Put a twist on your vanilla cake by covering it in flour and milk and deep-frying ’til golden brown! Top with fresh strawberries and sweet powdered sugar.
Preparation: 5 minutes
Cooking: 20 minutes
Freeze Time: 4 hours
Total Time: 4 hours 25 minutes
Serves: 10 Pieces of cakes
Ingredients
1 vanilla cake, classic
4 cups of vegetable oil
3 cups of dry pancake mix
2 cups of whole milk
½ cup water
1 table spoon of vanilla extract
1 cup of all-purpose flour
½ cup powdered sugar, for dusting
Fresh strawberry, for serving
Instructions
Slice the cake into 10 to 12 slices. Wrap each slice in plastic wrap and freeze for at least 4 hours up to overnight.
Add the canola oil in a heavy-bottomed pot and heat over medium-high heat until it reaches 350 degrees F.
In a medium bowl, combine the pancake mix, milk, water, and vanilla. Stir until thoroughly combined and no lumps remain.
Working with 1 or 2 slices at a time, dredge the cake slices in the flour, then coat in the batter.
Carefully lower the battered cake into the hot oil. Fry for about 2 minutes, until golden brown. Remove from the oil and let cool slightly before serving.
Top the fried cake slices with powdered sugar and fresh strawberries. Enjoy!
Nutritional Facts of Deep-Fried Vanilla Cake
Calories: 1037.80kcal
Fat: 91.94g
Saturated Fat: 6.87g
Trans Fat: 0.69g
Monounsaturated Fat: 65.03g
Polyunsaturated Fat: 15.72g
Carbohydrates: 47.80g
Fiber: 0.34g
Sugar: 8.48g
Protein: 8.21g
Cholesterol: 4.88mg
Sodium: 617.89mg
Calcium: 246.12mg
Potassium: 266.17mg
Iron: 3.89mg
Vitamin A: 23.29µg
Want to share your experience making this deep-fried vanilla cake or discuss tips and variations? Join the conversation in the Baking and Desserts forum section.
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