Fat cakes are a delicious treat that’s crispy on the outside and soft on the inside. Whether you’ve enjoyed them for years or are trying them for the first time, they bring a comforting, joyful taste. In this guide, you’ll learn everything you need to make these classic African snacks at home.
What Are Fat Cakes?
Fat cakes, also known as vetkoek in South Africa, are deep-fried dough balls that are both a beloved snack and a staple in African cuisine. These delightful pastries are often compared to doughnuts, but they have a unique texture and flavor that set them apart. Traditionally enjoyed plain or with fillings, fat cakes are a versatile treat perfect for any time of day.
A Brief History of Fat Cakes
The origins of fat cakes trace back to African kitchens, where simple ingredients were transformed into comforting, satisfying meals. Over time, fat cakes became a symbol of togetherness, often served during celebrations, family gatherings, and even casual afternoons with friends. Variations of this dish are found across the continent, reflecting the rich cultural diversity of African cuisine. In South Africa, vetkoek is often filled with savory mince, while in other regions, it may be enjoyed with sweet jams or syrups.
Why We Love This Fat Cakes Recipe!
Here’s what makes this fat cake recipe so special:
- Simplicity: The ingredients are pantry staples you likely already have on hand.
- Versatility: Fat cakes can be enjoyed plain, filled with jam or meat, or drizzled with honey for a sweet treat.
- Tradition: Making fat cakes connects you to a rich culinary heritage, bringing the warmth of African culture to your table.
Ingredients
To make about 12–15 fat cakes, you’ll need the following:
- 4 cups bread flour
- 4 teaspoons dry active yeast
- 7 tablespoons granulated sugar
- 1 ½ teaspoons salt
- 1 ½ cups lukewarm water
- 2 quarts frying oil (canola, sunflower, peanut, or safflower)
How to Make Fat Cakes
Creating fat cakes at home is a straightforward process. Follow these steps for perfect results:
1. Activate the Yeast
Combine 2 tablespoons of sugar and the dry yeast in a large mixing bowl. Add lukewarm water (about skin temperature) and let the mixture sit for 10 minutes until it becomes foamy. This step is essential to help the dough rise effectively.
2. Mix the Dough
Add the remaining sugar and salt to the yeast mixture. Using a stand mixer with a dough hook, slowly incorporate the bread flour while mixing on low speed. Knead the dough for about 5 minutes until it’s soft and slightly sticky. If the dough feels too dry, add a splash of water to adjust the texture.
3. Let the Dough Rise
Cover the mixing bowl with plastic wrap or a damp kitchen towel. Allow the dough to rise in a warm place for 1–2 hours or until it doubles in size.
4. Heat the Oil
In a large, deep pot, heat the frying oil to 350°F. Use a cooking thermometer to maintain the temperature, as this ensures even cooking. Prepare a plate lined with paper towels to drain the fat cakes.
5. Shape and Fry
Use a tablespoon or small scoop to portion the dough into 1 ½–2 tablespoon-sized balls. Carefully drop the dough balls into the hot oil, frying in small batches to avoid overcrowding. Rotate them frequently to ensure even browning. Fry for 4–5 minutes or until golden brown and cooked through.
6. Drain and Serve
Remove the fat cakes with a skimmer and place them on the prepared plate to drain excess oil. Enjoy them warm, plain, or with your favorite filling!
Expert Tips
- Temperature Matters: Ensure your water is lukewarm when activating the yeast. Overly hot water can deactivate the yeast, while cold water won’t allow it to activate.
- Maintain Oil Temperature: Use a thermometer to keep the frying oil between 320°F and 350°F. Too hot, and the cakes will burn outside while remaining raw inside.
- Coat Your Scoop: Dip your scoop in the frying oil to prevent the dough from sticking.
Common Mistakes to Avoid
- Skipping the Rise: Giving the dough enough time to rise is crucial for achieving light, fluffy fat cakes. The yeast needs time to activate and work its magic, allowing the dough to expand and become airy. Don’t rush this step—allow the dough to rise for 1-2 hours until it has doubled in size. Skipping this can lead to denser, less fluffy fat cakes.
- Overcrowding the Pot: When frying, it’s tempting to cook a large batch all at once, but overcrowding the pot can cause the temperature of the oil to drop too quickly. This leads to uneven cooking, greasy fat cakes, and a soggy texture. Fry in small batches to maintain a consistent oil temperature and ensure that each cake cooks evenly and crisply.
- Using the Wrong Oil: Not all oils are suitable for frying fat cakes. It’s essential to use oils with a high smoke point, like canola, sunflower, or peanut oil. These oils can withstand the high temperatures needed for frying without breaking down, ensuring your fat cakes cook evenly and get that golden, crispy texture. Avoid oils like olive oil, which has a low smoke point and may burn at high frying temperatures.
Variations to Try
- Sweet Additions: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
- Savory Fillings: Stuff with minced meat or cheese for a hearty snack.
- Glazed Treats: Drizzle with honey or chocolate sauce for a decadent dessert.
