Baking in Your Air Fryer: Complete Guide to Cakes, Cookies & More

Your air fryer isn't just for savory foods—it's a surprisingly effective convection oven for baking cakes, cookies, muffins, and more. Learn the essential techniques, temperature adjustments, and tips for perfect baked goods every time.

How Air Fryer Baking Works

Understanding why air fryers excel at baking helps you achieve better results:

Convection Heat Explained

• Rapid air circulation: Powerful fan circulates hot air around food
• Even heat distribution: Eliminates hot spots common in conventional ovens
• Faster cooking: Moving air transfers heat more efficiently
• Better browning: Dry, circulating heat creates excellent crust development
• Compact space: Smaller chamber heats quickly and maintains temperature

Air Fryer vs. Conventional Oven for Baking

Advantages of Air Fryer Baking

• No preheating required: Start baking immediately
• Faster baking time: 20-30% quicker than conventional ovens
• Energy efficient: Uses less electricity for small batches
• Perfect for small portions: Ideal for 1-4 servings
• Summer-friendly: Doesn't heat up your kitchen
• Even baking: No need to rotate pans

Limitations to Consider

• Smaller capacity: Can't bake full-size sheet cakes
• Limited batch sizes: May need to bake in multiple batches
• Pan size restrictions: Must fit inside basket with air space
• Over-browning risk: Top surfaces can brown too quickly
• Recipe adjustments needed: Can't use recipes exactly as written

Best Baked Goods for Air Fryers

Excellent results:

• Cupcakes and individual cakes
• Muffins and quick breads
• Small batch cookies
• Donuts and beignets
• Brownies and blondies
• Cinnamon rolls
• Hand pies and turnovers
• Biscuits and scones

Not recommended:

• Large sheet cakes (won't fit)
• Angel food cakes (need tube pan and stable heat)
• Soufflés (turbulent air causes collapse)
• Meringues requiring very low heat
• Anything requiring water bath

Temperature Adjustments: The Critical Rule

Temperature adjustment is the most important factor in air fryer baking success:

The Standard Conversion

Why Lower Temperature?

• Convection efficiency: Moving air cooks 25-30% faster
• Concentrated heat: Smaller space means more intense heat
• Direct heating element: Often positioned close to food
• Prevents burning: Especially on top surfaces
• Ensures even cooking: Interior cooks before exterior burns

Time Adjustments

In addition to temperature, adjust cooking time:

• Start with 20% less time: Than recipe suggests
• Example: 30-minute recipe → Start checking at 24 minutes
• Check early: You can always add time, can't undo overbaking
• First time baking something: Check 5 minutes early
• Keep notes: Record exact time for future reference

Common Temperature Conversions

• Cookies: 375°F oven → 350°F air fryer
• Cakes/Cupcakes: 350°F oven → 325°F air fryer
• Muffins: 375°F-400°F oven → 350°F-375°F air fryer
• Quick breads: 350°F oven → 325°F air fryer
• Brownies: 350°F oven → 325°F air fryer
• Biscuits: 425°F oven → 400°F air fryer

Choosing the Right Bakeware

Not all bakeware is air fryer-safe or effective. Here's your complete guide:

Best Bakeware Materials

Metal Pans (Best Option)

• Why they're best: Conducts heat efficiently, promotes browning
• Types: Aluminum, stainless steel, carbon steel
• Great for: Cakes, muffins, brownies, cookies
• Advantage: Develops golden crust on bottom
• Tip: Choose light-colored pans to prevent over-browning

Silicone Bakeware (Good Option)

• Benefits: Non-stick, flexible, easy release
• Temperature safe: Up to 450°F (check manufacturer specs)
• Great for: Muffins, cupcakes, mini cakes
• Advantage: Easy cleanup, no greasing needed
• Drawback: Less bottom browning than metal
• Tip: Place on metal basket for stability

Ceramic and Stoneware (Use with Caution)

• Can work: If oven-safe to 400°F+
• Issue: Takes longer to heat up
• May need: Additional baking time
• Check: Ensure it fits with 2 inches clearance

Size Guidelines

Measuring Your Air Fryer

1. Measure basket diameter at widest point
2. Subtract 2 inches for air circulation space
3. That's your maximum pan size
4. Example: 8-inch basket → Use 6-inch pan maximum

Common Air Fryer Sizes and Compatible Pans

• 3-4 quart air fryer: 6-inch pans maximum
• 5-6 quart air fryer: 7-inch pans maximum
• 8+ quart air fryer: 8-inch pans (check clearance)
• Oven-style air fryer: Can fit standard 8-9 inch pans

