In these Red Velvet Funnel Cakes, classic funnel cakes get a twist with a hint of chocolate and a beautiful vibrant ruby color.
It’s snowing! Â It has been a long time since I felt the excitement associated with winter. Â Last winter in Chicago was rough to say the least. Â There were moments when I wanted to pack up and leave immediately. Â This year, I realized that I needed to approach winter with a childlike joy and bewilderment that I experienced when I was younger. Â In some strange way, that approach led me to making these red velvet funnel cakes.
Ingredients
- For the Frying:
- Oil Oasis: Vegetable or canola oil, ready to turn up the heat.
- Dry Mix:
- Flour Foundation: All-purpose flour, the base of our batter.
- Sugar Sparkle: Granulated sugar to sweeten the deal.
- Cocoa Coziness: Cocoa powder, adding that chocolatey charm.
- Puff Power: Baking powder for the perfect rise.
- Salty Secret: A hint of salt to balance the flavors.
- Wet Mix:
- Milky Marvel: Milk, or eggnog for a festive flair.
- Egg-cellence: Large eggs, the binding buddies.
- Vanilla Verve: Pure vanilla extract for that aromatic allure.
- Finishing Touches:
- Snowy Shower: Confectioner’s sugar for a sweet snowy finish.
- Color Craze: Red food coloring to get that iconic red velvet vibe.
How to Make Red Velvet Funnel Cakes
- Heat oil in a pot to about 375 degrees.
- Whisk together flour, sugar, cocoa powder, 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 red food coloring as well and whisk until it is the color you want it to be.
- 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.
How to Store and Reheat
To keep your Red Velvet Funnel Cakes tasting fresh, store them at room temperature in an airtight container for up to 2 days. When you’re ready to enjoy them again, reheat in the oven at 350°F for a few minutes until they’re warm and crispy. An air fryer works great for this as well. This will help bring back that just-fried magic and keep the fun in your funnel cakes!
Favorite Red Velvet Recipes to Try
- Red Velvet Bundt Cake
- Red Velvet Cake Roll
- Red Velvet Cheesecake
- Red Velvet Lava Cake
- Red Velvet Ice Cream
Red Velvet Funnel Cakes
Ingredients
- 4 cups vegetable or canola oil for frying
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon cocoa powder
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk or eggnog for something more festive!
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Confectioner’s sugar for serving or other toppings
- Red food coloring for color desired
Instructions
- Heat oil in a pot to about 375 degrees.
- Whisk together flour, sugar, cocoa powder, 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 red food coloring as well and whisk until it is the color you want it to be.
- 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.
sue|theviewfromgreatisland says
Perfect for Christmas morning!
Jocelyn (Grandbaby Cakes) says
Super fun for Christmas morning!!
Sandra says
These little lovelies and I are going to have to come to an agreement about how many will end up on my thighs!
Jocelyn (Grandbaby Cakes) says
Yeah I wish I could have called a truce before devouring mine.
Julie | This Gal Cooks says
OMG. I have not had funnel cakes in ages but now I want them…and they have to be red velvet funnel cakes. LOVE this, Jocelyn!
Jocelyn (Grandbaby Cakes) says
Hooray they are super fun for the holidays right?
Amanda says
This is a fantastic idea!!!
Jocelyn (Grandbaby Cakes) says
Thanks so much boo!
Leah / Freutcake says
Totally adorable post! I have always dreamed of living in a place that had seasons, and especially snow. Enjoy every minute of it. As for me, I’ll be imagining with some powdered sugar. 😉
Jocelyn (Grandbaby Cakes) says
Awww thanks Leah! Gosh I bet it is hard sometimes though I wish I had your problem last year.
Trish - Mom On Timeout says
Funnel cakes are NEVER bizarre Jocelyn 🙂 Especially these fabulous red velvet ones! Pinned!
Jocelyn (Grandbaby Cakes) says
Thanks so much hon!
Stephanie @ Girl Versus Dough says
Say whaaaaaat? These are AMAZING, girl!
Jocelyn (Grandbaby Cakes) says
Thanks so much!!
Ashley | The Recipe Rebel says
These are SO fun! I was strangely excited about winter this year, too — I’m not usually into all the cold but I waited and waited impatiently for snow this year!
Jocelyn (Grandbaby Cakes) says
Oh wow girl come here to my neck of the woods and you will get plenty!
Christina@asoulfultwist says
No you did not! I love funnel cakes and these look oh so good!
Jocelyn (Grandbaby Cakes) says
Yep girl I did!
CakeSpy says
It’s a red velvet week! I just posted something red velvet-y too! You are gorgeous and cunning in this lovely variation. It makes both foods better to combine them like this!
Jocelyn (Grandbaby Cakes) says
Woot woot to Red Velvet Week my dear!!!