Introduction

Funnel cake is a classic fair favorite that’s crispy on the outside and tender inside, dusted generously with powdered sugar. This homemade version allows you to enjoy the nostalgic treat anytime with just a few simple ingredients.

A single funnel cake with a golden brown color sits on a white plate that has subtle grooves around the edge. The funnel cake has a lacy, twisted shape with many curves and is dusted evenly with white powdered sugar. On top of the cake is a bright red strawberry half with green leaves attached. The plate rests on a white marbled surface, surrounded by whole and sliced strawberries. The image shows a close-up view from above, highlighting the textures of the funnel cake and strawberry. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Vegetable oil (for frying)
2 cups all-purpose flour (240 grams)
3 tablespoons powdered sugar (21 grams, plus more for dusting)
1 teaspoon baking powder (4 grams)
½ teaspoon ground cinnamon (optional)
¼ teaspoon kosher salt
1¼ cups whole milk (284 grams, room temperature)
2 large eggs (100 grams, room temperature)
½ teaspoon pure vanilla extract (2 grams)

Instructions

Step 1: Heat about 2 inches of vegetable oil in a large Dutch oven or deep pan to 375°F (190°C). Monitor the temperature carefully and adjust the heat as needed to maintain it. Prepare a wire rack set over a paper towel-lined baking sheet nearby for draining the funnel cakes.
Step 2: In a large bowl, whisk together the flour, powdered sugar, baking powder, cinnamon (if using), and salt until well combined.
Step 3: In a separate medium bowl, whisk the milk, eggs, and vanilla extract until smooth and combined.
Step 4: Gradually pour the wet ingredients into the dry ingredients, whisking until the batter is mostly smooth with just a few small lumps.
Step 5: Transfer the batter to a piping bag fitted with a large round tip, or use a funnel or a liquid measuring cup with a spout for pouring.
Step 6: Carefully drizzle the batter into the hot oil, swirling and looping to create the classic funnel cake pattern.
Step 7: Fry each funnel cake until golden brown on the underside, about 90 seconds. Gently flip using tongs and cook the other side for another 60 to 90 seconds.
Step 8: Remove the funnel cake and place it on the wire rack to drain excess oil. Repeat with the remaining batter.
Step 9: Let the funnel cakes cool slightly, then dust generously with powdered sugar before serving.

Tips & Variations

For a richer flavor, substitute half the milk with buttermilk or add a pinch of nutmeg to the batter.
If you prefer a thinner batter, add a bit more milk a tablespoon at a time to reach your desired consistency.
Top funnel cakes with fresh fruit, chocolate sauce, or whipped cream for a fun variation.
Use a deep-fry thermometer to keep the oil temperature steady and avoid greasy cakes.

Storage

Funnel cakes are best enjoyed fresh but can be stored in an airtight container at room temperature for up to one day. Reheat briefly in a 350°F (175°C) oven for 5 minutes to restore crispness before serving.

How to Serve

A golden-brown funnel cake with a crispy, twisted texture sits on a white plate with a ribbed design. The cake is dusted generously with white powdered sugar, creating a soft contrast over its warm surface. On top, a bright red, halved strawberry with green leaves adds a fresh splash of color. The plate rests on a white marbled surface, surrounded by a few whole and halved fresh strawberries scattered around calmly. Another similar plate with funnel cake and strawberry slices is partly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Give it a good stir before frying as the ingredients may settle.

What can I use if I don’t have a piping bag or funnel?

A liquid measuring cup with a narrow spout works well to drizzle the batter into the oil in the classic funnel cake shape. You can also use a squeeze bottle if available.