Bring the excitement of the fair right into your kitchen with these homemade Funnel Cakes! Crispy on the outside, soft on the inside, and dusted with powdered sugar, these golden spirals are a carnival classic that’s easier to make than you might think. Made with pantry staples like flour, eggs, and milk, these treats are fried to perfection and served hot for a nostalgic bite of summer fun. Did you know funnel cakes trace their roots to early German settlers in Pennsylvania? Now they’re a staple at state fairs across America! If you’ve enjoyed our Cinnamon Sugar Churros, this fried delight will be your next go-to. Let’s swirl up some fun!
What is Funnel Cakes?
Funnel Cakes are deep-fried desserts made by pouring batter through a funnel (or plastic bag) into hot oil in a circular pattern. Why the name? Because the original method used a funnel to drizzle the batter! The overlapping swirls fry up into a crispy, airy cake that’s often topped with powdered sugar, fruit, or whipped cream. And as they say, “the way to a man’s heart is through his stomach”—especially when it’s lined with powdered sugar. Whether you’re reliving a fairground favorite or trying it for the first time, these cakes are as fun to make as they are to eat.
Why You’ll Love These Funnel Cakes
Fairground Flavor at Home
Skip the ticket lines and enjoy this classic right from your kitchen. The light, crisp texture and sweet topping bring instant smiles.
Simple Ingredients, Big Impact
Just flour, sugar, eggs, milk, and a touch of vanilla make this batter magic happen. You probably have everything on hand already!
Customizable & Crowd-Pleasing
Top them with powdered sugar, cinnamon, fruit, or chocolate syrup. Everyone can make theirs just the way they like it! If you loved our Easy Beignets, you’ll find these even more fun.
It’s time to bring the carnival to your countertop!
How to Make Funnel Cakes
Quick Overview
You only need about 10 minutes of prep and 5 minutes to fry each funnel cake. Once you start, you’ll be hooked!
Ingredients:
- 1½ cups Gold Medal® all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 5 cups vegetable oil, for frying
- Powdered sugar, for dusting
Step-by-Step:
- Heat the Oil:
- In a large frying pan or deep skillet, heat vegetable oil over medium heat to 350°F (175°C).
- Mix the Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together the egg, milk, and vanilla.
- Combine and Mix:
- Pour the wet ingredients into the dry and stir until smooth.
- Prepare to Pour:
- Transfer the batter to a large resealable plastic bag or funnel.
- If using a bag, snip off one corner. If using a funnel, keep your finger over the bottom until ready.
- Fry the Funnel Cake:
- Pour the batter in a circular, overlapping motion into the hot oil.
- Fry each side for 2–3 minutes or until golden brown.
- Drain and Dust:
- Remove with tongs and place on paper towels to drain.
- Dust with powdered sugar and serve warm.
What to Serve Funnel Cakes With
Pair these crispy cakes with coffee, lemonade, or an iced latte. Top with fruit compote, whipped cream, or chocolate drizzle for extra flair. Want something savory? Serve alongside salty snacks for that sweet-salty fairground feel!
Top Tips for Perfecting Funnel Cakes
- Keep the Oil Hot: Maintain a steady 350°F for best results.
- Use a Funnel or Zip Bag: These help create the signature swirl pattern.
- Don’t Overcrowd the Pan: Fry one at a time to ensure even cooking.
- Get Creative: Add a sprinkle of cinnamon or cocoa powder to the sugar for a fun twist.
Storing and Reheating Tips
Funnel cakes are best served fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven for 5–7 minutes or pop in the air fryer to crisp them up. Avoid microwaving—they’ll get soggy.
FAQs
Can I make the batter ahead of time? Yes! You can mix the batter and refrigerate for up to 24 hours before frying.
What if I don’t have a thermometer? Drop a small amount of batter into the oil—it should sizzle and float immediately if the oil is ready.
Can I freeze funnel cakes? They’re best fresh, but you can freeze cooked cakes for up to a month. Reheat in the oven or air fryer.
Conclusion
Funnel Cakes bring fun, nostalgia, and sweetness all in one crunchy bite. Perfect for family fun nights, parties, or just treating yourself, they’re a fast, easy way to recreate a beloved fairground treat at home. So fire up the skillet and get ready to swirl up some smiles!
Ingredients
- 1½ cups Gold Medal® all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 large egg
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 5 cups vegetable oil, for frying
- Powdered sugar, for dusting
Instructions
- Heat oil in a large frying pan to 350°F (175°C) over medium heat.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk egg, milk, and vanilla until smooth.
- Pour wet mixture into dry ingredients and stir until combined and smooth.
- Transfer batter to a large zip-top bag or funnel. Snip corner of bag or use funnel to pour batter.
- Drizzle batter into hot oil in a circular, overlapping motion to form a cake shape.
- Fry 2–3 minutes per side, until golden brown. Remove with tongs and place on paper towels.
- Dust with powdered sugar and serve warm.
Notes
Try topping with cinnamon sugar, whipped cream, or fresh fruit for added flavor. Best served immediately!