Recommended Air Fryer Bakeware

• 6-inch or 7-inch round cake pans: Perfect for layer cakes
• 6-cup muffin tin: Standard for most air fryers
• Small loaf pan: 7x3 inch for quick breads
• 6-inch square pan: For brownies and bars
• Silicone muffin cups: Individual cups, very versatile
• Mini bundt pan: 6-cup size for decorative cakes
• Small pie pan: 6-7 inch for tarts and pies

Preparing Your Pans

• Always grease: Even non-stick pans benefit from light coating
• Best method: Butter or cooking spray, then dust with flour
• Parchment circles: Cut to fit pan bottom for easy release
• Don't overfill: Fill pans only 2/3 full (batter rises)
• For silicone: Still spray lightly for easiest release

Cakes and Cupcakes

Air fryers produce tender, moist cakes with excellent texture:

Basic Cake Guidelines

• Temperature: 320-325°F (reduced from standard 350°F)
• Time: 25-35 minutes for 6-inch cake
• Pan size: 6-inch round or 7-inch if your air fryer allows
• Batter amount: 2-3 cups batter per 6-inch pan
• Doneness test: Toothpick inserted in center comes out clean
• Internal temp: 200-205°F for fully baked cake

Step-by-Step Cake Baking

1. Prepare pan: Grease and flour, or line with parchment
2. Make batter: Follow recipe as normal
3. Fill pan 2/3 full: Leave room for rising
4. Preheat (optional): 3 minutes at baking temperature
5. Place in basket: Center pan with space around edges
6. Bake at 320-325°F: Start checking at 25 minutes
7. Tent if browning too fast: Cover loosely with foil
8. Test for doneness: Toothpick test and touch test
9. Cool in pan: 10 minutes
10. Turn out: Invert onto cooling rack

Cupcake Success

• Temperature: 325°F
• Time: 12-18 minutes
• Batch size: Usually 6 cupcakes at a time
• Liners: Use paper or silicone cupcake liners
• Fill: 2/3 full for standard size, 3/4 for mini
• Space apart: Leave room between cups for air circulation
• Test at 12 minutes: They bake quickly
• Cool completely: Before frosting

Cake Types and Timing

Layer Cake (6-inch)

• Temperature: 320°F
• Time: 28-35 minutes
• Bake layers separately
• Cool completely before frosting

Pound Cake

• Temperature: 315°F (lower due to density)
• Time: 35-45 minutes
• Use small loaf pan
• Tent with foil after 20 minutes

Cheesecake (Mini)

• Temperature: 300°F (low and slow)
• Time: 25-30 minutes
• Use 6-inch springform pan
• Center should still jiggle slightly
• Cool completely, then refrigerate

Muffins and Quick Breads

Muffins are perfect for air fryers—individual portions that bake quickly and evenly:

Perfect Air Fryer Muffins

• Temperature: 330-350°F
• Time: 12-16 minutes
• Pan: 6-cup muffin tin or silicone cups
• Fill: 2/3 to 3/4 full
• Batch size: 6 muffins typically
• Test doneness: Tops spring back when touched
• Internal temp: 190-200°F

Muffin Baking Process

1. Prepare muffin tin: Spray wells or use paper liners
2. Mix batter: Don't overmix—lumps are okay
3. Fill cups: Use ice cream scoop for even portions
4. Add toppings: Streusel, sugar, nuts before baking
5. Bake at 340°F: Start checking at 12 minutes
6. Watch for browning: Tent with foil if tops brown too fast
7. Test center muffin: This one takes longest
8. Cool 5 minutes: Then remove from tin

Muffin Varieties and Adjustments

Standard Muffins (Blueberry, Chocolate Chip)

• Temperature: 340°F
• Time: 13-16 minutes
• Golden brown tops with no wet batter

Bran or Dense Muffins

• Temperature: 330°F (lower for dense batter)
• Time: 16-19 minutes
• May need foil tent

Mini Muffins

• Temperature: 350°F
• Time: 8-10 minutes
• Watch closely—overcook quickly

Quick Breads

Banana bread, zucchini bread, and other quick breads work beautifully:

• Temperature: 320°F
• Time: 35-45 minutes
• Pan: 7x3 inch loaf pan or smaller
• Fill 2/3 full: Batter will rise
• Check at 30 minutes: Insert toothpick in center
• Cover with foil: If top browns before interior cooks
• Let cool 15 minutes: Before removing from pan

Quick Bread Tips

• Use ripe bananas: For maximum moisture and sweetness
• Don't overmix: Leads to tough, dense bread
• Shredded add-ins: Zucchini, carrots should be squeezed dry
• Tent early: Cover top with foil after 20 minutes
• Cool completely: Slices better after full cooling

