Published on
Funnel Cake
Funnel cake is a deep-fried delight. Dusted with powdered sugar and piled high with a wide variety of toppings, now you can make this fair favorite at home.
Jump to RecipeTable of Contents
Funnel cake is a theme park classic that you can make at home in just 20 minutes. Dusted with powdered sugar and piled high with toppings, it’s no surprise this deep-fried treat is a favorite at summer fairs and carnivals.
If you are craving more fair-worthy food you’ll want to make Deep Fried Oreos, Apple Fries, and Churro Bites.
Funnel Cake Ingredients
You will need:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- ½ teaspoon butter extract (optional)
- Vegetable oil for frying (1½ to 2 inches deep in skillet)
- Powdered sugar for dusting the top of the funnel cakes
Substitutions and Additions
TOPPINGS: You can get creative with the funnel cake toppings that you add. You can drizzle them with chocolate, or strawberry sauce, add whipped cream and sprinkles to the top, serve them with dipping sauces like frosting or Nutella, or add a big scoop of ice cream to them.
How to Make This Funnel Cake Recipe
PRO TIP: This recipe makes 3 large dinner-plate-sized funnel cakes or 6 medium-sized salad plate funnel cakes.
STEP ONE: In a medium mixing bowl, add 2 cups flour, sugar, baking powder, and salt. Use a whisk to combine.
STEP TWO: In a separate mixing bowl, add milk, beaten eggs, vanilla extract, and butter extract. Use a whisk to combine.
STEP THREE: Slowly add dry ingredients to wet ingredients while continuing to whisk together until no lumps remain. Set aside while heating the oil.
STEP FOUR: In a skillet with deep sides over medium heat, add enough vegetable oil to fill the skillet 1½ to 2 inches deep. Heat the oil to 350°F. Use a thermometer to test the temperature. If the oil is too hot it will quickly cook the outside without proper cooking inside of the funnel cake.
STEP FIVE: Fill a piping bag with a large round tip on the end with ⅓ of the funnel cake mixture if making 3 large funnel cakes, or ⅙ of the mixture if making medium funnel cakes.
PRO TIP: When adding the funnel cake batter to a piping bag, it is helpful to place the piping bag in a tall wide glass mason jar to keep it upright while filling. You could also use a squeeze bottle instead of a piping bag to drizzle the batter in the oil.
STEP SIX: With your finger on the piping tip hold the bag 3-4 inches above the hot oil. Remove your finger and gently squeeze while drizzling the batter into the oil. Make a round circle with the batter to start, then drizzle the batter across the circle in one direction, then drizzle across the circle in the opposite direction. Complete the funnel cake with another circle on the top to close it. Let cook in the oil until it is golden brown. Use tongs to carefully flip the funnel cake over. Allow the other side to cook until golden brown.
PRO TIP: With each new funnel cake, test the oil temperature. If it drops too much below 350°F, the batter will soak up too much oil; if it heats up too much above 350°F it will cook too quickly. To take a proper temperature, swirl the oil with the end of the thermometer and then let the tip sit in the oil until you get a proper temperature reading. Make sure not to touch the bottom of the pan with the thermometer.
STEP SEVEN: Remove funnel cake from the oil and place it on a paper towel-lined baking sheet. Dust with powdered sugar and serve warm.
How to Serve
Recreate the carnival experience at home by serving your funnel cakes with one or more of these toppings:
- Vanilla ice cream and caramel sauce or hot fudge
- Whipped cream and fresh fruit, try sliced strawberries or bananas
- Cinnamon and sugar
- Honey and butter melted together
Stay refreshed with Butterbeer or Pineapple Lemonade.
Storage
ON THE COUNTER: These amazing funnel cakes need to be eaten immediately. They should be finished within 5 hours or so. It’s best not to store them as they will get soggy very quickly and do not reheat well.
IN THE FREEZER: We do not recommend freezing funnel cakes as they will become soggy. Stick with making these fresh.
Funnel cake is so sweet and delicious that it always draws a crowd. Crunchy on the outside, but light and fluffy on the inside, funnel cakes can be topped with a wide variety of tempting toppings. Most often enjoyed at theme parks, fairs, and carnivals, now you can enjoy this delectable treat year-round by making it at home.
Frequently Asked Questions
Can I store leftovers for later?
This easy recipe will not store well. The funnel cakes should be eaten within about 5 hours of cooking or they will become soggy
What is the best oil for deep-frying?
Fry only with oils that have a high smoking point. The smoking point is the temperature it takes for the oil to start to break down and smoke. Once it smokes, it’s not good for frying. The best kind of oil includes peanut oil, canola oil, sunflower oil, safflower oil, corn oil, or vegetable oil. Olive oil on the other hand is not a good oil to fry in.
Can I make mini funnel cakes with this recipe?
You can use this funnel cake batter recipe for any size of funnel cake you’d like to try.
More Recipes You’ll Love
Funnel Cake
Funnel cake is a deep-fried delight. Dusted with powdered sugar and piled high with a wide variety of toppings, now you can make this fair favorite at home.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- ½ teaspoon butter extract, optional
- vegetable oil for frying, 1½ to 2 inches deep in skillet
- powdered sugar, for dusting the top of the funnel cakes
Instructions
- In a medium mixing bowl, add 2 cups flour, sugar, baking powder, and salt. Use a whisk to combine.
- In a separate mixing bowl, add milk, beaten eggs, vanilla extract, and butter extract. Use a whisk to combine.
- Slowly add dry ingredients to wet ingredients while continuing to whisk together until no lumps remain. Set aside while heating the oil.
- In a skillet with deep sides over medium heat, add enough vegetable oil to fill the skillet 1½ to 2 inches deep. Heat the oil to 350°F. Use a thermometer to test the temperature. If the oil is too hot it will quickly cook the outside without proper cooking inside of the funnel cake.
- Fill a piping bag with a large round tip on the end with ⅓ of the funnel cake mixture if making 3 large funnel cakes, or ⅙ of the mixture if making medium funnel cakes.
- With your finger on the piping tip hold the bag 3 to 4 inches above the hot oil. Remove your finger and gently squeeze while drizzling the batter into the oil. Make a round circle with the batter to start, then drizzle the batter across the circle in one direction, then drizzle across the circle in the opposite direction. Complete the funnel cake with another circle on the top to close it. Let cook in the oil until it is golden brown. Use tongs to carefully flip the funnel cake over. Allow the other side to cook until golden brown.
- Remove funnel cake from the oil and place it on a paper towel-lined baking sheet. Dust with powdered sugar and serve warm.
Notes
- This recipe makes 3 large dinner-plate-sized funnel cakes or 6 medium-sized salad plate funnel cakes.
- When adding the funnel cake batter to a piping bag, it is helpful to place the piping bag in a tall wide glass mason jar to keep it upright while filling. You could also use a squeeze bottle instead of a piping bag to drizzle the batter in the oil.
- With each new funnel cake, test the oil temperature. If it drops too much below 350°F, the batter will soak up too much oil; if it heats up too much above 350°F it will cook too quickly. To take a proper temperature, swirl the oil with the end of the thermometer and then let the tip sit in the oil until you get a proper temperature reading. Make sure not to touch the bottom of the pan with the thermometer.
Leave a Comment