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!
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 whatever you have in the fridge will work just fine.
- Vanilla Extract: Vanilla extract gives these funnel cakes that classic sweet fair-style flavor, while a tiny splash of almond extract adds a delicious bakery-style twist.
- Flour: All-purpose flour gives the batter 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.
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In a large liquid measuring cup or batter bowl with a spout, whisk together milk, egg, water and vanilla.
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Add sugar, baking powder and salt and whisk until combined.
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Add the flour, and whisk until completely smooth. Set aside.
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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.
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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.
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Dust with 2 tablespoons powdered sugar and serve. Repeat one more time with the remaining batter.
Keep leftovers in an airtight container at room temperature for up to 1 day, and in the refrigerator for up to 3 days.
Calories: 247 | Carbohydrates: 48g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 66mg | Potassium: 260mg | Fiber: 1g | Sugar: 23g | Vitamin A: 177IU | Calcium: 114mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert
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