Funnel Cake

This easy funnel cake recipe brings fair-style fun straight to your kitchen in just twenty minutes. Fry it fresh and add your favorite toppings.

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Make crispy, golden funnel cake at home with this easy recipe! You only need simple ingredients and a frying pan. Sprinkle with powdered sugar or drizzle with chocolate sauce for a fun treat. Great for birthdays, backyard parties, or a sweet weekend snack.

This recipe is super easy to follow and turns out great every time. Scroll down for step-by-step photos and simple directions. We also added pro tips, tricks, and answers to the most frequently asked questions.

Make this funnel cake recipe at home in just twenty minutes with pantry staples and hot oil. It’s crispy, sweet, and tastes just like the fair.

This recipe works great for parties, family nights, or fun weekend treats. Add powdered sugar or toppings to make it your own.

What you'll need to make this funnel cake mix:

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

• Substitute Topping: Use cinnamon sugar instead of powdered sugar for a warm, sweet finish.
• Add Chocolate Sauce: Drizzle warm chocolate syrup over the top for a rich and extra sweet treat.
• Add Whipped Cream: Spoon on whipped cream before serving for a fun fair-style dessert at home.
• Substitute Vanilla: Swap vanilla extract for almond extract to add a sweet, nutty flavor to the batter.
• Add Sprinkles: Toss on colorful sprinkles while the cake is still warm for extra crunch and color.

Follow our step-by-step instructions and pictures to make the best homemade funnel cake ever. Use our tips and tricks to get it just right. Let’s get started!

FIRST STEP: In a medium mixing bowl using a whisk, combine 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 to 2 inches deep. Heat the oil to 350°F.

Use a candy thermometer to test the temperature. If the oil is too hot, it will quickly cook the outside without properly cooking the 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 to 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 cakes over. Allow the other side to cook until golden brown.

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

You can serve funnel cake so many fun ways! It works great for parties, holidays, or just a sweet weekend treat.

• Serve at birthday parties: Kids love them with sprinkles, whipped cream, or hot fudge sauce. Pair it with root beer floats or Snickers brownies.
• Make it for summer cookouts: Funnel cakes brings the fair to your backyard. Add strawberry or caramel sauce and serve with raspberry lemonade or no bake Oreo delight.
• Enjoy during the holidays: Add cinnamon sugar for a warm holiday twist. Serve with Christmas hot cocoa or Ritz cracker toffee for a cozy dessert spread.

This fried cake is a reader favorite for a reason. It’s fast, fun, and feels just like a day at the fair—without leaving home. From easy prep to that perfect crispy bite, this sweet treat brings smiles every time.

• Fair Food at Home: It brings all the fun of the fair right to your kitchen—no ticket required.
• Kid-Approved: Kids love helping, watching it fry, and piling on all their favorite toppings.
• Flexible Toppings: Whether you add powdered sugar or syrup, every version turns out tasty and fun.
• Great Any Time of Year: This treat works for birthdays, summer BBQs, and even cozy holiday nights.

Funnel cake is one of those recipes that keeps readers coming back—and now it’s your turn to give it a try!

What kind of oil works best for homemade funnel cake?
Use vegetable oil because it heats evenly and gives the batter a crisp, golden finish.

Does the batter need to rest before frying funnel cakes?
No, you do not need to rest the batter. You can mix it and start frying right away for best results.

How hot should the oil be for funnel cakes?
Heat your oil to 350°F so the funnel cake fries quickly and gets crispy without soaking up too much oil.

Can I use a piping bag to pour the cake batter?
Yes, a piping bag works well if you don’t have a funnel or squeeze bottle.

Why is my funnel cake greasy or soggy?
If your funnel cake turns out greasy, the oil was likely too cool. Heat it to 375°F before frying the batter.

What kind of pan should I use to fry funnel cakes?
Use a deep, heavy-bottomed pan to fry funnel cake safely and evenly.

Why did my funnel cake break apart in the oil?
If your cakes break, the batter may have thinned too much. Keep it thick enough to hold shape while pouring.

How do I keep the shape while pouring the funnel cake batter?
Pour the batter slowly in a spiral pattern to help your funnel cake hold its shape while frying in the hot oil.

Can I double the funnel cake recipe for a party?
Yes, you can double this recipe. Just fry each cake one at a time so they cook evenly.

Why is my funnel cake too dark or burnt?
Your oil may be too hot if the funnel cake browns too fast. Keep a thermometer handy and adjust the heat as needed.

What’s the best way to serve funnel cakes at a party?
Serve funnel cake on paper plates with napkins nearby. Let guests add toppings like powdered sugar, chocolate syrup, or whipped cream.

Should I serve funnel cake warm or cold?
Always serve funnel cake warm. That’s when it’s crisp, sweet, and tastes just like the kind you get at the fair.

Is funnel cake a good dessert for kids’ parties?
Funnel cake is a hit with kids! It’s fun to eat, easy to hold, and lets them add toppings themselves.

How do I keep funnel cakes crisp while serving?
Serve the funnel cake right after frying so it stays crisp. Add toppings just before eating to keep it from softening.

How can I cut funnel cake into smaller pieces for sharing?
Use kitchen scissors or a knife to cut funnel cake into strips or chunks for easy sharing at parties.

While best served fresh, here’s how to store these funnel cake treats:

How should I store funnel cakes? These amazing funnel cakes need to be eaten immediately. They should be finished within 5 hours or so. It’s best not to store them as they will get soggy very quickly and not reheat well.

Can I freeze funnel cakes?  We do not recommend freezing funnel cakes as they will become soggy. Stick with making these fresh.

Funnel Cake

This easy funnel cake recipe brings fair-style fun straight to your kitchen in just twenty minutes. Fry it fresh and add your favorite toppings.

Did you try this recipe?Let our readers know how it turned out by Leaving a Review!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast, Desserts, Treat

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 to 2 inches deep in skillet))
• powdered sugar (for dusting the top of the funnel cakes)

DIRECTIONS

 

• In a medium mixing bowl, add the 2 cups of flour, sugar, baking powder, and salt. Use a whisk to combine.
• In a separate mixing bowl, add the 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 to 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 to 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.

Notes

• This recipe makes 3 large dinner-plate-sized funnel cakes or 6 medium-sized salad plate funnel cakes.
• When adding the funnel cake batter to a piping bag, it is helpful to place the piping bag in a tall wide glass mason jar to keep it upright while filling. You could also use a squeeze bottle instead of a piping bag to drizzle the batter in the oil.
• With each new funnel cake, test the oil temperature. If it drops too much below 350°F, the batter will soak up too much oil; if it heats up too much above 350°F, it will cook too quickly. To take a proper temperature, swirl the oil with the end of the thermometer and then let the tip sit in the oil until you get a proper temperature reading. Make sure not to touch the bottom of the pan with the thermometer.

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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