by Jocelyn (Grandbaby Cakes) · Updated
Jump to Recipe
This easy, homemade funnel cake recipe tastes just like the classic county fair and amusem*nt park favorite. Light, crispy and sweet, funnel cakes are a quintessential Summer treat that you can make right in your own kitchen!
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.
Table of Contents
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
What can I use instead of a funnel for funnel cake?
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 amusem*nt park by whipping up a classic town fair treat!
Try out one of Grandbaby Cakes’ deliciously fun funnel cake recipes:
- Strawberry Shortcake Funnel Cake
- Red Velvet Funnel Cake
- Swirled Vanilla Chocolate Funnel Cakes
*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
This easy, Homemade Funnel Cake tastes just like the classic amusem*nt park favorite. Light, crispy and sweet, funnel cakes are a quintessential Summer treat that you can make right in your own kitchen!
5 from 8 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Servings: 4 funnel cakes
Calories: 358kcal
Author: Jocelyn Delk Adams
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
US Customary – Metric
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
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.
Nutrition
Calories: 358kcal | Carbohydrates: 62g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 102mg | Sodium: 368mg | Potassium: 373mg | Fiber: 1g | Sugar: 13g | Vitamin A: 285IU | Calcium: 192mg | Iron: 3.5mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
This post was originally published in July 2013. It has been updated with new images and content.
pinterest facebook twitter email
