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    Home » Desserts » Homemade Funnel Cake

    Homemade Funnel Cake

    Published: Jun 30, 2020 · Modified: May 9, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

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

    Three homemade funnel cakes on pieces of brown parchment paper.

    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.

    Funnel cake batter in a glass bowl.

    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 ½ 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!

    • Fry Bread Recipe
    • Golden Graham S'mores
    • No Bake Chocolate Pie
    • No Bake Chocolate Peanut Butter Chex Bars

    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!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    Three homemade funnel cakes on pieces of brown parchment paper

    Homemade Funnel Cake Recipe

    Easy homemade funnel cake recipe that makes funnel cakes that are light and fluffy inside and crisp outside.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 5 minutes
    Total Time: 20 minutes
    Servings: 10 funnel cakes
    Calories: 208kcal
    Author: Kate @ I Heart Eating

    Equipment

    • skillet
    • Kitchen thermometer

    Ingredients

    • 2 cups milk¹
    • 3 large eggs
    • ¼ cup granulated sugar
    • ¼ teaspoon vanilla extract
    • 2 ¼ cups all-purpose flour properly measured2
    • 2 teaspoons baking powder
    • Oil for deep-frying3
    • Powdered sugar

    Instructions

    • 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.
    • Cover the bottom end of a funnel with your finger.
    • Spoon ½ 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.

    Notes

    1. Any milk from skim milk to whole milk will work. Non-dairy milks, such as almond milk, will also work in this recipe.
    2. 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.
    3. Please use an oil that is made for deep-frying, such peanut oil or canola oil.
    4. Funnel: If you don't have a kitchen funnel, you can use something like a liquid measuring cup that has a pourable spout.
    5. Nutrition values are estimates. 

    Nutrition

    Serving: 1funnel cake | Calories: 208kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 41mg | Potassium: 206mg | Fiber: 1g | Sugar: 8g | Vitamin A: 171IU | Calcium: 106mg | Iron: 2mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Adapted from Taste of Home.

    « Red White & Blue Marble Cake
    No Bake Chocolate Pie »
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Chicken Nougat

      July 18, 2022 at 8:25 am

      5 stars
      I loved this funnel cake so much!

      Reply
      • Kate

        July 19, 2022 at 9:35 pm

        Thank you!

        Reply
    2. Moose

      July 29, 2020 at 8:48 pm

      5 stars
      Tried your recipe, and my kids loved it.

      Reply
      • Kate

        August 01, 2020 at 2:09 pm

        Yay!! I'm glad to hear that!

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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