Quick and easy funnel cake recipe made with just six ingredients and 20 minutes. No carnival, boardwalk, or funnel required!
Why you'll love it
This recipe is for anyone who's favorite part about going to the boardwalk or going to an amusement park/carnival and grabbing funnel cake. It is so easy to make your own at home and still get that crisp exterior and fluffy interior piled high with powdered sugar. I love funnel cake so much, I was even inspired to make my own chocolate funnel cake based off this recipe after seeing a version of it at the boardwalk.
- It's such an easy recipe because the batter is a variation on pancake batter
- You only need six ingredients, plus any of your favorite toppings
- The recipe makes a lot and its very quick so everyone can get their own funnel cake in minutes flat!
- No special equipment is needed!
If you are looking to try more fair food, I recommend checking out my homemade churros and churro ice cream sandwiches!
What is funnel cake
Funnel cake is a simple variation of pancake batter that is drizzled into hot oil and quickly fried on both sides. It is traditionally topped with powdered sugar (also known as confectioner's sugar). It is popularly served at fairs, carnivals, and on the boardwalk. Funnel cake is not a cake, but instead, it is believed that it got its name because the pancake batter-like mixture was poured through a funnel and fried until it is crisp and golden brown.
Key ingredients
The ingredients required for making homemade funnel cakes are very simple and uses largely pantry staples. Let's review some of the key ingredients and any potential substitutions. You can find the full list of ingredients and measurements in the recipe card below.
- Flour - The best flour to use for this is unbleached all-purpose flour. Bleached all-purpose flour or white whole wheat flour are also suitable.
- Sugar - Using granulated sugar gives you the best consistency for your funnel cakes, but brown sugar can work if it is all you have available.
- Milk - You can use any type of milk, even alternatives like cashew milk. Some places will even use buttermilk for tang or water. I recommend whole milk for the best consistency and flavor.
- Oil - The kind of oil you use matters. You need a neutral oil with a high smoking point such as vegetable oil or canola oil. Peanut oil is also a popular choice.
Recommended Tools
Since funnel cake recipes aren't typically made at home by most people, I think it is important to review a couple of the tools you may need to make the best treats! You don't actually need any special equipment, so this should help you understand how you can make delicious golden brown funnel cakes at home.
- Batter dispenser - The most important tool is the batter dispenser. You can use an actual funnel with a smaller round opening. The downside is you will need to use something to cover the bottom when not dispensing the batter. A piping bag would also work, but you will again need to consider how you will stop the flow of the batter because it is thinner than most things you would use a piping bag for. If you plan on making a lot of funnel cakes, you can invest in a funnel cake dispenser. My personal choice is a funnel pitcher or squeeze bottle with a larger opening because the mechanics of it is the easiest and least messy. In a pinch, a spouted measuring cup could also work.
- Frying equipment - You can invest in a deep fryer if it is something you plan on using often. However, I recommend a deep cast iron pan or Dutch oven paired with a candy thermometer. The reason I recommend cast iron is because it retains and hold heat steadily so you aren't having to adjust the heat on your stove frequently while frying. If you don't have cast iron, however, any heavy-bottomed pot that can hold at least 2-inches of oil will work.
How to make
Making the batter and frying your homemade funnel cake recipe is incredibly easy and can be a relaxing and fun project!
- Whisk together the eggs and milk vigorously in a medium bowl until well-combined.
- Mix together the dry ingredients in a large bowl until just combined.
- Add the wet ingredients into the dry and mix until there are no lumps.
- Heat at least 2-inches of a neutral oil into a pan or Dutch oven and heat to 375F.
- Pour about ⅓ cup the funnel cake batter into your dispenser then swirl the batter in a random circular motion into the oil.
- Fry on each side for 1 - 2 minutes or until the outside is a beautiful golden brown. Transfer to a wire rack lined with paper towel.
- Repeat until the batter is used up.
- Make the toppings for the funnel cake and serve them on the side. Dust the funnel cake generously with powdered sugar.
