Bring the magic of the fair right to your kitchen with this Easy Homemade Funnel Cake Recipe! Crispy, golden, and lightly dusted with powdered sugar, these funnel cakes taste just like the ones you’d get at your favorite carnival or state fair. The best part? They’re simple to make with basic pantry ingredients and come together in minutes.
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🥚 The Ingredients
This simple batter comes together with everyday kitchen staples to create a light, crisp, and perfectly sweet funnel cake that tastes just like the fair. Find ingredient notes (including substitutions and variations) below.
🥛 Ingredients Notes and Substitutions
- Egg – Helps bind the batter and adds richness. Substitute: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for an egg-free version.
- Whole Milk – Creates a smooth, creamy batter and helps achieve that tender inside. Substitute: 2% milk, half-and-half, or a dairy-free milk alternative, such as almond or oat milk, will also work.
- Vanilla Extract – Adds a warm, sweet flavor that enhances the classic fair aroma. Substitute: Almond extract or maple extract for a fun flavor twist.
- All-Purpose Flour – The base of the batter, giving structure and crispness. Substitute: A 1:1 gluten-free all-purpose blend if you need a gluten-free option.
- Sugar – Gives the funnel cakes a touch of sweetness and helps them brown beautifully. Substitute: You can reduce the sugar slightly for a less sweet version, or use cane sugar.
- Baking Powder – Provides lift and that light, airy texture. Substitute: If you’re out, mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar for each teaspoon of baking powder.
- Vegetable Oil – Used for frying; it ensures crisp, golden results. Substitute: Canola or peanut oil is a great alternative with high smoke points.
- Powdered Sugar – The classic finishing touch for that signature fairground look and taste. Substitute: Try cinnamon sugar, chocolate drizzle, or fruit toppings for variety.
See the recipe card (with video) below for a full list of ingredients and measurements.
⭐️ Tips for Perfect Homemade Funnel Cakes
- Use the right oil temperature. Keep your oil around 350°F (175°C) — too cool and the batter will absorb oil and turn greasy; too hot and it’ll brown before cooking through.
- Test with a small drizzle first. Before frying a full cake, drizzle a bit of batter into the oil to make sure it sizzles and floats right away.
- Pour in a steady swirl. Use a squeeze bottle, funnel, or measuring cup with a spout to create that signature lacy pattern.
- Don’t overcrowd the pan. Fry one or two funnel cakes at a time so the oil temperature stays consistent.
- Flip carefully. Use tongs or a slotted spatula to turn the funnel cake once the edges are golden — usually after about 1–2 minutes.
- Drain and dust. Let each cake rest on paper towels briefly, then dust generously with powdered sugar while still warm.
- Serve immediately. Funnel cakes are best enjoyed fresh and hot when they’re crisp on the outside and soft inside.
👩🏼🍳 How to Make a Homemade Funnel Cake
- Step 1: In a large bowl, whisk together the eggs, milk, water, and vanilla.
- Step 2: In another bowl, whisk together the flour, sugar, baking powder, and salt.
- Step 3: Combine the wet and the dry mixtures and stir and whisk until smooth.
- Step 4: Bring the oil to 350°F. Pour the batter into a funnel, piping bag, squeeze bottle, or measuring cup. Drizzle the batter in a swirling, crisscrossing pattern.
- Step 5: Fry for about 1 to 2 minutes, then very carefully flip the cake over and cook for another minute.
- Step 6: Remove from the oil and drain on paper towels. Sift the funnel cakes liberally with powdered sugar. Serve immediately.
Expert Tip
For perfectly crisp, golden funnel cakes, maintain a steady oil temperature throughout frying. Use a kitchen thermometer and adjust the heat as needed — consistent temperature is the secret to that light, airy texture and fairground-quality crunch every time.
🎠 How to Serve
Funnel cakes are best served warm and fresh from the fryer — crisp on the outside, soft on the inside, and ready for your favorite toppings! Try these delicious ideas:
- Classic Style: Dust generously with powdered sugar for that nostalgic state fair flavor.
