Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Funnel Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 43 reviews

  • Author: Diane
  • Total Time: 20 minutes
  • Yield: 4 servings

Description

This classic funnel cake recipe delivers crispy, golden fried dough that's perfectly sweetened and light. Made with simple pantry ingredients, the batter is piped into hot oil and fried until golden brown, then dusted generously with confectioner's sugar. Ideal for a fun and nostalgic treat, funnel cakes are perfect for serving fresh and warm at any gathering or after a day at the fair.

Ingredients

Frying Oil

  • 4 cups vegetable or canola oil for frying

Dry Ingredients

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Wet Ingredients

  • 1 ½ cups milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Toppings

  • Confectioner's sugar for serving or other toppings

Instructions

  1. Heat the oil: Pour 4 cups of vegetable or canola oil into a deep pot and heat it to about 375°F (190°C). This temperature is ideal for frying and will ensure the funnel cakes cook quickly and become crispy without absorbing too much oil.
  2. Mix dry ingredients: In a medium-sized bowl, whisk together 2 cups of all-purpose flour, 3 tablespoons granulated sugar, 1 ½ teaspoons baking powder, and ½ teaspoon salt until well combined. This creates the base for your batter.
  3. Incorporate wet ingredients: Add 1 ½ cups of milk, 2 large eggs, and 1 teaspoon of pure vanilla extract to the dry mixture. Whisk until the batter is smooth and free of lumps, creating a flowing consistency perfect for piping.
  4. Prepare to pipe batter: Transfer the batter into a funnel, squeeze bottle, or a cake decorating piping bag with a round tip. This tool will help you create the characteristic spiral patterns of funnel cakes.
  5. Fry the funnel cakes: Once the oil reaches 375°F, carefully swirl the batter into the hot oil in a spiraling, lacy pattern. Fry the funnel cake until the first side is golden brown, then use tongs or a slotted spoon to carefully turn it over to fry the other side.
  6. Drain excess oil: When both sides are crispy and golden brown, remove the funnel cake from the oil and place it on paper towels to drain any excess oil. Since funnel cakes cook quickly, be attentive to avoid burning.
  7. Add toppings and serve: While the funnel cake is still warm, generously dust it with confectioner’s sugar or your preferred toppings. Serve immediately for the best texture and taste. If making multiple cakes, keep them warm in a low oven until ready to serve.

Notes

  • Maintain oil temperature at 375°F for the crispiest results; if oil is too cool, the cake will absorb more oil and become greasy.
  • Use a deep pot or fryer to prevent oil splatters and ensure safety when frying.
  • You can experiment with toppings such as fresh fruit, chocolate sauce, caramel, or whipped cream for a delicious twist.
  • Keep finished funnel cakes warm in a low oven (around 200°F) if making in batches to serve all fresh and warm.
  • Ensure batter is smooth and of pipeable consistency; too thick batter will be difficult to swirl.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Frying
  • Cuisine: American

Find it online: https://eatwithdiane.com/funnel-cake-recipe/