Name: Funnel Cake
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour; 2 tbsp granulated sugar; 1 tsp baking powder; 1/2 tsp salt; 1 cup (236 ml) whole milk (plus more if needed); 2 large eggs, lightly beaten; 1/2 tsp vanilla extract (optional); Vegetable oil for frying; Powdered sugar for dusting

Funnel Cake is a classic fairground treat I love making at home whenever I want something crispy, golden, and dusted with sweet powdered sugar. The batter fries up light and airy, with that signature lacy pattern, making every bite both crunchy and soft. It’s simple, nostalgic, and just as delicious as the ones I remember getting at carnivals.

Why You’ll Love This Recipe

I love this recipe because it uses ingredients I already have in my pantry and comes together quickly. I don’t need any fancy equipment—just a funnel or even a measuring cup with a spout to pour the batter. The cakes fry in minutes, and I can serve them hot with powdered sugar or add fun toppings like fruit, chocolate sauce, or whipped cream.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢2 cups (250 g) all-purpose flour
▢2 Tablespoons granulated sugar
▢1 teaspoon baking powder
▢½ teaspoon salt
▢1 cup (236 ml) whole milk¹ (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

Directions

I start by heating about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 375°F (190°C).
In a large mixing bowl, I whisk together the flour, sugar, baking powder, and salt.
In another bowl, I whisk the milk, eggs, and vanilla extract (if using).
I pour the wet ingredients into the dry and whisk until smooth, adding a splash more milk if the batter seems too thick. The batter should be pourable but not runny.
Using a funnel, squeeze bottle, or measuring cup with a spout, I carefully drizzle the batter into the hot oil in a circular, crisscross pattern.
I fry for about 1–2 minutes per side, turning once, until golden brown.
I transfer the funnel cake to a paper towel–lined plate to drain excess oil.
While still warm, I dust generously with powdered sugar and serve immediately.

Servings and Timing

This recipe makes about 4–6 funnel cakes, depending on their size. It takes me around 10 minutes to prepare the batter and another 10 minutes to fry, so in less than 20 minutes I can enjoy this sweet treat.

Variations

I like to change things up by adding cinnamon or nutmeg to the batter for extra flavor. Sometimes I top the cakes with chocolate syrup, caramel drizzle, or fresh fruit. For a fair-style indulgence, I add a scoop of ice cream on top. I can also make smaller bite-sized funnel cakes by drizzling shorter streams of batter into the oil.

Storage/Reheating

I find funnel cakes taste best fresh, right after frying. If I have leftovers, I store them in an airtight container at room temperature for up to 2 days. To reheat, I place them in a 350°F (175°C) oven for 5–7 minutes to crisp them back up. I avoid the microwave since it makes them soggy.

FAQs

Can I make funnel cake without a funnel?

Yes, I use a squeeze bottle, piping bag, or measuring cup with a spout to pour the batter.

What oil is best for frying?

I use vegetable oil, but canola or peanut oil also work well.

How hot should the oil be?

375°F (190°C) is ideal—too hot burns the batter, too cool makes it greasy.

Can I make the batter ahead of time?

I prefer to make it fresh, but I can refrigerate the batter for up to 24 hours. I just stir it before using.

How do I keep funnel cakes warm?

I keep them on a baking sheet in a 200°F (93°C) oven while frying the rest.

Can I freeze funnel cakes?

Yes, I freeze cooled cakes in a single layer, then reheat in the oven until crisp.

Why is my funnel cake greasy?

That happens if the oil isn’t hot enough. I always check the temperature before frying.

Can I make mini funnel cakes?

Yes, I just pour smaller amounts of batter into the oil to make bite-sized versions.

Do I have to use powdered sugar?

No, I sometimes use cinnamon sugar, chocolate sauce, or fresh fruit instead.

How do I know when to flip the funnel cake?

I flip it once the underside is golden brown, usually after 1–2 minutes.

Conclusion

Funnel Cake is one of my favorite desserts to bring the carnival experience home. I love how quick and easy it is to make, and the crispy, powdered sugar–covered swirls are always irresistible. Whether I serve them plain or with extra toppings, they’re a treat that makes any day feel like a fair day.