Homemade Funnel Cake Recipe

Y’all my homemade funnel cakes are better than any you find in a county fair or amusement park. And they are beyond easy to make. With just a few ingredients you probably already have at the crib, you can keep these light, crispy and sweet just like the real thing.

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Funnel cake served up sprinkled with powdered sugar, whipped cream and fresh berries.

How To Make Funnel Cakes

Mixing the dry ingredients in a bowl.

Step 1: Heat oil in a pot to about 375 degrees. Whisk together flour, sugar, baking powder, and salt in a medium sized bowl until combined.

Wet ingredients added to the funnel cake batter.

Step 2: Next whisk in wet ingredients: milk, eggs and vanilla extract until the batter is nice and smooth.
Add batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip.

Funnel cake frying in oil.

Step 3: Once oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry. Turn over once the first side is nice and golden brown. Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!

A funnel cake topped with powdered sugar on a plate.

Step 4: Immediately cover with confectioner’s sugar or other toppings and serve while hot. If you are frying a lot, feel free to keep these warm in the oven until you are ready to serve.

Funnel cake served up sprinkled with powdered sugar, whipped cream and fresh berries.

Funnel Cake Recipe

This easy, Homemade Funnel Cake tastes just like the classic amusement park favorite. Light, crispy and sweet, funnel cakes are a quintessential Summer treat that you can make right in your own kitchen!
5 from 8 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course: Dessert
Servings: 4 funnel cakes

Ingredients

  • 4 cups vegetable or canola oil for frying
  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Confectioner’s sugar for serving or other toppings

Instructions

  • Heat oil in a pot to about 375 degrees.
  • Whisk together flour, sugar, baking powder, and salt in a medium sized bowl until combined.
  • Next whisk in wet ingredients: milk, eggs and vanilla extract until the batter is nice and smooth.
  • Add batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip.
  • Once oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry. Turn over once the first side is nice and golden brown.
  • Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
  • Immediately cover with confectioner’s sugar or other toppings and serve while hot. If you are frying a lot, feel free to keep these warm in the oven until you are ready to serve.

Video

Notes

Strawberry Shortcake Funnel Cake:
▢Vanilla Ice Cream or another flavor like strawberry
▢Mascerated Strawberries 2 cups sliced strawberries tossed with 2 tablespoons granulated sugar
▢Whipped Cream
▢confectioner’s sugar
Immediately cover with powdered sugar, ice cream, strawberries and whipped cream and serve.

How to Store

Make sure they are cooled to room temp then wrap them in paper towels and place in an airtight container.  You can easily reheat in an oven and air fryer.
 

Nutrition

Calories: 358kcal | Carbohydrates: 62g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 102mg | Sodium: 368mg | Potassium: 373mg | Fiber: 1g | Sugar: 13g | Vitamin A: 285IU | Calcium: 192mg | Iron: 3.5mg
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Recipe Tips

  • No matter what you use, a piping bag, squeeze bottle or funnel, be sure the opening is at least ½ an inch round. This will make for the perfect thickness and even cooking.
  • Make sure the oil is hot (at least 350-375) before frying your funnel cakes. If it’s below that, they will get soggy and sink in the oil. A thermometer is the best way to test it.
  • Serve immediately after cooking or hold in oven to keep warm until you’re ready to serve.

Recipe Help

Can I make the batter ahead?

Yep you can make it up to 2 days in advance. Just store in the fridge.

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This post was originally published in July 2013. It has been updated with new images and content.

Filed Under:  Dessert and Baking, Doughnuts and Fried Dough

Comments

  1. This was an excellent treat! I checked all the recipes and liked your’s the best, I’m a vanilla freak. The next time I will cook a bit longer, I was afraid I’d burn them. Thanks for sharing!

  2. fun, alternative dessert for me, haven’t made this before and never tried it, a nice change in density from regular cake! thank you

  3. Now I have no excuse to stalk out local fairs for their funnel cake as I can make it at home thanks to this recipe!

  4. I love when I can recreate my favorite recipes from the comfort of my home, and this recipe was no exception! Turned out light, fluffy and delicious!

  5. I had never made funnel cakes at home before I tried your recipe and these were surprisingly easy to make! They also turned out way better than the funnel cakes I’ve gotten at local fairs!

5 from 8 votes (1 rating without comment)

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