Red Velvet Funnel Cakes

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5 from 6 votes

Delicious Funnel Cakes get a holiday update with a hint of chocolate and ruby flavor in these Red Velvet Funnel Cakes.

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: American

Servings: funnel cakes

Calories: 361kcal

Author: Jocelyn Delk Adams

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

US Customary - Metric

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.

Notes

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!

Nutrition