Well now that I’ve asked the question, I’m sure you’re dying to know the answer.
Let me tell you what happens:
Only like the best thing ever.
I’m sure you’ve seen from the photos already, but the moist fluffy cake you’ve all come to love becomes crispy on the outside and stays moist and fluffy on the inside. Exactly what you would expect – well, almost. If you use a normal cake recipe, just like how you would put it in the oven, it spreads too much when frying and gives you less of the fluffy and more of the crispy (and looks like ugly pancakes, not that looks are all that important if we’re lying).
I went ahead and tweaked the recipe a couple of times to give you a nice ratio for your “dream fried cake batter” recipe. I used a boxed red velvet cake mix, but this will work with almost any cake recipe. Just not my best chocolate cake recipe because that batter is very loose compared to normal cake batters.
What you’re going to do is cut the amount of liquids by half. So for example, my cake mix called for:
1 1/4 cup water
1/2 cup of vegetable oil
For the whole box I used:
1 1/2 eggs
3/4 cup water
1/4 cup vegetable oil
The consistency of the batter should be thick and ribbon, like the photo below. If it’s too loose, add more flour.
Since this is cake, it will expand to about double the size. I recommend frying about 1 tsp dollops at 350°F, flipping after about a minute or two. Be careful not to overcook them if you want to keep the insides fluffy!
I went with red velvet, so naturally I made a easy cinnamon cream cheese dipping sauce to go with it. Whether you choose to dip, sprinkle, or inhale, these fried babies are what you’re going to be dreaming about.