I grew up thinking beignets were something you could only get at fancy French cafes or during trips to New Orleans. My mom never made them at home, and when I tried once in college, they turned into weird, dense blobs of fried dough.
That’s until I discovered this pound cake shortcut. Instead of wrestling with yeast dough, you simply slice up a store-bought pound cake and fry it. The result? Pillowy squares of sweet goodness that taste surprisingly close to the real deal. For anyone intimidated by traditional beignet-making, this hack is practically impossible to mess up.
Why You’ll Love These Pound Cake Beignets
- Quick dessert – These beignets come together in just 30-40 minutes, making them perfect for when you want a special treat without spending hours in the kitchen.
- Basic pantry ingredients – You likely have most of these ingredients already in your kitchen – just grab some sour cream and you’re ready to go!
- Rich, cake-like texture – The combination of cake flour and sour cream creates beignets that are incredibly tender and melt in your mouth, unlike traditional yeast-based versions.
- No yeast or proofing needed – Unlike traditional beignets that require yeast and hours of rising time, these pound cake-style treats can be made right away when the craving hits.
What Kind of Flour Should I Use?
Cake flour is the secret to getting those perfectly light and tender beignets, and it’s important not to substitute it with regular all-purpose flour. The lower protein content in cake flour (around 7-9%) means less gluten development, which gives you that melt-in-your-mouth texture you’re looking for. If you can’t find cake flour at your store, you can make your own by replacing 2 tablespoons of all-purpose flour with cornstarch for each cup of flour in the recipe. Just make sure to sift the flour before measuring – this helps remove any lumps and aerates the flour, leading to a better texture in your finished beignets.
Options for Substitutions
While some ingredients are key for these beignets, here are some helpful swaps you can try:
- Cake flour: If you’re out of cake flour, you can make your own by measuring 2 cups of all-purpose flour, removing 4 tablespoons, and replacing it with 4 tablespoons of cornstarch. Be sure to sift them together well.
- Sour cream: You can substitute sour cream with full-fat Greek yogurt in equal amounts. Just make sure it’s at room temperature like the recipe calls for.
- Canola oil: Any neutral-flavored oil with a high smoke point works here – try vegetable oil, peanut oil, or safflower oil. Avoid olive oil as it will change the taste.
- Vanilla extract: Pure vanilla extract is best, but you can use vanilla bean paste (same amount) or even almond extract (use half the amount) for a different flavor profile.
- Confectioners’ sugar: This is pretty essential for the classic beignet look and taste, but in a pinch, you can blend regular granulated sugar in a food processor until powdery.
Watch Out for These Mistakes While Frying
The temperature of your oil is crucial when making beignets – too cold and they’ll become greasy, too hot and they’ll brown too quickly while staying raw inside, so maintain a steady 350-375°F using a thermometer for perfect results. Working with the dough requires a delicate touch – overworking it will develop too much gluten, leading to tough rather than tender beignets, so mix just until the ingredients are combined. Another common mistake is overcrowding the frying pan, which drops the oil temperature and results in greasy beignets – fry in small batches, giving each piece plenty of room to float and brown evenly. For the best texture, make sure your sour cream and eggs are at room temperature before mixing, as cold ingredients can create a lumpy batter and affect the final texture of your beignets.
What to Serve With Beignets?
These sweet, powdered sugar-dusted beignets are perfect for breakfast or dessert, and they practically beg to be served with a hot beverage! A classic café au lait (half coffee, half hot milk) is the traditional New Orleans way to go, but any good cup of coffee works great too. For the kids or coffee-free folks, try serving these with hot chocolate or a cold glass of milk to balance out the sweetness. I also like to put out some fresh berries on the side – strawberries, raspberries, or blackberries add a nice tart contrast to these sweet, pillowy treats.
Storage Instructions
Keep Fresh: These beignets are best enjoyed right after frying when they’re still warm and perfectly dusted with powdered sugar. If you have any leftovers, place them in an airtight container at room temperature for up to 2 days. Just know they might lose some of their crispy exterior over time.
Make Ahead: You can prepare the dough up to 24 hours in advance and keep it covered in the refrigerator. When you’re ready to fry, just let the dough come to room temperature for about 30 minutes first. This is super handy when you’re planning to serve these for breakfast!
Refresh: To bring back some of that fresh-fried magic, pop them in a 350°F oven for about 3-5 minutes. Once they’re warm, give them a fresh dusting of powdered sugar and they’ll be almost as good as new. Just keep in mind that reheated beignets won’t be quite as light and airy as fresh ones.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 30-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 30-40 g
- Fat: 130-150 g
- Carbohydrates: 330-350 g
Ingredients
- 2 cups sifted cake flour
- 3/4 cup white sugar
- 1/4 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 cup sour cream at room temperature
- 1 tablespoon vanilla extract
- Canola oil for frying
- 1/2 cup confectioners’ sugar for dusting
Step 1: Combine Dry Ingredients
In a medium bowl, mix together the cake flour, sugar, baking soda, and salt.
Stir well to ensure an even distribution of the dry ingredients.
Step 2: Mix Wet Ingredients
In another bowl, combine the eggs, melted butter, sour cream, and vanilla extract.
Whisk these ingredients together until the mixture is smooth and well combined.
Step 3: Create Beignet Batter
Carefully pour the wet ingredients into the bowl with the dry ingredients.
Mix until the mixture is smooth, taking care not to over-mix to avoid tough beignets.
Step 4: Prepare and Heat the Oil
Fill a medium pot (at least 3 or 4 quarts) or a Dutch oven about ¾ full with oil.
Heat the oil to 350°F.
Use a thermometer to ensure the correct temperature for frying.
Step 5: Fry the Beignets
Using a cookie scoop or 2 tablespoons, scoop the batter, scraping against the bowl for a clean scoop.
Gently drop the scoops of batter into the hot oil.
Cook each beignet for 3-4 minutes until they are golden brown.
The beignets should flip over on their own as they fry.
If they don’t, carefully flip them and hold them for a few seconds until they stay flipped.
Step 6: Dust and Serve
Once cooked, transfer the beignets to a baking sheet lined with paper towels to drain the excess oil.
Liberally dust the cooled beignets with powdered sugar.
Serve immediately and enjoy the delicious, freshly made beignets.