Airfryer Mango Yogurt Cake

Airfryer Mango Yogurt Cake delivers a light, fragrant crumb infused with fresh mango and creamy Greek yogurt, all in under an hour. The air‑fryer gives a golden crust without heating the whole kitchen, making it perfect for a quick dessert that feels indulgent yet stays on the lighter side.

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Ingredients

Cake

• 1 ½ cups all‑purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs, cracked
• ½ cup plain Greek yogurt
• ¼ cup whole milk
• 1 tsp vanilla extract
• 1 cup diced fresh mango

Cream Cheese Frosting

• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract

Step-by-Step Instructions

1. Preheat the air‑fryer to 320°F (160°C) and lightly grease a 7‑inch round cake pan that fits the basket.
2. In a bowl whisk flour, baking powder, and salt; set aside.
3. Cream butter and sugar together until pale and fluffy, about 2 minutes.
4. Add eggs one at a time, beating well after each, then stir in vanilla and Greek yogurt.
5. Fold dry ingredients into the wet mixture just until combined; gently fold in diced mango.
6. Pour batter into the prepared pan, smoothing the top.
7. Air‑fry at 320°F for 22‑25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
8. While the cake cools, beat cream cheese, butter, powdered sugar, and vanilla until smooth and spreadable.
9. Once the cake is completely cool, spread frosting over the top and sides.
10. Slice, serve, and enjoy the tropical flavor.

Tips for Success

• Room‑temperature butter and eggs incorporate more evenly, preventing lumps.
• Do not over‑mix after adding flour; the cake stays tender.
• If mango pieces are large, cut them to ½‑inch cubes for even distribution.
• Check the cake at 20 minutes; air‑fryers vary, and over‑baking dries the crumb.
• Allow the cake to cool in the pan for 10 minutes before removing to avoid breakage.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days; the frosting keeps it moist. For longer storage, wrap tightly and freeze for up to 2 months, then thaw overnight in the fridge before serving. Reheat slices in the air‑fryer at 300°F for 3‑4 minutes for a warm treat.

Notes

Do not over‑mix the batter to keep the crumb tender. Let the cake cool fully before frosting for a smooth finish.

FAQs