Fricassee Cake Recipe with Creamy Chicken Filling

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Imagine creamy chicken fricassee tucked inside a light, savory batter and baked until everything melts together. That’s what makes this recipe such a hit at my dinner table.

Fricassee cake is especially popular in certain parts of Europe and Latin America, though you’ll now see it gaining traction globally. It blends the richness of a traditional fricassee—usually made with chicken, creamy sauces, and soft vegetables—with the structure and warmth of a baked savory cake. The result? A meal that satisfies like a casserole but serves up like cake.

Let’s break it all down, step-by-step.

Ingredients Breakdown: Everything You Need

Before we jump into cooking, here’s a comprehensive list of what you’ll need. I’ve divided the ingredients by their role in the recipe for clarity.

Fricassee Filling Ingredients

Cake Batter Ingredients

Step 1: Prepare the Creamy Chicken Fricassee Filling

Here’s where the magic begins. The filling sets the tone, so give it some love.

Instructions

• Heat a skillet over medium heat, then add the butter.

• Once melted, add the chopped onion, garlic, and carrots. Cook until softened (about 5–7 minutes).

• Stir in the flour and cook for another minute to eliminate the raw taste.

• Slowly add the chicken broth while stirring to avoid lumps.

• Once it thickens slightly, add the heavy cream, shredded chicken, and peas.

• Let the mixture simmer gently for 3–4 minutes until creamy.

• Season with salt and pepper to taste.

• Remove from heat and let the mixture cool while you prepare the batter.

Pro Tip: Don’t rush the thickening stage—it ensures your cake doesn’t turn soggy inside.

Step 2: Make the Savory Cake Batter

Now that the filling is cooling, it’s time to whip up a soft, fluffy cake batter that will hold everything together. This isn’t your typical sweet cake—this is all about savory comfort.

Instructions

• In a large mixing bowl, combine all your dry ingredients:

  • 1 ½ cups of all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon salt

• In another bowl, whisk the wet ingredients together:

  • 2 large eggs

  • ¾ cup milk

  • ⅓ cup vegetable oil

• Slowly add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing—this helps keep the cake soft.

• If you want a cheesier flavor, fold in ½ cup of grated cheese at this stage.

Tip: Let the batter rest for 5 minutes while you preheat the oven to 350°F (175°C). Resting allows the baking powder to activate slightly for a better rise.

Step 3: Assemble and Bake the Fricassee Cake

Here’s where the dish comes together. You’ll layer the batter and the creamy chicken fricassee for a perfect savory slice.

Instructions

• Grease a medium-sized baking dish or a deep cake pan.

• Pour half the cake batter into the bottom and spread evenly.

• Spoon the cooled fricassee filling over the batter.

• Cover with the remaining batter, spreading it carefully to seal the top.

Bake in the preheated oven for 30 minutes, or until the top is golden and a toothpick inserted into the batter (not the filling) comes out clean.

Let the cake rest for 10 minutes before slicing. This helps everything set and makes cutting much easier.

Variations and Tips: Make It Yours

One of the things I love about this recipe is how customizable it is. Whether you’re cooking for meat lovers, vegetarians, or looking for something quick and adaptable, this dish can bend to your needs.

Common Variations

• Plant-Based Version
  Swap out the cooked chicken for shredded jackfruit or plant-based meat. Replace heavy cream with a plant-based cream alternative (like oat or soy cream), and use vegetable broth instead of chicken broth. The result? Still creamy, still comforting—just no animal products.

• Mushroom Lover’s Twist
  Add ½ cup of chopped mushrooms to the filling during the onion sauté. It enhances the savory flavor and adds moisture naturally.

• Cheese Crust Topper
  Sprinkle a bit of extra grated cheese on the top layer of batter before baking. It melts into a golden crust that gives the cake a delightful finish.

• Spicy Kick
  Stir in a pinch of red pepper flakes or a dash of hot sauce into the fricassee filling for a gentle heat that balances the creaminess.

Serving Suggestions

Here are a few ways I like to serve fricassee cake to make it feel like a complete, satisfying meal.

• Serve warm with a light green salad tossed in lemon vinaigrette.

• Add a spoonful of garlic yogurt sauce or sour cream on the side for extra richness.

