Why You’ll Love This Recipe

Funnel Cake brings the excitement of a carnival right to your kitchen. The batter is poured into hot oil, creating beautiful, lacy patterns that crisp up perfectly as they fry. The warm, golden cake is then dusted with powdered sugar, giving it the perfect balance of sweetness and crunch. It’s a quick and easy recipe, perfect for family gatherings, parties, or just a fun treat. The best part? You can customize your funnel cake with toppings like chocolate syrup, fresh fruit, or whipped cream!

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon cinnamon (optional, for extra flavor)
Vegetable oil (for frying)
Powdered sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the batter: In a medium bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using). In a separate bowl, beat the eggs and then add the milk and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until smooth. The batter should have a thick, pourable consistency.
Heat the oil: In a deep pan or skillet, heat about 2-3 inches of vegetable oil over medium-high heat to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature for frying. If the oil is too hot, the funnel cake will burn; if it’s too cold, the batter will absorb too much oil.
Fry the funnel cake: Once the oil is hot, pour the batter into a squeeze bottle, piping bag, or use a spoon to drizzle it into the oil. To create the signature funnel cake shape, pour the batter in a circular, crisscrossing pattern, working from the center outward, then back again to form a lacy, web-like design.
Fry until golden: Fry the funnel cake for 1-2 minutes on each side, or until golden brown and crispy. Use tongs or a slotted spoon to flip the cake carefully. Remove the funnel cake from the oil and place it on a plate lined with paper towels to drain excess oil.
Serve: Dust the warm funnel cake generously with powdered sugar and serve immediately. If desired, add toppings like whipped cream, chocolate sauce, fresh fruit, or even a drizzle of caramel for extra flavor.
Enjoy: Indulge in your homemade funnel cake, crispy on the outside, soft on the inside, and perfect for sharing!

Servings and Timing

Servings: 4 funnel cakes (depends on size)
Prep Time: 10 minutes
Cook Time: 2-3 minutes per funnel cake
Total Time: 20 minutes

Variations

Chocolate Funnel Cake: Add 2-3 tablespoons of cocoa powder to the dry ingredients for a chocolatey twist on this classic treat.
Toppings: Get creative with toppings! You can add fresh berries, chocolate or caramel sauce, whipped cream, or even ice cream to make the funnel cake extra indulgent.
Cinnamon Sugar: Instead of powdered sugar, toss the hot funnel cake in a mixture of cinnamon and sugar for a sweet, spiced version.
Gluten-Free: Use a gluten-free flour blend to make the funnel cake gluten-free. Ensure the baking powder is also gluten-free.

Storage/Reheating

Storage: Funnel cakes are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 1 day. They tend to lose their crispiness over time.
Reheating: To reheat, place the funnel cake in a warm oven at 350°F (175°C) for about 5-7 minutes, or until heated through and crispy again. Alternatively, you can reheat them in a toaster oven.

FAQs

1. Can I make funnel cake without a deep fryer?

Yes! You can fry funnel cakes in a large, deep skillet or pot. Just make sure the oil is deep enough to submerge the cake halfway, and use a thermometer to monitor the temperature.

2. Can I make funnel cakes in advance?

Funnel cakes are best enjoyed fresh and hot, but you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Fry the cakes when you’re ready to serve them.

3. Can I use a squeeze bottle for the batter?

Yes, using a squeeze bottle is an easy way to control the flow of the batter and create beautiful patterns. If you don’t have one, you can use a piping bag or even a spoon to drizzle the batter into the oil.

4. Can I bake funnel cake instead of frying it?

Funnel cakes are traditionally deep-fried to achieve their crispy texture, but you could experiment with baking them in a hot oven at 400°F (200°C). Just be aware that the texture may differ slightly.

5. How can I make my funnel cake extra crispy?

To make the funnel cake crispier, ensure the oil temperature is correct (350°F or 175°C), and don’t overcrowd the pan when frying. Fry each funnel cake individually and allow it to drain on paper towels to remove excess oil.

6. Can I make a savory funnel cake?

Yes! To make a savory version, you can skip the sugar and powdered sugar, and top the funnel cake with grated cheese, herbs, or even marinara sauce for a unique take on this dish.

Conclusion

Funnel Cake is a fun, indulgent treat that brings the flavors of a carnival straight to your kitchen. With a crispy, golden exterior and a soft, tender interior, it’s the perfect dessert for any occasion, from a family night to a party. The best part? It’s so easy to make and customize with your favorite toppings. Whether you stick to the classic powdered sugar or add a creative twist, homemade funnel cake is sure to be a hit every time!

Funnel Cake

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Author: Lisa
Prep Time: 10 minutes
Cook Time: 2-3 minutes per funnel cake
Total Time: 20 minutes
Yield: 4 funnel cakes (depends on size)
Category: Dessert
Method: Frying
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Funnel Cake is a crispy, golden carnival treat with a soft interior, dusted with powdered sugar. This easy-to-make, deep-fried dessert is perfect for parties or a fun indulgence at home.

Instructions

In a medium bowl, whisk together flour, sugar, baking powder, salt, and cinnamon (if using). In another bowl, beat the eggs, then add milk and vanilla extract. Gradually add wet ingredients to dry ingredients, stirring until smooth. The batter should be thick yet pourable.
Heat about 2-3 inches of vegetable oil in a deep pan or skillet over medium-high heat to 350°F (175°C). Use a thermometer to ensure the correct temperature for frying.
Once the oil is hot, pour the batter into a squeeze bottle or piping bag. Drizzle the batter in a circular, crisscrossing pattern into the hot oil, forming the signature funnel cake shape.
Fry for 1-2 minutes on each side or until golden brown and crispy. Use tongs or a slotted spoon to flip the cake. Once done, remove and place on a plate lined with paper towels to drain excess oil.
Dust the funnel cake with powdered sugar and serve immediately. Optional toppings include chocolate syrup, whipped cream, or fresh fruit.

Notes

For a chocolatey twist, add 2-3 tablespoons of cocoa powder to the dry ingredients.Get creative with toppings such as fresh berries, chocolate or caramel sauce, or even ice cream.To make a gluten-free version, use gluten-free flour and ensure the baking powder is gluten-free.Store leftovers at room temperature for up to 1 day, but they are best enjoyed fresh and crispy.

Nutrition

Serving Size: 1 funnel cake
Calories: 350
Sugar: 18g
Sodium: 180mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg