There’s just something about red velvet cake that makes any day feel like a celebration. The color is stunning, the texture is soft and velvety, and paired with a creamy frosting, it’s the kind of dessert that makes everyone pause after the first bite.
As a mom and wife, I love desserts that look impressive but are secretly simple to make. This Air Fryer Red Velvet Cream Cake is exactly that. No need to heat up the whole kitchen, no complicated steps — just a beautifully moist cake with that classic hint of cocoa and tang, topped with a smooth, luscious cream frosting.
It’s become one of my favorite “surprise” desserts to make for my family. They never expect a cake to come out of the air fryer, and it always gets that wide-eyed “YOU made this?!” reaction.
Why You’ll Love This Cake
Red velvet is already a classic, but making it in the air fryer makes it even better for everyday baking.
You’ll love this recipe because:
- The air fryer keeps the cake incredibly moist
- It bakes faster than a traditional oven cake
- No need to heat up the whole kitchen
- The cream frosting is rich but not overly sweet
- It’s perfect for small gatherings or family dessert nights
It’s the kind of cake that feels bakery-level but totally doable on a regular afternoon.
Ingredients
For the Red Velvet Cake
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ½ cup buttermilk, room temperature
- ¼ cup vegetable oil
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon red food coloring
For the Cream Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make Air Fryer Red Velvet Cream Cake
1. Prepare the Pan
Use a 6-inch round cake pan that fits inside your air fryer basket. Line the bottom with parchment paper and lightly grease the sides.
2. Mix the Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Mix the Wet Ingredients
In a separate bowl, whisk sugar, buttermilk, oil, egg, vanilla, vinegar, and red food coloring until smooth and well combined.
4. Combine
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Don’t overmix — that’s the secret to a soft cake.
5. Pour and Smooth
Pour the batter into your prepared pan and smooth the top.
6. Air Fry
Preheat the air fryer to 320°F (160°C) for 3 minutes. Place the cake pan in the basket and cook for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, loosely cover with foil for the last few minutes.
7. Cool Completely
Let the cake cool in the pan for 10 minutes, then transfer to a rack to cool completely before frosting.
Make the Cream Frosting
In a mixing bowl, beat cream cheese and butter until smooth and fluffy. Add powdered sugar, vanilla, and a pinch of salt. Beat until light, creamy, and spreadable.
If it’s too soft, chill for 10–15 minutes before frosting.
Frost and Decorate
Once the cake is fully cooled, spread a thick layer of cream frosting over the top and sides. For a classic finish, crumble a little extra cake (if you trim the top) and sprinkle the crumbs over the frosting.
You can also decorate with:
- Fresh berries
- White chocolate shavings
- Heart sprinkles for Valentine’s Day
Tips for the Perfect Red Velvet Cake
- Room temperature ingredients help everything blend smoothly
- Don’t skip the vinegar — it reacts with baking soda for a tender crumb
- Check early since air fryer models vary
- Cool completely before frosting or the frosting will melt
How I Serve This at Home
This is one of those desserts I bring out after dinner and suddenly everyone sits up a little straighter. It feels fancy, but really it was made right on the counter while dinner was cooking.
We love it slightly chilled so the frosting firms up a bit. A glass of cold milk or a cup of coffee on the side makes it even better.
Storage
Store covered in the refrigerator for up to 4 days. Let it sit at room temperature for 15–20 minutes before serving for the best texture.
You can also freeze unfrosted cake layers tightly wrapped for up to 2 months.
Final Thoughts
This Air Fryer Red Velvet Cream Cake proves you don’t need a big oven or a special occasion to make a stunning dessert. It’s soft, rich, and perfectly balanced with that tangy cream frosting.
For me, it’s the kind of cake that turns an ordinary day into a memory — the kind where everyone sneaks back into the kitchen for “just one more slice.” And honestly, those are my favorite kinds of desserts to make.
