Classic Funnel Cake
Bring the fairground treat home with a simple pourable batter, hot oil, and a snow of powdered sugar. The trick is keeping the oil steady so the cake turns crisp outside and tender inside.
- Total time
- 33 min
- Yield
- 6 funnel cakes
- Difficulty
- Medium
Prep 15mCook 18mAmericanDesserts
Funnel cake is the sweet, lacy fried dough many of us know from fairs, carnivals, and boardwalks. It gets its shape from thin streams of batter drizzled into hot oil, where they puff and tangle into a crisp, golden cake.
You do not need a special funnel to make it. A squeeze bottle, piping bag, or zip-top bag with one corner snipped off works well and gives you good control.
This recipe makes six shareable cakes. Serve them warm with powdered sugar, or add fruit, chocolate sauce, or a scoop of ice cream if you want a full dessert plate.
01What you'll need
Ingredients
10 items · 6 funnel cakes
- 6 cups neutral oil, such as canola or vegetable oil, for frying, plus more as needed; nutrition estimate includes about
- 1/3 cup absorbed oil
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar, for dusting
02How to make it
Step-by-step
Heat the oil
Pour the oil into a heavy, deep pot so it is 2 to 3 inches deep. Heat over medium heat to 365°F. Use a deep-fry or candy thermometer if you have one. Line a baking sheet with paper towels or set a wire rack over the sheet for draining.
Mix the dry ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Whisking breaks up lumps and spreads the baking powder evenly through the batter.
Mix the wet ingredients
In a separate bowl, whisk the eggs, milk, and vanilla until smooth. The eggs should be fully blended with no streaks of white.
Make the batter
Pour the wet ingredients into the dry ingredients. Whisk just until combined. The batter should be pourable, a little thicker than pancake batter, and mostly smooth. A few tiny lumps are fine.
Fill your dispenser
Transfer the batter to a squeeze bottle, a piping bag, or a large zip-top bag. If using a zip-top bag, seal it and snip a small corner just before frying. Start with a small opening; you can always make it larger.
Fry the first cake
When the oil is at 365°F, carefully drizzle about 1/2 cup batter into the oil in a loose spiral, then zigzag over the top to connect the lines. Keep your hand low enough to control the stream, but do not touch the oil. Fry for 1 to 2 minutes, until the bottom is golden.
Flip and finish
Use tongs or a spider strainer to carefully turn the funnel cake. Fry the second side for 1 to 2 minutes, until golden brown and crisp. Adjust the heat as needed to keep the oil between 350°F and 375°F.
Drain and repeat
Lift the cake from the oil and let excess oil drip back into the pot. Transfer to the prepared rack or paper towels. Repeat with the remaining batter, letting the oil return to 365°F between cakes.
Dust and serve
Dust the warm funnel cakes with powdered sugar right before serving. Serve plain or with berries, jam, chocolate sauce, caramel, or whipped cream.
03From our kitchen
Cook's tips
- Make-ahead batter: You can mix the batter up to 2 hours ahead. Cover and refrigerate it, then stir gently before using. If it thickens, whisk in milk 1 tablespoon at a time until pourable.
- Storage: Funnel cakes are best right after frying. Store leftovers in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days.
- Reheating: Reheat on a wire rack set over a baking sheet in a 350°F oven for 5 to 8 minutes. An air fryer at 325°F for 2 to 4 minutes also works. Avoid the microwave, which makes them soft.
- Oil temperature matters: If the oil is too cool, the cakes absorb more oil and taste heavy. If it is too hot, the outside browns before the inside cooks.
- No squeeze bottle: Use a liquid measuring cup with a spout, a funnel, a piping bag, or a zip-top bag with a small corner cut off.
- Milk swap: 2% milk works well. Non-dairy milk can work too, but choose an unsweetened plain version. The texture may be a little less rich.
Cook's note
Nutrition is an estimate based on six funnel cakes and includes about 1/3 cup total absorbed canola oil from frying. Actual oil absorption can vary with oil temperature, pot size, and frying time.
04Frequently asked
Questions & answers
Can I make funnel cake without a thermometer?
Yes, but a thermometer is the most reliable tool. Without one, drop a small line of batter into the oil. It should sizzle right away, float, and turn golden in about 1 to 2 minutes. If it browns in seconds, the oil is too hot. If it sinks or barely bubbles, the oil is too cool.
Why is my funnel cake greasy?
The oil was likely too cool, or the cake sat in the oil too long. Let the oil return to 365°F between cakes, and fry only until both sides are golden.
Can I make smaller funnel cakes?
Yes. Use about 1/4 cup batter per cake for mini funnel cakes. They will cook faster, usually about 45 to 60 seconds per side.
Can I reuse the frying oil?
Yes, if it has not burned and does not smell off. Let it cool completely, strain it through a fine-mesh sieve, and store it in a clean container. Use it again for frying similar sweet foods.
Why did my batter spread apart instead of making a connected cake?
The batter stream may be too thin, or the lines may be too far apart. Cut a slightly larger opening and drizzle in overlapping circles and zigzags so the strands touch.
05Per serving
Nutrition facts
Nutrition Facts
6 funnel cakes
Amount per serving
% Daily Value*
- Total Fat15 g
- 19%
- Saturated Fat2.2 g
- 11%
- Cholesterol66 mg
- 22%
- Sodium356 mg
- 15%
- Total Carbohydrate42 g
- 15%
- Dietary Fiber1 g
- 4%
- Total Sugars11 g
- Protein8 g
- 16%
- Vitamin D0.9 mcg
- 5%
- Calcium146 mg
- 11%
- Iron2.2 mg
- 12%
- Potassium120 mg
- 3%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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