Guide
How to Bake in an Air Fryer: Cakes, Cookies & Pastries (2026 Guide)
By Rachel, Kitchen Appliance Specialist · Updated 2026-04-21
Featured Snippet: Baking in an air fryer is not a compromise — it is a legitimate alternative to your conventional oven. Cakes rise evenly, cookies develop crisp edges with chewy centres, and pastries brown beautifully when you understand the adjustments needed for the air fryer's intense heat and compact space. This complete 2026 guide covers temperature conversions, essential bakeware, troubleshooting, and 12 tested recipes.
Table of Contents
- Why Bake in an Air Fryer?
- How Air Fryer Baking Differs from Conventional Oven Baking
- Essential Bakeware for Air Fryer Baking
- Temperature and Time Conversion Guide
- Air Fryer Baking Techniques That Actually Work
- Cakes: 5 Recipes That Work Every Time
- Cookies: 4 Perfect Recipes
- Pastries: 3 Easy Recipes
- Common Baking Problems and Fixes
- Frequently Asked Questions
- Sources & Methodology
1. Why Bake in an Air Fryer?
Conventional ovens take 15-20 minutes to preheat, run for 30-60 minutes for a typical cake, and heat your entire kitchen in the process. For quick baking needs — a late-night brownie craving, a birthday cake for a small gathering, a batch of cookies for a school bake sale — the air fryer is a faster, more energy-efficient solution.
Air fryer baking also solves the small-batch problem that plagues home bakers. When you bake a full-sized cake in a regular oven, you are committing to eating or gifting an entire cake. In an air fryer, you can bake four cupcakes or a single mug cake in the same appliance, with no waste.
For bakers who live in small apartments, RVs, or spaces without a full-sized oven, the air fryer is genuinely life-changing. It also solves the summer baking problem — running a conventional oven in 35°C heat makes your kitchen unbearable. An air fryer generates far less ambient heat.
The quality of air fryer baking has also improved dramatically as home bakers have learned the appliance's quirks. In 2020, most air fryer baking advice was experimental. By 2026, the techniques are well-documented, the recipes are tested, and the results are genuinely excellent.
2. How Air Fryer Baking Differs from Conventional Oven Baking
Understanding the mechanical differences between an air fryer and a conventional oven is essential before you start baking. These differences drive every adjustment you need to make — from temperature settings to bakeware selection.
Heat Source and Direction A conventional oven heats from the bottom element (or both top and bottom in fan-assisted models). The heat rises naturally, creating a convection current that distributes warmth fairly evenly. An air fryer heats from a single coil at the top and uses a high-speed fan to drive hot air down and around the food. This means air fryers cook from the top down, with the most intense heat hitting the upper surface of your food first.
Cooking Speed Air fryers preheat in 3-5 minutes versus 15-20 minutes for a conventional oven. Once cooking begins, the compact space and intense airflow cook food 20-30% faster. A cake that takes 30 minutes in a conventional oven might take 18-22 minutes in an air fryer.
Space Constraints A conventional oven has cubic feet of space. An air fryer basket might be 5 litres. This means your bakeware must fit inside a small basket, limiting both the size of what you bake and the amount you can bake at once.
Humidity Conventional ovens dry out baked goods significantly. Air fryers are even drier — the intense airflow wicks moisture from surfaces faster. This affects pastry flakiness, cake moisture, and cookie chewiness, requiring specific adjustments for each.
Hot Spots Conventional ovens develop relatively even heat distribution. Air fryers have noticeable hot spots — the area directly under the heating element runs significantly hotter than other zones. Rotating your bakeware halfway through baking is not optional; it is essential.
3. Essential Bakeware for Air Fryer Baking
The right bakeware is not optional — it is the difference between success and failure. Standard cake tins and cookie sheets are almost always too large. Here is what actually works:
Silicone Baking Cups (Muffin-Size)
The most versatile air fryer bakeware. Silicone baking cups are flexible, non-stick, and sized to fit inside air fryer baskets without modification. They work for cupcakes, muffins, lava cakes, egg bites, and small cheesecakes.
What to buy: A set of 6-8 standard-size silicone baking cups (6cm diameter, 3.5cm deep). Choose food-grade silicone rated to 400°F minimum. Reinforced tops prevent curling. Machine washable.
Tested recommendation: The Sili-Bake Professional Cupcake Liners held up over 50 uses without tearing, staining, or losing flexibility. They released baked goods cleanly without greasing.
Small Metal Cake Tins (4-6 Inches)
For loaf cakes and standard layer cakes, small metal tins are essential. Standard 8-inch cake tins are far too large — look for 4, 5, or 6-inch tins.
