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.
With this easy funnel cake recipe, you can 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.
“Tried your recipe, and my kids loved it.” – Moose
Ingredient notes and substitutions
- Milk: Any milk from skim milk to whole milk will work. Non-dairy milks, such as almond milk, will also work in this recipe.
- Flour: To properly measure the flour, stir or sift the flour to break it up. Lightly spoon into the measuring cup and level without tapping or packing the flour.
- Oil: Please use an oil that is made for deep-frying, such peanut oil or canola oil.
How to make homemade funnel cakes
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Note: It’s important to make the batter before heating the oil so that the batter can sit and thicken up a bit before use.
Step 1: In a large bowl, whisk together the milk, eggs, sugar, and vanilla until well-combined.
Step 2: Add the flour and baking powder. Whisk in just until combined. Set aside.
Step 3: In a deep heavy skillet, heat the oil to 375F. Top tip >> 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.
Step 4: Cover the bottom end of a funnel with your finger. Spoon 1/2 cup batter into the funnel.
Step 5: 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. Top tip >> I’ve found going from the outside of the spiral to inside works best.
Step 6: Fry until golden brown on one side. Carefully flip the funnel cake over and continue to fry until the other side is golden brown.
Step 7: Carefully remove the funnel cake from the oil, letting any excess oil drain off and place on a paper towel-lined plate. Sprinkle with powdered sugar just before serving.
Recipe Tips!
- Oil temperature: It’s important that the oil is at the correct temperature. If the oil isn’t hot enough, the funnel cakes will absorb too much oil before they cook, and the funnel cakes will be heavy and greasy. If the oil is too hot, the outside will get overcooked before the inside cooks through.
- There are lots of tricks for trying to gauge the temperature of oil without using a kitchen thermometer or deep fry thermometer.
- I’ve never had good luck with any of the ones I’ve tried, and I highly recommend using a kitchen thermometer.
- 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 in a circular motion from outside to inside on the spiral. My funnel cakes held together better that way than when I tried going from inside to outside.
Serving suggestions
The funnel cakes are delicious when served with a variety of toppings. Here are some ideas:
- Powdered sugar
- Sliced fresh strawberries or strawberry sauce
- Nutella or Nutella + sliced strawberries or bananas
- Sliced peaches + whipped cream
- Cinnamon sugar
- Chocolate syrup
- Caramel sauce or dulce de leche
- Jam
Storage
Funnel cakes are best eaten once cool enough to handle. They can covered and kept at room temperature for up to 1 day, but they’re best eaten when warm and fresh.
More summer treats!
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Homemade Funnel Cake Recipe
Equipment
- skillet
- Kitchen thermometer
Ingredients
- 2 cups milk
- 3 large eggs
- 1/4 cup granulated sugar
- 1/4 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour properly measured
- 2 teaspoons baking powder
- Oil for deep-frying
- Powdered sugar
Instructions
- In a large bowl, whisk together the milk, eggs, sugar, and vanilla until well-combined.2 cups milk, 3 large eggs, 1/4 cup granulated sugar, 1/4 teaspoon vanilla extract
- Add the flour and baking powder. Whisk in just until combined.2 ¼ cups all-purpose flour, 2 teaspoons baking powder
- Set aside.
- In a heavy skillet, heat the oil to 375F.
- 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.
Video
Notes
- Milk: Any milk from skim milk to whole milk will work. Non-dairy milks, such as almond milk, will also work in this recipe.
- Flour: To properly measure the flour, stir or sift the flour to break it up. Lightly spoon into the measuring cup and level without tapping or packing the flour.
- Oil: Please use an oil that is made for deep-frying, such peanut oil or canola oil.
- Funnel: If you don’t have a kitchen funnel, you can use something like a liquid measuring cup that has a pourable spout.
- Nutrition values are estimates.
Nutrition
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Adapted from Taste of Home.
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Comments & Reviews
Chicken Nougat says
I loved this funnel cake so much!
Kate says
Thank you!
Moose says
Tried your recipe, and my kids loved it.
Kate says
Yay!! I’m glad to hear that!