Bring the taste of the carnival into your own kitchen with my Funnel Cake recipe. My easy recipe can be made in just 15 minutes on the stove–no funnel or deep fryer required! Recipe includes a how-to video!
Carnival-Worthy Funnel Cakes
If your annual summer checklist includes grabbing a funnel cake and some caramel popcorn from your local carnival or beachside snack shack, you’ll definitely want to save this recipe! While I’m not suggesting you skip your annual tradition, I am suggesting that perhaps you could enjoy this treat more than once a year. From the comfort of your own kitchen. In your pajamas. Okay, the last part isn’t necessary, but let’s be real, funnel cakes are essentially breakfast food…right (if fried donut holes count, these certainly do)?!
Despite the frying step, it’s actually very easy to make funnel cakes. If you’re not familiar with frying, I do suggest you watch the video included below for some helpful tips. But really though, this recipe is great for beginners, and it comes together so quickly too!
Why you’ll love my recipe:
- Tastes just like the funnel cake you get at the carnival (if not better!).
- Incredibly simple; you only need a handful of pantry staples.
- So fast! It takes just minutes from start to finish.
- NO funnel required–I’m sharing my favorite, funnel-free method!
What You Need
Funnel cake batter is similar to a pancake batter; in fact this recipe is a variation of my buttermilk pancakes. You’ll need a few ingredients, including:
- Flour. Regular, all-purpose flour works. Do NOT use self-rising flour.
- Milk. Pretty much any kind will work, but my preference is whole milk. You may need more milk than I call for to get your batter to the right consistency, I’ve never needed more than 1 cup but enough people have mentioned that they’ve needed to add more in their own kitchen that I like to mention that it’s OK to add more liquid if needed!
- Vanilla extract. This is optional, but it will make your funnel cakes taste sweeter and richer.
- Powdered sugar. For sprinkling on top. The more the merrier!
SAM’S TIP: Powdered sugar is a popular topping, but so it cinnamon sugar! To make some, simply combine 1 tablespoon ground cinnamon and ½ cup granulated sugar and sprinkle/dust over your warm funnel cake.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Funnel Cake
- Whisk the dry ingredients until combined.
- In a separate bowl, whisk together the wet ingredients, then gradually stir in the dry ingredients until the batter is smooth and no large lumps remain.
- Heat 2-3″ of oil over medium-low until it reaches the proper temperature, then slowly drizzle a thin stream of batter in a zig-zag pattern into the hot oil.
- Fry on each side until golden brown, then remove to a paper towel-lined plate.
- Dust your funnel cake with powdered sugar and enjoy!
SAM’S TIP: It’s very important that you pour a thin stream while constantly moving; otherwise, you could end up with big clumps of batter that are golden brown on the outside and raw in the center.
Frequently Asked Questions
It’s easy! Simply portion some of the batter into a measuring cup and pour it in a thin stream in a circular/criss-cross/zig-zag into the hot oil. This method is the easiest to clean up and has the smallest chance of spills–I love it!
If you are having trouble getting a thin stream, you can also pour your batter into a piping bag fitted with a large round tip (½″ diameter). Plug the tip with your finger, portion the batter, and then pipe it into the oil.
I recommend using a neutral oil for in my funnel cake recipe. Vegetable, canola, or peanut oil all work great for this recipe and are my frying oils of choice for frying everything from apple fritters to fried pickles.
Yes! You can store it in an airtight container in the fridge for up to two days.
I hope this recipe inspires some sweet, summertime memories for you ❤
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Funnel Cake Recipe
Ingredients
- 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
Recommended Equipment
- Heavy-bottomed pot
- Measuring cup with spout
Instructions
- In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well-combined.2 cups (250 g) all-purpose flour, 2 Tablespoons granulated sugar, 1 teaspoon baking powder, ½ teaspoon salt
- In a separate bowl, whisk together milk, eggs, and vanilla extract (if using) until well-combined.1 cup (236 ml) whole milk¹, 2 large eggs, ½ teaspoon vanilla extract
- 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).Vegetable oil
- 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.Powdered sugar
- Repeat with remaining batter but make sure that oil returns to temperature in between batches.
Notes
¹Milk
If your batter is too thick, add additional milk as needed until your batter reaches a pour-able consistency. Some people have needed to add as much as ½-3/4 cup milk.²Funnel
If you have a funnel, you can of course use that instead! You’ll need a clean funnel with a ½″ opening. Use your finger to plug the bottom of the funnel and then portion ⅓-1/2 cup of batter into the funnel. Hold funnel over oil, remove your finger, and then move the funnel in a circular/criss-cross pattern until all of the batter has been drizzled into the oil.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
scarlet dennis
so like how much stuff do i need if im making it 4 60?50 ppl
Sam
Hi Scarlet! You would need to make 12 times the recipe to have enough for 60 people. 🙂
Bobbee
how many servings does it make?
Sam
This will make 5 funnel cakes. 🙂
Sadie Sharbono
Wonderful!!
Loree
I used a squeeze bottle instead of funnel and it worked so great! No mess!
Sam
Love that idea! thanks for sharing, Loree! I’m so glad you enjoyed the recipe!
Cynthiann Richardson
AWESOME! THANK YOU!
Tia
can I sub the whole milk for almond? my youngest can’t have milk a little won’t hurt her but I don’t want her to get a stomachache 🙁
Sam
Hi Tia! I haven’t personally tried it, but I know others have used oat milk with success. If you do try it I would love to know how it goes. 🙂
Connie
Love it I am going to try it
Zee
Delicious! I halved the salt and served it with a scoop of fresh vanilla ice cream and home-made strawbery glaze spooned on top
Emily @ Sugar Spun Run
Sounds tasty! Thanks for using our recipe 🩷
Janet
How long will this batter last if made up in advance?
Emily @ Sugar Spun Run
Hi Janet! You can make up to two days in advance, just store in an airtight container in the fridge until ready to use. Enjoy 😊
Holly Murray
My family loves this recipe! I made it with oat milk this time due to an allergy and it still came out great. Thank you!
Tia
I was wondering about almond milk! my 8yr old just developed a milk allergy so I have been wanting to make this but unsure about about the milk! I’m sure if oat milk worked almond will be fine!!!
CeeCee
Delicious! And I appreciate how you put the measurements INSIDE the directions!
Mary
the recipe is great, ìm sure of it because my first one turned out great! then something went wrong. maybe my oil was too hot or not hot enough, or I added too much milk? it just turned into one big glob. is the batter too runny?
Emily @ Sugar Spun Run
Hi Mary! Did you let your oil come back to temperature before adding your second funnel cake? It sounds like it might have cooled down a bit too much. This can also happen if your stream of batter isn’t quite thin enough, but if your first one turned out fine, the oil is more likely the issue. Hope this helps!
Taja
I literally had the same problem.
Sara Schrenker
I really enjoy making these and the whole family loves them.
Emily @ Sugar Spun Run
We’re so happy the recipe is a hit for you, Sara! Thanks for the 5-star rating 😊
Tameka Bland
This looks great! I plan to try to make this tonight for my husband and I’s date night!. Are there any vanilla extract substitutes? Or if I omit the vanilla is there a noticeable difference?
Sam
Hi Tameka! Some people will substitute a small bit of maple syrup for the vanilla. The funnel cake won’t be as rich without it, but it’ll still be tasty!
Penny
I made it today and my daughter said ‘It’s delicious!’.
Emily @ Sugar Spun Run
Sounds like it was a hit! Thanks for trying our recipe, Penny 🥰