Funnel Cake

Deep-fried to a crispy, golden brown, and then topped with scrumptious toppings, it’s easy to enjoy fair food from home with this simple Funnel Cake recipe.

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Everyone loves Funnel Cakes! So why face the summer heat when you can make these crispy, sugary cakes right in your own home? 

MORE RECIPES: Vanilla Snack Cake | Tornado Cake | Crazy Cake

Funnel Cake is a light batter that is deep-fried to a crispy, golden brown, and then most often topped with powdered sugar. This recipe is so simple that you can bring your kids in on the fun. These tasty treats will never taste better than straight out of the pan from your kitchen. 

If you’re craving fair food, don’t stop with funnel cakes! Also try Pretzel Bites with Cheddar Sauce, Fried Corn on the Cob, and Pan Fried Cinnamon Bananas. They’ll be sure to satisfy your cravings!

This Funnel Cake is completely addicting. You will have so much fun watching the batter puff up into the signature swirled look of a funnel cake. 

Funnel Cake Ingredients

One of the most fun things about Funnel Cake is the toppings! You don’t have to stop with just powdered sugar. Get fun and creative! Try drizzling some homemade Hot Fudge Sauce or No Churn Cotton Candy Ice Cream or other toppings like fresh fruit, sprinkles, whipped cream, or all of them combined! 

When you’re adding the funnel cake batter into a piping bag, here’s a helpful tip: Place the piping bag into a wide, tall glass (or a mason jar) to keep the bag upright while you’re filling it. Funnel cakes are best served when they are fresh and warm, so add your toppings and enjoy them right away. 

This recipe makes three large dinner-plate-sized funnel cakes or six medium salad-plate-sized funnel cakes. Looking to make enough for a party? This recipe can easily be doubled or tripled as needed. 

How to Make Funnel Cake

FIRST STEP: In a medium mixing bowl, add 2 cups flour, sugar, baking powder, and salt. Use a whisk to combine.

SECOND STEP: In a separate mixing bowl, add milk, beaten eggs, vanilla extract, and butter extract. Use a whisk to combine.

THIRD STEP: Slowly add dry ingredients to wet ingredients while continuing to whisk together until no lumps remain. Set aside while heating the oil.

FOURTH STEP: In a skillet with deep sides over medium heat, add enough vegetable oil to fill the skillet 1½-2 inches deep. Heat the oil to 350°F. Use a thermometer to test the temperature. If the oil is too hot it will quickly cook the outside without proper cooking inside of the funnel cake.

FIFTH STEP: Fill a piping bag with a large round tip on the end with ⅓ of the funnel cake mixture if making 3 large funnel cakes, or ⅙ of the mixture if making medium funnel cakes.

SIXTH STEP: With your finger on the piping tip hold the bag 3-4 inches above the hot oil. Remove your finger and gently squeeze while drizzling the batter into the oil. Make a round circle with the batter to start, then drizzle the batter across the circle in one direction, then drizzle across the circle in the opposite direction. Complete the funnel cake with another circle on the top to close it. Let cook in the oil until it is golden brown. Use tongs to carefully flip the funnel cake over. Allow the other side to cook until golden brown.

SEVENTH STEP: Remove funnel cake from the oil and place it on a paper towel-lined baking sheet. Dust with powdered sugar and serve warm.

Why is it called a Funnel Cake?

Funnel Cakes got their name from the traditional technique of making them. Originally, the batter was poured through a funnel to create the signature swirly, crispy cake. The funnel helped make sure the batter was poured evenly. This same technique is now used with a piping bag.

What if I don’t have piping bags?

You can easily use a large measuring cup with a spout if you don’t have piping bags. Just be sure to pour the mixture slowly, in a circular swirl, followed by crisscrossing lines to connect the swirl together. 

How to Store Funnel Cake 

IN THE FRIDGE: You can refrigerate leftover funnel cake batter in an airtight container for up to 3 days. 

IN THE FREEZER: You can freeze leftover funnel cake batter in a plastic freezer bag for up to three months. When you’re ready to make them, thaw the dough in some warm water, or overnight in the refrigerator. 

Funnel Cake

Deep-fried to a crispy, golden brown, and then topped with scrumptious toppings, it’s easy to enjoy fair food from home with this simple Funnel Cake recipe.

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5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Desserts

Cuisine American

Servings 3

Calories 430 kcal

Ingredients

  

1x2x3x

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 2 eggs (beaten)
• 1 teaspoon vanilla extract
• ½ teaspoon butter extract (optional)
• Vegetable oil (for frying (1½-2 inches deep in skillet))
• Powdered sugar (for dusting the top of the funnel cakes)

DIRECTIONS

 

• In a medium mixing bowl, add 2 cups flour, sugar, baking powder, and salt. Use a whisk to combine.
• In a separate mixing bowl, add milk, beaten eggs, vanilla extract, and butter extract. Use a whisk to combine.
• Slowly add dry ingredients to wet ingredients while continuing to whisk together until no lumps remain. Set aside while heating the oil.
• In a skillet with deep sides over medium heat, add enough vegetable oil to fill the skillet 1½-2 inches deep. Heat the oil to 350°F. Use a thermometer to test the temperature. If the oil is too hot it will quickly cook the outside without proper cooking inside of the funnel cake.
• Fill a piping bag with a large round tip on the end with ⅓ of the funnel cake mixture if making 3 large funnel cakes, or ⅙ of the mixture if making medium funnel cakes.
• With your finger on the piping tip hold the bag 3-4 inches above the hot oil. Remove your finger and gently squeeze while drizzling the batter into the oil. Make a round circle with the batter to start, then drizzle the batter across the circle in one direction, then drizzle across the circle in the opposite direction. Complete the funnel cake with another circle on the top to close it. Let cook in the oil until it is golden brown. Use tongs to carefully flip the funnel cake over. Allow the other side to cook until golden brown.
• Remove funnel cake from the oil and place it on a paper towel-lined baking sheet. Dust with powdered sugar and serve warm.

Nutrition

Calories: 430kcal | Carbohydrates: 76g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 463mg | Potassium: 389mg | Fiber: 2g | Sugar: 12g | Vitamin A: 290IU | Calcium: 187mg | Iron: 4mg

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