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A tasty treat that you can find at almost every fair this Funnel Cake Recipe is an easy and fun recipe that you can make at home whenever the craving calls.
I absolutely love all the foods that you can find at the fair. Unfortunately, fair season is only like one time a year and we all know we crave that food all year long. A good homemade funnel cake recipe will get you through the wait!
So we make Homemade Funnel Cakes whenever we can, it calls for minimal ingredients that you most likely already have at home and only takes minutes to put together.
I think this may be hands down one of my favorite fried treats out there. There is just something about Funnel Cakes that I can’t get enough of.
I’ve just got so many memories of time spend at fairs and amusement parks! You can’t go to a theme park and not get yummy food, right?
But you can’t always be at the fair, so making your own funnel cake is a great option. The great thing is that funnel cake ingredients are super simple! Fried goodness is just a few steps away!
You can top them with whatever you’d like, we opted for some powdered sugar, whipped cream, and strawberries for this version but there are endless versions out there.
So let’s give this easy funnel cake recipe a try, shall we? Get your hot oil and your funnel cake batter ready. Here we go!
Some of my other favorite desserts we have on our site include: Butterscotch Sauce, Mini Key Lime Pie and Lemon Bars.
WHY THIS RECIPE WORKS:
- This recipe can be doubled easily.
- Make these any time of the year with various toppings.
- This easy recipe only takes 10 minutes from start to finish!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Eggs
- Granulated sugar
- Whole milk
- All-purpose flour
- Baking powder
- Fine sea salt
- Vegetable oil for frying
- Powdered sugar for dusting
- Fresh whipped cream, optional
- Sliced strawberries, optional
HOW TO MAKE FUNNEL CAKE RECIPE:
- In a large bowl, whisk the eggs and sugar together until smooth. Slowly whisk in the milk. Add the flour, baking powder, and salt, stir it in until combined, this may take a few minutes. A few lumps are okay.
- Heat about 3 inches of oil in a heavy bottom skillet with deep sides like a cast iron skillet or dutch oven, you can even use an electric deep fryer for this. Heat to oil to 350°F.
- I like to divide the batter between two pastry bags, but you can also use ziplock bags.
- Once the oil is hot, cut off the tip of the pastry bag or one corner of the ziplock bag. Carefully drizzle the batter into the oil in a circular pattern, you can make these as big or small as you like. Make sure to pour the batter so it overlaps and sticks together. Fry for about 2 minutes, until lightly golden brown on the bottom. Flip it over and fry another two minutes.
- Take the funnel cake out and place it on a wire rack over a sheet tray so they don’t become soggy. Repeat with the remaining batter. Top the funnel cakes with powdered sugar and optional whipped cream and strawberries for serving. Best served warm.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I MAKE THESE AS LARGE AS I WANT?
These can be made large or smaller, it depends on what you are looking for. If you make them too large they may be hard to handle when frying in the oil.
We make them in between, a medium-size so that they are not too large and one will fill you up.
WHAT CAN I TOP THESE WITH?
There are so many various toppings that you can put on these; we went with powdered sugar, whipped cream, and strawberries. Some other ideas include:
- Caramel sauce
- Ice cream
- Fruit
- Whipped cream and crushed cookies/candies
- Strawberry sauce
- Chocolate sauce
You literally can dress these up as much as you want, so I say find a nice combination of flavors that you like and go with that!
HOW TO REHEAT?
Got some leftover funnel cake and wondering how to bring back that fresh-from-the-fryer magic?
Reheating funnel cake is easy and can help you enjoy this yummy treat all over again.
Whether you prefer the oven or the microwave, here’s how to warm up your funnel cake to maintain its deliciousness.
Oven Method:
- Preheat your oven to 350°F.
- Place the funnel cake on a baking sheet and warm it for about 5-10 minutes. This method helps keep the funnel cake’s texture closer to when it was first made.
Microwave Method:
- Place the funnel cake on a microwave-safe plate.
