Homemade Funnel Cake

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.

How to make homemade funnel cakes

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.

Three homemade funnel cakes next to a powdered sugar duster.

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 temperature: 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.

Homemade funnel cake topped with strawberry jam.

Topping ideas

Funnel cakes are blank canvas, so feel free to top them with whatever toppings you like! Here are some ideas:

Powdered sugar
Sliced fresh strawberries
Strawberry sauce
Nutella
Nutella + sliced strawberries or bananas
Sliced peaches + whipped cream
Cinnamon sugar
Chocolate syrup
Caramel sauce or dulce de leche
Jam

Recipe FAQs

How long will funnel cakes keep?

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.

What kind of oil do you use for funnel cakes?

It’s important to use an oil that’s made for deep frying. Oils like peanut oil, peanut oil blends made for frying, and canola oils are all good choices.

Why does oil temperature matter when frying?

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.

More summer treats!

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5 from 4 votes