Serving Suggestions
Fat cakes are incredibly versatile, making them the perfect snack for any occasion. Whether you prefer sweet or savory flavors, fat cakes can be paired with a variety of accompaniments to suit your taste. Here are some ideas:
- Sweet: For a delightful dessert or snack, serve your fat cakes with a touch of sweetness. Spread some fruit jam or honey over the warm cakes for a simple yet delicious treat. You can also dust them with powdered sugar for a light, sweet finish that enhances the fried dough.
- Savory: Fat cakes aren’t just for dessert! They also make an excellent side dish. Pair them with a hearty soup or stew to create a warm and satisfying meal. Their soft interior and crispy exterior complement rich, savory dishes like lentil soup, tomato stew, or even a spicy chili.
- Beverages: Pairing fat cakes with the right beverage can elevate the experience. For a cozy, comforting treat, enjoy them with a hot cup of coffee or tea. The warmth of the drink pairs wonderfully with the fried dough, making it the perfect snack to enjoy on a chilly afternoon or after a long day.
How to Store
To keep your fat cakes fresh and flavorful, here’s how to store them:
- At Room Temperature: Allow the fat cakes to cool completely after frying. Once cooled, place them in an airtight container to maintain freshness. They will stay good at room temperature for up to 2 days, but for the best taste and texture, enjoy them within 1-2 days, as they can lose some crispiness over time.
- Freezing: If you want to save some fat cakes for later, freezing is an excellent option. Wrap each cake individually in plastic wrap or foil to avoid them sticking together. Store the wrapped cakes in a freezer-safe bag or container. Fat cakes can be frozen for up to 3 months. When you’re ready to eat, simply reheat them in an oven or air fryer. For the best results, bake at 350°F for 10-15 minutes or air fry at 375°F for 3-5 minutes to restore their crispiness.
FAQ Section
Are fat cakes from iCarly real?
While fat cakes were featured in the popular TV show iCarly, the snack itself is real and has been enjoyed in various parts of the world for generations, especially in African countries. The show helped bring attention to them, but fat cakes have roots in traditional African recipes, where they are commonly made and enjoyed as a tasty, fried dough snack.
What are fat cakes made of?
Fat cakes are simple yet delicious treats made from basic ingredients found in most kitchens. These include flour, which forms the base of the dough; sugar, which adds a hint of sweetness; yeast, which helps the dough rise and gives it a light texture; salt, which enhances the flavors; and water which brings everything together. They are then fried in oil, which gives them their signature crispy golden exterior and soft, fluffy interior.
What is the meaning of fat cake?
The name “fat cake” refers to the way they are made—fried in oil until golden and crispy. The word “fat” highlights the rich, fried texture of the cake, which is soft and doughy inside due to the deep-frying process. This indulgent treat is loved for its satisfying combination of a crunchy crust and a warm, fluffy center.
What makes fat cakes crack?
Fat cakes can develop cracks during frying for a few reasons. One common cause is frying at too low of an oil temperature. If the oil isn’t hot enough, the fat cake cooks unevenly, leading to cracks in the dough. Another reason could be inadequate kneading, which affects the dough’s consistency and elasticity. Ensuring the oil is at the right temperature (around 350°F) and kneading the dough properly can help achieve a smooth, crack-free fat cake.
Bake Your Perfect Fat Cakes Today!
Fat cakes are more than just a snack – they’re a celebration of culture, tradition, and togetherness. With this step-by-step recipe, you can bring a taste of Africa to your kitchen and create moments worth savoring. Whether you enjoy them plain, sweetened, or filled, fat cakes are sure to become a favorite in your household. So gather your ingredients, heat the oil, and get ready to indulge in a treat that’s as comforting as it is delicious.
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Fat cakes africa recipe
Ingredients
- 4 cups bread flour
- 4 teaspoons dry active yeast
- 7 tablespoons granulated sugar
- 1 ½ teaspoons salt
- 1 ½ cups lukewarm water
- 2 quarts frying oil canola, sunflower, peanut, or safflower
Instructions
Activate the Yeast
- Combine 2 tablespoons of sugar and the dry yeast in a large mixing bowl. Add lukewarm water (about skin temperature) and let the mixture sit for 10 minutes until it becomes foamy. This step is essential to help the dough rise effectively.
Mix the Dough
- Add the remaining sugar and salt to the yeast mixture. Using a stand mixer with a dough hook, slowly incorporate the bread flour while mixing on low speed. Knead the dough for about 5 minutes until it’s soft and slightly sticky. If the dough feels too dry, add a splash of water to adjust the texture.
Let the Dough Rise
- Cover the mixing bowl with plastic wrap or a damp kitchen towel. Allow the dough to rise in a warm place for 1–2 hours or until it doubles in size.
Heat the Oil
- In a large, deep pot, heat the frying oil to 350°F. Use a cooking thermometer to maintain the temperature, as this ensures even cooking. Prepare a plate lined with paper towels to drain the fat cakes.
Shape and Fry
- Use a tablespoon or small scoop to portion the dough into 1 ½–2 tablespoon-sized balls. Carefully drop the dough balls into the hot oil, frying in small batches to avoid overcrowding. Rotate them frequently to ensure even browning. Fry for 4–5 minutes or until golden brown and cooked through.
Drain and Serve
- Remove the fat cakes with a skimmer and place them on the prepared plate to drain excess oil. Enjoy them warm, plain, or with your favorite filling!