5 from 16 votes
How to Make Funnel Cake
This funnel cake recipe produces light, crispy fried cakes made by drizzling a smooth batter into hot oil. The cakes turn golden with a delicate honey color and are traditionally dusted with powdered sugar. The recipe allows for optional additions like cinnamon or fruit toppings, making it versatile for sweet treats reminiscent of fairground favorites.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
8
cakes
Calories:
381 kcal
Course:
Dessert, Snacks
Cuisine:
American
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk whole
- 2 large egg
- 1 teaspoon vanilla extract
- 2 quarts cooking oil peanut or canola oil, for frying
- powdered sugar for dusting
Instructions
- Set a large 6-8 quart pot over medium-high heat. Add the oil, and clip a cooking thermometer to the side of the pot. Make sure the tip of the thermometer is down in the oil. Heat the oil to 375 degrees F. Set a paper towel lined tray to the side for the finished funnel cakes.
- Meanwhile, set out a mixing bowl. Combine the flour, sugar, baking powder, salt, milk, eggs, and vanilla. Whisk well, until the mixture is completely smooth. (No clumps.) Pour the batter into a squirt bottle. You can cut the tip of the squirt bottle to make the batter come out easier.
- Once the oil reaches the right temperature, squirt the batter into the hot oil. Move fast, making a 6 inch circle, then filling it in with small circles or zig zags. The temperature will come down as the cake cook. Adjust the temperature as needed, to keep it around 350 degrees F.
- Fry the funnel cake for 30-60 seconds per side, flipping once. Try to pull each funnel cake out of the oil when it reaches a light honey color, or it will cool and be too crispy.
- Repeat with the remaining batter refilling the squirt bottle as needed. Once all the funnel cakes are ready, give them a generous sprinkling of powdered sugar. Serve warm and fresh.
Cup of Yum
Notes
- Possible flavor add-ins include cinnamon, apple pie spice, instant coffee granules, or strawberry extract mixed into the batter for variation.
- Add toppings such as fresh berries, whipped cream, caramel or chocolate sauce, or canned pie fillings to customize your funnel cakes.
- Funnel cakes are best enjoyed fresh and warm but can be stored in an airtight container for up to 3 days or frozen wrapped individually for up to 3 months.
Nutrition Information
Serving
1pc
Calories
381kcal
(19%)
Carbohydrates
23g
(8%)
Protein
5g
(10%)
Fat
30g
(46%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
(47%)
Monounsaturated Fat
18g
(90%)
Trans Fat
1g
(50%)
Cholesterol
44mg
(15%)
Sodium
175mg
(7%)
Potassium
132mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
109IU
(2%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 cakes
Amount Per Serving
Calories 381
% Daily Value*
| Serving | 1pc | |
| Calories | 381kcal | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 175mg | 7% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 109IU | 2% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.