- Heat it on medium power for about 15-30 seconds. Be careful not to overdo it, as the microwave can make the funnel cake a bit chewy.
Both methods are great, but the oven might be the best way to ensure your treat stays as close to its original state as possible.
ANY ADDITIONS?
Making funnel cakes at home is much fun, and adding toppings is the best part. Here are some delicious ideas to take your funnel cakes to the next level:
- Dust with confectioners’ sugar or a mix of cinnamon sugar for a sweet touch.
- Drizzle with chocolate syrup or caramel for a decadent finish.
- Top with fresh strawberries, blueberries, or any fresh fruit you love.
- Add a dollop of fresh whipped cream for creaminess.
- Sprinkle some candy pieces or chopped nuts for added texture.
- Try a scoop of vanilla ice cream for a cool contrast.
- Swirl some peanut butter or Nutella over the top.
- Get adventurous with toppings like cotton candy or crushed cookies.
- Serve with caramel apples for a full fair experience.
ANY SUBSTITUTIONS?
Sometimes you need to tweak a recipe to suit what you have on hand or your dietary needs. Here are some easy substitutions for the Funnel Cake Recipe:
- Replace whole milk with almond milk or another plant-based milk if you’re avoiding dairy.
- Use a gluten-free all-purpose flour blend instead of regular flour for a gluten-free version.
- Swap granulated sugar with a sugar substitute suitable for your calorie diet or medically restrictive diet.
- Instead of using vegetable or peanut oil for frying, try coconut oil for a hint of coconut flavor.
- For a smaller batch, simply halve the ingredients listed to avoid leftovers.
HOW TO STORE:
I do not recommend storing the finished Funnel Cakes as they are meant to be eaten right when they are made.
However, you can store the batter in the refrigerator in an airtight container where it should keep for a few days before using.
DANA’S TIPS AND TRICKS:
- We like to use a piping bag to use make our funnel cakes but you can get special machines on amazon.
- Make sure to drizzle all over in the oil so you get a nice shape.
- Top these with anything that you’d like.
- You can easily double this recipe.
- You can store the batter for a few days in the refrigerator.
Are you a lover of fair food but don’t want to wait until fair season? Then you absolutely need to make this Funnel Cake Recipe!
If you like this recipe, you might also like:
If you’ve tried this FUNNEL CAKE RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Funnel Cake Recipe
Ingredients
- 3 large eggs
- ¼ cup granulated sugar
- 2 cups whole milk
- 3 ⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon fine sea salt
- oil for frying
- powdered sugar for dusting
- Fresh whipped cream optional
- Sliced strawberries optional
Instructions
- In a large bowl, whisk the eggs and sugar together until smooth. Slowly whisk in the milk. Add the flour, baking powder, and salt, stir it in until combined, this may take a few minutes. A few lumps are okay.
- Heat about 3 inches of oil in a heavy bottom skillet with deep sides like a cast iron skillet or dutch oven, you can even use an electric deep fryer for this. Heat to oil to 350°F.
- I like to divide the batter between two pastry bags, but you can also use ziplock bags.
- Once the oil is hot, cut off the tip of the pastry bag or one corner of the ziplock bag. Carefully drizzle the batter into the oil in a circular pattern, you can make these as big or small as you like. Make sure to pour the batter so it overlaps and sticks together. Fry for about 2 minutes, until lightly golden brown on the bottom. Flip it over and fry another two minutes.
- Take the funnel cake out and place it on a wire rack over a sheet tray so they don’t become soggy. Repeat with the remaining batter. Top the funnel cakes with powdered sugar and optional whipped cream and strawberries for serving. Best served warm.
Notes
- Toppings are not included in nutritional value.
- We like to use a piping bag to use make our funnel cakes but you can get special machines on amazon.
- Make sure to drizzle all over in the oil so you get a nice shape.
- Top these with anything that you’d like.
- You can easily double this recipe.
- You can store the batter for a few days in the refrigerator.
Nutrition
Love This Recipe?
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