Funnel Cake
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Bring the carnival festivities into your home with my homemade funnel cake recipe. They’re golden brown, crispy on the outside, and super fluffy in the middle. Step-by-step video included.
Aside from carnival season, funnel cakes rarely cross my mind. But when a family friend asked me to make them on a whim, I couldn’t say no! Now that I’ve discovered how easy they are to make, we’ll be having them all the time. If you have everything to make a stack of pancakes, you have GOT to try this recipe!
The trick to homemade funnel cakes that taste deep-fried is to shallow fry them quickly so they stay light, crispy on the outside, and fluffy in the middle. The batter comes together with just five simple ingredients, similar to pancake batter, and cooks in minutes with a quick flip. I love mine with powdered sugar, while my family goes for drizzled chocolate (they love white chocolate!), or fresh strawberries on top.
Why I love this recipe
- They taste exactly like the ones from the fair. All that’s missing is the carnival games, but my kitchen is a constant circus so that ticks the box!
- Simple ingredients. And you probably have all of them in your kitchen.
- They’re fast. I’m talking under 10 minutes fast.
- Customizable. Add your favorite toppings, or just keep them simple with a little powdered sugar.
- Funnel-free. There are zero fancy kitchen gadgets needed.
Key Ingredients
Find the printable recipe with measurements below.
- Flour. I used self-rising flour, which contains all-purpose flour, kosher salt, and baking powder mixed in. Skip the store-bought stuff and make my homemade self rising flour.
- Sugar. Adds essential sweetness. White sugar is best, but brown sugar works.
- Milk. I used unsweetened almond milk, but use any milk of your preference.
- Eggs. Lightly whisked.
- Powdered sugar. The finishing touch; also known as confectioner’s sugar.
- Oil. For frying. Any neutral-flavored oil with a high smoke point works, like canola oil or vegetable oil.
The best funnel cake toppings
This is just what my family have tried:
- Cinnamon sugar. Mix 1 tablespoon of cinnamon with ½ cup white sugar.
- Fresh fruit. Sliced strawberries, blueberries, or peaches.
- Ice cream. A heaping scoop of almond milk ice cream or brownie ice cream.
- Sauce. Drizzle some caramel sauce, chocolate syrup, or strawberry sauce, or add a dollop of whipped cream.
How to make funnel cake
Step 1- Mix the batter. Combine the wet and dry ingredients in a mixing bowl and whisk until smooth.
Step 2- Assemble. Add the batter into a ziplock bag and snip off one end.
Step 3- Shape the cakes. Add two inches of oil to a deep pot or skillet. Drizzle the batter into it in a swirly shape into the hot oil. Depending on the pot, you may be able to make 2-3 cakes.
Step 4- Fry. Fry the cakes for 1-2 minutes or until golden brown.
★★★★★ REVIEW
“Tried this for the first time. It was easy and tasted good; the family loved it. Made a lot more than anticipated” – Sara
Arman’s recipe tips
- Keep an eye on the oil. This is super important for light and crispy funnel cakes. The oil should stay around 375°F (190°C), so I recommend using a thermometer to double-check. If it’s too hot, the cakes will burn, but if it’s below that, you risk them absorbing too much oil and being greasy and dense.
- 2 inches of oil max. Friends, we are shallow frying here, not deep frying. Please don’t add any more than two inches of oil; otherwise, you risk the batter submerging in the oil, which will overcook them.
- Adjust the batter consistency. It should pour easily, about the consistency of pancake batter. If it appears too thick, add a bit more milk. If it’s too thin, I recommend sprinkling flour in until it thickens up.
- Pour in an even, thin stream. The trick to getting the proper shape is to drizzle the batter while constantly moving. You want a thin stream of equal-sized dough so it all fries evenly. If it’s tricky, try using a squeeze bottle instead of a plastic bag. I demonstrate this in the video below.
- Cool on a wire rack, not a paper towel. A recipe let the oil drip away and air circulate, whereas a paper towel traps steam and makes the base soggy.
Frequently asked questions
The #1 reason why funnel cakes fall apart is due to a thin batter. The batter should be thick and pourable. If your batter is on the thinner side, gradually add a little more flour to thicken it up.
Yes, you can. As I mentioned earlier, it’s the same as pancake batter. I recommend keeping it for no more than two days; otherwise, it will become dense and won’t crisp up nicely.
You can! I mean, that is what they use at carnivals. If you own one, cover the hole with your finger, pour in some batter, then release it over the oil in a spiral motion.
I recommend any oil with a high smoke point. Neutral flavored ones like vegetable oil or canola oil work best.
Storage instructions
To store: Store cooled leftovers in an airtight container in the refrigerator for 5 days.
To freeze: Store them in a freezer-safe container and freeze for up to three months.
5-Ingredient Funnel Cake Recipe
Video
Ingredients
- 2 1/2 cups self-rising flour
- 1/4 cup sugar
- 1 1/3 cups milk
- 2 large eggs lightly whisked
- 1/2 cup powdered sugar
Instructions
- Combine the flour, sugar, milk, and eggs in a mixing bowl and whisk together until smooth.
- Add the batter into a ziplock bag and snip off one end of it. You can also use a squeeze bottle if you have one on hand.
- Add two inches of oil to a deep pot or Dutch oven. Once the oil is hot (aim for 375°F), drizzle the batter into it in a swirly funnel cake shape. Depending on the pot, you may be able to make 2-3 funnel cakes.
- Cook the funnel cakes for 1-2 minutes, or until golden brown and crispy. Place the cooked funnel cakes on a wire rack as you use up the remaining batter. Sprinkle with powdered sugar.
Notes
- Oil: Any oil with a high smoke point is best. I like vegetable oil, canola oil, or peanut oil.
- Make ahead: You can make the batter up to two days in advance.
- Leftovers: They will keep well in the fridge for up to 5 days or in the freezer for 6 months.
- Reheat: I like reheating the funnel cakes in the air fryer, but a hot skillet will also work.
Very Easy😁😁😁
This is also recipe to make pasta? It looks great!
Never heard of recipe like this before. Seems good.
Tried this for the first time. It was easy and tasted good, the family loved it. Made a lot more than anticipated
Thanks so much, Sara!
This recipe my girlfriend will like so much. Thank you for seeing this recipe. I will surprise her.
I made an Oreo flavored funnel cake and a funnel cake with fresh strawberries and coconut whip. They were delicious!!
Can you make it with an air fryer?
I haven’t tried 🙂
Really enjoyed the cakes. I only put 1/2 the sugar and it still came out great.
Is there a way to make this recipe keto friendly?
I haven’t tried but you are welcome to experiment and see