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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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!