This air fryer coffee cake is soft, rich and full of flavour - a moist, tender and richly flavoured coffee-cocoa base, topped with a smooth, whipped coffee frosting.
It’s made in a small tin, which gives it a compact size that cooks perfectly in the air fryer and is ideal for sharing in generous slices.
The sponge starts with a liquid base of oil, milk, egg and golden syrup, which keeps it moist and helps round out the intensity of the coffee and cocoa.
Together, the cocoa powder and instant coffee give the sponge a deep, almost espresso-like flavour that’s warming and robust without being bitter.
Self-raising flour and a little bicarbonate of soda give the cake its body and lift.
Once whisked together, the batter is smooth and pourable, making it easy to transfer into a lined tin.
A pleated foil lid helps shield the surface in the direct heat of the air fryer, ensuring a good rise and an even bake.
The cake bakes slowly at a lower temperature than a conventional oven, which works well in the enclosed air fryer space and helps prevent the cake from drying out.
After 45 minutes, you get a rich, springy sponge with a strong coffee aroma and a well-developed flavour.
The frosting brings another layer of coffee, this time in a sweet, creamy form.
The buttercream is made with salted butter, icing sugar, milk, vanilla and more instant coffee, beaten to a thick, spreadable texture with plenty of flavour.
Chopped walnuts make a classic finishing touch, adding crunch that complements the rich sponge and cool frosting.
This recipe shows how well a bold, flavour-packed cake can work in an air fryer.
It’s ideal for when you want something indulgent but don’t want to switch the oven on, and the deep coffee-cocoa notes make it especially satisfying.
My husband is a coffee addict and he adores this cake.
Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!
Ingredients
For the cake batter
- 75 g (2.6 oz) white caster sugar (superfine sugar)
- 1 medium free range egg
- 75 ml (2.5 floz) vegetable oil (or canola oil, coconut, olive oil)
- 75 ml (2.5 floz) whole milk
- 1 tbsp golden syrup
- 90 g (3.2 oz) self-raising white flour (self rising flour)
- 1 tbsp cocoa powder (dutch processed)
- 2 tsp instant coffee powder
- ½ tsp (0.5 tsp) bicarbonate of soda (baking soda)
For the frosting
- 120 g (4.2 oz) icing sugar (powdered sugar) sieved
- 1 tsp instant coffee powder
- 60 g (2.1 oz) salted butter softened
- 1 tsp whole milk
- 1 tsp vanilla extract
- 2-3 walnuts chopped (optional)
Equipment
- Mixing bowl
- Silicone spatula (or wooden spoon)
- 6-inch round baking tin
- Greaseproof paper
Instructions
Make the sponge
Grease a 6-inch round baking tin and line the bottom.
Put the sugar, eggs, oil, milk and golden syrup in a mixing bowl.
Whisk together
Add the flour, cocoa, instant coffee and bicarbonate of soda.
Whisk to combine until lump free.
Spoon the mixture into your prepared baking tin.
Preheat the air fryer according to the manufacturer's instructions. Mine defaults to 4 minutes at 205C.
Fold a pleat into a piece of foil and cover the top of the tin with it.
Place the cake tin in the air fryer basket. Set it to 150C and bake for 50 minutes.
Place the tin on a cooling rack for a few minutes, then lift the cake out of the tin to cool on the rack completely.
Make the frosting
Put the icing sugar, coffee, salted butter, milk and vanilla into a bowl.
Beat with an electric whisk until creamy and smooth.
Spread on top of the cooled cake with a spoon, forming peaks and swirls. Optionally, scatter with chopped walnuts to decorate.
Slice with a sharp knife.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Print this Air Fryer Coffee Cake Recipe
Air Fryer Coffee Cake Recipe
Ingredients
For the cake batter
- 75 g (2.6 oz) white caster sugar (superfine sugar)
- 1 medium free range egg
- 75 ml (2.5 floz) vegetable oil (or canola oil, coconut, olive oil)
- 75 ml (2.5 floz) whole milk
- 1 tbsp golden syrup
- 90 g (3.2 oz) self-raising white flour (self rising flour)
- 1 tbsp cocoa powder (dutch processed)
- 2 tsp instant coffee powder
- ½ tsp (0.5 tsp) bicarbonate of soda (baking soda)
For the frosting
- 120 g (4.2 oz) icing sugar (powdered sugar) sieved
- 1 tsp instant coffee powder
- 60 g (2.1 oz) salted butter softened
- 1 tsp whole milk
- 1 tsp vanilla extract
- 2-3 walnuts chopped (optional)
Equipment
- Mixing bowl
- Silicone spatula (or wooden spoon)
- 6-inch round baking tin
- Greaseproof paper
Instructions
Make the sponge
- Grease a 6-inch round baking tin and line the bottom.
- Put the sugar, eggs, oil, milk and golden syrup in a mixing bowl. Whisk together
- Add the flour, cocoa, instant coffee and bicarbonate of soda. Whisk to combine until lump free.
- Spoon the mixture into your prepared baking tin.
- Preheat the air fryer according to the manufacturer's instructions. Mine defaults to 4 minutes at 205C.
- Fold a pleat into a piece of foil and cover the top of the tin with it.
- Place the cake tin in the air fryer basket, set it to 150C and bake for 50 minutes.
- Place the tin on a cooling rack for a few minutes, then lift the cake out of the tin to cool on the rack completely.
Make the frosting
- Put the icing sugar, coffee, salted butter, milk and vanilla into a bowl.
- Beat with an electric whisk until creamy and smooth.
- Spread on top of the cooled cake with a spoon, forming peaks and swirls.
- Optionally, scatter with chopped walnuts to decorate.
Nutrition
More coffee dessert recipes to try
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