This easy, homemade funnel cake recipe tastes just like the classic county fair and amusement park favorite. Light, crispy and sweet, funnel cakes are a quintessential Summer treat that you can make right in your own kitchen!
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Ingredients
Most likely, you’ve got everything you need right at home! But, let’s double check together anyway, shall we?
- Flour: Sift the flour for a lighter, airer batter.
- Sugar: A small amount of granulated sugar goes into the funnel cake batter recipe and then you’ll be topping them with powdered sugar! You can also use cane or coconut sugar for the batter.
- Baking Powder: To give the funnel cake batter a little lift.
- Salt: If possible, use kosher salt.
- Milk: Dairy intolerant? Use your favorite alternative milk! I find that cashew or oat milk work best.
- Eggs: No eggs? No problem. Use your preferred egg replacement. I like ground flaxseed, applesauce, mashed bananas or even yogurt.
- Vanilla: Out of vanilla? Replace with a good quality maple syrup.
- Vegetable or canola oil: It’s for frying so make sure to choose a high heat oil.
How To Make Funnel Cake
Let’s look at the steps that go into making the best funnel cake recipe. You can find all the details below in the recipe card.
- First thing, start heating the oil in a pot. I like to use a dutch oven.
- Whisk together flour, sugar, baking powder, and salt in a medium sized bowl until combined.
- Whisk in the milk, eggs and vanilla extract until the batter is nice and smooth.
- Add the batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip. Once the oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry.
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- Flip over the funnel cake 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.
How to Store
Funnel cakes are truly best eaten warm and freshly made. However, if you have some left store them in an airtight container for up to five days in the fridge or in the freezer for up to three months.
Reheat them on a baking sheet pan in the oven at 350° F for about five minutes. Dust again with more confectioner’s sugar and serve.
Can you refrigerate funnel cake batter?
Yes! If you’d like to make the batter ahead of time or store leftovers, cover the bowl with plastic wrap and store in the refrigerator. The batter will last for 2 days.
How to Serve Funnel Cakes
I appreciate the simplicity of a funnel cake: fried dough and powdered sugar. With two simple, yummy components, you’ve got a sinfully good treat that can’t be resisted. Every now and then, I love to layer on a few toppings to my treat, just to jazz it up.
If you’re feeling a bit fancy, try out a few of the topping ideas below. Or, get creative and try out a topping of your own choice! I’d love to hear what you chose in the comments.
- Hot Fudge
- Cinnamon Sugar
- Fresh Fruit such as strawberries, blueberries, and bananas.
- Homemade Caramel Sauce or Butterscotch
- Whipped Cream or a scoop of Homemade Strawberry Ice Cream
- Peanut Butter or Marshmallow Fluff (maybe both?)
- Fried Apples or Grilled Peaches with Caramel Sauce
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Homemade Funnel Cakes
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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
▢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. 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 before cooking your funnel cakes. 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. Funnel cake batter can be made up to two days in advance.
Nutrition
This post was originally published in July 2013. It has been updated with new images and content.
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I would like the recipe for funnel cake
Hi Anthony, you can find the full recipe below in the recipe card.
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!
So glad they turned out well for you, Debbie!!
Oh so delicious, these were a great hit in my house and they were easier to make than I expected!
This funnel cake looks gorgeous. I will soon try your recipe. Thanks for sharing.
fun, alternative dessert for me, haven’t made this before and never tried it, a nice change in density from regular cake! thank you
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!
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!
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!
These look amazing Jocelyn!!!