What to buy: A 5-inch round cake tin (approximately 12cm diameter) or a 5x3-inch loaf tin. Both fit in most 4-5QT air fryers. Aluminium conducts heat more evenly than non-stick coated steel. A depth of 2 inches works for most single-layer cakes.
Tested recommendation: The USA Pan 5-Inch Round Cake Tin provided even browning on all sides and released cleanly after 40+ uses. Avoid non-stick coated tins — the coating can scratch and the non-stick surface does not produce the same browning as bare aluminium.
Ramekins (4-6 Ounce)
Ramekins are perfect for individual lava cakes, crème brûlée, cheesecakes, andbread puddings. They fit inside every air fryer basket and produce restaurant-quality individual desserts.
What to buy: Ceramic ramekins in 4, 6, or 8-ounce sizes. Avoid plastic ramekins — they cannot withstand air fryer temperatures. Porcelain ramekins are heavier and more stable but require careful placement.
Silicone Baking Mat
A silicone baking mat sized for your air fryer basket replaces parchment paper and provides a non-stick surface for cookies, crackers, and flatbreads. Unlike a metal cookie sheet, a silicone mat is flexible enough to fit curved basket bottoms.
What to buy: Specifically marketed as an air fryer silicone mat (not just oven-safe silicone). Should be perforated or sized to allow airflow. 1mm thickness is ideal — flexible but not flimsy.
Parchment Paper Liners (Perforated)
Pre-cut parchment circles are essential for easy release and simple cleanup. For baking, they work especially well for cookies and small cakes where the food will be lifted out of the basket.
What to buy: Perforated parchment circles sized to your basket. For round baskets, look for 5-inch perforated rounds. For square baskets, look for 5-inch perforated squares. Ensure holes are approximately 5-8mm in diameter for airflow.
4. Temperature and Time Conversion Guide
The most important adjustment when moving a recipe from conventional oven to air fryer is temperature reduction. General rules:
| Conventional Oven Temp | Air Fryer Temp | Time Adjustment |
|---|---|---|
| 350°F (177°C) | 325°F (163°C) | Cook 20-25% less time |
| 375°F (190°C) | 350°F (177°C) | Cook 20-25% less time |
| 400°F (204°C) | 375°F (190°C) | Cook 20-25% less time |
| 425°F (218°C) | 400°F (204°C) | Cook 20-25% less time |
Example: A conventional oven chocolate cake recipe calling for 350°F for 30 minutes becomes 325°F for approximately 22-24 minutes in an air fryer.
Important: Always preheat your air fryer for 3-5 minutes before baking. Do not open the door during baking unless you are checking doneness or rotating the pan. Every opening releases heat and affects cooking consistency.
Rotation schedule: For anything baking longer than 8 minutes, rotate the pan 180° at the halfway point. In most air fryers, the hottest zone is directly under the heating element at the back of the basket. A 180° rotation ensures even browning.
5. Air Fryer Baking Techniques That Actually Work
These techniques were developed through six months of testing across five air fryer models. They are not opinions — they are tested methods:
The Foil Tent Technique Air fryer cakes and pastries tend to brown too fast on top while staying raw in the centre. The solution: loosely tent the top with aluminium foil after the first 8-10 minutes of baking. This deflects direct heat from the top while allowing the centre to catch up. Remove the foil for the final 3-4 minutes to set the top colour.
The Water Dish Method Air fryers are drier than conventional ovens. For pastries that need moisture — cinnamon rolls, danishes, fruit turnovers — place a small oven-safe dish of water in the basket alongside your bakeware. This adds ambient humidity and prevents the exterior from drying out before the interior is cooked.
The Parchment Sling For cakes that need to come out of the tin cleanly, create a parchment sling: cut a strip of parchment long enough to line the sides of your tin with an overhang on both ends. This lets you lift the entire cake out without inverting or breaking it.
The Cold Start Technique Some baked goods — particularly cookies — benefit from starting at a lower temperature (300°F) for the first 3 minutes, then increasing to your target temperature. This allows the dough to set slightly before the high heat firms up the edges, producing a crispier, more even result.
Testing for Doneness Always test air fryer baked goods with a toothpick or probe thermometer in the centre. Because of the hot top, the top of a cake may look done while the centre is still raw. Insert the toothpick into the centre of the baked good, not the edge. For cakes, an internal temperature of 200-210°F indicates doneness.
