Fat Cake Recipe
by Sommer Collier — last updated on Aug 5, 2025 
This South African Fat Cake Recipe makes delicious bites of crisp, fluffy, and tender fried dough perfect for stuffing with sweet or savory goodies!
Sommer’s Recipe Notes
A few years ago, my daughter, Ava, went to South Africa. One of the recipes that she talked frequently about was South African Fat Cakes also known as Vetkoek, . We decide to try making them at home, and the whole family fell in love!
Fat cakes are a type of fried dough recipe that is most often served as a snack in South Africa, Botswana, and other southern African countries. These cakes can either be made with yeast or baking powder, and they resemble hamburger buns that you can stuff with curried minced meat or other fillings. Ava said one of her favorite ways to eat them was filled with sharp cheddar cheese and jam.
Here we’re focusing on the yeast fat cake variety, but have also included a recipe for the larger flatter baking powder recipe as well, plus, minced meat filling!
Why You’ll Love This Fat Cake Recipe
- Texture all-stars – These fat cakes are sensational because they’re crispy and golden on the outside yet so incredibly fluffy and moist on the inside.
- Versatile – I love that you can serve these either sweet or savory!
- Simple ingredients – You can make these delicious South African fat cakes using a handful of simple, easy-to-find pantry ingredients.
This nostalgic Fat Cake Recipe is one of the best comfort food recipes you’ll try.
Ingredients and Tips
- Bread flour – You can use all-purpose flour in a pinch, but note that the texture will be slightly different.
- Active dry yeast – Active yeast is best for just the right fluffy texture, so don’t try to sub with instant yeast.
- Granulated sugar – This helps to keep the dough moist and flavorful.
- Water – You need water to form the dough.
- Fry oil – Use a high-heat oil like sunflower, peanut, safflower, or canola oil.
Recipe Variations and Dietary Swaps
- Whole wheat – Swap the bread flour with whole wheat flour.
- Stuffing – The options are endless, but stuff these with vanilla ice cream, cheese, shredded chicken or with the minced meat recipe below.
- Mini versions – Make bite-sized versions of these fat cakes using a really small ice cream scooper.
How to Make Fat Cakes
Find the full Fat Cake recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- Water that is too warm will kill the yeast, causing it to not rise. Make sure the water is just barely warmer than the temperature of your skin.
- The temperature will drop once the dough balls are in the oil. This is a good thing! Adjust the temperature to keep the oil around 320°F if possible.
Storage Tips
Storing Leftovers – Store leftover fat cakes in an airtight container, and keep it on the counter for a day or two.
Freezing Leftovers – Wrap each fat cake in a layer of plastic wrap, and place it all together in an airtight zipper bag. Store in the freezer for up to 3 months.
Serving Suggestions
The tasty, savory fried breads are great for a quick snack or appetizer. Serve them with whatever dips and spreads you like!
Stuff the fried dough with your favorite meats, cheeses, and other goodies for breakfast or lunch. From scrambled eggs to chicken salad and the (fantastic!) minced meat recipe we share here, there’s no limit to how you can enjoy homemade fat cakes.
You can use this fried dough recipe and add savory fillings to make sandwiches like a beef brisket sandwich, or even tacos!
Fat Cakes Recipe (Vetkoek)
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 fry oil canola, sunflower, peanut, or safflower
Instructions
- Place 2 tablespoons sugar and the dry active yeast in the bowl of a large stand mixer. Add lukewarm water to the bowl, and allow the mixture to foam for 10 minutes, to activate the yeast. *Water that is too warm will kill the yeast, causing it to not rise. Make sure the water is just barely warmer than the temperature of your skin.
- Add the remaining sugar and salt to the yeast mixture. Then place a bread hook on the mixer and turn on low. Slowly add the 4 cups of bread flour to the mix. Once the dough comes together allow it to need for 5 minutes. That dough will be wet and tacky. If it looks dry, add a little more water to the dough.
- Remove the bread hook and cover the bowl with plastic wrap. Then allow it to rise for 1 to 2 hours, until double in size.
- Once the dough has risen, set a large pot over medium to medium-low heat. Attach a cooking thermometer to the side of the pot and pour in the oil. Allow the oil to rise to 350°F. Place a plate lined with paper towels on the side of the stove.
- Once the oil is at the right temperature, use a 1 ½ to 2 tablespoon scoop to portion out pieces of the wet dough. Dunk the scoop in the fryer oil, if needed, to coat it so that the dough does not stick to the scoop. Place the balls into the fry oil and rotate immediately. Continued a portion out balls of dough, gently placing them in the fryer oil. Use a skimmer to rotate the balls throughout the cooking process so that they are evenly golden on all sides. Cook for 4-5 minutes until a fork inserted into the center of one ball comes out clean. *The temperature will drop once the dough balls are in the oil. This is a good thing! Adjust the temperature to keep the oil around 320°F if possible. Use the skimmer to move the fried fat cakes to the plate. Repeat with the remaining though, dunking the scooper into the fry oil as needed.
Notes
- 4 cups bread flour (or all-purpose)
- 7 tablespoons granulated sugar
- 6 teaspoons baking powder
- 1 1/2 teaspoon teaspoons of salt
- 1 cup water
- 2 tablespoons oil
- 1 pound ground beef
- 1 sweet onion, peeled and diced
- 2 cups diced potato
- 3-4 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon curry powder
- 1 tablespoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 15 ounce can diced tomatoes (or crushed tomatoes)
- 1 ½ cups frozen peas
Nutrition
Frequently Asked Questions
Sticky dough is fine, but it should not be soupy. Just add a little bit more flour if you need it into a large mixing bowl, and or wet the dough with oil.
They should be nice and golden brown and crispy on the outside and definitely do the toothpick test! Insert a toothpick and if it comes out clean, then the fat cakes are ready.
After you fry them!
South African here 😊
This is a great recipe. Try having it with maple syrup. Or even make a hamburger but use the vetkoek instead of a bun. Make a big vetkoek and stuff with hamburger pattie, tomato, lettuce etc.
I can’t believe how easy it was to make the fat cakes dough recipe, wow.
Yum!! Soft as pillows! I am excited to try with something savory, as we have tried them with a sweet filling & they were a hit!
This was a recipe I hadn’t tried before, but we loved it. Fluffy, fried dough is yum-mo. Loved the filling too.