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Best Funnel Cake Recipe

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I don’t know about you, but one of my favorite things about summer is funnel cake! If you’ve ever been to an amusement park or summer carnival, then you have probably had some warm, sugary funnel cake. But did you know you can make it at home? When you try this easy funnel cake recipe I bet you’ll agree that it is just as good or better than anything you’d get at a carnival. If you are in a carnival mood, you should check out our Circus Popcorn Cupcakes.
Love the funnel cake you get at the carnival? This is just as good! Make it at home with the best funnel cake recipe ever! #funnelcake #recipe

The BEST Funnel Cake Recipe

You will need a Food thermometer and a Funnel for this recipe.

Easy funnel cake recipe
This funnel cake recipe makes 4 large funnel cakes.

How to Make Funnel Cake Batter

Heat oil to 375 degrees in a large skillet. While the oil is heating, beat the egg and milk together in one bowl and combine flour, baking powder, salt, cinnamon and powdered sugar in another bowl. Mix the wet and dry ingredients together until the batter is smooth. This funnel cake batter recipe makes a yummy funnel cake!
funnel cake ingredients
When the oil has reached 375 degrees, pour the batter into a funnel, holding your finger over the small opening. We did a practice run to make sure the batter was not too thick. We just removed a finger from the opening and poured the batter back into the bowl, making sure it poured out easily.
Make funnel cake at home
Hold the funnel with the batter over the oil and make a circle with your hand repeatedly to form the cake. We noticed when we added the batter it cooled the oil somewhat and we needed to turn the heat up on the oil.
funnel cake batter recipe
Fry until the bottom has turned golden brown and turn over and fry the other side.
making funnel cake
When both sides are golden brown, remove from oil and drain on paper towels.
homemade funnel cake
You’ll want to serve these warm with some powdered sugar dusted on top. An easy way to add the powdered sugar is by using a small strainer and shaking it over the funnel cake.
funnel cake batter recipe
How good does that look? At this point you can serve it as is, or go wild with toppings. Whipped cream, berries, chocolate syrup, ice cream – I’ve seen all these things on funnel cakes.
Best funnel cake recipe
This funnel cake recipe was a huge hit with the kids. The powdered sugar made for quite a mess, but it was so worth it! If you love funnel cake but not gluten, try this gluten free funnel cake.
yummy funnel cake

Some funnel cake questions

Can I refrigerate funnel cake batter?

This batter is best used as soon as it is made. If you need to refrigerate it, I would try and use it within a day. I recommend freezing funnel cake batter and letting it thaw in the refrigerator before using.

Can you freeze funnel cake?

You can freeze funnel cake between sheets of wax paper. To reheat, let them thaw and then place in a 350 degree oven until it becomes crispy.
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Funnel Cake Recipe

Love the funnel cake you get at the carnival? This is just as good! Make it at home with the best funnel cake recipe ever!

Course Snack
Cuisine American
Keyword best funnel cake recipe, easy funnel cake recipe, funnel cake batter recipe, funnel cake recipe
Prep Time 15 minutes
Cook Time 3 minutes
Servings 4 cakes
Author Vicky

Ingredients

  • 1 cup of milk
  • 1 cup of flour
  • 1/2 teaspoon of baking powder
  • 1 Egg
  • 2 tablespoons of powdered sugar for making the batter and more for dusting
  • 4 cups of vegetable oil
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of cinnamon

Instructions

  1. Heat oil to 375 degrees in a large skillet.
  2. While the oil is heating, beat the egg and milk together in one bowl and combine flour, baking powder, salt, cinnamon and powdered sugar in another bowl.
  3. Mix the wet and dry ingredients together until the batter is smooth.
  4. When the oil has reached 375 degrees, pour the batter into a funnel, holding your finger over the small opening.
  5. Hold the funnel with the batter over the oil and make a circle with your hand repeatedly to form the cake.
  6. Fry until the bottom has turned golden brown and turn over and fry the other side.
  7. When both sides are golden brown, remove from oil and drain on paper towels.
  8. Use a small strainer to shake powdered sugar over the funnel cake.

Eat At Home Meal Plans

Have you heard about Eat At Home Meal Plans? If the cost of eating out or the decision of what to make for dinner each night is stressing you out, then you must try these. When you sign up, you get access to four separate meal plans each month (Traditional, Wholesome Traditional, Slow Cooker, and No Flour/No Sugar). All you do is print the plans, color-coded grocery lists, and recipes you want for that month. Don’t worry, there are lots of options, so even picky eaters will find something they like.

Then when it is time for dinner, make that night’s recipe (choices include make-ahead, freezer meals, slow-cooker recipes, and other time-saving strategies).

That’s it! Dinner is on the table and you can enjoy a home cooked meal with the family – without the stress!

We all have more important things to do than meal planning. Let someone else do it for you with Eat At Home Meal Plans. Monthly, quarterly and annual plans are available.

If you liked this funnel cake recipe you’ll love these other summer snacks:

Easy Cookie Recipes for Kids

Dessert Lasagna

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Vicky

Comments

  1. Oh my goodness – funnel cake!! I am obsessed with this delicious little treat. I seriously need to learn how to make them at home. They'd become a Sunday night tradition.

    Reply

  2. You are killing me! I LOVE funnel cakes, and the one way I justify eating them is that they are rare treats. They might become a regular around here…

    Reply

  14. You cake stream is thin and thready looking. This happens, as in your picture of you holding the funnel 6-8 inches above the oil. Hold the end of the funnel 1 inch or less from the oil. The batter stream will blossom into a wide strand, providing a base for other stands to float on. It also makes a thicker strand so it does not fry into a hard string but has a crunchy exterior and soft inside.
    To keep the cake from getting too thick and not fry thru, pour a circle of batter around the edge of the pan, then zig zag thru the middle. Stop the stream fora couple seconds and the batter will float to the top of the oil. This gives the rest of the batter something to float upon. Then continue in a zig zag motion to fill in the holes. When you see the edges of the batter turning born, use a long tong and roll over to the other side. Fry until both sides look the same. Do not lift out of the oil completely, or the cake will break in pieces and splash you with oil.
    I base there comments on 29 years of making funnel cakes in out 7 concession trailers.

    Reply

    • Thank you so much Sue! This is super helpful especially coming from someone of your expertise. Will be trying your technique next time!

      Reply

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