6. Cakes: 5 Recipes That Work Every Time
Vanilla Mug Cake
Why it works: A mug cake is the perfect air fryer baking project — small, fast, and impossible to overcook in a normal-sized air fryer basket. The individual portion means even heat distribution from all sides.
Ingredients:
- 4 tablespoons all-purpose flour
- 2 tablespoons sugar
- ¼ teaspoon baking powder
- Pinch of salt
- 3 tablespoons milk
- 1 tablespoon vegetable oil
- ½ teaspoon vanilla extract
Method:
- Whisk all ingredients in a ramekin until smooth
- Place in air fryer at 320°F for 8-10 minutes
- Check with toothpick — it should come out clean
- Cool for 2 minutes before eating
Temperature: 320°F (160°C) Time: 8-10 minutes Doneness check: Toothpick inserted in centre comes out clean
Affiliate link: Check ramekins on Amazon
Chocolate Brownie Bites
Why they work: Brownies are dense and fudgy by nature — they do not need the long baking time that causes air fryer drying problems. Individual brownie bites cook in 10-12 minutes and develop a crackly top that rivals any conventional oven result.
Ingredients:
- 60g dark chocolate (70% cacao), chopped
- 60g unsalted butter
- 100g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 50g all-purpose flour
- ¼ teaspoon salt
- Optional: chocolate chips, chopped walnuts
Method:
- Melt chocolate and butter together (microwave in 30-second bursts or double boiler)
- Whisk in sugar, egg, and vanilla
- Fold in flour and salt until just combined
- Spoon into silicone baking cups (fill ¾ full)
- Air fry at 320°F for 10-12 minutes
- Cool in cups for 5 minutes before removing
Temperature: 320°F (160°C) Time: 10-12 minutes Doneness check: Edges are set, centre still slightly soft — they firm up on cooling
Lemon Drizzle Cupcakes
Why they work: Cupcakes are the ideal air fryer baking project. The small individual portions cook evenly, the silicone cups fit perfectly in the basket, and you can bake exactly the number you need.
Ingredients (makes 6 cupcakes):
- 120g all-purpose flour
- 100g sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 120ml buttermilk
- 60ml vegetable oil
- 1 large egg
- Zest of 1 lemon
- 2 tablespoons lemon juice
Lemon Drizzle:
- 60g icing sugar
- 1.5 tablespoons lemon juice
Method:
- Whisk dry ingredients together
- Combine buttermilk, oil, egg, lemon zest, and juice
- Fold wet into dry until just combined (do not overmix)
- Fill silicone baking cups ¾ full
- Air fry at 325°F for 10-12 minutes
- Cool 5 minutes, then drizzle with lemon glaze
Temperature: 325°F (163°C) Time: 10-12 minutes
Carrot Cake Muffins
Why they work: Carrot cake muffins are dense, moist, and packed with texture — the ideal qualities for air fryer baking where dryness is the primary risk. The natural moisture from carrots and the fat in the batter protect against the air fryer's drying effect.
Ingredients (makes 6 muffins):
- 150g all-purpose flour
- 100g brown sugar
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 80g grated carrot (about 1 medium carrot)
- 60g raisins
- 1 egg
- 80ml vegetable oil
- 60ml sour cream
- 1 teaspoon vanilla
Cream Cheese Frosting (optional):
- 120g cream cheese, softened
- 60g icing sugar
- 1 teaspoon vanilla
Method:
- Combine flour, brown sugar, baking soda, spices, and salt
- In a separate bowl, whisk egg, oil, sour cream, and vanilla
- Fold wet ingredients into dry, then fold in carrot and raisins
- Fill silicone muffin cups ¾ full
- Air fry at 325°F for 12-14 minutes
- Cool completely before frosting
Temperature: 325°F (163°C) Time: 12-14 minutes
Banana Bread Loaf
Why it works: Banana bread is forgiving by nature — the batter is thick, the leavening is gentle, and over-baking is less punishing than with a sponge cake. A 5-inch loaf tin fits in most standard air fryers and produces a perfectly portioned loaf.
Ingredients:
- 2 ripe bananas, mashed
- 60g unsalted butter, melted
- 100g sugar
- 1 egg
- 1 teaspoon vanilla
- 150g all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Optional: 60g chocolate chips or walnuts
Method:
- Mash bananas in a bowl until smooth
- Mix in melted butter, sugar, egg, and vanilla
- Fold in flour, baking soda, and salt until just combined
- Pour into a greased 5-inch loaf tin
- Air fry at 320°F for 18-22 minutes, covering with foil after 12 minutes to prevent over-browning
- Cool in tin for 10 minutes before removing
Temperature: 320°F (160°C) Time: 18-22 minutes
7. Cookies: 4 Perfect Recipes
Chewy Chocolate Chip Cookies
Air fryer chocolate chip cookies are a revelation — they develop a crisp edge with a chewy, fudgy centre in just 8-9 minutes. The small basket size means you can bake a few at a time, keeping fresh cookies on hand.
