Funnel Cake

There’s something fun about bringing fair food to your table, and Funnel Cake makes it easy. With just a few steps, you’ll have a nostalgic dessert that feels special without being complicated. Making it perfectly crisp, golden, light, and sweet is much easier than you might think, and it stores really well on the counter, in the fridge, or freezer. You can make a batch ahead and serve it at parties, casual gatherings, or game days, and it's always a hit, no matter who's at the table.

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Prep Time: 15

Cook Time: 10

Total Time: 25

Course: Dessert, Snack

Cuisine: American

Keyword: Funnel Cake

Servings:

Calories: 107kcal

Author: Mandy Applegate

Equipment

Ingredients

2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
2 large eggs lightly beaten
½ teaspoon vanilla extract
Vegetable oil for frying
Powdered sugar for dusting

US Customary - Metric

Instructions

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, ½ teaspoon salt
In a separate bowl, whisk together the milk, eggs, and vanilla extract until well blended.
1 cup whole milk, 2 large eggs, ½ teaspoon vanilla extract
Gradually add the dry ingredients to the wet mixture, whisking until smooth and lump-free. Set aside to rest briefly.
Pour 2–3 inches of vegetable oil into a medium saucepan or deep skillet. Heat over medium-low until the oil reaches 370–375°F (187–190°C).
Vegetable oil
Pour ⅓ to ½ cup of batter into a funnel (or squeeze bottle), covering the spout with your finger. Hover over the oil and release the batter in a swirling motion. Fry each funnel cake for about 90 seconds per side, or until golden and crisp.
Use tongs to remove the funnel cake and place it on a paper towel-lined plate. Generously dust with powdered sugar while still warm. Continue with the remaining batter, making sure the oil returns to temperature between batches.
Powdered sugar
Serve warm and enjoy your homemade fair favorite!

Video

Notes

Measure the flour correctly: Lightly spoon flour into your measuring cup and level it off so the batter doesn’t turn out too heavy or dense. Use the straight, flat edge of an offset spatula to scrape excess flour off the top.
Use room temperature eggs: Let your eggs sit out for a bit before mixing, since room temperature eggs blend more smoothly with the milk and vanilla and help create a consistent batter.
Stick with whole milk for richness: Whole milk adds just the right amount of fat to the batter, giving your funnel cakes a softer inside while keeping the outside crisp.
Try canola for frying: Canola oil is neutral in flavor and has a high smoke point, so it’s a good swap if you want your funnel cakes to turn out light and clean-tasting.
Check the oil temperature: Don't guess. Use a thermometer and keep it between 370–375°F so the cakes fry quickly without soaking up oil.
Snip the tip of a squeeze bottle: If you’re using a squeeze bottle, trim the nozzle slightly so the batter flows out in a thin, steady stream, making it easier to drizzle smooth swirls into the oil.
Hover close to the oil when pouring: Hold the funnel just a couple of inches above the surface so the batter lands gently without splattering.
Work in small batches: Fry one cake at a time to keep the oil from cooling down too much.

Nutrition

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