Air Fryer Chocolate Bundt Cake with Chocolate Glaze
Air Fryer Chocolate Bundt Cake with Chocolate Glaze is absolutely amazing. Wonderfully moist and tender on the inside with a slightly crispy exterior, plus tons of chocolate flavor.
Small Size
The mini size makes it perfect for small families or couples. This cake contains about 5 to 6 servings. I make it in a 7-inch Bundt Pan. This recipe makes enough for 2 cakes, but you can cut the recipe in half if you only want 1 cake. These cakes freeze well so you can make 2 and freeze one for later.
How To Make Air Fryer Chocolate Bundt Cake
- Combine the dry ingredients.
- Add the wet ingredients. Whisk to combine.
- Prepare bundt pan. Spray well with baking spray with flour. Pour half the batter into the bundt pan.
- Air fry. Air fry at 330 degrees for 20 minutes. If not done, cover with foil and air fry another 5 minutes. Let cool 10 minutes and then remove cake from pan. Repeat with a second cake.
- Make Glaze.
- Drizzle glaze over cake and serve.
Measure the Flour Correctly
To ensure your cake isn’t dry, it is important to measure the flour correctly. First fluff it up some in the bag or container, then gently scoop it with a large spoon into a dry measuring cup. Overfill the cup slightly and then run the back of a knife across the top to get rid of excess.
Use The Cooking Time As An Estimate
Different air fryers cook at different rates so use the air frying time as an estimate. Cakes made in the air fryer need to cook at a lower temperature than in the oven so that the top doesn’t burn. I cook this cake at 330 degrees.
Tips
- Because the heat in an air fryer comes from the top, The top of the cake is likely to get done before the middle of the cake is done. You will need to place some foil over the top after 20 minutes if this is the case.
- There is no need to preheat the air fryer since they heat very quickly, but you can if you want to.
- Use the toothpick test for doneness. Stick it in the middle of the cake and it should come out clean or with just a few crumbs attached.
- Let the cake cool in the pan for 10 minutes before inverting it onto a plate.
Storage
Store in an airtight container at room temperature for 4 days or freeze for up to 3 months.
More Air Fryer Desserts
- Air Fryer Brownies
- Air Fryer Peanut Butter and Chocolate Chip Cookies
- Air Fryer Chocolate Cake with Chocolate Cream Cheese Frosting
- Air Fryer Apple Pie Taquitos
Air Fryer Chocolate Bundt Cake with Chocolate Glaze
Materials
- 1¾ cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs lightly beaten
- 1 cup milk
- 1 cup hot water
Glaze
- 3 ounces semi-sweet chocolate, chopped
- 3 tablespoons light corn syrup
- ½ teaspoon vanilla extract
- ¼ cup plus 2 tablespoons heavy cream
Instructions
- Place flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk together.
- Add vegetable oil, vanilla extract, eggs, milk, and hot water. Whisk until combined.
- Spray a 7-inch bundt pan with baking spray with flour.
- Pour half the batter into bundt pan. Set bundt pan in air fryer basket.Air fry at 330 degrees for 20 minutes.Check to see if it is done. If not air fry 5 more minutes.(Note: If top is getting overdone, cover the cake loosely with aluminum foil. Be careful that you don't burn yourself.)
- Let cool in pan10 minutes and then turn cake out onto a plate.
- Repeat with remaining batter to make a second cake. Be sure to respray the bundt pan with baking spray with flour.
- To make glaze, place first three ingredients in a microwave-safe bowl. Heat heavy cream until hot either in a saucepan or the microwave. Pour over chocolate mixture. Let sit 30 seconds and then stir. If not completely melted, microwave for 20 seconds and stir again.
- Drizzle half of glaze over each cake.
