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    Home » Recipes » Desserts » Funnel Cake

    Funnel Cake

    Published: May 28, 2021 · Modified: May 28, 2021 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Funnel Cake is a classic fair favorite! Deep-fried to perfection and then dusted with powdered sugar, you won’t believe how easy it is to make this at home with just a handful of ingredients! You can enjoy this theme park classic year-round at home.

    Funnel cake with a dusting of powdered sugar on a serving plate with a glass on milk in the background.
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    Pinterest graphic of a funnel cake on a plate with more in the background on a cooling rack.
    Pinterest graphic of funnel cake frying in a pot of oil.
    Pinterest graphic of powdered sugar being dusted onto a funnel cake.
    Pinterest graphic of a cooling rack with multiple funnel cakes with two with powdered sugar.
    Pinterest graphic of an overhead view of a funnel cake with powdered sugar on a plate with a glass of milk beside it.
    Pinterest graphic of two plates, one in front, each with a funnel cake on it with a dusting of powdered sugar on top.
    Pinterest graphic of an overhead view of a funnel cake on a plate with butterflies on it.

    Summertime is not complete without enjoying a funnel cake, and now you can make your own at home. They are so addictive as freshly made ones are light and fluffy on the inside and crunchy on the outside. You will have so much fun making these and watching the batter puff up into a swirled cake. 

    If you’re looking for more fairground favorites, you have to try my Churros and Soft Pretzels. They are both super easy recipes to make, and if you’re frying up funnel cake, you can use the same oil for the churros. There isn’t anything better than crispy fried dough!

    WHAT YOU NEED TO MAKE THIS RECIPE

    Ingredients needed to make funnel cake.

    Oil — you’ll need to use an oil with a high smoke point to fry as a low smoke point oil can leave your food with an unpleasant taste. I recommend using vegetable oil, peanut oil, or canola oil for frying. 

    All-purpose flour — regular all-purpose flour is perfect for this. Although if you only have cake flour, it can work as well. Bread flour can cause the batter to be too dry due to the high protein content.

    Baking powder — the baking powder helps the cakes puff up as it fries. Make sure to double-check that yours has not expired and purchase a new one if it has. 

    HOW TO MAKE FUNNEL CAKE

    Set of two photos showing wet ingredients added into a bowl then whisked together.

    1. Add the milk, eggs, sugar, and vanilla to a bowl.

    2. Whisk the wet ingredients together.

    Set of two photos showing dry ingredients added to the wet ingredients then batter poured into hot oil.

    3. Add the flour, baking powder, and salt to the wet ingredients. Whisk to combine.

    4. Ladle about 1/3 cup of batter into a funnel and drizzle the batter into the hot oil in a circular or swirling motion, making a 6-inch round.

    Set of two photos showing fried funnel cake in hot oil and then funnel cake dusted with sugar on a plate.

    5. Fry until golden brown, flipping over when needed.

    6. Remove with a slotted spoon and let the oil drain off before dusting with powdered sugar.

    A round funnel cake with a fine dusting of powdered sugar with a glass of milk in the background and more funnel cakes on a cooling rack.

    PRO TIPS FOR MAKING THIS RECIPE

    • A candy thermometer is a great tool to help get the temperature of the oil right. If the oil is too hot, the exterior will burn before the interior cooks, and if the oil is not hot enough, the funnel cake will absorb too much oil as it cooks, making it greasy. 
    • If you are not using a scale to measure the flour, then be sure to fluff the flour with a spoon and then sprinkle it into the measuring cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the cup. If you add too much flour, it will cause the batter to be too thick to pour through a funnel.
    • If you don’t have a funnel, then you can use a measuring cup or a squeeze bottle to pour your batter into the oil.
    • Placing the freshly fried cakes on a paper towel before serving can help absorb extra oil. 
    • A Dutch oven is ideal for frying. The cast iron will help the temperature of the oil from fluctuating too much and help keep the cooking even. If you do not have one, then use a large heavy-bottomed pot with high sides to avoid splatter.

    Overhead view of a powdered sugar covered funnel cake beside a gold colored fork and a pink linen napkin.

