Bring the magic of the fair right into your kitchen with this easy funnel cake recipe! Crispy on the outside, soft on the inside, and dusted with a generous layer of powdered sugar, these golden swirls are a nostalgic treat that’s perfect for satisfying your sweet tooth.
What is a Funnel Cake?
A funnel cake is a popular deep-fried treat that’s super popular at fairs and carnivals. It’s made by pouring a simple batter into hot oil in a swirly, criss-cross pattern, then frying it until golden and crispy. Once it’s out of the oil, it gets a generous dusting of powdered sugar and is best enjoyed warm. It’s got crispy edges, a soft center, and all the nostalgic fair vibes you could ask for. They kind of remind me of fried donuts or churros—yum!
Want more quick dessert ideas? Check out my buckeye recipe, rice krispie treats and chocolate lava cakes!
How to Make Funnel Cakes
You can find the full recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
In another medium bowl, add the sugar, eggs, milk, and vanilla extract/essence. Whisk until the mixture is smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, whisking continuously until the batter is smooth and lump-free. You should end up with a thick but pourable batter.
Place a medium saucepan (make sure it’s a deep-sided pan) over medium heat and fill it with about 2 inches of unflavored vegetable oil. Bring the oil to 375°F (190°C). I recommend using a kitchen thermometer (or candy thermometer) for best results.
Once the oil is ready, pour about ½ cup of batter into a small jug with a spout. Slowly drizzle batter into the hot oil in a circular motion, adding criss-cross patterns to fill in the center. Cook for about 90 seconds or until golden brown. Carefully flip (I use tongs) and cook the other side for another 90 seconds or until golden brown.
Transfer the cooked funnel cake to a paper towel-lined plate to drain any excess oil, then move on to the next one. I recommend checking the oil temperature between each funnel cake for optimal results. Work quickly, as funnel cakes are best enjoyed warm.
Once all the funnel cakes are ready, generously dust each funnel cake with powdered sugar (sprinkling cinnamon sugar on top works great too!). Since the cakes themselves aren’t overly sweet, don’t be shy with the powdered sugar. Serve warm and enjoy!
How to Store Funnel Cakes
Funnel cakes are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for up to 1–2 days. To reheat, pop them in the oven or air fryer for a few minutes to crisp them back up—avoid the microwave, as it can make them soggy. Dust with a little extra powdered sugar before serving, if needed!
Easy Funnel Cake Recipe
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1½ cups (180 g) all-purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
- 1½ tbsps white granulated sugar
- 2 large eggs - room temperature
- ¾ cup (180 g) whole milk - room temperature
- ½ tsp vanilla extract/essence
- unflavored vegetable oil (for frying) - I use canola oil; you’ll need enough to fill a medium saucepan about 2 inches high
- powdered sugar - for dusting
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In another medium bowl, add the sugar, eggs, milk, and vanilla. Whisk until the mixture is smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, whisking continuously until the batter is smooth and lump-free. You should end up with a thick but pourable batter (see note 1 if the batter is too thick).
- Place a medium saucepan over medium heat and fill it with about 2 inches of unflavored vegetable oil. Bring the oil to 375°F (190°C). I recommend using a kitchen thermometer for best results (see note 2).
- Once the oil is ready, pour about ½ cup of batter into a small jug with a spout (see note 3 if you'd prefer to use a funnel). Slowly pour the batter into the hot oil in a circular motion, adding criss-cross patterns to fill in the center. Cook for about 90 seconds or until golden brown. Carefully flip (I use tongs) and cook the other side for another 90 seconds or until golden brown.
- Transfer the cooked funnel cake to a paper towel to soak up any excess oil, then move on to the next one. I recommend checking the oil temperature between each funnel cake for optimal results. Work quickly, as funnel cakes are best enjoyed warm.
- Once all the funnel cakes are ready, generously dust each funnel cake with powdered sugar. Since the cakes themselves aren’t overly sweet, don’t be shy with the powdered sugar. Serve warm and enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
6 Comments
easy and great recipe It was delicious!! family loved it
Love you all’s recipe
Amazing! I can’t believe how well this went.
Yay! So happy to hear that Jessica 😀
U r doing great job with respect and dignity
Thanks so much Zahir! 🙂