Learn how to make your own carnival-worthy Funnel Cakes at home with just a handful of basic ingredients! This is a super simple recipe that can be made in under 20 minutes without a deep fryer. Recipe includes a quick how-to video!
Carnival-Worthy Funnel Cakes (No Carnival & No Funnel Required)
Is it really summertime if you haven’t had a funnel cake yet?
Each year when the carnival rolls into town, Zach and I live for funnel cake. When we lived in our old house, we would walk to the carnival every evening at twilight just to hit up the funnel cake stand and walk back home with a giant, greasy plate of fried dough (buried beneath a literal mountain of slowly-melting powdered sugar, of course).
This year, we’re in a new town with a new carnival (that’s not within walking distance) and nightly funnel cake walks are a little less doable. We’ll still venture out (and probably more than once), but until then we’re making funnel cakes at home. And, guess what, it’s actually very easy!
Funnel cakes are made of a simple pancake-esque batter that’s drizzled into a pot of hot oil. The batter takes literally less than 5 minutes to stir together, and the frying process is also only a few-minute affair. Oh, and if you don’t have an actual funnel, that’s not even a problem, I’ll tell you how to make funnel cake without one.
What is Funnel Cake Made Of?
Funnel cake batter is similar to a pancake batter, and in fact this recipe is a variation of my buttermilk pancakes. The only ingredients you need are:
- Flour
- Sugar — just a pinch, funnel cakes end up being quite rich thanks to the oil they’re cooked in and the powdered sugar on top, so you don’t need much in the actual batter.
- Baking powder
- Salt
- Milk
- Eggs
- Vanilla extract — optional, this will also make the funnel cakes sweeter and richer, so it’s a matter of personal preference.
In addition, you’ll also need oil for frying and powdered sugar for sprinkling on top.
How to Make Funnel Cake Without a Funnel
Sorry funnel cake purists, but you can actually make funnel cake without a funnel. If you happen to have one, that’s great (you’ll want a funnel with a 1/2″ opening), but if not you can still make these at home.
My favorite way is the easiest: portion some of the batter into a measuring cup and then pour that in a thin stream in a circular/criss-cross/zig-zag into the hot oil. Easiest to clean up, smallest chance of spills. The only thing you have to watch for here is that it’s very important that you tip the measuring cup slowly and pour a thin stream while constantly moving your measuring cup, otherwise you could end up with big clumps of batter that are golden brown on the outside and raw at the center.
If you don’t have a funnel but are having trouble getting a thin enough stream, you can pour the batter into a piping bag fitted with a large round tip (1/2″ diameter). Plug the tip with your finger, portion the batter, and then pipe it into the oil.
Here are a few other techniques for making funnel cake without a funnel.
What Kind of Oil Do You Need for Funnel Cake?
I recommend using a neutral oil for frying your funnel cakes. Vegetable, canola, or peanut oil will all work great for frying this recipe.
Can You Refrigerate Funnel Cake Batter?
Yes. Cover any leftover batter with plastic wrap or store it in an airtight container and store for up to two days.
Enjoy!
Other Recipes You Might Like:
Let’s bake together! Be sure to check out my video at the bottom of the recipe where I’ll show you exactly how I make this Funnel Cake recipe in my own kitchen! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!
Funnel Cake Recipe
Ingredients
- 2 cups all-purpose flour 250g
- 2 Tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk¹ 236ml (or more, if needed)
- 2 large eggs lightly beaten
- 1/2 teaspoon vanilla extract optional
- Vegetable oil for frying
- Powdered sugar for dusting funnel cakes
Instructions
- In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well-combined.
- In a separate bowl, whisk together milk, eggs, and vanilla extract (if using) until well-combined.
- 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).
- Once oil is heated, portion about 1/3 - 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.
- Repeat with remaining batter but make sure that oil returns to temperature in between batches.
Notes
Nutrition
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Thurston Arnold says
Hello, will I be able to make the funnel cakes and take them to another location to serve already prepared?
