Air Fryer Peanut Butter Explosion Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">150g all-purpose flour</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">120g smooth peanut butter, plus 60g for filling</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">120ml milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">4 peanut butter cups, roughly chopped (about 60g)</li><li class="ingredients-single-item">30g roasted peanuts, chopped (optional, for garnish)</li><li class="ingredients-single-item">15g powdered sugar (optional, for dusting)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">15cm (6-inch) round cake pan that fits your air fryer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Mixing bowls</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your air fryer to 160°C (320°F). This temperature is slightly lower than conventional oven baking to account for the more intense heat circulation in air fryers, which prevents the cake from drying out while allowing it to cook evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Line your cake pan with parchment paper, including a 2cm overhang on the sides to make removal easier. Lightly grease any exposed pan surface with butter or cooking spray. The parchment paper is crucial for this recipe as the gooey center might otherwise stick to the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, sugar, baking powder, and salt until well combined. These dry ingredients form the structure of your cake, with the baking powder providing the necessary lift.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, mix 120g peanut butter and melted butter until smooth and creamy. The warm butter helps make the peanut butter more pliable, creating a smoother batter. Add the eggs one at a time, mixing well after each addition to ensure they're fully incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Stir in the milk and vanilla extract until the wet mixture is completely smooth. Don't worry if it looks slightly separated initially - keep mixing gently until it comes together.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Over-mixing activates the gluten in flour, resulting in a tough cake, so use a gentle hand and stop when you no longer see dry flour.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour half the batter into your prepared cake pan. Place the remaining 60g of peanut butter in the center, keeping it away from the edges. Sprinkle half the chopped peanut butter cups over this. This creates your "explosion" center that will remain gooey and molten while the outside bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Pour the remaining batter over the top, ensuring the peanut butter and peanut butter cups are completely covered. Sprinkle the remaining chopped peanut butter cups on top, pressing them gently into the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the cake pan in your preheated air fryer basket. Depending on your air fryer model, you may need to lower the temperature to 150°C (300°F) if it runs hot. Cook for 18-20 minutes until the edges are set but the center still has a slight jiggle. A toothpick inserted near the edge should come out with a few moist crumbs.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the cake from the air fryer and let it cool in the pan for exactly 5 minutes – this is crucial timing. The cake needs to set slightly but remain warm enough for the center to stay molten. If left too long, the center will continue cooking from residual heat.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully lift the cake out of the pan using the parchment paper overhang. Transfer to a serving plate, sprinkle with chopped roasted peanuts if using, and dust lightly with powdered sugar for an elegant finish.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve immediately while warm to experience the full "explosion" effect when cut into. Each slice should reveal the molten peanut butter center flowing onto the plate. This cake is best enjoyed fresh from the air fryer but can be reheated for 1-2 minutes if needed.</li></ol>