Name: Homemade Funnel Cake Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2 cups milk¹; 3 large eggs; 1/4 cup granulated sugar; 1/4 teaspoon vanilla extract; 2 ¼ cups all-purpose flour (properly measured2); 2 teaspoons baking powder; Oil for deep-frying3; Powdered sugar

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Easy homemade funnel cake recipe! This simple funnel cake is made with 6 simple pantry ingredients, and the recipe takes just minutes to make!

Every summer I look forward to having a funnel cake or two. Whether it’s at the zoo or the state fair or the amusement park, if there’s funnel cake, I have to get one.

Since places like the amusement park aren’t happening, I’ve been trying to choose some of our summertime favorites and recreate them at one. One thing that I’ve been missing is my annual funnel cake.

So, this year, I decided to make them at home. I’ve made funnel cake before, and I’ve even tried the pre-made mixes. This funnel cake recipe, though, is my favorite.

It’s easy, uses just 6 pantry staples, and comes together in minutes. It also tastes great! The inside is light and fluffy and the outside is light and crisp. Dusted with a little powdered sugar, it’s a perfect summer treat.

How to make homemade funnel cakes

It’s important to make the batter before heating the oil so that the batter can sit and thicken up a bit before use.

In a large bowl, whisk together the milk, eggs, sugar, and vanilla until well-combined.
Add the flour and baking powder. Whisk in just until combined.
Set aside.

In a heavy skillet, heat the oil to 375F. It’s important that the oil be at the correct temperature. If it isn’t hot enough, the funnel cakes can soak up too much oil before they’ve cooked, which will result in heavy, greasy cakes. If it’s too hot, the outside can get too dark before the inside has a chance to cook through.

Cover the bottom end of a funnel with your finger. Spoon 1/2 cup batter into the funnel.
Hold the funnel several inches over the hot oil and move your finger to release the batter.

Swirl the batter into the oil in a spiral motion. I’ve found going from the outside of the spiral to inside works best.

Fry until golden brown on one side. Carefully flip the funnel cake over and continue to fry until the other side is golden brown.
Remove to a paper towel-lined plate. Sprinkle with powdered sugar just before serving.

Tips

Milk: You can use any milk from skim to whole milk. Non-dairy milks, such as almond milk, will also work well in this recipe.
Oil: It’s important to use an oil that’s made for deep frying. Oils such as peanut oil, peanut oil blends made for frying, and canola oils are all good choices.
Oil temperature: There are lots of tricks for trying to gauge the temperature of oil without using a kitchen thermometer. I’ve never had good luck with any of the ones I’ve tried, and I highly recommend using a kitchen thermometer. It’s important that the oil be at the correct temperature. If it isn’t hot enough, the funnel cakes can soak up too much oil before they’ve cooked, which will result in heavy, greasy cakes. If it’s too hot, the outside can get too dark before the inside has a chance to cook through.
Funnel: If you don’t have a kitchen funnel, you can use something like a liquid measuring cup that has a pourable spout.
Swirling the batter: I’ve had better luck with the going from outside to inside on the spiral. My funnel cakes held together better that way than when I tried going from inside to outside.

How long will funnel cakes keep?

The funnel cakes are best eaten once cool enough to handle. They can be eaten at room temperature for up to 1 day, but they’re best eaten while fresh and warm.

More summer treats!

If you’ve tried this homemade funnel cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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