Funnel cake is one of my fave fair foods ever, so y’all know I had to make it at the crib! My homemade funnel cakes fry up light, crispy, and just as good as the ones you get at a county fair or amusement park. They are beyond easy to make, boos. I finish mine with plenty of powdered sugar and dig in while they’re still warm.
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How to Make Funnel Cakes
These step-by-step photos show how to make homemade funnel cakes, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Funnel Cake Recipe
1. Whisk together the dry ingredients
Heat the oil in a deep, heavy pot while you whisk together the flour, sugar, baking powder, and salt in a medium bowl.
2. Mix the funnel cake batter
Whisk in the milk, eggs, and vanilla until smooth, then transfer the batter to a funnel, squeeze bottle, or piping bag fitted with a round tip.
PRO TIP: Whether you’re using a piping bag, squeeze bottle, or funnel, make sure the opening is about ½ inch wide so the batter flows easily. Test the flow over your mixing bowl before pouring into the hot oil.
3. Swirl the batter into the hot oil and fry
Drizzle the batter into the hot oil in a thin, continuous stream, overlapping the swirls, then fry until golden on both sides and transfer to paper towels to drain.
4. Top your homemade funnel cakes and serve
Serve hot with a dusting of confectioners’ sugar.
PRO TIP: When I want to dress these up, I give them the strawberry shortcake treatment! Toss sliced strawberries with sugar and let them sit until they release their juices, then pile them onto a powdered sugar-dusted funnel cake with vanilla ice cream and whipped cream. The full ingredients and directions are right in the recipe card below, boos.
Full Traditional Funnel Cake Recipe
Funnel Cake Recipe
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Ingredients
For the Funnel Cakes
- 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
- Confectioners' sugar for serving or other toppings
For the Strawberry Shortcake Topping (Optional)
- 2 cups sliced strawberries
- 2 tablespoons granulated sugar
- Vanilla or strawberry ice cream for serving
- Whipped cream for serving
Instructions
For the Funnel Cakes
- 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 confectioners' 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.
For the Strawberry Shortcake Topping (Optional)
- Before frying, toss the sliced strawberries with the granulated sugar and let stand for about 15 to 20 minutes, until juicy.
- Dust the warm funnel cakes with confectioners’ sugar, then top with ice cream, the sweetened strawberries, and whipped cream. Serve immediately.
Video
Notes
How to Store
- Room Temp: Let the plain funnel cakes cool completely, then place them in an airtight container with paper towels between the layers for up to 2 days.
- Reheating: Pop them into a 350°F air fryer or toaster oven for about 3 to 5 minutes, until hot and crisp, then add fresh powdered sugar and toppings.
Nutrition
Recipe Tips
- Check your batter before frying. Lift the whisk and let a little fall back into the bowl. It should flow in a smooth ribbon, not drip like water or fall in big blobs. If it’s too thick, whisk in milk a tablespoon at a time. If it’s watery, add a tablespoon of flour and check again.
- Clip on a thermometer. Keep the tip in the oil without touching the bottom of the pot, and let the oil return to 375°F between cakes.
- Keep ya hand moving! Go in circles, zigzags, whatever you like. Just cross the batter over itself as you pour so the strands stick together instead of frying into separate pieces.
- Use a skimmer to scoop out any loose batter floating around. Those tiny pieces burn FAST, and you don’t want them sticking to your next funnel cake.
- Keep the cakes in a single layer. Stacking them traps steam and softens the crisp edges. Drain briefly, then move them to a rack if you aren’t serving right away.
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Recipe Help
Yep you can make it up to 2 days in advance. Just store in the fridge.
The batter has to flow in a steady stream and cross over itself as you pour. Those strands need to connect, boos! If it falls apart when you flip it, let the first side get golden before turning and support it underneath with a wide spatula.
Your oil is too hot, or you’re pouring thick clumps of batter. Check that the oil is at 375°F and keep your hand moving as you drizzle. Don’t keep pouring into one spot trying to fill every little gap.
If they’re greasy right out of the pot, your oil probably wasn’t hot enough. Let it come back to 375°F before adding more batter. If they started crispy and softened later, don’t stack or cover them, and hold off on the toppings until serving.
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One of my favorite carnivals foods I can now make at home! 🙂 Good to have a great recipe! Awesome post and fantastics photos!
Bill
http://www.southernboydishes.com
Thanks so much Bill! I have a thing for carnival foods!
Love, love funnel cakes!
I used to ride roller coasters and other crazy rides. I am passed that now (laugh but,never funnel cakes.
Velva
Exactly! Same here, I could never get past funnel cakes!
I love funnel cakes but haven’t make them at home before. This is definitely on top of my to make list. 🙂 Thanks for sharing.
Absolutely! This was the first time I made them as well and they were super easy!
I didn’t ride a roller coaster until I was in my early 20’s. (They’re really not that bad!) But I’d rather eat these funnel cakes. 😀
Maybe I can get over my fear if you did it in your 20s! They just scare the bageebies out of me!
No judging here!! I am afraid of roller coasters too Jocelyn! But if you promised me one of those gorgeous funnel cakes at the end I’d definitely do it. I love, love, love them. Looks so delicious..
Thanks so much! I am so glad there are others like me in the world.
I’m the exact opposite… crazy in love with roller coasters. the bigger, the faster… the better. I remember as a kid, being too short to ride, and every year I would walk up to the measuring line waiting to meet the minimum height requirements. Oh it was agony, especially when I was reduced to the kiddie roller coasters that were no fun. It’s been a while since I’ve been on a roller coaster, but I see funnel cakes everywhere. The portion is too much, so I’m pretty good at avoiding them. However, I appreciate the recipe, because now I can make them exactly the size I just need… with better ingredients, too!
Wow I wish I had your guts seriously! I remember being so happy that I was too short to ride the roller coasters! And yep better ingredients make everything better.
Whaaaaat! This is so awesome!!
Thanks so much Marie!!
I don’t do rides, but I definitely do Funnel Cakes! Thanks for sharing. I cannot wait to make these!
I am so glad someone can identify with me on the no rides thing!
OMG.
I loooooove funnel cakes!!!! So dangerous, sooo gooood
I agree!! They are super dangerous and so yummy!
Awesome!!!!! Will ‘bookmark’ this for future use. I so agree with Sanura….the portion is usually so large (although I do see many sharing it) and I can use good ingredients…..great post!!!!!
Exactly! I love things you can make yourself so you figure out what is best for you!