- Chocolate Lovers: Drizzle with chocolate syrup or melted Nutella and top with whipped cream.
- Fruity & Fresh: Add sliced strawberries, blueberries, or bananas with a dollop of whipped cream.
- Caramel Delight: Drizzle with caramel sauce and sprinkle with chopped nuts or sea salt.
- Ice Cream Sundae: Top with a scoop of homemade vanilla ice cream and your favorite sundae toppings.
- Cinnamon Sugar Twist: Toss the warm funnel cake in cinnamon sugar for a sweet, spiced variation.
- Mini Party Cakes: Make smaller versions and serve them as a fun dessert at parties or brunches.
No matter how you serve them, homemade funnel cakes are a guaranteed crowd-pleaser!
🙋🏽♂️ Frequently Asked Questions
Funnel cakes are best served fresh, but you can make the batter a few hours in advance and keep it covered in the refrigerator until ready to fry.
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These give you that crisp, golden finish without adding extra flavor.
Absolutely! You can use a squeeze bottle, piping bag, or even a measuring cup with a spout to pour the batter into the oil in a swirling motion. But a kitchen funnel is inexpensive and fun to have on hand.
If your funnel cake turned out soggy, your oil was likely too cool. Make sure the temperature stays around 350°F (175°C) for the best texture.
Yes! Substitute the egg with a flax egg and use a dairy-free milk alternative like almond or oat milk for a vegan-friendly version.
Let them cool completely, then store in an airtight container at room temperature for up to 2 days. Reheat in the oven or air fryer to bring back the crispness.
🎡 More Classic State Fair Recipes
Ready to make the best funnel cake in the state? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Homemade Funnel Cake Recipe
Video
Equipment
- 1 skillet or pot for frying or deep-fryer
- funnel batter dispenser or pastry bag, squeeze bottle, or measuring cup with spout
Ingredients
- vegetable oil for frying
- 2 large eggs
- 1 cup whole milk
- 1 cup water
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ¼ cup sugar
- 1 tablespoon baking powder
- ½ teaspoon Kosher salt
- 1 cup powdered sugar
Instructions
- Add about 2 inches of oil into a deep skillet or pot. Heat to 350 to 360°F.vegetable oil
- In a large bowl, whisk together the eggs, milk, water, and vanilla extract2 large eggs, 1 cup whole milk, 1 cup water, 1 teaspoon vanilla extract
- In another bowl, mix the flour, sugar, baking powder, and salt.3 cups all-purpose flour, ¼ cup sugar, 1 tablespoon baking powder, ½ teaspoon Kosher salt
- Use a large wooden spoon the gradually add the dry ingredients into the wet, stirring until the batter is smooth.
- Carefully transfer the batter into a large funnel, piping bag, squeeze bottle, or measuring cup with a spout.
- Over the hot oil, drizzle the batter in a swirling, crisscross pattern to form a lacy round cake. Fry for 1 to 2 minutes, until the underside is golden brown. Use tongs or metal spatulas to very carefully flip the cake over. Fry for another minute or two.
- Use a spatula or metal spider to carefully transfer the cake to a plate lined with paper towels. Repeat with the remaining batter.
- Dust the funnel cakes generously with powdered sugar. Serve immediately.1 cup powdered sugar
Notes
- For a lighter version, you can use 2% milk instead of whole milk — the texture will still be fluffy and crisp.
- Oil temperature is key: keep it around 350°F (175°C) for perfectly golden, non-greasy funnel cakes.
- If you don’t have a funnel, try a squeeze bottle, piping bag, or measuring cup with a spout to pour the batter.
- Toppings: Classic powdered sugar is a must, but chocolate sauce, caramel, berries, or ice cream make it extra special.
- To reheat, warm leftover funnel cakes in a 350°F oven or air fryer for a few minutes to restore crispness.
- Storage: Store cooled funnel cakes in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
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