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Deep-Fried Vanilla Cake

You can have your cake and fry it, too! This recipe is the perfect excuse to take leftover vanilla cake to the next level. It’s a sweet treat with an extra crunch that’s as easy to whip up as it is to impress your friends with.

Tasty Team
46% would make again

4 hr 10 min

Deep-Fried Vanilla Cake

4 hr 10 min


for 10 servings

  • 1 classic vanilla cake
  • 4 cups vegetable oil (960 mL)
  • 3 cups dry pancake mix (360 g)
  • 2 cups whole milk (480 mL)
  • ½ cup water (120 mL)
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour (125 g)
  • ½ cup powdered sugar (60 g), for dusting
  • fresh strawberry , for serving

Nutrition Info

  • Calories 1136
  • Fat 91g
  • Carbs 72g
  • Fiber 1g
  • Sugar 26g
  • Protein 9g

Estimated values based on one serving size.


  1. Slice the cake into 10–12 slices. Wrap each slice in plastic wrap and freeze for at least 4 hours, up to overnight.
  2. Add the canola oil in a heavy-bottomed pot and heat over medium-high heat until it reaches 350°F (180°C).
  3. In a medium bowl, combine the pancake mix, milk, water, and vanilla. Stir until thoroughly combined and no lumps remain.
  4. 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.
  5. Top the fried cake slices with powdered sugar and fresh strawberries.
  6. Enjoy!
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Deep-Fried Vanilla Cake