Yoghurt Cake in the Airfryer: The Ideal Settings

The air fryer is no longer seen solely as a way to make crisp chips. More and more people are using one to bake bread, muffins and cakes too. However, anyone who simply transfers their usual recipe without changes is often met with a disappointing result: burnt on the outside, raw in the middle and with a hint of scorched fat. The recipe is rarely to blame; in most cases, the appliance has been set incorrectly.

Why a classic yoghurt cake often fails in the Airfryer

In a conventional oven, heat is distributed fairly evenly throughout the cooking chamber. The air moves more slowly, giving the cake’s surface time to rise gently while the centre bakes through. An Airfryer works differently: its heating element and powerful fan direct a concentrated stream of hot air straight at the batter.

Starting at the familiar 180°C can therefore cause several issues:

• The top browns and caramelises exceptionally quickly.
• The centre stays runny because the heat cannot penetrate deeply enough.
• The cake initially rises sharply, then collapses as it cools.

The design of many appliances also plays a part: the cooking space is compact and the heating element sits close above the tin. If the batter is filled too high, the cake rises directly towards the heating coil. In the worst case, it touches the top, starts smoking and develops a bitter flavour.

Another common mistake is pressing the cake tin directly against the side of the basket or drawer. Air can no longer circulate freely, leaving a cake that is baked on the outside but dense and undercooked within.

“Anyone who treats the Airfryer like a mini oven loses. Anyone who uses its particular strengths gains a remarkably fluffy cake – and saves energy.”

The ideal basic settings for a light yoghurt cake in the Airfryer

After numerous test runs with different recipes, one range proves especially reliable for a classic yoghurt cake: a noticeably lower temperature and a slightly shorter baking time than in an oven.

For a round tin measuring 16 to 18 centimetres in diameter, use the following as a guide:

• Temperature: 160°C
• Baking time: around 25 minutes
• Fill level: no more than two-thirds of the tin

This combination makes use of the intense circulating air without burning the surface. Heat reaches further into the batter, allowing the cake to bake more evenly while remaining moist in the middle.

The right cake tin makes a major difference

A silicone mould or a small springform tin is particularly suitable for an Airfryer. Silicone retains less heat than heavy metal tins and does not heat up as aggressively, giving the batter a little more time. A springform tin can be placed easily on the supplied rack or insert.

• The tin should be considerably smaller than the basket or drawer.
• Leave at least 1 to 2 centimetres of space on every side so that air can circulate.
• Do not completely obstruct the base of the cooking compartment; never wedge a baking tray directly onto the bottom.

This is also practical: while a conventional oven often uses around 3,000 watts, many Airfryer models operate at 1,500 to 2,000 watts. Baking therefore uses less electricity, especially as the appliance heats up faster and has a smaller cooking chamber.

Step-by-step guide: yoghurt cake in the Airfryer

The basic mixture for the familiar yoghurt-pot cake can be used without difficulty. What matters most is the temperature, timing and arrangement inside the appliance.

Batter for a classic yoghurt cake

As usual, use the empty yoghurt pot as the measure. The following quantities are sufficient for a small tin:

• 1 pot natural yoghurt
• 3 pots flour
• 2 pots sugar
• 1/2 pot neutral oil, such as sunflower or rapeseed oil
• 1/2 sachet baking powder
• 2 eggs
• finely grated zest of an organic lemon, if desired

For a plant-based version, use soya yoghurt. Unsweetened apple purée works surprisingly well instead of eggs: around 100 grams replaces two eggs and provides both binding and moisture.

Baking in the Airfryer: how the process works

1. Preheat the Airfryer to 160°C.
2. Grease the tin or line it lightly with baking parchment.
3. Pour in the batter, stopping at least two centimetres below the rim.
4. Position the tin in the centre of the basket, leaving space for air around it.
5. Loosely cover the surface with baking parchment for the first 15 minutes.
6. Remove the paper after 15 minutes and continue baking the cake uncovered.
7. After around 25 minutes in total, test the centre with a thin knife or wooden skewer: if it comes out clean, the cake is ready.

“The baking-parchment trick at the beginning slows down the direct heat from above. This keeps the crust pale while the inside has time to catch up.”

Converting an oven recipe for the Airfryer

Many people already have favourite recipes designed for a conventional oven. These can usually be adapted with little effort. One simple rule of thumb is helpful:

• Set the Airfryer temperature around 20°C lower than the oven temperature.
• Initially reduce the planned baking time by roughly a quarter.
• Check whether it is cooked after two-thirds of the stated baking time.

If the cake becomes too dark, cover it earlier next time or reduce the temperature slightly further. If it remains raw inside, fill the tin less deeply or extend the baking time by a few minutes.

Storing and recrisping in the Airfryer

A successful yoghurt cake will keep for two to three days at room temperature if stored in a tightly sealed container. It remains fresh for up to five days in the fridge, while individual slices can be frozen for around three months.

The Airfryer is also ideal for freshening up slices. Simply heat one piece at 160°C for three to five minutes. The exterior becomes lightly crisp again, while the centre turns pleasantly warm and soft.

Why the Airfryer is particularly appealing for small households

Baking a traditional cake in the oven is often only worthwhile for a larger gathering. The Airfryer comes into its own for one or two people who still fancy homemade cake. Smaller tins and shorter baking times mean fewer leftovers and lower electricity costs.

In addition, many appliances preheat within minutes. Anyone arriving home late can mix a batter in ten minutes, bake a yoghurt cake in just over 25 minutes and be sitting on the sofa with a still-warm slice half an hour later.

Limitations and risks of baking in the Airfryer

For all its benefits, an Airfryer is not a complete substitute for every baking project. Deep loaf cakes or very wet batters often need the more even heat of an oven. It simply cannot accommodate large quantities for family celebrations.

However, those who understand these limits can use them deliberately: shallow sponge cakes, small Bundt cakes, muffins and brownies often work extremely well. The important thing is to test new recipes with a slightly smaller quantity first, then gradually find the ideal balance of temperature, time and tin.

Ultimately, a classic yoghurt cake does not have to depend on the oven. With a few adjustments, the Airfryer becomes a practical everyday helper that produces a light, fluffy cake in a short time – without a burnt crust or a half-raw centre.