SAEDNEWS: In this article, we will explore the reasons behind these problems and discuss reliable solutions to help save your cake.
According to Saednews, The main reason cakes fail in an air fryer is the combination of powerful hot-air circulation and the small cooking space. The strong convection system causes moisture on the cake’s surface to evaporate quickly, making the top burn while the inside remains undercooked. Unlike a conventional oven, an air fryer directs intense heat and fast-moving air directly onto the cake, which can dry out the texture.
However, by understanding how an air fryer works and following a few important adjustments—such as lowering the temperature by about 20°C compared to a regular oven, covering the cake with foil when needed, and choosing the right cake pan—you can achieve a soft, fluffy, and evenly baked cake.
Before looking at solutions, it is important to understand why normal oven cake recipes often do not work perfectly in an air fryer. Many people think an air fryer is completely different from an oven, but technically it works like a small and highly powerful convection oven.
The biggest differences are the airflow intensity and the distance from the heating element.
In an air fryer, a high-speed fan pushes hot air directly toward the food. This strong airflow removes moisture from the cake surface quickly. As a result, the outer layer becomes dry and firm before heat has enough time to reach the center. This is why many air fryer cakes look fully baked from the outside but remain raw inside.
Feature | Conventional Oven | Air Fryer |
|---|---|---|
Heat type | Gentle and indirect | Direct, circulating, and intense |
Heat source | Usually bottom element (sometimes top and bottom) | Strong upper heating element close to food |
Cooking space | Large with more distance from heat | Small with limited space |
Air circulation | Natural or gentle fan-assisted | High-speed forced airflow |
If your cake fails in an air fryer, there is no need to worry. By identifying the cause and making small changes, you can significantly improve your results.
One of the most common complaints is: “Why does my cake burn in the air fryer?”
The reason the center remains uncooked while the top burns is that the strong heat from the upper heating element quickly browns the surface before the inside has finished rising and baking.
Cover the cake pan with aluminum foil and make a few small holes in the foil to allow steam to escape. This acts as a heat shield and prevents direct heat from burning the top of the cake.
Remove the foil during the final 10 minutes of baking to allow the surface to brown properly.
Also, when converting an oven recipe to an air fryer, reduce the temperature by around 20–25°C.
The main reason air fryer cakes become dry is the powerful flow of hot air hitting the surface continuously.
Add around 10–20% more milk or oil to your recipe to compensate for moisture loss.
If your air fryer design allows it, place a small heat-safe bowl of water inside the basket to create extra humidity.
Avoid overbaking, as the strong airflow can remove moisture faster than a conventional oven.
These steps help maintain a soft and sponge-like texture.
Sometimes the ingredients seem correct, but the cake turns out flat and heavy. Two common reasons are:
Opening the basket during the first stage of baking releases hot air suddenly and causes a temperature drop. This can stop the cake from rising properly.
A cold machine can interfere with the activation of baking powder and other rising agents.
Preheat the air fryer for 3–5 minutes before baking.
Do not open the air fryer during the first 20 minutes of cooking.
Choosing the correct cake pan is essential for even baking.
The best options include:
Dark metal baking pans, which absorb heat quickly.
Thin silicone molds, especially for muffins and cupcakes.
Avoid using large, thick glass containers because they heat slowly and may leave the bottom of the cake undercooked.
The cake pan should allow hot air to circulate around all sides. Do not use a pan that completely blocks the air fryer basket.
A good rule is to leave at least 2 cm of space between the pan and the basket walls.
One of the biggest challenges is choosing the correct baking temperature.
Many people use the same temperature recommended for a conventional oven, which often results in a burnt exterior and raw center.
Because an air fryer has stronger airflow and a smaller cooking chamber, the temperature should usually be reduced by 20–25°C.
Oven Temperature | Air Fryer Temperature | Approximate Baking Time |
|---|---|---|
170°C | 150°C | 25–35 minutes |
180°C | 160°C | 30–40 minutes |
190°C | 170°C | 30–35 minutes |
200°C | 180°C | 20–30 minutes |
These times are approximate. Check the cake about 5 minutes before the expected finishing time by inserting a toothpick into the center.
Tips to Prevent Cake From Burning or Drying Out in an Air Fryer
Before adding the batter:
Grease the pan with butter or oil.
Dust it lightly with flour.
Use baking paper if possible.
Baking paper not only helps remove the cake easily but also works as a thin barrier that reduces excessive heat transfer from the metal pan.
Do not choose the largest possible pan just because it fits.
Hot air needs enough space to move around the cake. If the pan blocks airflow, heat will mainly hit the top, causing the surface to burn while the bottom remains undercooked.
If the cake surface becomes brown too quickly but the baking time is not finished:
Cover the top with perforated aluminum foil.
Allow steam to escape through small holes.
This protects the surface from direct heat while allowing the center to cook slowly.
Cake usually fails in an air fryer because of excessive heat intensity, strong airflow, and direct exposure to the upper heating element. These factors cause the outside to cook too quickly while the inside remains raw or dry.
To achieve a soft and fluffy cake:
Reduce the temperature by 20–25°C compared with a regular oven.
Use a suitable cake pan.
Preheat the air fryer.
Avoid opening it during the first 20 minutes.
Cover the cake with perforated foil if the top browns too quickly.
Leave enough space for air circulation.
With these adjustments, an air fryer can produce a moist, evenly baked, and sponge-like cake.