Sam says
Hi Thurston! Funnel cakes are really best served hot and fresh. If it’s possible to transport the batter you could do that and fry them up when you reach your destination. They will still be good, just not as good as fresh from the oil. 🙂
Brook says
I tried this recipe exactly the way you said. It turned out way too thick … and after adding a bit more milk to make it pourable it ended up being very tough after cooking. Any idea what went wrong??
Sugar Spun Run says
Oh no, I am so sorry to hear this happened Brook! If your batter was too thick and not the right pour-able consistency it could turn out to be tough once cooked. Some people have needed to add as much as 1/2-3/4 cup milk. I reccomend watching the video as a reference for next time. Again, I am sorry that you experienced an issue. Regardless, I do hope that it tasted delicious. 🙂
Richard G Jones says
Good day. The funnel cake recipe was a big Smash and my family it was a hit of all deserts. My family wants me to make it again as soon as possible. Thank you for such an easy quick way to make a great desserts.
Sam says
I am so glad everyone enjoyed them so much, Richard! 🙂
Mia says
I have two questions. Is my batter supposed to be sour? If no, then is there any way to fix it?
Sam says
Hi Mia! It shouldn’t taste sour. I wonder if one of your ingredients was bad. I’m not sure there is a way to fix that. 🙁
Mia says
It’s alright, I figured out that I put too much vanilla extract. It turned out good after it was cooked.
Debbie R. says
Do you have a red velvet funnel cake recipe
Sam says
Hi Debbie! Unfortunately I do not, but I can add it to my list of things to make. 🙂
Jules says
It tasted yummy- easy recipe!
Sam says
I am so glad you enjoyed them so much! 🙂
Gloria says
Can I use self rising flour instead of all purpose flour.
Sam says
Hi Gloria! Unfortunately I would not recommend it. 🙁
Cora Coleman says
The batter its self was wonderful. I made them for my sons five senses poem and he enjoyed it. I did also have to add more milk, and would recommend if you are using a deep fryer to remove the basket before pouring the batter. Definitely will do it again.
Sugar Spun Run says
I am so glad that you enjoyed the recipe, Cora. Thanks for commenting. 🙂
Daniela says
Excited to try. How long can the batter sit for ? I want to make the batter and bring it to a friends house to fry
Sugar Spun Run says
Hi, Daniela! This batter is best when kept cold. You can make the batter in advance and refrigerate it up to five days without any loss of quality. I hope that you and your friend enjoy it! 🙂
Brittany says
The Kentucky Derby festival was postponed this year but this recipe made it possible to have my favorite carnival treat that I usually only have there once a year. We had to add a little more milk but the funnel cakes came out perfect. Thank you for the recipe!
Sugar Spun Run says
I am so glad that you were able to make your favorite festival treat at home and that you enjoyed it, Brittany! Thank you for trying my recipe. 🙂
Laila says
Was amazing,just like the ones I used to buy in America,but better.
Sam says
I am so glad you enjoyed the funnel cakes, Laila! 🙂
Jada says
Turned out fantastic! I would add about 1/2 cup more milk! But other than that it was delicious 😋🤤
Sugar Spun Run says
I am so glad that you enjoyed it, Jada! Thank you for trying my recipe and for commenting. 🙂
Ashley says
Delicious! Had to add extra milk. Thanks so much for the recipe!
Sugar Spun Run says
I am so glad that you enjoyed it, Ashley! Thanks for trying my recipe. 🙂
Cathlyn Herrera says
Had to add a bit extra milk due to thick dough. After that, turned out great. Thank you.
Sam says
I’m so glad you enjoyed! Thank you for commenting, Cathlyn!
Paige says
I thought it was great!! Very easy to follow.
Sugar Spun Run says
Thank you so much, Paige! I am glad that you enjoyed it! 🙂
Jacob says
It was like thick bread 🤔
Sugar Spun Run says
I am so sorry that the test and texture were not good, Jacob. It should be light, fluffy, with a crisp exterior. It sounds like the flour may have been over measured. This is a common mistake in baking so I have created a guide on how to measure flour that can be used a reference next time. Again, I am so sorry that you had an issue. 🙁