Funnel Cake just like you get at the fair or theme park. So warm & covered in powdered sugar! It brings back all those great childhood memories of summer.
What’s your favorite thing to eat when you visit the fair or theme park? Mine is Funnel Cake! Every time we go to an event where they have a booth I have to stop & get one.
It’s one of the fondest memories of my childhood. Living near Disneyland in So Cal, we went all the time & each & every time I would get myself a Funnel Cake.
Be sure to try our s’mores and churro versions of these too!
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Just because I had it frequently doesn’t mean that it became less special to me. It’s one of those things that, in my mind, is synonymous with fun.
If I was having one, it meant I was with my friends or family for a whole day of rides, laughter & excitement. So I couldn’t resist the temptation to finally make my own & now you can too.
We don’t do a whole lot of events now. Work & sprucing up the house have taken over & so that’s what makes this even more special.
It has been probably 10+ years since we did our last race at NASCAR & even longer since we took the kids to Disney. So I was way overdue for one of these super yummy funnel cakes.
funnel cake recipe
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I’m telling you, this fried batter will go down as one of my all-time favorites. It really is heavenly & I can’t get enough. I can’t even begin to tell you just how much I know you will love it.
Here are some commonly asked questions
Can I use pancake mix to make this easier?
Yes, I have heard of people doing this instead of making a homemade batter.
To do this, you start with the type of pancake mix that only requires you to mix it with water. Then use equal parts water to powder & whisk really well before moving onto frying.
All that said, the funnel cake won’t be quite as flavorful as you will get when making the batter from scratch.
Where did Funnel Cake originate?
Funnel Cake has its roots in Europe. One of the earliest recorded recipes for Funnel Cake dates back to 1653. Funnel Cake was brought to America by German immigrants in the 18th century.
What type of bottle do you recommend?
The key here is to make it easy to pour. The very first time I made this recipe I didn’t have a large enough hole in my condiment bottle & I pushed so hard to get the batter out that the top came off & landed in my oil. To say this was a colossal disaster is an understatement.
So – I highly recommend using something like an empty ketchup bottle – something with a larger hole. Make sure it doesn’t have the silicone membrane that keeps it from leaking out. That will cause too much pressure.
Is Funnel Cake only served at carnivals and fairs?
No, these can be enjoyed all year round. It is often served at fairs and carnivals, but can also be found at festivals, birthday parties, and other celebrations.
Don’t they make an actual pitcher for pouring?
Yes they do & I highly recommend picking one up if you plan on making these often. It makes the whole process so much easier.
I really like this funnel cake pitcher & since I make my own batter – I find that I only use the funnel & I don’t need the metal ring & extra accessories.
How many calories are in a Funnel Cake?
A Funnel Cake typically has between 200-300 calories depending on the toppings you add to it.
How big of a container do you need to fry them?
Well- these are stacked – so they are actually quite thin when served individually. You can use a large skillet that is about 3″ deep. I have also used a shallow stockpot to make funnel cake too.
Can this treat be made ahead of time?
Yes, these can be made ahead of time and stored in a paper sack at room temperature for up to 2 days. I don’t recommend refrigerating unless you have already added your sugar or other toppings. But keep in mind that they can become soggy when refrigerated.
HOW DO YOU MAKE FUNNEL CAKE?
- Add dry ingredients into a large bowl.
- Add in eggs, milk & vanilla & whisk until fully combined & there are very little lumps.
- In a large skillet add about 1/2 inch oil & heat to 350 degrees – watching closely.
- Transfer batter into a large squeeze bottle – you may have to do this in batches.
- Once the oil has reached frying temperature – squeeze batter into funnel cake pattern – try to keep it somewhat circular.
- Allow to fry 30-60 seconds or until golden brown – flip & cook the other side the same way.
- *Note- keep watch of your oil temp as this can fluctuate.
- Once both sides are done cooking use tongs to remove & place immediately in paper sack to drain off the oil.
- Continue with remaining batter & adding to the bag.
- Once complete dust each cake with confectioners sugar before serving.
- *Some like to also add some pie filling , berry sauce or chocolate sauce.
How do you eat funnel cake?
Funnel cake is easiest to enjoy with a fork. You can also pull apart the pieces with your fingers & eat it that way. But if you are adding toppings like pie filling or whipped cream or chocolate sauce, it is so much easier to serve it on a plate & use a fork.
Where/how would you add pie filling?
Just put a couple of spoonfuls on the top & add a little whipped cream too. Again, these here in the pictures are stacked – there are probably 8-10 shown in the stack, so when adding the topping to just one it is far more manageable to be enjoyed by one person.
What is the difference between Funnel Cake and a doughnut?
Funnel Cake is made by pouring this batter through a funnel into hot oil, resulting in a spiral shape. Doughnuts are typically round and made from a dough, not a batter. While both are fried in oil, the texture and flavor are quite different.
Can this recipe be doubled?
Absolutely. If you need more funnel cakes than this recipe yields, by all means, double the batter. That is so easy & then you can feed your crowd & keep them happy.
What are some common toppings for Funnel Cake?
Confectioner’s sugar, chocolate, fruit, and other sweet toppings are common Funnel Cake toppings.
To make this recipe you will need…
- all-purpose flour
- baking powder
- table salt
- milk
- vanilla extract
- egg
- *Oil for frying
If you love this fun nostalgic treat recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Products I love when making homemade funnel cake…
This Funnel Cake Recipe is so easy and delicious – and you probably already have some of these items on hand as I do! OR If you’ve never made a homemade funnel cake before, you might be a bit hesitant – but you’re going to love how easy it is to make this nostalgic treat. I have made a list below of the things I absolutely can’t live without when it comes to making this funnel cake at home.
EASY HOMEMADE FUNNEL CAKE RECIPE
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Funnel Cake
Ingredients
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1⅓ cup milk
- ½ tsp vanilla extract
- 1 egg
- *Oil for frying amt depends on your skillet size I used peanut oil
1/4 cup confectioners sugar for dusting
Instructions
- Add dry ingredients into large bowl.
- Add in eggs, milk & vanilla & whisk until fully combined & there are very little lumps.
- In a large skillet add about ½ inch oil & heat to 350 degrees - watching closely.
- Transfer batter into a large squeeze bottle - you may have to do this in batches.
- Once oil has reached frying temperature - squeeze batter into funnel cake pattern - try to keep it somewhat circular.
- Allow to fry 30-60 seconds or until golden brown - flip & cook other side the same.
- *Note- keep watch of your oil temp as this can fluctuate.
- Once both sides are done cooking use tongs to remove & place immediately in paper sack to drain off the oil.
- Continue with remaining batter & adding to the bag.
- Once complete dust each cake with confectioners sugar before serving.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
