This easy Funnel Cake recipe brings all the flavors of the fair right to your kitchen. Made with simple pantry ingredients, these homemade treats from scratch are dusted with powdered sugar and served warm for a sweet snack everyone will love.
Whip up homemade mini corn dogs, caramel apples, and fresh-squeezed lemonade and you’ll feel like you are at the fair without ever having left your house!
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Holly’s Recipe Highlights: Funnel Cake
Flavor: Crispy on the outside, soft and airy on the inside, with a sweet hint of vanilla and a classic dusting of powdered sugar.
Recommended Tools: A thermometer makes it easy to keep the oil at the perfect temperature.
Serving Suggestions: Serve warm with fresh strawberries and whipped cream, or try a sprinkle of cinnamon sugar and a drizzle of hot fudge sauce or caramel sauce.
Total Time: 10 Minutes Servings: 2 Cooking Method: Frying
Ingredient Notes
- Milk: Whole milk gives this funnel cake batter the best flavor and texture, but whatever you have in the fridge will work just fine.
- Vanilla Extract: Vanilla extract gives these funnel cakes that classic sweet fair-style flavor, while a tiny splash of almond extract adds a delicious bakery-style twist.
- Flour: All-purpose flour gives the batter a light, tender texture while helping the funnel cakes hold their swirled shape as they fry.
- Powdered Sugar: Powdered sugar is the classic funnel cake topping. I like to dust it on just before serving so it doesn’t melt too quickly into the warm cakes.
- Oil: Hot oil for frying should be a neutral oil with a high smoke point, like vegetable oil or canola oil, so the funnel cakes cook up crisp and golden without burning.
How to Make Funnel Cakes
- Whisk wet ingredients. Add dry ingredients and whisk until smooth.
- Drizzle the batter into the pre-heated oil in thin, overlapping circles.
- Fry until deep golden brown on both sides, then drain and dust with powdered sugar.
- Repeat with the remaining batter.
Storing Sweet Swirls
Funnel cakes are best served right after frying, while the edges are crisp and the center is tender.
Keep leftovers in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in an air fryer or oven at 350°F until warm and crisp.
Freezing is not recommended because the delicate fried texture can become soggy once thawed.
They are very similar since they use almost identical ingredients, but they aren’t exactly the same! Funnel cake batter is thinner and slightly sweeter than pancake batter. The thinner consistency is crucial so it can easily pour through a spout or funnel into the hot oil.
You will want to use a neutral-tasting oil with a high smoke point. Vegetable oil and canola oil are both excellent choices that will give your funnel cakes a perfectly crisp, golden-brown exterior without burning or altering the flavor.
Yes! You can prep the batter ahead of time and store it in an airtight container in the refrigerator for up to 2 days. When you are ready to fry, give it a good whisk. If the batter has thickened up too much in the fridge, simply stir in a tiny splash of milk until it is perfectly pourable again.
Powdered sugar is the ultimate classic! If you want to switch things up, try dusting them with cinnamon sugar, topping them with fresh berries and whipped cream, or adding a rich drizzle of chocolate fudge or caramel sauce.
Funnel cakes are definitely best enjoyed fresh and hot right out of the oil! However, if you have leftovers, keep them in an airtight container at room temperature for up to 1 day, or in the fridge for up to 3 days. To get that crispy texture back, reheat them in an air fryer or an oven at 350°F (avoid the microwave, which will make them soggy).
Fair-Style Sweet Treats
Did you enjoy this Funnel Cake Recipe? Leave a comment and rating below.
Equipment
Ingredients
- ¼ cup milk
- 1 egg
- 1 tablespoon water
- ½ teaspoon vanilla extract
- 1 tablespoon granulated sugar
- ¾ teaspoon baking powder
- 1 pinch salt
- ½ cup all purpose flour
- 4 tablespoons powdered sugar
Instructions
- In a large liquid measuring cup or batter bowl with a spout, whisk together milk, egg, water and vanilla.
- Add sugar, baking powder and salt and whisk until combined.