Cookies

Air fryer cookies come out crispy-edged with soft centers—perfect texture:

Cookie Baking Basics

• Temperature: 320-350°F (depending on cookie type)
• Time: 7-12 minutes
• Batch size: 4-6 cookies depending on air fryer size
• Parchment paper: Essential—prevents sticking and cleanup
• Spacing: Leave 2 inches between cookies
• Small batches: Cook fresh batches while enjoying warm cookies

How to Bake Cookies in Air Fryer

1. Prepare basket: Line with parchment (trim to fit)
2. Cut parchment smaller: Must not block air vents
3. Portion dough: Use cookie scoop for uniform size
4. Space 2 inches apart: Cookies spread as they bake
5. Bake at 330°F: For most cookie types
6. Start with 8 minutes: Check and adjust
7. Watch carefully: Can go from perfect to burnt quickly
8. Cool on basket: 2-3 minutes before removing

Cookie Types and Temperatures

Chocolate Chip Cookies

• Temperature: 330°F
• Time: 8-10 minutes
• Edges should be golden, centers soft
• Cool on basket for 3 minutes

Sugar Cookies

• Temperature: 320°F
• Time: 9-11 minutes
• Should be lightly golden on edges
• Don't overbake—stay soft

Oatmeal Cookies

• Temperature: 330°F
• Time: 10-12 minutes
• Edges golden, centers set

Peanut Butter Cookies

• Temperature: 330°F
• Time: 8-10 minutes
• Should have slight cracks on top
• Flatten with fork before baking

Double-Baked/Biscotti

• Temperature: 300°F
• Time: 15 minutes first bake, 8-10 second bake
• Slice after first bake, bake slices until crispy

Cookie Troubleshooting

Cookies spreading too much:

• Chill dough for 30 minutes before baking
• Don't skip butter softening step—should be softened, not melted
• Make sure baking soda/powder is fresh

Cookies too brown on bottom:

• Use parchment paper as barrier
• Lower temperature by 10°F
• Reduce time by 1-2 minutes

Cookies burnt on edges, raw in center:

• Make cookies smaller and thicker
• Lower temperature to 320°F
• Increase baking time by 1-2 minutes

Donuts and Pastries

Air fryer donuts are healthier than deep-fried, with excellent texture:

Air Fryer Donuts

Cake Donuts

• Temperature: 350°F
• Time: 8-12 minutes
• Flip halfway: At 5-6 minutes
• Use donut pan: Silicone donut mold works great
• Or shape by hand: Roll and cut with donut cutter
• Spray with oil: Light coating for golden exterior
• Glaze while warm: For best coating

Yeast Donuts

• Let rise first: Follow recipe for proofing
• Temperature: 350°F
• Time: 5-7 minutes
• Flip once: At 3 minutes
• Should puff up: Light and airy inside
• Brush with butter: Before coating with sugar/glaze

Beignets

• Temperature: 360°F
• Time: 6-8 minutes
• Flip halfway: For even puffing
• Spray with oil: Helps achieve golden color
• Dust immediately: With powdered sugar while hot

Cinnamon Rolls

• Temperature: 330°F
• Time: 12-15 minutes
• Space apart: 1-inch between rolls for expansion
• Cover with foil: After 8 minutes if browning too fast
• Test center roll: Should be cooked through
• Ice while warm: Frosting melts into rolls

Croissants (Frozen or Homemade)

• Temperature: 320°F
• Time: 10-12 minutes for frozen, 8-10 for homemade
• No need to flip: They puff up naturally
• Golden and flaky: Should be crispy on outside
• Brush with egg wash: Before baking for shiny finish

Hand Pies and Turnovers

• Temperature: 350°F
• Time: 12-15 minutes
• Flip halfway: For even browning
• Seal edges well: Crimp with fork
• Vent top: Small slits for steam escape
• Brush with egg wash: For golden, shiny crust

Preventing Over-Browning

The top heating element can cause excessive browning. Here's how to prevent it:

The Aluminum Foil Tent Method

1. Check at halfway point: Look at top surface color
2. If browning too fast: Create foil tent
3. Tear sheet of foil: Large enough to cover pan
4. Tent loosely over top: Don't seal—allow air circulation
5. Don't press down: Should sit above baked good
6. Continue baking: Until interior is done
7. Remove foil: Last 2-3 minutes for final browning

When to Use Foil Tent

Always tent these items:

• Quick breads (after 15-20 minutes)
• Pound cakes (after 20 minutes)
• Large muffins (if tops brown before centers cook)
• Cinnamon rolls (after 8 minutes)
• Any baked good over 25 minutes total time

Usually don't need tent:

• Cookies (short baking time)
• Standard cupcakes
• Regular muffins
• Donuts

Other Browning Prevention Tips

• Lower temperature: By another 10°F if consistently too brown
• Use light-colored pans: Dark pans absorb more heat
• Position pan lower: If your air fryer has racks
• Check early: Catch browning before it's too late
• Reduce sugar slightly: Sugar increases browning

Testing for Doneness

Knowing when baked goods are perfectly done is crucial:

Visual Tests

Cakes and Cupcakes

• Color: Golden brown on top (not pale or too dark)
• Edges: Pull slightly away from pan sides
• Surface: Should look set and dry, not shiny or wet
• Risen: Should be domed or flat (depends on recipe)

Muffins and Quick Breads

• Tops: Golden brown and rounded
• Cracks: Slight cracks on top are good sign
• Surface: No wet batter visible

Cookies

• Edges: Golden brown
• Centers: Can look slightly underdone (will set as they cool)
• Puffed: Should be puffed up, not flat

Physical Tests

Toothpick Test (Most Reliable)

1. Insert toothpick in center of baked good
2. For cakes: Should come out with few moist crumbs (not wet batter)
3. For brownies: Should have some crumbs (not clean—that's overbaked)
4. For muffins: Should come out clean or with tiny crumbs
5. If batter clings to toothpick, bake 2-3 more minutes

Touch Test

• For cakes: Lightly press top center—should spring back
• If indent remains: Needs more time
• For cookies: Edges should be firm, centers slightly soft
• For muffins: Tops should bounce back when touched

Internal Temperature

• Most cakes: 200-205°F in center
• Cheesecakes: 150-155°F (will set as it cools)
• Quick breads: 190-200°F
• Muffins: 190-200°F
• Use instant-read thermometer: Insert in center

The Cooling Period

Proper cooling is part of the baking process:

• Cakes: Cool in pan 10 minutes, then turn out
• Cupcakes: Cool in tin 5 minutes, then remove
• Muffins: Cool 5 minutes in tin, then transfer to rack
• Cookies: Cool on basket 2-3 minutes, then move to rack
• Quick breads: Cool 15 minutes in pan, then turn out
• Always finish cooling: On wire rack for air circulation

Common Baking Mistakes to Avoid

Learn from these frequent errors to ensure baking success:

1. Not Adjusting Temperature

The mistake: Using oven recipe temperature exactly

• Results in burnt exterior, raw interior
• Baked goods overbrown on top
• Causes dry, overcooked edges

The fix: Always reduce by 25°F from oven temperature

2. Using Wrong Size Pan

The mistake: Using pan that's too large for air fryer

• Blocks air circulation
• Causes uneven baking
• Can touch heating element

The fix: Leave 2 inches clearance around pan

3. Skipping Parchment Paper

The mistake: Baking cookies directly on basket

• Cookies stick and break
• Bottom burns before top cooks
• Difficult cleanup

The fix: Always use parchment (trim to size)

4. Overcrowding

The mistake: Trying to bake too much at once

• Uneven baking
• Some items overbaked, others underdone
• Poor texture and rise

The fix: Bake in batches, don't fill basket more than 2/3

5. Not Checking Early Enough

The mistake: Waiting until timer goes off

• Overbaked, dry results
• Can't undo overbaking
• Burnt tops

The fix: Check 5 minutes before minimum time

6. Using Glass Bakeware

The mistake: Using Pyrex or glass dishes

• Can crack or shatter from intense heat
• Dangerous safety hazard
• Uneven heat distribution

The fix: Use only metal or silicone bakeware

7. Overfilling Pans

The mistake: Filling cake pans or muffin cups to the top

• Batter overflows as it rises
• Creates mess in basket
• Can overflow onto heating element

The fix: Fill only 2/3 full (3/4 max for muffins)

8. Not Tenting When Needed

The mistake: Letting top overbrown

• Burnt, bitter top
• Interior still underbaked
• Poor appearance

The fix: Use foil tent for long-baking items

9. Opening Basket Too Often

The mistake: Checking every few minutes

• Temperature drops each time
• Increases baking time
• Can cause cakes to fall

The fix: Check only once or twice during baking

10. Not Converting Recipe Amounts

The mistake: Using full recipe for large pan

• Won't fit in air fryer pan
• Wastes batter
• Have to find way to use extra

The fix: Halve or quarter recipes for air fryer portions