Homemade Funnel Cakes have a crispy golden outside with a light and fluffy center. The simple batter is drizzled into hot oil, fried until golden, then finished with powdered sugar or your favorite toppings.
I love making these when we’re craving that classic fair treat without waiting for the fair to come to town. They’re best warm right after frying with plenty of powdered sugar on top.
Why I Love Funnel Cake
About the Ingredients ⭐
- Canola Oil: For deep frying the funnel cakes until golden and crispy.
- Milk & Eggs: Add moisture and help create the batter.
- Flour: Forms the base of the funnel cake batter.
- Sugar: Adds sweetness.
- Baking Powder: Helps make the inside light and fluffy.
- Cinnamon & Salt: Add flavor to the batter.
- Powdered Sugar: The classic finishing touch.
Be sure to check out the full recipe and ingredient list below
How to Make Homemade Funnel Cakes
Heat the Oil: Heat the canola oil in a wide pan or Dutch oven to 375°F.
Make the Batter: Combine the flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, whisk the milk and eggs, then stir into the dry ingredients until you have a thick but pourable batter.
Make the Funnel Cakes: Transfer the batter to a squeeze bottle or funnel. Carefully drizzle the batter into the hot oil in a circular, overlapping pattern.
Fry: Cook for about 2 minutes per side, or until golden brown. Remove with tongs and drain on paper towels.
Finish: Continue with the remaining batter, then dust the warm funnel cakes with powdered sugar before serving.
Tips I Found Helpful 💙
- Watch the oil temperature: Keep the oil around 375°F so the outside gets golden while the inside stays soft.
- Check the batter: It should be thick but still easy to pour. Add a splash of milk if it thickens while sitting.
- Keep the bottle close to the oil: This makes it easier to create the classic funnel cake shape.
- Serve them warm: Funnel cakes taste best fresh from the fryer with powdered sugar on top.
Questions Readers Ask Most
Homemade Funnel Cakes
Homemade Funnel Cakes are crispy and golden outside with a soft, fluffy center, finished with powdered sugar.
Ingredients
- 4 cups canola oil (for deep frying)
- 1 cup milk
- 2 eggs, room temperature
- 2 ⅓ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- powdered sugar to sprinkle on time
Instructions
- Heat the canola oil in a wide pan or Dutch oven to 375°F.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the milk and eggs. Pour into the dry ingredients and mix until combined. The batter should be thick but pourable.
- Transfer the batter to a squeeze bottle with a wide opening or a funnel with about a ½-inch opening.
- Carefully drizzle the batter into the hot oil in a circular, overlapping pattern to form a funnel cake.
- Fry for about 2 minutes per side, or until golden brown.
- Remove with tongs and drain on paper towels. Repeat with the remaining batter.
- Dust with powdered sugar and serve warm.
Notes
Keep the oil around 375°F for a crispy outside and soft center. If the batter thickens as it sits, stir in a splash of milk.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 2634Total Fat: 250gSaturated Fat: 20gUnsaturated Fat: 230gCholesterol: 98mgSodium: 494mgCarbohydrates: 84gFiber: 2gSugar: 32gProtein: 12g
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