This air fryer yogurt cake is a simple, tender little cake with a lightly sweet vanilla flavor and a soft crumb from the yogurt and eggs. It’s the kind of recipe that feels doable on a weeknight when you want something homemade without turning on the oven for an hour. If you enjoy easy yogurt-based bakes, you might also like these no-flour yogurt and semolina pancakes for a quick breakfast option. Nutrition-wise, this cake still includes sugar and flour, so I treat it as a snack cake—great with coffee or tea, best enjoyed in sensible slices.
Why This Recipe Is Helpful
- Uses everyday pantry ingredients and one bowl for quick mixing.
- Air fryer baking keeps the kitchen cooler and heats up fast.
- Makes a small cake that’s easy to finish over a couple of days.
Best For
Anyone who wants a fuss-free homemade cake with a yogurt-soft texture, especially if you prefer smaller-batch baking.
Be Careful If
This recipe contains gluten, eggs, and dairy. It’s also sweetened, so it may not be ideal for people strictly limiting added sugar.
Ingredients
- Plain yogurt, 1 cup (240 g)
- Granulated sugar, 1/2 cup (100 g)
- Large eggs, 2
- All-purpose flour, 1 cup (120 g)
- Baking powder, 1 teaspoon (4 g)
- Vegetable oil, 1/4 cup (60 ml)
- Vanilla extract, 1 teaspoon (5 ml)
- Optional for the pan: a little oil or butter and a light dusting of flour (or baking parchment)
Ingredient Notes
- Yogurt: Plain regular yogurt works best; Greek yogurt is fine but can make the batter thicker (add 1–2 tablespoons water or milk only if needed to loosen).
- Sugar: 1/2 cup gives a classic snack-cake sweetness; reducing it will make the cake less tender and less browned.
- Oil: Neutral vegetable oil keeps the crumb moist; melted butter can be used for a richer flavor.
- Baking powder: Make sure it’s fresh—flat baking powder is a common reason air fryer cakes turn dense.
Kitchen Tools Needed
- Mixing bowl
- Whisk or sturdy spoon/spatula
- Measuring cups/spoons or kitchen scale
- Small cake pan that fits your air fryer (about 6–7 inches / 15–18 cm)
- Nonstick spray/oil (or parchment)
- Toothpick or thin knife for doneness testing
Step-by-Step Instructions
- Prepare the pan. Lightly grease a small cake pan that comfortably fits in your air fryer basket. If you want extra insurance, line the bottom with a circle of parchment.
- Mix wet ingredients until smooth. In a mixing bowl, whisk together the yogurt, sugar, and eggs until the mixture looks glossy and mostly smooth (about 30–45 seconds).
- Add the remaining ingredients. Add the flour and baking powder first and stir gently, then mix in the vegetable oil and vanilla. Stir just until no dry flour remains. The batter should look thick but pourable.
- Preheat the air fryer. Preheat to 320°F (160°C) for 3–5 minutes. (If your model doesn’t preheat, just start baking and add 2–3 minutes to the timing.)
- Fill the pan. Pour the batter into the prepared pan and smooth the top with a spoon or spatula. Tap the pan once or twice on the counter to pop larger air bubbles.
- Air fry. Place the pan in the basket and bake at 320°F (160°C) for 20–25 minutes.
- At 18–20 minutes, check quickly: the top should look set and lightly golden.
- A toothpick inserted in the center should come out clean or with a few moist crumbs (not wet batter).
- Cool before removing. Let the cake cool in the pan for 5–10 minutes, then run a thin knife around the edge and turn out onto a rack or plate to cool further before slicing.
Pro Tips
- If the top is browning too fast before the center sets, lay a small piece of foil loosely over the pan for the last 5–8 minutes.
- Don’t overmix once the flour goes in—stirring just to combine keeps the cake tender.
- Air fryers vary a lot; if your cake is still pale and wet in the center at 25 minutes, continue in 2–3 minute bursts.
- Let it cool a bit before slicing; the crumb firms up and cuts cleaner.
Lighter Swaps
- Use low-fat plain yogurt in the same amount (texture stays nicely soft).
- Reduce sugar to 1/3 cup (65–70 g) for a less-sweet cake (it will be a bit less tender).
- Swap vegetable oil for light olive oil for a slightly fruitier flavor.
Common Mistakes
- Using a pan that’s too large: the batter spreads thin and can overbake quickly.
- Skipping the doneness test: the outside can look done before the center is fully set.
- Overmixing the batter: can make the crumb tighter and less fluffy.
Serving Suggestions
Serve plain, dusted with a little powdered sugar, or with fresh berries and a spoon of yogurt on the side.
Storage Instructions
Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days for best freshness.
Reheating Tips
A quick warm-up (10–15 seconds in the microwave) makes it taste freshly baked; don’t overheat or it can turn slightly rubbery.
Nutrition Estimate
Per serving (1/8 of the cake, estimated):
- Calories: ~210
- Protein: ~4 g
- Carbs: ~26 g
- Fat: ~10 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 35 minutes
- Servings: 8
- Cuisine: International
- Course: Dessert / Snack
- Calories: ~210 per serving
Frequently Asked Questions
Can I use Greek yogurt instead of regular yogurt?
Yes. Greek yogurt works well, but the batter may be thicker; stir well and only add a tiny splash of milk/water if it seems stiff.
What size pan should I use in the air fryer?
A 6–7 inch (15–18 cm) round cake pan usually works well for most basket air fryers. The key is leaving enough space around the pan for air circulation.
Why did my cake sink in the middle?
Most often it’s slightly underbaked in the center or the batter was overmixed. Bake until the center tests clean, and avoid over-stirring once the flour is added.
Conclusion
This air fryer yogurt cake is a reliable, everyday treat with a soft, moist crumb and a simple vanilla flavor. It’s quick to mix, bakes fast, and makes a nice small cake for snacking without much effort.