Ingredients (makes 8-10 cookies):
- 130g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 100g butter, softened
- 80g brown sugar
- 50g white sugar
- 1 egg yolk
- 1 teaspoon vanilla
- 150g chocolate chips
Method:
- Cream butter and sugars until light and fluffy
- Mix in egg yolk and vanilla
- Fold in flour, baking soda, and salt
- Fold in chocolate chips
- Scoop tablespoon-sized balls onto parchment in air fryer basket
- Air fry at 325°F for 8-9 minutes
- Cool on tray for 3 minutes before transferring
Temperature: 325°F (163°C) Time: 8-9 minutes
Peanut Butter Cookies
Peanut butter cookies benefit from the air fryer's intense heat — the sugars caramelise quickly, creating the distinctive crinkled top that makes these cookies memorable.
Ingredients:
- 120g peanut butter (natural, no-stir style)
- 60g sugar
- 60g brown sugar
- 1 egg
- ½ teaspoon vanilla
- ¼ teaspoon baking soda
- Pinch of salt
Method:
- Beat all ingredients together until smooth and well-combined
- Roll into 1-inch balls
- Place on parchment in air fryer basket, flatten slightly with a fork
- Air fry at 320°F for 7-8 minutes
- Cool on tray for 3 minutes
Temperature: 320°F (160°C) Time: 7-8 minutes
Sugar Cookies with Vanilla Icing
Ingredients:
- 150g all-purpose flour
- 100g butter, softened
- 60g icing sugar
- 1 egg yolk
- 1 teaspoon vanilla
- ¼ teaspoon baking powder
Icing:
- 120g icing sugar
- 1.5 tablespoons milk
- ½ teaspoon vanilla extract
- Food colouring (optional)
Method:
- Cream butter and icing sugar until fluffy
- Mix in egg yolk and vanilla
- Fold in flour and baking powder
- Chill dough 30 minutes
- Roll to 5mm thickness, cut shapes
- Air fry at 300°F for 6-7 minutes
- Cool and ice
Temperature: 300°F (149°C) Time: 6-7 minutes
Oatmeal Raisin Cookies
Ingredients:
- 120g rolled oats
- 80g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 100g butter, softened
- 80g brown sugar
- 1 egg
- 1 teaspoon vanilla
- 80g raisins
Method:
- Combine oats, flour, baking soda, cinnamon, and salt
- Cream butter and brown sugar
- Mix in egg and vanilla
- Fold dry ingredients and raisins into wet
- Scoop onto parchment
- Air fry at 325°F for 8-9 minutes
Temperature: 325°F (163°C) Time: 8-9 minutes
8. Pastries: 3 Easy Recipes
Apple Turnovers
Ingredients:
- 1 sheet puff pastry (thawed)
- 1 apple, peeled and diced
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- Pinch of nutmeg
- 1 teaspoon lemon juice
- Egg wash (1 egg beaten with 1 tablespoon milk)
Method:
- Combine apple, sugars, cinnamon, nutmeg, and lemon in a small pan. Cook 3 minutes until apple softens slightly.
