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Do you have 30 minutes? Use them to make these beignets souffles that taste like plain cake but are so much better!

You only need a few ingredients to make these beignets and they can literally solve your entertaining problems.

Guests in your living room but don’t know what to give them? Make beignets souffles!

Do you want to do something nice for your neighbor/friend? Make beignets souffles!

Do you need a quick breakfast, make beignets souffles!

Beignets Souffles Cameroon

These beignets taste like the came right from a bakery in Cameroon. The interior is cakey as it should be. It is literally like plain cake.

They are slightly crunchy on the outside. They look, smell and taste like the real beignets souffles. The ones I always purchased from the bakeries in my country, Cameroon.

Cameroonian Beignets Souffles

The struggle to make this has been real. I made some that turned out like drop doughnuts, some that were too soft, some that were too eggy, and the list goes.

I have honestly lost count of how much I tested this recipe.

When I finally nailed it, I wrote down the recipe wrong. So on shoot day, I put together my ingredients and got the wrong result.

That video shoot could not be used and I went back to the drawing board. So glad I got it right this time! In fact, I did a happy dance when it came out just right!

Beignets Souffles in a bowl.

Back then I would always purchase beignets souffles from the bakeries. Right now, I’m so glad I can enjoy it anytime at home. Just like I can make my own pain au lait! Cooking at home is the best!

Hope you enjoy these bakery-style beignets. Watch the video, print the recipe then go make some!

Watch how to make Beignets Souffles:

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Three beignets souffles on a small plate.

Beignets Souffles

5 from 5 votes
I loved buying beignets souffles from bakeries back home in Cameroon. It has a crunchy exterior, the inside tastes like cake. It is good with coffee or tea. Enjoy, friends!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 18 servings


  • 4 cups flour (1/2 kg or 500g)
  • 4 eggs
  • 1/4 cup oil (60ml)
  • 1 teaspoon baking powder
  • 1 cup liquid milk (240 ml) use evaporated milk for best flavor
  • 1/2 cup granulated sugar (100g)
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • Oil for frying About 1-2 liters of oil


  • In a large bowl, mix together sugar and oil. Add in eggs, milk and vanilla extract then whisk together. Add the flour, baking powder, salt and nutmeg. Mix to form a thick batter.
  • Pour oil up to about 2/3 of a deep frying pan. Heat oil on high heat for about 10 minutes (up to 375 degrees F/190 degrees C). Turn down the heat to medium heat them gently drop tablespoons full of the batter into the oil. Drop about ten tablespoons full for the first batch then drop in the rest of the batter for the second batch.
    Note: I used my hand to place drops of the batter into the oil. However, if you can't do this, use a tablespoon (the round types used in measuring as the recipe says). Be sure to dip the tablespoon into oil in between dropping the batter to ensure the batter doesn't stick to the tablespoon. Alternately, you could use a quick release ice cream scoop to drop the batter into the oil.
  • Let the balls cook for about 7-10 minutes until they are a deep brown color. Be sure to turn them from time to time. Remove and place on paper towel to absorb excess oil.


1. The temperature of the oil is key in this recipe. If your oil is too hot, the beignets souffles will burn quickly on the outside without getting cooked on the inside. So be sure to follow my exact directions for heating the oil - heat it on high for about 10 minutes then turn down the heat to medium before putting in the balls. The heat should remain at medium throughout the cooking process.
2. You could add other flavors like orange/lemon zest to your batter.


Calories: 173kcal | Carbohydrates: 28g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 38mg | Sodium: 43mg | Potassium: 64mg | Fiber: 1g | Sugar: 6g | Vitamin A: 75IU | Vitamin C: 0.002mg | Calcium: 40mg | Iron: 1mg

Additional Info

Course: Snack
Cuisine: Cameroonian
Calories: 173
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

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About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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  1. It’s Daisy from AFC. You recipes are great and have been of help to me. My kids are so happy watching you eating what I make.

  2. Great dessert ,,
    Please what estimation could serve up to 50persons . I mean for the recipes like quantities

  3. Is it possible to reduce the number of eggs? or Is their a substitute for those who so not eat eggs?

    1. Sorry, I do not know of any egg substitutes that will work here. Reducing the eggs will alter the recipe.

  4. Good morning Precious. Thank you sooo much for this recipe! I have been looking for a while for a recipe that use the American measurements as opposed to metric ☺
    Please, if I want to make enough for about 50 people, would multiplying the recipe by 2 or 3 be enough? Keeping in mind their would be other snacks available.

  5. Precious at it again! Thanks soooo much for all your wonderful recipes. I’ve tried a good number of them. I’m your number one fan.

  6. Thanks sis so help full I made wounderful peanuts just from watching one of your videos and this one is just wow

  7. only God will reward you dear precious. You deserve that name of yours ” SO PRECIOUS”
    infact you are great, i’ve watched many of your videos and your steps and measurements are realy Great i APPRECIATCIATE.

  8. These things are my favourite! I made these for a bring and share party but my family ate half of them before I finished cooking!
    Your measurements are always on point.

  9. Greetings. I have being ur fan followx ur receipes. But my worry is when u say 4cups of flour what is the cup u use. Even the teaspoon is another problem. Can you help me.

    1. Hi Imma, I use the American standard measuring cups and spoons. 4 cups of flour equal 500 grams or half kg – I indicated that in the recipe. For teaspoons, 1 teaspoon of baking powder equals 4 grams while a teaspoon of vanilla extract equals 4ml. Hope this helps.

  10. Hello
    It looks so good. Thank you for this.
    I will like to do that for my family.
    Please where can i get the complete recipe?

    1. Hi Michaela, the complete recipe is in the post. Look towards the end of the post and you will find the recipe which you can print out. Hope this helps and so sorry for the late reply.

    1. Hi Angela, I’m sorry I’ve never tried that so not sure how it will work. And so sorry for the late reply, dear.

  11. U deserve “one bottle” for posting this. I’m elated about this recipe. I’ve searched for eons for it or something close to it. You’re a jewel. Thanks a lot. My family will eat them with relish. Do they preserve well for over a day, without losing either the texture or flavour?

    1. So glad you love it, dear. Yes, they do stay well for over a day. Store in an airtight container. You could keep them in Ziploc bags. That way they remain quite fresh. Hope this helps.

  12. Wow so great mummy precious will definitely try this. Am fun of doing such cause my husband do love eating them. Am grateful may our good Lord continue to inspire you