Create Your Own Fat Cake Recipe

Activate yeast

In a small bowl combine warm water (about 105–115°F / 40–46°C) and 1 tbs sugar from dry ingredients. Sprinkle instant dry yeast over the water, stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl whisk together the all-purpose flour, remaining sugar, and salt. Make a well in the center. Add the foamy yeast mixture, warm milk and melted butter. Stir until shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead about 6–8 minutes until smooth and slightly elastic. Alternatively, knead in a stand mixer with a dough hook for 4–5 minutes.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 45–60 minutes.

Shape cakes

Punch dough down and divide into 8 equal pieces (for medium-sized fat cakes). Shape each piece into a round disk roughly 4–5 inches across and about 1/2 inch thick. Cover lightly and let rest 10–15 minutes to puff slightly.

Heat oil

Pour vegetable oil into a deep skillet or heavy pot to about 2 inches deep (approx 6 cups). Heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of dough: it should sizzle and brown in about 60 seconds.

Fry fat cakes

Carefully slide 2–3 dough disks into the hot oil without overcrowding. Fry 2–3 minutes per side or until golden brown and puffed. Use tongs or a slotted spoon and flip once. Transfer to a paper towel-lined tray to drain. Repeat with remaining dough.

Optional finish

For extra crispiness, you can briefly re-fry drained fat cakes (10–20 seconds) just before assembling to reheat and refresh the crust.

While cakes fry, soften butter and prepare other spreads. When cakes are warm but not piping hot, slice open horizontally or create a pocket. Spread about 1/2 tbs softened butter on each inside surface. Add ketchup and mustard to taste (approx 1 tbs ketchup and 1/2 tsp mustard per cake) or mayonnaise for a richer base.

Prepare proteins: fry eggs sunny-side up or to preferred doneness (one per cake). Warm sliced sausage slices in a skillet for 2–3 minutes per side. Reheat shredded or canned chicken with a pinch of salt and pepper, and crisp bacon in the oven or skillet. Layer desired proteins on the buttered fat cake base (e.g., 1 egg + 2 sausage slices or 1/4 cup chicken + sprinkle of bacon).

Add shredded cheddar or mozzarella to the warm interior so it softens and melts slightly from the heat of the cake and proteins. For fully melted cheese, place assembled cakes under a broiler for 1–2 minutes on low setting, watching carefully until cheese just melts.

Top assembled fat cakes with fresh slices of tomato, thin red onion, shredded lettuce and avocado slices as desired. If using avocado, squeeze a little lemon juice (not listed) to reduce browning, or serve immediately.

For a sweet fat cake variation, omit savory spreads and proteins. Dust warm fried cakes with powdered sugar, drizzle honey or chocolate sauce, and finish with sprinkles. Use approximately 1 tbs honey or chocolate sauce per cake and a light dusting of powdered sugar.

Finish savory cakes with sliced pickles and season with a pinch of salt and black pepper to taste. Press the top of the cake gently to hold ingredients together and serve immediately while cakes are warm and crisp.