    FREQUENTLY ASKED QUESTIONS

    Why is it called funnel cake?

    The name comes from the technique of making this recipe. The batter is poured through a funnel to get the signature swirly, thin, crispy cake. The funnel helps make sure the batter is evenly poured into the oil to avoid any large clumps in the cake. 

    What else can I put on this?

    The best part about making this recipe at home is the options for toppings are unlimited! You can top with whipped cream, cinnamon sugar, fresh fruit, sprinkles, strawberry sauce, caramel sauce, chocolate sauce, ice cream, and more!

    What can I do with leftovers?

    Homemade funnel cakes are best enjoyed immediately. I recommend that you make only as many as you need to avoid leftovers. You can store unused batter in the fridge for up to 2 to 3 days so that you can make them again later. The oil can be strained and reused.

    How do I turn this into fries?

    If you want to make funnel cake fries with any extra batter, pipe the batter in long straight lines into the oil instead of swirling to make the cake. 

    If you love this recipe try these out!

    • Beignets

    • A pile of cannoli on a porcelain tray.

      Cannoli

    • Two pieces of peach pie on porcelain plates with ice cream.

      Peach Pie Recipe

    • A pile of sweet potato fries on a golden baking sheet.

      Sweet Potato Fries

    • Apple fritters on a plate.

      Apple Fritters

    If you’ve tried this Funnel Cake Recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    A funnel cake dusted with powdered sugar on a large plate.
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    5 from 10 votes

    Funnel Cake

    A classic carnival treat, this Funnel Cake is deep-fried to perfection and topped with powdered sugar. You won't be able to just eat one!
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 7 servings
    Calories 229kcal
    Author John Kanell

    Equipment

    • Whisk
    • Large bowl
    • Funnel
    • Dutch oven

    Ingredients

    • Oil for frying
    • ¾ cup milk 180mL
    • 2 large eggs
    • 2 Tbsp granulated sugar
    • 1 tsp vanilla extract
    • 1 ¾ cups all-purpose flour (210g)
    • ¾ tsp baking powder
    • ½ tsp salt
    • Powdered sugar

    Instructions

    • Pour enough oil into a large Dutch oven or pot to cover the bottom by 2 inches. Heat over medium heat until the oil reaches 365F to 375F. Line a rimmed baking sheet or serving plates with paper towels.
    • Meanwhile, in a large bowl, whisk together the milk, eggs, sugar, and vanilla until well combined. In another bowl, whisk together flour, baking powder, and salt. Stir the flour mixture into the milk mixture until combined.
    • Using your finger to cover the spout hole, ladle about 1/3 cup of batter into a funnel. Starting in the center with the funnel a few inches from the surface of the oil, remove your finger and move the funnel in a circular or swirling motion around the oil, drizzling the batter to create about a 6-inch round.
    • Fry until deep golden brown, flipping over when needed, about 1 to 2 minutes per side. Remove with a slotted spoon or spider and let drain on paper towels.
    • Dust well with powdered sugar and serve hot.

    Video

    Notes

    • A candy thermometer is a great tool to help get the temperature of the oil right. If the oil is too hot, the exterior will burn before the interior cooks, and if the oil is not hot enough, the funnel cake will absorb too much oil as it cooks, making it greasy. 
    • If you are not using a scale to measure the flour, be sure to fluff the flour with a spoon and then sprinkle it into the measuring cups before leveling it off with a knife. This method is the best way to measure flour without overpacking the cup. If you add too much flour, it will cause the batter to be too thick to pour through a funnel.
    • If you don’t have a funnel, you can use a measuring cup or a squeeze bottle to pour your batter into the oil.
    • Placing the freshly fried cakes on a paper towel before serving can help absorb extra oil. 
    • A Dutch oven is ideal for frying. The cast iron will help the temperature of the oil from fluctuating too much and help keep the cooking even. If you do not have one, use a large heavy-bottomed pot with high sides to avoid splatter.

    Nutrition

    Calories: 229kcal | Carbohydrates: 29g | Protein: 6g | Fat: 10g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 241mg | Potassium: 86mg | Fiber: 1g | Sugar: 5g | Vitamin A: 110IU | Calcium: 67mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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