The BEST Funnel Cakes Recipe (2024)

March 19, 2023 by Jocelyn (Grandbaby Cakes) · Updated October 13, 2023

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This easy, homemade funnel cake recipe tastes just like the classic county fair and amusem*nt park favorite. Light, crispy and sweet, funnel cakes are a quintessential Summer treat that you can make right in your own kitchen!

What inspired these homemade funnel cakes you ask? It’s the countless trips to county fairs and Six Flags wandering around in search of delicious foods! Soft serve cones, hot dogs and slushies to start, andat the end of it all, I always treated myself to a crispy, sugary, oily to the touch, funnel cake.

I adore homemade funnel cakes. It’s probably because they are fried in hot oil and smothered in powdered sugar (don’t judge me). They are squiggly dough pieces of perfection that make me feel young again whenever I have one.

Making this fair funnel cake recipe is the perfect way to celebrate the summer and all its joys! Serve them up a glass of freshly squeezed lemonade for a tasty summertime treat.

Table of Contents

Why You Will Love This Recipe

The perfect excuse to skip the next Six Flags trip and stay at home!
Easy to make recipe.
Kid-friendly (yet adult love) sweet treat!
Made with simple ingredients that are easy to find if you don’t already have them.

Ingredients

Most likely, you’ve got everything you need right at home! But, let’s double check together anyway, shall we?

Flour: Sift the flour for a lighter, airer batter.
Sugar: A small amount of granulated sugar goes into the funnel cake batter recipe and then you’ll be topping them with powdered sugar! You can also use cane or coconut sugar for the batter.
Baking Powder: To give the funnel cake batter a little lift.
Salt: If possible, use kosher salt.
Milk: Dairy intolerant? Use your favorite alternative milk! I find that cashew or oat milk work best.
Eggs: No eggs? No problem. Use your preferred egg replacement. I like ground flaxseed, applesauce, mashed bananas or even yogurt.
Vanilla: Out of vanilla? Replace with a good quality maple syrup.
Vegetable or canola oil: It’s for frying so make sure to choose a high heat oil.

How To Make Funnel Cake

Let’s look at the steps that go into making the best funnel cake recipe. You can find all the details below in the recipe card.

First thing, start heating the oil in a pot. I like to use a dutch oven.
Whisk together flour, sugar, baking powder, and salt in a medium sized bowl until combined.

Whisk in the milk, eggs and vanilla extract until the batter is nice and smooth.

Add the batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip. Once the oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry.

Flip over the funnel cake once the first side is nice and golden brown. Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
Immediately cover with confectioner’s sugar or other toppings and serve while hot. If you are frying a lot, feel free to keep these warm in the oven until you are ready to serve.

How to Store

Funnel cakes are truly best eaten warm and freshly made. However, if you have some left store them in an airtight container for up to five days in the fridge or in the freezer for up to three months.

Can you refrigerate funnel cake batter?

Yes! If you’d like to make the batter ahead of time or store leftovers, cover the bowl with plastic wrap and store in the refrigerator. The batter will last for 2 days.

How to Serve Funnel Cakes

I appreciate the simplicity of a funnel cake: fried dough and powdered sugar. With two simple, yummy components, you’ve got a sinfully good treat that can’t be resisted. Every now and then, I love to layer on a few toppings to my treat, just to jazz it up.

If you’re feeling a bit fancy, try out a few of the topping ideas below. Or, get creative and try out a topping of your own choice! I’d love to hear what you chose in the comments.

Hot Fudge
Cinnamon Sugar
Fresh Fruit such as strawberries, blueberries, and bananas.
Homemade Caramel Sauce or Butterscotch
Whipped Cream or a scoop of Homemade Strawberry Ice Cream
Peanut Butter or Marshmallow Fluff (maybe both?)
Fried Apples or Grilled Peaches with Caramel Sauce

Expert Tips

No matter what you use, a piping bag, squeeze bottle or funnel, be sure the opening is at least ½ an inch round. This will make for the perfect thickness and even cooking.
Make sure the oil is hot before cooking your funnel cakes. A thermometer is the best way to test it.
Serve immediately after cooking or hold in oven to keep warm until you’re ready to serve.
Funnel cake batter can be made up to two days in advance.