- Add the flour, and whisk until completely smooth. Set aside.
- In a medium, deep-sided pan or pot, heat 1" of oil to 375°F over medium-high heat. When you put the end of a wooden spoon in the pot and bubbles form around the spoon, it's ready. Reduce heat to medium.
- Drizzle batter from cup in a thin line, swirling around the pan and overlapping as desired. Cook for 2 minutes or until light golden brown, then flip and cook another 2 minutes or until golden brown.
- Dust with 2 tablespoons powdered sugar and serve. Repeat one more time with the remaining batter.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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This is honestly my first time ever writing a review for any of the thousands of recipes I’ve gotten online and loved. Like most people here I got a midnight craving for funnel cake, found this recipe. I’m so glad I did! This is by far the best funnel cake I’ve ever had! I have no idea how to pour it so it wasn’t very pretty but taste wise it’s amazing! Topped with cool whip and strawberry pie filling. Yummy
Mallory, thank you for commenting. I am glad to hear that it satisfied your funnel cake craving!
I tried it today and turned out so good!! I love this recipe. It’s easy to follow. Couldn’t believe I made this at home. Just like the one we ate at the carnival.
So easy and fast! Way better than the fair! Thank you!
such an easy thing to make for the family. I cut up strawberries add a cup of sugar let those sit while I start making the batter.
We love this recipe! THX
L
So good! Made 1 funnel cake and was so good I made the rest of the batter. Hehe. Definitely my go to recicpe from here on out.
Great recipe! easy and tasty.
Reese’s peanut butter cups
Awesome , easy to do. Family loved it. Thanks
Hi, I was wondering if i can bake this in the oven instead of frying? Thanks
I have never tried this recipe in the oven but I would love it hear how it turns out for you!
bake no I don’t think I try that.what makes it,is the oil,(deep fry).an boy is it good.i wouldn’t change a thing.
This recipe made exactly two 8” funnel cakes and they turned out perfect like the fair! I substituted cows milk for oat milk and had to add a few tablespoons more because it was a bit too thick to pour and they turned out fantastic! Thanks!
I looked up how to make funnel cake found it made it it’s licious thank you very much love the recipes.
by 1 egg does it mean 1 large egg?
Yes, 1 large egg.
This is my GO-TO Funnel Cake recipe! They turn out perfectly yummy every time and they’re super quick & easy! My hubby loves these funnel cakes and says they’re “better than the fair!”
Thanks so much for this awesome recipe!
I’ve been craving funnel cakes for a long time, so I tried this recipe. I made it exactly as posted and cooked it in 1″ of canola oil (which is all I had on hand). The funnel cakes came out tasty, like heavy donuts. They hit the spot! To keep hot oil from splashing in my face, I used a tall pot and wore safety glasses. I had to cook each cake longer than 2 minutes on each side to get it golden brown. I topped with powdered sugar. I strained the oil and will use it to cook another batch for my son tonight.
The amount is perfect for exactly two funnel cakes. I followed the recipe to a t and it tastes pretty good, but not close to what they sell at the fair. Thank you for sharing
Each year our family gets together for an outdoor Autumn Celebration- a time for us to slow down, reconnect, and take in the glorious autumn colors. This year our group set up an outdoor fryer and made funnel cakes using your recipe. Everyone was super impressed and we all agreed they were by far the best funnel cakes we have ever had! If you are making these be generous with the vanilla.
We had options for topping: powdered sugar, chocolate syrup and whipped cream, but the show stopper was homemade apple pie filling.
I was sitting here watching tv and all the sudden, Im dying for funnel cake. So I googled and found this recipe. Its so good!!! I think my oil got a little hot, but thats ok bc it tasted amazing! WOW! This is a keeper and I will be making this more often. Sent it to my daughter and now she is making it!!!
This made me so happy and reminscent of theme park food I got to eat 13 years ago! Thanks a lot!
This tastes amazing! I have always loved funnel cakes but only get them once a year at our local fair. This recipe is even better than the ones that our local fair sells!