Amanda's expert tips
The most important way to ensure you get the best results is to make sure you are correctly measuring your ingredients, particularly the all-purpose flour. You should fluff up the flour and then spoon it into your measuring cup then sweep of the excess. If you want to make sure you get consistent results, you can convert the recipe to metric and use a kitchen scale.
It is important to use all room temperature ingredients because it helps everything to incorporate well together. You can quickly bring your eggs to room temperature by leaving them in very warm water for five minutes before cracking them.
Keep an eye on the oil temperature. If the oil is too hot, you can easily burn your funnel cake. On the other hand, if the oil is not hot enough, the batter will end up absorbing too much oil and leave you with a very greasy final product. This is why I recommend keeping a kitchen thermometer for recipes like this, jelly donuts, and even for when you are roasting a turkey!
Don't forget about lining your wire rack with paper towel so it can absorb the excess oil.
Favorite toppings
The standard topping for funnel cakes is powdered sugar, but you can get a lot more creative than that! here are some of my favorite toppings for funnel cakes.
- Instead of confectioner's sugar, you can use a cinnamon sugar mix so it is like a churro funnel cake
- You can top your funnel cake with vanilla ice cream, strawberry cheesecake ice cream, or any of your favorite scoops of ice cream
- Drizzle the top with chocolate syrup, peanut butter hot fudge, caramel sauce, or strawberry sauce
- Use fresh fruits like fresh strawberries or blueberries. Sliced caramel apples or even pie fillings like cherry pie is also a delicious choice
FAQs
I do not recommend saving them for later because they will get soft, chewy, and rubbery. You can, however, save the funnel cake batter in an airtight container in the refrigerator overnight as long as you are using double acting baking powder.
The options you have are only limited by what you have available! Whipped cream and even sprinkles are a great choice as does most fresh fruit.
You can turn these into fries by piping them into straight lines instead of pouring in a swirling motion.
Recipe Card
Funnel Cake Recipe
Ingredients
- 2 large eggs room temperature
- 1 ⅓ cup milk room temperature
- ¼ cup granulated sugar
- 2 ⅔ cups all-purpose flour
- ½ teaspoon sea salt
- 1 tablespoon baking powder
- powdered sugar
Instructions
- Heat at least 2 inches of oil in a deep fryer or cast iron skillet to 375F.
- Mix the eggs and milk together until light and slightly frothy. In a separate bowl, mix the dry ingredients together.
- Add the dry ingredients to the wet ingredients and mix until the batter is completely smooth.
- Fill a pastry bag or funnel, or spouted measuring cup with the batter. Place a finger on the bottom hole to prevent the batter from spewing out.
- Place the bag or funnel over the oil and allow the batter to release in a random, but mostly overlapping circular patterns. As soon as it is browned and floating in the oil, flip and fry for about another 45 - 60 seconds. Place on a wire rack lined with paper towels.
- Top with powdered sugar and enjoy hot!
Pam says
Amanda, you're killing me with this recipe - it looks so good! Your food photography keeps getting better and better, too. I want a funnel cake now and it's almost midnight loll Love reading your blogs - I started out with your other one but I'm glad that you're keeping this one going. I just can't visit late at night anymore!
🙂
Pam
Amanda says
Thank you so much!! I still have a load of old and new reviews I need to do for SM. As soon as I am able to get this blog established enough, I should be able to dedicate equal time to both. I'm so glad you are liking this blog though..... and I won't judge you for any late night funnel cake making. I almost made some for breakfast! haha
Christine says
You must be my foodie doppelganger...my sisters just found out that I had never had one and their jaws were on the floor. So, now I keep thinking of funnel cakes...easy to make, eh?
Amanda says
It's soooooo easy! You'll love it!
Elizabeth @ SugarHero.com says
Oh goodness, this sounds so good! I made funnel cakes for the first time last year, and was shocked at how easy they are. They seem like they should be so complicated, but they're not! I love your addition of the lemon white chocolate drizzle--this is inspiration to revisit funnel cakes again!
Amanda says
I am shocked too. Funnel cakes are just so good (you can't go wrong with deep fried though!) kings and not to make things awkward, but I am kinda geeking out that I am "talking" to you because I've been following your blog for ages and I totally look up to you. You are awesome!