
Here’s a quick and easy Air Fryer Italian Cream Cake recipe — a lighter twist on the classic Southern favorite, perfect for when you want a fast treat without turning on the oven!
🍰 Quick Air Fryer Italian Cream Cake
🕒 Total Time: 25–30 minutes
Servings: 4–6 mini cakes or 1 small 6-inch cake
Ingredients:
For the cake:
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/4 cup buttermilk
- 1/4 tsp vanilla extract
- 1/4 tsp coconut extract (optional but traditional)
- 1/4 cup shredded sweetened coconut
- 1/4 cup finely chopped pecans
For the quick cream cheese frosting:
- 3 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 tsp vanilla extract
Instructions:
1. Preheat the Air Fryer:
- Set your air fryer to 320°F (160°C) for about 3 minutes.
2. Make the Batter:
- In a bowl, cream the butter and sugar until light and fluffy.
- Add the egg, vanilla, and coconut extract. Mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Fold in the coconut and chopped pecans.
3. Prepare the Cake Pan:
- Lightly grease a 6-inch round cake pan or use silicone muffin molds for mini cakes.
- Pour in the batter evenly.
4. Air Fry:
- Place the pan in the air fryer basket.
- Cook at 320°F (160°C) for 12–15 minutes, or until a toothpick inserted comes out clean.
- Let it cool before frosting.
5. Make the Frosting:
- Beat cream cheese and butter together until smooth.
- Add powdered sugar and vanilla. Mix until fluffy.
6. Frost & Garnish:
- Spread the frosting over the cooled cake.
- Garnish with a sprinkle of coconut and pecans if desired.
💡 Tips:
- Use parchment at the bottom of the pan to avoid sticking.
- Let the cake cool completely or the frosting will melt.
- Double the ingredients for a larger cake if your air fryer size allows.
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