• Pair with a chilled glass of white wine or sparkling water for a balanced, refreshing contrast.

Nutritional Comparison Table

Storage and Reheating Tips

Whether you’re prepping ahead or saving leftovers, fricassee cake holds up beautifully with the right care.

How to Store

• Refrigerator: Store cooled slices in an airtight container for up to 3 days.

• Freezer: Wrap individual slices in parchment and store in a freezer-safe bag for up to 1 month.

How to Reheat

• Oven: Reheat at 300°F (150°C) for 10–15 minutes until warmed through. This method helps preserve the texture.

• Microwave: Use short 30-second bursts to avoid over-drying. Add a splash of broth or cream before reheating for extra moisture.

Tip: Always reheat from fully thawed if frozen, to keep the cake tender and evenly heated.

Summary: Why You’ll Love This Recipe

This fricassee cake recipe gives you the best of both worlds—comfort food flavor and elegant presentation. The tender shredded chicken wrapped in creamy sauce, baked into a soft, savory cake batter, makes it a great centerpiece for weeknight dinners, potlucks, or even holiday brunches.

With simple pantry ingredients, an adaptable filling, and options for plant-based eaters, it’s the kind of recipe that sticks in your regular rotation.

Fricassee Cake with Creamy Chicken Filling

A savory twist on classic comfort food—this fricassee cake is filled with creamy shredded chicken, onions, and herbs, all baked into a soft, golden cake. It's hearty, rich, and perfect for family dinners or casual gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American-style, Comfort food

Calories: 420

Ingredients Method Notes

Ingredients

  

For the Filling:

• 2 tablespoons butter
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• ½ cup heavy cream
• 2 cups cooked and shredded chicken
• Salt and pepper to taste

For the Cake Batter:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 large eggs
• ¾ cup milk
• ⅓ cup vegetable oil
• Optional ½ cup grated cheese for topping or folding into batter

Method

 

Step 1: Make the Filling

1. In a skillet over medium heat, melt the butter.
2. Add the chopped onion and cook for 3–4 minutes until soft.
3. Stir in the garlic and cook for another 30 seconds.
4. Sprinkle flour over the mixture and stir to coat.
5. Slowly add chicken broth, stirring constantly to avoid lumps.
6. Stir in the heavy cream.
7. Let it simmer for 3–5 minutes until it thickens slightly.
8. Add the shredded chicken, season with salt and pepper, and let cool.

Step 2: Make the Cake Batter

1. In a large bowl, mix flour, baking powder, and salt.
2. In another bowl, whisk together eggs, milk, and vegetable oil.
3. Pour the wet mixture into the dry ingredients and stir just until combined.
4. (Optional) Fold in cheese.

Step 3: Assemble and Bake

1. Preheat oven to 350°F (175°C).
2. Grease a medium baking dish.
3. Spread half the cake batter on the bottom.
4. Layer the cooled chicken fricassee filling over the batter.
5. Cover with the remaining batter, spreading to the edges.
6. (Optional) Sprinkle cheese on top.
7. Bake for 30 minutes or until golden and a toothpick comes out clean.
8. Let it rest 10 minutes before slicing.

Notes

• You can use rotisserie chicken to save time.
• This recipe freezes well; wrap slices and store up to one month.
• For a vegetarian version, use jackfruit and plant-based cream.
• Rest the batter before assembling for a fluffier cake.

Frequently Asked Questions (FAQ)

Can I use rotisserie chicken?

Yes! Rotisserie chicken is perfect for this recipe. Just shred it and add it to the filling.

Can I make this ahead of time?

Definitely. You can assemble the entire cake and refrigerate it unbaked for up to 24 hours. Just bring it to room temperature before baking.

What if I don’t have heavy cream?

You can substitute with half-and-half or even full-fat milk, though the texture may be slightly less rich.

Is fricassee cake supposed to be served hot or cold?

It’s best served warm, right out of the oven or gently reheated.

Can I use whole wheat flour instead of all-purpose?

You can, but the cake may be slightly denser. Consider using half whole wheat and half all-purpose for a better balance.

Can this recipe be doubled for a larger crowd?

Yes. Just use a larger baking dish and adjust the baking time by an extra 10–15 minutes, checking for doneness.