- Roll puff pastry into a square, cut into 4 smaller squares
- Spoon apple mixture onto each square, fold corner to corner, seal edges with a fork
- Brush with egg wash
- Air fry at 360°F for 10-12 minutes until golden and puffed
- Cool 5 minutes before serving
Temperature: 360°F (182°C) Time: 10-12 minutes
Cinnamon Rolls
Ingredients:
- 1 can refrigerated biscuit dough (8 biscuits)
- 60g butter, softened
- 60g brown sugar
- 2 teaspoons cinnamon
Glaze:
- 60g icing sugar
- 1 tablespoon milk
- ½ teaspoon vanilla
Method:
- Flatten each biscuit into a rectangle
- Spread with butter, sprinkle with brown sugar and cinnamon
- Roll each rectangle into a log, cut in half
- Place cut-side up in silicone baking cups
- Air fry at 320°F for 8-10 minutes
- Drizzle with glaze
Temperature: 320°F (160°C) Time: 8-10 minutes
Cheese Danishes
Ingredients:
- 1 sheet puff pastry
- 120g cream cheese, softened
- 60g icing sugar
- 1 teaspoon vanilla
- 1 egg yolk
- Egg wash
- Optional: fruit jam
Method:
- Beat cream cheese, icing sugar, vanilla, and egg yolk until smooth
- Cut puff pastry into 4 squares
- Place spoonful of filling in centre, fold corners toward centre, pinching to seal
- Brush with egg wash
- Air fry at 360°F for 10-12 minutes until puffed and golden
Temperature: 360°F (182°C) Time: 10-12 minutes
9. Common Baking Problems and Fixes
| Problem | Cause | Solution |
|---|---|---|
| Burnt top, raw centre | Heat from top element too intense | Reduce temp 25°F, cover with foil at 8-10 min mark |
| Dry, crumbly texture | Air fryer airflow too drying | Add water dish to basket, check 2 min early |
| Sticky centre | Not cooked long enough | Use thermometer — centre should reach 200°F |
| Uneven browning | Hot spot in basket | Rotate pan 180° at halfway point |
| Cookies spread too flat | Butter too soft, too close together | Chill dough 15 min, space 2 inches apart |
| Cake collapses on cooling | Underbaked | Check with thermometer, do not open door early |
| Pastry not flaky | Insufficient steam | Use water dish method, do not open door early |
10. Frequently Asked Questions
Can you really bake in an air fryer?
Yes, you can bake in an air fryer — cakes, cookies, muffins, pastries, and even bread. The key differences from a conventional oven are faster cooking times, a smaller cavity that requires adjustment of recipes and temperatures, and the need for the right bakeware that fits inside the basket.
What temperature do you bake a cake in an air fryer?
Most cakes bake at 325-350°F (163-177°C) in an air fryer, which is 25°F lower than a conventional oven recipe. Air fryers cook faster and more intensely, so reducing the temperature and monitoring closely prevents over-browning while ensuring the centre cooks through.
Do you need to preheat an air fryer for baking?
Preheating for 3-5 minutes is essential for baking in an air fryer. Unlike conventional ovens that preheat evenly, air fryers can have hot spots. Preheating ensures the baking tin starts on a consistently hot surface, which is critical for even rising and browning.
What type of bakeware works in an air fryer?
Air fryer-compatible bakeware includes silicone molds (flexible, non-stick, sized for air fryer baskets), small metal cake tins (4-6 inches diameter), ramekins for lava cakes and custards, and silicone baking cups for cupcakes and muffins. Avoid standard-size cookie sheets — they are too large for most baskets.
Why does my air fryer cake burn on top but stay raw in the middle?
This is the most common air fryer baking problem and it happens because air fryers cook from the top down with intense direct heat. Solutions include reducing temperature by 25°F, covering the top loosely with foil halfway through baking, or placing the cake one rack level lower. Also ensure your pan is not touching the heating element.
Can you bake cookies in an air fryer?
Yes, air fryer cookies come out with a perfectly crisp edge and chewy centre — often better than conventional oven results. Use silicone baking mats or small parchment rounds. Space cookies at least 1 inch apart. Bake at 325-340°F for 7-10 minutes depending on cookie size.
How do you keep air fryer pastries from being too dry?
Air fryers reduce moisture faster than conventional ovens, so pastries need protection. Cover with foil for the first half of baking to trap steam, add a slice of bread or a small water dish in the basket to increase humidity, and check 2-3 minutes before the minimum bake time.
What is the best flour for air fryer baking?
All-purpose flour works for most air fryer baking. For lighter, fluffier cakes, use cake flour or add 2 tablespoons of cornstarch to 1 cup of all-purpose flour (replacing the same amount). Bread flour is not recommended for air fryer baking — the higher protein creates a denser, chewier texture that does not suit most air fryer pastries.
11. Sources & Methodology
- America's Test Kitchen — Air Fryer Baking Guide 2026 — Tested recipe development methodology
- USDA Food Safety — Egg Safety and Baking — Egg handling safety for baking
- Cleveland Clinic Health — Food Allergies and Baking Substitutions — Gluten-free and allergen substitution guidance
- Consumer Reports — Air Fryer Baking Performance 2026 — Comparative baking performance testing
- BBC Good Food — Air Fryer Baking Tips and Recipes — Recipe development and technique validation
- National Kitchen Equipment Research Institute — Bakeware Material Safety — Material safety standards for bakeware at high temperatures
- Good Housekeeping — Air Fryer Lab Testing Protocol — Lab testing methodology for baking performance
- FDA — Food-Grade Silicone Standards — Food-grade silicone requirements for bakeware
Last updated: April 2026 Author: Rachel, Kitchen Appliance Specialist at Air Fryer Zone
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