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The Fat Cake recipe with baking powder is commonly associated with South African cuisine. Fat Cakes, also known as Vetkoek in Afrikaans, are a popular street food and snack in South Africa.

Regarding the time required, the preparation and cooking time for Fat Cakes can vary, but it typically takes around 30 to 45 minutes to make a batch. This includes the time needed to prepare the dough, heat the oil, fry the fat cakes, and allow them to cool slightly before serving.

Keep in mind that the time may vary depending on factors such as the size of the fat cakes and the number of batches you fry at once. It’s recommended to fry them in small batches to maintain consistent heat and ensure even cooking.

Enjoy the process of making these delicious Fat Cakes and savor them as a delightful snack or accompaniment to your meal!

Fat Cake Recipe With Baking Powder

5 from 1 vote


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/4 cup granulated sugar
  • 2 tablespoons unsalted butter, softened
  • 1/2 cup milk

  • Vegetable oil, for frying
  • Powdered sugar, for dusting


  • In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Mix well to ensure even distribution of the ingredients.
  • Add the softened butter to the dry mixture and use your fingertips to rub it into the flour until it resembles coarse crumbs.
  • Gradually pour in the milk while stirring the mixture with a spoon or your hands. Continue to mix until a soft dough forms. If needed, add more milk, a tablespoon at a time, until the dough comes together.
  • Transfer the dough to a lightly floured surface and knead it gently for about 1-2 minutes until it becomes smooth and elastic.
  • Heat vegetable oil in a deep saucepan or fryer to a temperature of 350°F (175°C).
  • While the oil is heating, take small portions of the dough and shape them into round or oval shapes, about the size of a golf ball. You can also flatten them slightly to create a disc shape.
  • Carefully drop the shaped dough into the hot oil, frying a few at a time, without overcrowding the pan. Fry the fat cakes until they turn golden brown on all sides, flipping them occasionally for even cooking. This should take about 4-5 minutes per batch.
  • Once cooked, use a slotted spoon or tongs to remove the fat cakes from the oil and transfer them to a plate lined with paper towels to absorb any excess oil.
  • Allow the fat cakes to cool slightly before dusting them generously with powdered sugar.
  • Serve the fat cakes warm or at room temperature. They are best enjoyed fresh on the day they are made
  • Fat cakes are a traditional South African treat, often enjoyed with tea or as a snack. They have a soft, doughnut-like texture and are delightfully sweet. Enjoy!



Certainly! Here's a note about the Fat Cake recipe using baking powder:
When using baking powder in the Fat Cake recipe, it's important to note that baking powder is a leavening agent that helps the dough rise and gives the fat cakes a light and fluffy texture. Here are a few tips to ensure successful results:
1. Ensure the freshness of your baking powder: Baking powder has a shelf life, and using expired or old baking powder can result in flat or dense fat cakes. Check the expiration date on the packaging and use fresh baking powder for the best results.
2. Mix the dry ingredients well: When combining the all-purpose flour, baking powder, salt, and sugar, make sure to whisk or sift them together thoroughly. This ensures that the baking powder is evenly distributed throughout the dough, preventing uneven rising or pockets of baking powder.
3. Don't overmix the dough: When adding the milk to the dry mixture, mix just until the dough comes together. Overmixing can develop gluten and make the fat cakes tough. It's okay if the dough is slightly lumpy or uneven in texture.
4. Maintain the oil temperature: The ideal frying temperature for fat cakes is around 350°F (175°C). Use a kitchen thermometer to monitor the oil temperature and adjust the heat as needed to maintain a consistent temperature throughout frying. This helps the fat cakes cook evenly and achieve a golden brown color.
5. Use a slotted spoon or tongs: When frying the fat cakes, using a slotted spoon or tongs allows you to turn them gently without damaging their shape. Be careful not to overcrowd the pan, as it can lower the oil temperature and result in greasier fat cakes.
6. Drain excess oil: Once the fat cakes are fried, place them on paper towels or a wire rack to drain any excess oil. This helps keep them light and prevents them from becoming overly greasy.
Remember, practice makes perfect, so don't be discouraged if your first batch doesn't turn out exactly as desired. Adjustments can be made in subsequent attempts to achieve your preferred texture and flavor. Enjoy making and indulging in these delightful Fat Cakes!


Serving: 50g
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