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Double stack funfetti cake

Air Fryer Funfetti cake

5 from 4 votes
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Dessert
Servings 6 people


  • Air Fryer


  • 2 large eggs
  • 3 tablespoons salted butter, softened
  • ¾ cup granulated sugar
  • 3 tablespoons vegetable oil
  • 6 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1 ⅛ cup unbleached all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon salt
  • 3 tablespoons sprinkles


  • Line a 6-inch pan with parchment paper and butter the parchment and the side of the pan. Set aside.
  • In a large mixing bowl, with a hand mixer, mix together eggs, butter, and sugar until all ingredients are combine and creamy, about 2 minutes
  • Add cream, oil, and vanilla extract. Mix until all incorporated. You will have a smooth texture
  • In a separate bowl, whisk together flour, baking powder, and salt. Add the sprinkles to the flour and mix until all sprinkles are coated.
  • Slowly add the flour mixture to the egg mixture. Mix until all incorporated, you don't see any more dry flour, but do not over mix. I prefer to use a whisk or large spatula for this step so I don’t overmix.
  • Pour half the mixture in a prepared 6-inch cake pan, keep the remaining in the fridge
  • Cook in the Air Fryer on manual at 320 degrees F for 15 to 18 minutes or until the cake is nice and golden and when you insert a toothpick it comes out clean.
  • Cool off for a few minutes, then transfer the pan to a cooling rack. Pull the parchment paper off.
  • Cook your remaining batter.
  • Let the cake cool completely before icing.
  • Use your favorite vanilla buttercream to ice the cake once it is completely cooled


  1. This batter makes enough for 2 cakes in a 6-inch pan. I only have one pan, but if you have 2 you can prepare both and keep the second one in the fridge until ready to bake.
  2. I would not suggest cooking both at the same time. I have noticed they bake more evenly when doing one at a time.