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.
Grace
Hi! This recipe sounds so delicious! I was wondering if using soy milk would change the outcome?
Sugar Spun Run
Hi, Grace! I have never tried it so I am not certain how it would do. Keep me posted on how it turns out.
Grace
So last night I tried it. It was delicious! The only thing I had to do different was to add more soy milk. The batter was very thick with only one cup of soy milk so I added about a half a cup more! I will definitely be making this frequently!
Thank you!
Sugar Spun Run
I am so glad that it turned out well and you enjoyed the recipe, Grace! 🙂
Ariana
I’m a teacher who has been out of school for over two weeks and no end in sight to this, so I’m cooking/baking more than ever. This recipe was AMAZING! All ingredients that I already have in the house, super easy and so delicious. I may not know what day it is anymore after having no schedule for weeks, but I do know that the carnival foods being made in my kitchen are SO good! Can’t wait to do these again! Thank you!
Sugar Spun Run
I am so glad that you enjoyed this carnival food favorite, Ariana! Thank you so much for trying my recipe and for commenting.
I can’t wait to hear what recipe you try next! 🙂
Andie
So fun during a stressful time! LISTEN TO HER when she says 370-375! The first one I made was 355/360 and it was so much denser than the second. It was still good, but the second one tasted just like the fair. I added a touch of cinnamon to the batter and to the powdered sugar. Your video is adorable; thank you for a great recipe!
Sugar Spun Run
Thank you so much, Andie! Yes, 370-375 is exactly where you need to be. I am so glad that you enjoyed this recipe and my video. Thank you for trying it and for commenting. 🙂
Nadia Kriz
Omg best recipe everrrr THANKYOUU!!♥️😍🤗
Sugar Spun Run
I am SO glad that you LOVED it, Nadia! I hope that it brightened your day. Enjoy! 🤗
Leigha
This is amazing but every time I make it, there’s this bitter sour taste in it and I don’t know what it could be. I follow the directions exactly and I use every ingredient listed and I have no clue what the sour taste is. Other than that this recipe is really good.
Sugar Spun Run
I am so glad that you have enjoyed this recipe, Leigha. I am sorry to hear that you have experienced a bitter taste. This is often the result of using an old or generic brand of baking powder. If the baking powder is old or not stored properly moisture can get in, resulting in clumps. 🙁
Kim
Seriously, I followed the recipe exactly. You just brought the OUTSIDE, INSIDE. ❤️ My house smells like a carnival! So good
Yesterday I made the carrot cake. Very good as well
Sugar Spun Run
I am so happy to hear that this recipe brightened your day, Kim. Thank you for trying both of my recipes. I am glad that you enjoyed them. 🙂
Ryan Thibodeaux
I just made these for a benefit for a Mc brother. They had a gumbo cook off and everyone loved them so much I won second place with the cakes! This is unheard of around here! Thanks for the recipe!
Sugar Spun Run
That is wonderful, Ryan! I am so glad that you won with this recipe and that everyone enjoyed the funnel cake. I hope that the benefit was a great success. Thanks for commenting. 🙂
Paula
The way you tell if your oil is hot enough is take a pinch of flour just plain old flour and drop it into the oil if it sizzles without smoking it’s ready!
Sugar Spun Run
That is such a great tip, Paula! Thanks for sharing! 🙂
Candace G
I make this recipe just add a lil more milk kids and I love it so does the hubby it’s a family fav thank u
Sam
So glad to hear everyone enjoyed the funnel cake, Candace! 🙂
Allura
Amazingly helpful I’m so excited to make this thank you so much 5 stars 🤩
Sugar Spun Run
I can’t wait for you to try the funnel cake recipe, Allura! I hope that you enjoy it! 🙂
Mitzie Griffin
Why is it that my batter for the funnel cake is thicker and not thin ? What am I doing wrong please help thank you
Mitzie Griffin
Sugar Spun Run
Hello, Mitzie! The flour may have been miss measured or packed into the measuring cup. You can add a little more milk to make the batter thinner and it should work just fine. Thank you for trying the recipe, let me know how they turn out! 🙂
Mike Vargas
I had the same issue and I think I figured out why. The recipe calls for 2 cups of flour, but then calls it 250g of flour, which is only a little over 1 cup. Try only using 1 cup instead for better results.
When I first tried this with the full 2 cups of flour I couldn’t pour the batter from a funnel. Instead, I squirted it from a plastic bag with the corner/tip cut off and it still tasted great! Maybe just a little more dense. It may just be a matter of adding a little more water to it, but I still need to re-attempt it.
Sam
Glad it worked, but the 250g is correct for 2 cups of flour (1 cup is 125g, at least that is the standard on my site).
Colleen
You didn’t do anything wrong. Of course 2 cups flour and one cup liquid is going to make a thick batter. That’s just plain logic. I had to increase to 2 cups milk to change it from cookie dough consistency into batter.
Porschia Kaiser
Where’s the measurements?
Sugar Spun Run
Hello, Porschia! You can find the print-ready recipe at the bottom of the page. It lists step by step instructions, a step by step video and an ingredient list. Let me know how your funnel cakes turn out! 🙂
Stephanie
Great idea never thought of that one
Selah Howard
Hi there!
Do you have any recommendations for getting the right oil temperature without a thermometer? Or is it just to tricky? My mom has always just tried her best to get her frying oil to the right temp without a thermometer, but I don’t know if this is a more delicate recipe from hers.
Sweetly,
Selah
Sam
Honestly I think it’s just too tricky, you might get lucky and have success but for best results I really recommend a thermometer.
Selah Howard
Thought so. Yeah, okay. Thank you!
jerri ororke
Love funnel cakes. I use a squirt bottle to drizzle my batter in the oil. If I don’t use it all, I just put the bottle in the fridge and shake before making more. The bottle works great and you can cut the tip to the size you want to make the cakes. I like mine kinda thin.
Sam
That’s a great idea, Jerri! It’s one of my favorite summer time desserts. 🙂