Homemade Funnel Cake Recipe

A close-up view of a homemade funnel cake topped with a dusting of powdered sugar and is resting on a brown piece of paper.

Course: Dessert / Snack

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 292kcal

Author: Kris Longwell

Bring the fair to your kitchen with this Homemade Funnel Cake recipe! Light, crispy, and golden, it’s an easy, fun treat topped with powdered sugar or your favorite sweet toppings.

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Equipment

1 skillet or pot for frying or deep-fryer
candy/deep fry thermometer
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 extract
2 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

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

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.

Nutrition