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! If you love these, you will love these twists with my Red Velvet Funnel Cakes, Strawberry Funnel Cakes and Swirled Funnel Cakes!
What inspired these homemade funnel cakes you ask? It’s the countless trips to county fairs and Six Flags wandering around in search of delicious foods! Soft serve cones, hot dogs and slushies to start, andat the end of it all, I always treated myself to a crispy, sugary, oily to the touch, funnel cake.
I adore homemade funnel cakes. It’s probably because they are fried in hot oil and smothered in powdered sugar (don’t judge me). They are squiggly dough pieces of perfection that make me feel young again whenever I have one.
Making this fair funnel cake recipe is the perfect way to celebrate the summer and all its joys! Serve them up a glass of freshly squeezed lemonade for a tasty summertime treat.
Why You Will Love This Recipe
- The perfect excuse to skip the next Six Flags trip and stay at home!
- Easy to make recipe.
- Kid-friendly (yet adult love) sweet treat!
- Made with simple ingredients that are easy to find if you don’t already have them.
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.
- 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
Expert 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.
FAQs
Funnels are the traditional method for making these fried cakes but I find that they’re hard to use and even harder to clean. Instead, try using a cake decorating bag or a condiment squeeze bottle. Carefully spoon the batter into the bag or bottle. If necessary cut a hole at the tip and squeeze the batter directly into the oil. A more convenient option is using a spouted measuring cup. Portion some batter into the cup, tip it over slowly and pour a thin stream into the oil while constantly moving.
More Funnel Cake Recipes
Wanna get in on some more funnel cake action this Summer? Turn your home into an amusement park by whipping up a classic town fair treat!
Try out one of Grandbaby Cakes’ deliciously fun funnel cake recipes:
*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
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
Nutrition
This post was originally published in July 2013. It has been updated with new images and content.
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Yes!I’m using this matter for dipping frozen Twinkies to fry,and whatever else sounds yummy!Thanks!!
Wow! Let me know how that turns out!
I worked in a snow cone stand for two summers. There we made funnel cakes and for myself, I would dip Oreos in the batter and fry them. 🙂
Since we used a funnel and the cooker was a HUGE deep grease pit, she duct taped a funnel to a yard stick. That way, it helped us from getting popped by the grease while making the squiggly formation.
I actually just heard about fried oreos for the first time Kimmy. They sound fascinating!!
This looks absolutely delicious!! I just gained 20 pounds without even trying the recipe!
Yep indeed! I gain weight every single time I see these photos!
That looks incredible! I despise roller coasters!
Same here! And thank you so much for despising them with me!
I’m 36 years and I’m sure I will never ride roller coasters! I hate them! What happened to your mom was terrible! In Italy we have a similar recipe “chiacchiere” or “frappe” we eat them for carnival and I love them!
Yep I am with you Fragolina! I don’t think roller coasters will ever be for me!
Um, who could judge you for loving funnel cakes? I’m pretty sure all of the most delicious foods are fried in hot oil and sprinkled with powdered sugar. Oh, and drizzled with chocolate. But two out of three aren’t bad!
I love that you made your own funnel cakes. I was thinking of doing a weekly or bi-weekly fried food day on my blog this summer, just for fun (and calories). I mean, we have to celebrate all that fair food, right? Let me know if you’d ever want to join me and we could do some fun cross-promotion or something! elizabeth (at) sugarhero.com.
Jacelyn ive always wanted to cook with you but I think im to young
Im 12
Honey you are definitely not too young! I started cooking in the kitchen around 10.
OMG, my favorite fair treat! I never knew these were so easy to make. Time to indulge for the first time in 4,279 years! These look so delicious and your photos are great, Jocelyn!
Absolutely, you must indulge!!! And thank you so much Georgia!
I have heard of and seen Funnel cakes at the carnival but I have never tried it! One of my very close friends is CRAZY about it. I need to send this link to her. Maybe we will make it together! 🙂
That sounds awesome Nami! They are super fun to make too!