There’s something magical about the crispy, golden swirls of a freshly made funnel cake, dusted with a snowy layer of powdered sugar. This classic treat combines a light, airy texture with a satisfying crunch, making every bite a delightful contrast. Ready in just 15 minutes, it’s perfect for satisfying sudden cravings or impressing guests with minimal effort. The warm, buttery aroma as it fries is irresistible, and the sweet, melt-in-your-mouth finish is pure comfort food bliss.
Whether you’re recreating fairground nostalgia or trying it for the first time, this recipe delivers a crowd-pleasing dessert that’s both simple and indulgent. With its rich, golden exterior and soft, pillowy center, each funnel cake is a bite of happiness. Plus, it’s surprisingly easy to whip up, leaving you more time to enjoy the sweet, sugary goodness with loved ones. Perfect for any occasion, this treat is sure to bring smiles and satisfied sighs.
Funnel Cake Ingredients
- 2 cups (250 g) all-purpose flour
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (236 ml) whole milk (or more, if needed, see note 1)
- 2 large eggs, lightly beaten
- ½ teaspoon vanilla extract (optional)
- Vegetable oil, for frying
- Powdered sugar, for dusting funnel cakes
Step-by-Step Funnel Cake Instructions
- In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well-combined.
- In a separate bowl, whisk together milk, eggs, and vanilla extract (if using) until well-combined.
- While whisking, gradually add the dry ingredients to the wet ingredients, stirring until the mixture is smooth and combined. Set aside.
- Fill a medium-sized saucepan 2-3 inches deep with vegetable oil. Set on stovetop over medium-low heat and place a candy thermometer in the oil (make sure the tip of the thermometer is in the middle of the oil and not touching the bottom or it will read hotter than the actual temperature of the oil). Heat oil to 370-375°F (187-190°C).
- Once oil is heated, portion about ⅓ – ½ cup of batter into a liquid measuring cup. Slowly drizzle batter into oil in a thin stream, swirling and criss-crossing the batter over itself.
- Fry on each side until golden brown (about 90 seconds per side), then remove to a paper-towel lined plate.
- Dust with powdered sugar and serve warm.
- Repeat with remaining batter, ensuring the oil returns to temperature between batches.
Sweet Toppings and Sauces to Elevate Your Funnel Cake
While powdered sugar is a classic choice, why not get creative? Drizzle your funnel cake with chocolate syrup, caramel sauce, or strawberry compote for a decadent twist. For a fruity touch, add fresh berries or a dollop of whipped cream. If you’re feeling adventurous, sprinkle with cinnamon sugar or crushed nuts for extra texture and flavor.
Perfect Pairings: Serving Suggestions
Funnel cakes are best served warm and fresh, making them ideal for fairs, parties, or a fun family dessert. Pair them with a scoop of vanilla ice cream for a delightful contrast of warm and cold. For a festive touch, serve alongside a cup of hot cocoa or a cold milkshake. They’re also a great addition to a dessert platter with other fried treats like churros or donuts.
Time-Saving Tips for Busy Bakers
To streamline the process, pre-measure your dry ingredients the night before and store them in an airtight container. Use a liquid measuring cup with a spout for easy batter pouring into the oil. If frying multiple batches, keep the oven on a low setting (200°F/93°C) to keep finished funnel cakes warm while you work through the rest of the batter.
Storage and Reheating Tips
Funnel cakes are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day. To reheat, place them in a 350°F (175°C) oven for 3-5 minutes until warm and crispy. Avoid microwaving, as it can make them soggy. For longer storage, freeze them in a single layer and reheat in the oven when ready to enjoy.
Common Questions Answered
Can I use a different type of milk?
Yes! Whole milk works best for richness, but you can substitute with 2% milk or even a non-dairy alternative like almond milk.
What if I don’t have a candy thermometer?
Test the oil by dropping a small amount of batter in—if it sizzles and rises to the surface immediately, the oil is ready. Just be cautious to avoid overheating.
Funnel Cake Recipe
Ingredients
- 2 cups all-purpose flour (250 g)
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (236 ml) (or more, if needed, see note 1)
- 2 large eggs lightly beaten
- ½ teaspoon vanilla extract optional
- Vegetable oil for frying
- Powdered sugar for dusting funnel cakes
Instructions
- In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well-combined.
- In a separate bowl, whisk together milk, eggs, and vanilla extract (if using) until well-combined.
- While whisking, gradually add dry ingredients to wet, stirring until mixture is smooth and combined. Set aside.
- Fill a medium-sized saucepan 2-3” deep with vegetable oil. Set on stovetop over medium-low heat and place a candy thermometer in the oil (make sure the tip of the thermometer is in the middle of the oil and not touching the bottom or it will read hotter than the actual temperature of the oil). Heat oil to 370-375F (187-190C).
- Once oil is heated, portion about ⅓ – ½ cup of batter into a liquid measuring cup². Slowly drizzle batter into oil in a thin stream, swirling and criss-crossing the batter over itself. Fry on each side until golden brown (about 90 seconds per side) then remove to a paper-towel lined plate.
- Dust with powdered sugar and serve warm.
- Repeat with remaining batter but make sure that oil returns to temperature in between batches.