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As a classically-trained chef, creating the perfect funnel cake recipe is a real, well, treat. Thanks to my pastry training, I’ve created plenty of doughs and batters for desserts of all kinds, even deep-fried ones.
The best funnel cakes come from the best batter. You need something that fries up light and crispy without being greasy, and it should be sweet but not too sweet.
The secret to the best funnel cakes is two-fold: powdered sugar and baking powder The powdered sugar lends the perfect amount of sweetness without overpowering the cake. I believe the sweetness should come from your toppings, not the cake itself. The baking powder helps the batter rise and expand in the deep fryer giving you that light, crispy texture. It’s sort of like creating an oversized, stringy donut.
Last, always use clean oil and monitor your oil temperature. If the temperature is too low, your funnel cake will be greasy and undercooked. If it’s too hot, your batter will scorch. These details matter. Beyond that, choose your favorite toppings such as ice cream, chocolate sauce, caramel sauce, fresh fruit, and whipped cream. No need to wait for the summer state fair when you can create this masterpiece at home!
Table of Contents
Funnel Cake Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Vegetable oil: To fry funnel cakes, use a neutral-flavored oil with a high smoke point such as vegetable oil, canola oil, or grapeseed oil.
- Flour
- Powdered sugar
- Sugar
- Salt
- Vanilla
- Water
- Milk
- Eggs
- Baking Powder
How to make Funnel Cake
- In a large saucepan, deep fryer, or electric skillet, heat oil to 375 degrees. In a medium bowl, whisk together flour, sugar, baking powder, and salt. In a second bowl, whisk together eggs, milk, water, and vanilla. Whisk in flour mixture until smooth.
- Pour ½ cup batter into a plastic bag or piping bag. Holding the bag several inches above the oil, snip the corner and move the funnel in a spiral motion until all the batter is released. (Or, use a measuring cup with a spout and pour the batter out).
- Fry until golden brown on the first side, about 2 minutes, then flip and continue frying until golden brown on the second side, about 2 minutes longer.
- Drain on paper towels.
- Dust with powdered sugar. Repeat with remaining batter.
Funnel Cake Variations
- Funnel cake sundae: Top your funnel cake with vanilla ice cream, chocolate sauce, and a maraschino cherry.
- Funnel cake shortcake: Add fresh strawberries, whipped cream, and a dusty of powdered sugar.
- Turtle funnel cake: Drizzle hot fudge and caramel sauce over the funnel cake, then top with whipped cream and toasted pecans.
- Oreo funnel cake: Top with chocolate syrup, whipped cream, and crushed Oreo cookies.
- Apple pie funnel cake: Add spoonfuls of apple pie filling, whipped cream, and a dusting of apple pie spice.
- Banana Split** funnel cake:** Top with ice cream, chocolate sauce, fresh bananas, pineapple topping, and strawberry topping.
- Cinnamon Roll** funnel cake:** Drizzle the funnel cake with cream cheese frosting and cinnamon-sugar topping.
Storing Funnel Cakes
- Yield: This recipe makes about 4 cups batter, enough to make 8 funnel cakes from ½ cup batter each.
- Storage: Funnel Cakes are best enjoyed the day they are made. Store leftovers covered at room temperature for a day or two. For best results, reheat in the oven, toaster oven, or air fryer.
Recipe FAQs
Most folks think that funnel cakes come from the Pennsylvania Dutch, a group of German immigrants, because a version of funnel cakes appear in a German cookbook in 1879. Because sugar was a commodity, they were most likely made for holidays and harvest festivals.
While a funnel cake is a type of fritter, using fried batter, an elephant ear is a fried dough that is pounded flat. Both are fabulous and time-tested festival foods.
If you don’t have a funnel on hand, you can use a spouted measuring cup, a squeeze bottle with a wider tip, or even a small pitcher to pour out the funnel cake batter. You can even use a zip top plastic bag with a corner cut out for drizzling batter. Where there’s a will, there’s a way!
More State Fair favorites
Sweets
Cream Puffs
Sandwich Recipes
Pork Tenderloin Sandwich
Mexican Recipes
Mexican Street Corn
Appetizer Recipes
Fried Cheese Curds
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Funnel Cakes
Ingredients
- 2 quarts vegetable oil for frying (see note 1)
- 1/4 cup granulated sugar
- 3 teaspoons baking powder
- 1/4 teaspoon Salt
- 3 cups all-purpose flour
- 2 eggs
- 1 cup milk
- 1 cup water
- 1/2 teaspoon vanilla extract
- Powdered sugar for dusting
Instructions
- In a large saucepan, deep fryer, or electric skillet, heat oil to 375 degrees. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- In a large bowl, whisk together eggs, milk, water, and vanilla. Whisk in flour mixture until smooth.
- Pour ½ cup batter into a plastic bag or piping bag. Holding the bag several inches above the oil, snip the corner and move the funnel in a spiral motion until all the batter is released. (Or, use a measuring cup with a spout and pour the batter out).
- Fry until golden brown on the first side, about 2 minutes, then flip and continue frying until golden brown on the second side, about 2 minutes longer. Drain on paper towels and dust with powdered sugar. Repeat with remaining batter.
Notes
- Vegetable oil: To fry funnel cakes, use a neutral-flavored oil with a high smoke point such as vegetable oil, canola oil, or grapeseed oil.
- Yield: This recipe makes about 4 cups batter, enough to make 8 funnel cakes from ½ cup batter each.
- Storage: Funnel Cakes are best enjoyed the day they are made. Store leftovers covered at room temperature for a day or two. For best results, reheat in the oven, toaster oven, or air fryer.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I tried these this morning. I added enough to make the batter liquid enough to flow easily through my funnel. I sprinkled with powdered sugar and the fluffy, crispy badder was delicious!
I donโt see water listed in the ingredients list but you say add water with eggs, milk and vanilla? Can’t wait to try these!
This sounds like an interesting cake. I shall give it a try today. Let’s head for the supermarket now for ingredients.