Coffee Buttercream Torte

An easy air fryer recipe for a thick and creamy coffee-infused cake with a silky coffee buttercream icing! The rich coffee taste of the cake is well-balanced by the sweetness of the buttercream, leaving it moist and tasty. The delicate crumb and precisely cooked cake are guaranteed by the air fryer’s accurate temperature control, and the buttercream frosting gives it a rich, creamy flavor.


For the cake:

  1. – 1 1/2 cups all-purpose flour
  2. – 1 cup granulated sugar
  3. – 2 teaspoons baking powder
  4. – 1 teaspoon salt
  5. – 1/2 cup unsalted butter, softened
  6. – 1 large egg
  7. – 1 teaspoon vanilla extract
  8. – 1/2 cup strong brewed coffee

For the buttercream:

  1. – 1 cup unsalted butter, softened
  2. – 2 cups powdered sugar
  3. – 1 teaspoon vanilla extract
  4. – 1 tablespoon strong brewed coffee


  •  Preheat the air fryer to 325°F (160°C).
  •  In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  • In a large bowl, using an electric mixer, beat the butter until creamy. Add the egg, beating well. Beat in vanilla extract.
  • Gradually add the dry ingredients to the butter mixture, alternating with the coffee, beginning and ending with the dry ingredients. Beat just up till fusion.
  •  Transfer the batter into a half-size Bundt pan (approximately a 3-cup capacity) that has been oiled.
  •  Put the pan in the air fryer basket and bake for forty minutes, or until a toothpick inserted in the middle comes out clean.
  • After allowing the pan to cool for five minutes, move it to a wire rack to finish cooling.
  • Beat the butter until it becomes creamy for the buttercream. Add the powdered sugar gradually and beat until creamy and smooth. Blend in coffee and vanilla extract.
  • Spread or pipe the buttercream on top of the cake when it has cooled fully.

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