This homemade funnel cake recipe is deep-fried until crisp and golden, dusted with powdered sugar, and topped with fresh berries and a drizzle of your favorite sauce all in around 25 minutes!
Why this recipe works
Funnel cake batter is easy to prepare and is much like your classic pancake recipe, except with a different execution. This sweet treat gets its name from the method in which you prepare it – by funneling it into oil and cooking it into a puffy golden cake!
This crispy-fried swirled cake is a classic, reminiscent of state fairs and carnivals just like our fried Oreos, both of which conjure up a warm place in my heart and belly.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
OIL – I recommend using vegetable oil for frying your funnel cakes, but other neutral oils such as canola oil or peanut oil will also work.
GARNISH – Dust with powdered sugar using a fine mesh sieve, this is one of the most popular ways to enjoy a funnel cake. Other toppings include fresh berries such as strawberries, blueberries, blackberries, or raspberries as well as a drizzle of chocolate, caramel, or fruity syrups. Optionally top with a scoop of vanilla ice cream or whipped cream.
How to Make Funnel Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Start heating vegetable oil in a large, deep-sided pan on medium heat. Clip a candy thermometer on the side to monitor the temperature of the oil.
- In a small bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a medium-sized bowl whisk up the egg, then add whole milk, water, and vanilla and whisk again.
- Add the dry ingredients to the wet ingredients and mix well (Note: the batter should not be too thick).
- Once the oil reaches 375F (190.5C), pour the batter into a kitchen funnel ½ cup at a time and quickly turn the funnel around in a circular motion to dispense the batter into the oil. Fry for about 1 minute per side until golden. Once golden, remove the funnel cake from the oil and allow to rest on a paper towel to soak up any excess oil.
EXPERT TIP – You can use a piping or Ziploc bag and cut the corner 1.5 cm wide.
- Repeat the process until you’ve used up all the batter.
Frequently Asked Questions & Expert Tips
Though funnel cakes are best served fresh and warm, you can store them in the refrigerator in an air-tight container or a large ziptop bag for up to 3 days. Reheat in the oven or air fryer so they aren’t soggy.
You can prepare the funnel cake batter a day in advance and store it in a large ziptop bag or container kept in the refrigerator until you are ready to fry them.
Yes, you can freeze these funnel cakes. Allow them to fully cool before transferring to a large ziptop bag or air-tight container. Store in the freezer for up to 3 months.
Serving Suggestions
Garnish with a dusting of powdered sugar and fresh berries such as strawberries, raspberries, blueberries, or blackberries with a dollop of whipped cream. Optionally drizzle with warm hot fudge (or chocolate syrup), caramel sauce, or fruity syrup.
Some even top their funnel cakes with ice cream, which is delicious up against the warm fried batter. The options are endless! Choose your favorite toppings and have fun with it.
Ingredients
- vegetable oil for frying. Approx. 7 cups
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs beaten
- 1 cup whole milk
- 1/2 cup water
- 1 teaspoon pure vanilla extract
Optional Garnish
- powdered sugar dusted
- chocolate syrup
- sliced or chopped strawberries
Things You’ll Need
- Large heavy bottomed skillet with deep sides
- Kitchen funnel or piping/ziptop bag with the corner snipped
- Candy thermometer
Before You Begin
- I recommend using vegetable oil for frying your funnel cakes, but other neutral oils such as canola oil or peanut oil will also work.
- You can prepare the funnel cake batter a day in advance and store it in a large ziptop bag or container kept in the refrigerator until you are ready to fry them.
- Though funnel cakes are best served fresh and warm, you can store them in the refrigerator in an air-tight container or a large ziptop bag for up to 3 days or at room temperature (in an air-tight container or bag) for 2 days. Reheat in the oven or air fryer so they aren’t soggy.
Instructions
- Start heating the vegetable oil in a large, deep-sided pan on medium heat. Clip a candy thermometer to the side of the pan to monitor the temperature of the oil.
- In a small bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- In a medium-sized bowl whisk up the egg, then add whole milk, water, and vanilla and whisk again.
- Add the dry ingredients to the wet ingredients and mix well (Note: the batter should not be too thick).
- Once the oil reaches 375F (190.5C), pour the batter into a kitchen funnel ½ cup at a time and quickly turn the funnel around in a circular motion to dispense the batter into the oil.
- Fry for about 1 minute per side until golden. Once golden, remove the funnel cake from the oil and allow to rest on a paper towel to soak up any excess oil.TIP – You can use a piping or Ziploc bag and cut the corner 1.5 cm wide if you do not have a funnel.
- Repeat the process until you've used up all the batter.
