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 2% milk or whatever you have in the fridge will work fine.
- Vanilla Extract: Vanilla extract creates the classic sweet fair-style flavor, while a tiny splash of almond extract adds a delicious bakery-style twist.
- Flour: Use all-purpose flour for 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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It’s a small amount of batter and super runny. Just comes apart in the oil. Didn’t even taste good. Not recommended. Will need another recipe for some good ole “fair” funnel cakes.
Sorry to hear that, Kris. This recipe is for about 2 funnel cakes so not too much batter but you can definitely double it for more sweet treats! While we haven’t had the problem of this batter being too thin, you can add a little extra flour at a time until it reaches a consistency that is easier to pour and stay together when frying.
Maybe it was just me but the batter was too thin for my liking. It made my funnel cake super crunchy. I prefer fluffy funnel cakes.
Great tasting! To those unfamiliar with frying though, I would recommend sticking the batter in a fridge for a while especially in the summer, or you might end up with lots of tiny pieces instead of an intact cake.
This recipe turned out okay… The batter was a bit thick, and hard to pour into the oil. And as for taste, I think it could have used more vanilla flavoring to it.
So happy you enjoyed them, you can definitely add more vanilla to your preferences or try adding a little cinnamon right into the batter.
I made this recipe because I had a craving for funnel cakes and it realy hit the spot would highly recomend this recipe.
These were a hit! Thanks
Easy and delicious, but I found it very thick…like thicker than muffin batter thick. I had to add extra milk to even get it to remotely pour. Is it supposed to be thick? Don’t get me wrong! It was tasty and I will make it again!!
Hi Elizabeth, it should be a pourable consistency. If too thick, it sounds like there may be too much flour. You can follow our flour measuring guide to help you achieve the best results!
Batter was too thin. Made it hard to get a nice funnel cake.It tastes good, just hard to make it look nice.
I really liked this recipe!! I added some cinnamon because I like it not because the batter wasn’t to my liking. Thank you for sharing!! Which I could add a picture.
Tag us on Instagram using @spendpennies, we would love to see how it turned out, Sandra!
I just made these! I honestly think they taste better than the ones you get at the fairs. The recipe is easy to follow and the funnel cakes are ready in minutes. I topped mine with powdered sugar and caramel sauce. Yum!
This had absolutely no flavor at all! Disappointed :-(
Sorry, this recipe didn’t meet your expectations, Mrs. Loo. For extra flavor, we love to sprinkle with cinnamon and powdered sugar before enjoying or drizzle in caramel sauce or chocolate sauce.
Holy smokes, seriously holy smokes. This is the easiest and quickest dessert I’ve ever made. Not to mention the low ingredient count makes this one affordable as well. Excellent.
Great recipe! My family loved it. I made it several times. I used almond milk instead of regular milk. Thanks for sharing…
This was so yummy. But I added to the batter 1/2 T cocoa powder and then added sugar to my likeness. A splash of milk. I didnt measure but I’d say 1 t. Then fried as directions said. I made 1 cake then put lid on the container and placed in fridge for later.
How long can I store this and save it for later in the fridge? Or freezer? I’m asking in case I make a batch the night before for the morning.
Hi Jes, you could store it in the fridge in an airtight container for 3-4 days and it should still turn out delicious. I am not sure about freezing the raw batter though.
My Family and I loved it!! Its such a good funnel cake recipe
This was perfect. It’s plenty sweet when you sift the powdered sugar on while nice and hot. I doubled the recipe thinking there would not be enough. There was a lot, but my husband didn’t let them go to waste. Thanks.
Thank YOU Joyce!
I made this it was good just not sweet enough
Followed exactly but didn’t have a spout or funnel so just poured randomly in deep fryer and it turned out great. Few larger chunks and small bits. Family said tasted just like fair. We did put alot more powdered sugar on it
It was a little bit thicker when I made then expected after I put the flour in! Other than that the taste was amazing with a dash of cinnamon! Next time adding a little less flour. (I was using gluten free 1:1 sub)
Um mine came out rubbery and not like a funnel cake at all
Sorry to hear that Leah. Thank you for trying the recipe.
Likely the oil wasn’t hot enough. Mine turned out perfect and is now a family favorite! Thank you for the recipe! ❤