FAQs

What can I use instead of a funnel for funnel cake?

Funnels are the traditional method for making these fried cakes but I find that they’re hard to use and even harder to clean. Instead, try using a cake decorating bag or a condiment squeeze bottle. Carefully spoon the batter into the bag or bottle. If necessary cut a hole at the tip and squeeze the batter directly into the oil. A more convenient option is using a spouted measuring cup. Portion some batter into the cup, tip it over slowly and pour a thin stream into the oil while constantly moving.

More Funnel Cake Recipes

Wanna get in on some more funnel cake action this Summer? Turn your home into an amusem*nt park by whipping up a classic town fair treat!

Try out one of Grandbaby Cakes’ deliciously fun funnel cake recipes:

Strawberry Shortcake Funnel Cake
Red Velvet Funnel Cake
Swirled Vanilla Chocolate Funnel Cakes

*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!

Homemade Funnel Cakes

This easy, Homemade Funnel Cake tastes just like the classic amusem*nt park favorite. Light, crispy and sweet, funnel cakes are a quintessential Summer treat that you can make right in your own kitchen!

5 from 8 votes

Ingredients

▢ 4 cups vegetable or canola oil for frying
▢ 2 cups all-purpose flour
▢ 3 tablespoons granulated sugar
▢ 1 ½ teaspoon baking powder
▢ ½ teaspoon salt
▢ 1 ½ cups milk
▢ 2 large eggs
▢ 1 teaspoon pure vanilla extract
▢ Confectioner’s sugar for serving or other toppings

US Customary – Metric

Instructions

Heat oil in a pot to about 375 degrees.
Whisk together flour, sugar, baking powder, and salt in a medium sized bowl until combined.
Next whisk in wet ingredients: milk, eggs and vanilla extract until the batter is nice and smooth.
Add batter to a funnel, squeeze bottle or even a cake decorating piping bag with a round tip.
Once oil is nice and hot, swirl batter in a spirally shape (have fun with this part) into the oil and fry. Turn over once the first side is nice and golden brown.
Once both sides are golden brown, remove from oil and place on paper towels to drain. These babies fry fast!
Immediately cover with confectioner’s sugar or other toppings and serve while hot. If you are frying a lot, feel free to keep these warm in the oven until you are ready to serve.

Video

Notes

No matter what you use, a piping bag, squeeze bottle or funnel, be sure the opening is at least ½ an inch round. This will make for the perfect thickness and even cooking.

Make sure the oil is hot before cooking your funnel cakes. A thermometer is the best way to test it.

Serve immediately after cooking or hold in oven to keep warm until you’re ready to serve.

Funnel cake batter can be made up to two days in advance.

Nutrition

Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

This post was originally published in July 2013. It has been updated with new images and content.

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FAQs

What is the best oil for frying funnel cakes? ›

Top tips for making a funnel cake:

Keeping the oil temperature steady at 375° is important if you want your funnel cakes golden and crunchy. — Use a neutral oil for frying these funnel cakes—vegetable oil is a classic pick for us, and what we use here.

Discover More Details ›

Why is my funnel cake not crispy? ›

Consistency is key

It's important to keep to a frying temperature of around 375 degrees. Any higher than that, and your funnel cakes will brown before cooking through. At too low a temperature, the batter will absorb excess oil, resulting in a greasy, limp funnel cake.

Why is my funnel cake batter falling apart? ›

The most common reason your funnel cake is falling apart is your oil is too hot. This will cause the funnel cake batter to break apart when you pour it into the pan. Another reason your funnel cake may fall apart is your batter is too thick.

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How many funnel cakes will a 5lb bag of mix make? ›

So a 5 lb bag would make about 30 funnel cakes." Hope this helps! :) Thank you for your feedback!

