This funnel cake recipe is easy to prepare with basic pantry ingredients and doesn’t require any special equipment beyond a squeeze bottle or measuring cup. It’s fried until golden and perfectly crisp on the outside, while remaining soft and fluffy inside. Great for parties, family nights, or whenever you’re craving something sweet and nostalgic.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Baking powder
Salt
Milk
Eggs
Vanilla extract
Vegetable oil (for frying)
Powdered sugar (for dusting)
Directions
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk the milk, eggs, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry, mixing until a smooth batter forms.
Heat about 2 inches of oil in a deep skillet or heavy-bottomed pot to 375°F (190°C).
Pour the batter into a squeeze bottle or use a measuring cup with a spout.
Carefully drizzle the batter in a circular, overlapping motion into the hot oil.
Fry for 1–2 minutes per side, or until golden brown.
Remove with tongs and drain on paper towels.
Dust with powdered sugar and serve immediately.
Servings and timing
This recipe makes about 4–6 funnel cakes. Prep time: 10 minutes Cook time: 15 minutes Total time: 25 minutes
Variations
Cinnamon sugar topping: Replace powdered sugar with a cinnamon-sugar mix.
Chocolate drizzle: Drizzle with melted chocolate or chocolate syrup.
Fruit topping: Add fresh berries or fruit compote on top.
Savory twist: Skip the sugar and serve with cheese or dipping sauces for a savory version.
Mini funnel cakes: Make smaller portions for bite-sized treats.
Storage/Reheating
Funnel cakes are best enjoyed fresh. If you have leftovers, store them in an airtight container at room temperature for up to 1 day. Reheat in a toaster oven or oven at 350°F (175°C) for a few minutes until warm and crispy. Avoid microwaving, as it can make them soggy.
FAQs
Can I make funnel cake batter ahead of time?
You can make the batter a few hours in advance and store it in the fridge. Stir before using.
Do I need a deep fryer to make funnel cakes?
No, a deep skillet or heavy-bottomed pot with enough oil works perfectly.
What type of oil is best for frying funnel cake?
Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.
Can I use pancake mix for funnel cakes?
Yes, some pancake mixes can be used as a base for funnel cake batter. Just adjust the consistency if needed.
Why is my funnel cake greasy?
The oil may be too cool. Make sure it’s heated to 375°F before frying.
How do I know when to flip the funnel cake?
Flip when the underside is golden brown, usually after 1–2 minutes.
Can I freeze funnel cakes?
Freezing is not recommended, as they lose their crisp texture when thawed and reheated.
How do I make the batter thinner or thicker?
Add more milk to thin the batter or more flour to thicken it slightly.
Is funnel cake the same as fried dough?
They’re similar, but funnel cake uses a pourable batter while fried dough is made with a rolled dough.
Can I make this recipe dairy-free?
Yes, use a dairy-free milk alternative and check that your other ingredients are dairy-free.
Conclusion
Homemade funnel cake brings all the fun of the fair into your kitchen. It’s simple, delicious, and endlessly customizable with your favorite toppings. Whether you’re enjoying it on a cozy night in or at a party, this recipe is sure to be a crowd-pleaser
Homemade funnel cake is a light, crispy fairground treat you can make at home using basic ingredients. Fried until golden and topped with powdered sugar, it’s a nostalgic dessert perfect for any occasion.
Author:Catherine
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4–6 funnel cakes
Category:Dessert
Method:Frying
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 large eggs
1 teaspoon vanilla extract
Vegetable oil, for frying
Powdered sugar, for dusting
Instructions
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, eggs, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until a smooth batter forms.
Heat about 2 inches of vegetable oil in a deep skillet or heavy-bottomed pot to 375°F (190°C).
Pour the batter into a squeeze bottle or use a measuring cup with a spout.
Carefully drizzle the batter into the hot oil in a circular, overlapping motion.
Fry for 1–2 minutes per side, or until golden brown.
Remove with tongs and drain on paper towels.
Dust with powdered sugar and serve immediately.
Notes
Use a candy or deep-fry thermometer to maintain proper oil temperature.Don’t overcrowd the pan—fry one funnel cake at a time for best results.Make mini funnel cakes for party-friendly portions.Top with fruit compote, whipped cream, or chocolate syrup for variety.Serve immediately for the best texture—crispy outside and soft inside.
