryer. I decided to use a ring tin, which works great and speeds up the cooking process. Add confectioners’ sugar on the top.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 1 cake |
Ingredients
- cooking spray
- 7 tablespoons butter, at room temperature
- ¼ cup white sugar
- 2 tablespoons white sugar
- 1 egg
- 1 ⅔ cups all-purpose flour
- 1 pinch salt, or to taste
- 6 tablespoons milk
Instructions
- Preheat an air fryer to 350 degrees F (180 degrees C). Spray a small fluted tube pan with cooking spray.
- Beat butter and 1/4 cup plus 2 tablespoons sugar together in a bowl using an electric mixer until light and creamy. Add egg and mix until smooth and fluffy. Stir in flour and salt. Add milk and mix batter thoroughly. Transfer batter to the prepared pan; use the back of a spoon to level the surface.
- Place the pan in the air fryer basket. Set the timer for 15 minutes. Bake until a toothpick inserted into the cake comes out clean.
- Turn cake out of pan and allow to cool, about 5 minutes.
- If you don’t have an air fryer, this recipe works well in a toaster oven or normal oven. Add 5 minutes to the cook time.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 14 g |
| Sodium | 210 mg |
| Sugars | 20 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Too much flour
Hmmm…. It didn’t turn out the way a butter cake should. Texture and looks appeared more liked brownies, which made it interesting and unique. Would I use this recipe again for a cake? No. But if I wanted butter brownies, then yea, why not
Needs big improvement in thickness. Far from a cake. Flavor was tolerable. It is more like a bar cookie.
I changed this up a bit. Used almond flou, and used 1/3 cups Stevia instead of suger (the hubby is diabetic). Made raspberry sauce with Stevie. Was as good as it looks! My grandson couldn’t tell it was sugar-free.
Just got this out of the oven and I was very disappointed. I had my doubts while I was making it because the consistency was more like cookie dough in spite of adding 2 more tablespoons of milk.. It needs some tweeking; maybe another egg, I don’t know. I added some Watkins butter flavor and vanilla because it didn’t have any flavoring in the recipe and thought it would be bland. I cooked it in my AirFryer/Oven for the recommended time, but it came out gummy and I don’t think it needs to cook longer. I love the idea so I will be experimenting.
Really easy to make with a nice consistency, but it lacks some flavor. I made it three times, the first as written, and then once with added vanilla and once with almond extract. The latter was the better of the three attempts. Will continue to experiment with it.
It turned out ok. I added a teaspoon of vanilla since I saw no flavoring. While I do have a cake pan for my air fryer, I chose to divide the batter into 3 ramekins and cooked them about 10 minutes instead. They were very brown on top and not brown at all on the bottom. I flipped them out of the ramekins and cooked 5 more minutes to brown the bottoms. The insides were a little gummy. I think if I tweak the amount of time they are cooked , I may be able to get rid of the gumminess. I will be trying again.
The recipe calls for 1/4 c + 2 T sugar but then says “butter” with the same measurements. I figured it meant the sugar. I made it with almond milk since it was what I had on hand and added a touch of vanilla. It turned out nice and dense. Will make again.
The recipe calls for 1/4 c + 2 T sugar but then says “butter” with the same measurements. I figured it meant the sugar. I made it with almond milk since it was what I had on hand and added a touch of vanilla. It turned out nice and dense. Will make again.