Funnel Cake Recipe

Why You’ll Love This Recipe

You’ll love this funnel cake recipe because it’s quick, fun, and made with simple ingredients you likely already have. No need for special equipment—a funnel, measuring cup, or squeeze bottle will do the trick. It’s perfect for weekend treats, birthday parties, or anytime you want a nostalgic dessert. Customize it with powdered sugar, whipped cream, or fruit toppings for an irresistible homemade indulgence.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Eggs
• Milk
• Vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting
• Optional toppings: chocolate syrup, caramel, fresh berries, whipped cream

Directions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, beat the eggs, then mix in milk and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, whisking until smooth and free of lumps. The batter should be pourable but slightly thick.
4. Heat oil in a deep skillet or saucepan to 350°F (175°C). You’ll need about 1½ to 2 inches of oil.
5. Pour the batter into a funnel, squeeze bottle, or measuring cup with a spout. Use your finger to stop the flow if using a funnel.
6. Hold the funnel or bottle over the hot oil and drizzle the batter in a circular, overlapping pattern to form a lacy disk. Fry for about 2 minutes per side until golden brown.
7. Remove with a slotted spoon and drain on paper towels.
8. Dust generously with powdered sugar while warm. Serve immediately with desired toppings.

Servings and timing

This recipe makes 4–6 funnel cakes and takes about 30 minutes total, including batter prep and frying.

Variations

• Mini Funnel Cakes: Make smaller swirls for bite-sized servings—great for parties.
• Chocolate Funnel Cake: Add cocoa powder to the batter for a chocolate twist.
• Pumpkin Spice: Add cinnamon, nutmeg, and a touch of pumpkin puree for a fall version.
• Savory Option: Omit sugar and vanilla, and add herbs and cheese for a savory funnel cake.
• Fruit Topping: Top with strawberries, blueberries, or fried apples for a fruity upgrade.

Storage/Reheating

• Storage: Funnel cakes are best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 1 day.
• Reheating: Reheat in the oven or air fryer at 350°F (175°C) for 5–6 minutes to revive crispiness. Avoid microwaving.
• Freezing: Not recommended, as they lose their texture when thawed and reheated.

FAQs

Can I make funnel cake batter ahead of time?

Yes. You can refrigerate the batter for up to 24 hours. Stir well before using, as it may thicken slightly.

What’s the best oil for frying funnel cake?

Use a neutral, high-smoke point oil like vegetable, canola, or peanut oil.

Do I need a funnel to make funnel cake?

No. You can use a squeeze bottle, piping bag, or measuring cup with a spout to pour the batter into the oil.

Why is my funnel cake soggy?

The oil may be too cool. Ensure it’s at 350°F (175°C) so the batter crisps up quickly. Also, don’t overcrowd the pan.

Can I bake funnel cake instead of frying?

Not traditionally, as frying is key to the crispy texture. Baking may yield a different, softer result.

Is funnel cake the same as fried dough?

They’re similar but not the same. Funnel cake uses a pourable batter, while fried dough is typically made from rolled dough.

How do I make funnel cake crispy?

Use the right oil temperature (350°F), fry in small batches, and drain on a rack or paper towels immediately.

Can I make gluten-free funnel cake?

Yes. Substitute with a 1:1 gluten-free flour blend. The texture may vary slightly, but it will still be delicious.

Can I use pancake mix?

Yes, many funnel cake recipes use pancake mix. Just thin it out to a pourable consistency and fry as usual.

What toppings go best with funnel cake?

Popular toppings include powdered sugar, chocolate sauce, caramel, whipped cream, fresh fruit, or even ice cream.

Conclusion

Funnel cake is a delicious, nostalgic treat that’s surprisingly simple to make at home. With a crisp texture, sweet flavor, and endless topping options, it’s perfect for sharing—or enjoying all to yourself. Whether you’re bringing a little fairground fun to your kitchen or treating your family to something special, this homemade funnel cake recipe is a guaranteed favorite.

Funnel Cake Recipe

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Funnel cake is a classic fair treat made by frying a sweet batter into crispy, lacy spirals and dusting them with powdered sugar. They’re golden, crunchy, and easy to make at home.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 funnel cakes
• Category: Dessert
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 1/2 cups milk
• 1 tsp vanilla extract
• Vegetable oil, for frying
• Powdered sugar, for dusting
• Optional toppings: chocolate syrup, caramel, berries, whipped cream

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Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, beat eggs, then mix in milk and vanilla extract.
3. Gradually combine wet and dry ingredients, whisking until smooth. The batter should be pourable but slightly thick.
4. Heat 1½ to 2 inches of oil in a deep skillet or saucepan to 350°F (175°C).
5. Pour batter into a funnel, squeeze bottle, or measuring cup with a spout.
6. Drizzle batter into the oil in a circular, overlapping pattern to form a lacy disk. Fry for about 2 minutes per side until golden brown.
7. Remove with a slotted spoon and drain on paper towels.
8. Dust generously with powdered sugar and serve immediately with optional toppings.

Notes

• Use a thermometer to keep the oil at 350°F for even frying and crisp results.
• Batter can be made ahead and stored in the fridge for up to 24 hours.
• A squeeze bottle makes shaping easier and safer.
• Don’t overcrowd the oil—fry one or two cakes at a time.

Nutrition

• Serving Size: 1 funnel cake
• Calories: 310
• Sugar: 8g
• Sodium: 240mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 60mg