Read On ›

What liquid oil is best for frying? ›

Oils with higher smoke points are ideal for deep frying because they can withstand higher temperatures without burning. Some common oils with high smoke points include peanut oil, canola oil, and safflower oil. These oils are suitable for high-heat cooking and provide a crispy texture to fried foods.

Get More Info ›

What oil do chefs use for pan frying? ›

Canola oil is a neutral oil that's cheap to buy in bulk, so this is a go-to for many chefs when deep-frying for a crowd. It has a high smoke point, and it works well for deep- and shallow-frying dishes.

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Why does my funnel cake taste like flour? ›

I suspect the reason you notice a decidedly flour-y taste is because you aren't adding salt, or not using enough salt. Yes, even sweet baked goods need salt! Another thing you can use to counteract the raw, flour taste is to add flavorings to the batter or dough.

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How unhealthy is a funnel cake? ›

This treat is simply batter poured through a funnel into hot fat or oil. Then it's deep-fried until crisp and sprinkled with sugar. For that, you walk away with as much as 760 calories, 44 grams of fat, 8 grams saturated fat and 16 grams sugar.

Read The Full Story ›

Can I save leftover funnel cake batter? ›

While funnel cakes are best fried right before serving, the batter can be made ahead and stored in an airtight container for up to two days before using. How do I store leftover funnel cakes? Refrigerate or freeze leftover funnel cakes, then reheat in the oven, toaster, or air fryer until crisp and hot throughout.

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Can you save funnel cake mix? ›

Storage of the batter:

We recommend using the funnel cake batter as soon as possible. However, we know that it is not always practical as sometimes large batches have to be made up ahead of time. If so, place the batter in a sealable container that can be stored in a refrigerator.

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Can you save funnel cake? ›

Yes, you can freeze homemade funnel cakes for up to three months. We recommend freezing them in individual containers and sprinkling them with powdered sugar after they are thawed and reheated.

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How much does it cost to make 1 funnel cake? ›

A funnel cake can sell on average from $3.00 – $5.00. Yet, it costs less than $1.00 to make, so you will yield as much as $4.00 profit on each cake. GM: What products do you sell at your concession stand?

View Details ›

How long does dry funnel cake mix last? ›

Dry cake mix can hang around for 12-18 months if you store it right. There's usually an expiry or a best-by date on the box, but here's my little secret: Even after the expiration of the cake mix, it still stays at its best for about 4-5 months (whether opened or unopened).

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Is 1 pound cake enough for 5 people? ›

How many servings are in a pound of cake? The standard yield for a pound of cake is 5 servings or 3.2 ounces. 2-tier wedding cakes start at 6 pounds (30 servings) using a 6" tier on a 10" tier. 3-tier wedding cakes start at 10 pounds (50 servings) using 6", 9", & 12" tiers.

Learn More Now ›

Which oil is better for cakes? ›

Canola oil is, without doubt, one of the best types of oil for baking. It's preferred in many recipes since it has the most neutral flavor compared to other types of oil. It also tends to be lighter in flavour, so it will not negatively affect the baked product's flavor and texture.

Get More Info ›

What is the best healthy oil for cakes? ›

Canola oil is the most popular baking oil as it's stable at high temperatures, is cost-effective and has a very natural flavour. It also has only 7% saturated fat and contains omega-3s. Choose organic where possible even if it's a little more pricey.

Do you use olive oil or vegetable oil for cakes? ›

Olive oil is perfect for strongly flavored desserts like olive oil cake, but vegetable oil's neutral flavor makes it ideal for providing baked goods with the fat they need without affecting the recipe's flavor. That said, if you're in a pinch, olive oil will work in baked goods.

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Is olive oil or sunflower oil better for cakes? ›

Sunflower oil is more flavor neutral than olive oil and thus is appropriate for situations (such as baking certain recipes) where you might not want to taste the oil. On the other hand, you should definitely reach for olive oil if you want to get that classic, fresh flavor.