Here’s a crispy, golden Homemade Funnel Cake recipe that brings the carnival to your kitchen—ready in just 20 minutes with simple ingredients! Perfect for dusting with powdered sugar or topping with fresh fruit and whipped cream.
Contents
Homemade Funnel Cake
Prep Time: 5 mins | Cook Time: 3 mins per cake | Total Time: 20 mins
Makes: 4-6 medium cakes
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup milk (whole or 2%)
- ½ cup water
- 2 large eggs
- 1 tsp vanilla extract
- Vegetable oil (for frying, about 2 cups)
Classic Toppings:
- Powdered sugar
- Cinnamon sugar
- Strawberry syrup
- Whipped cream
Instructions:
1. Make the Batter:
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat milk, water, eggs, and vanilla.
- Gradually whisk wet ingredients into dry until smooth (batter should be like pancake batter).
2. Heat the Oil:
- Pour oil into a 10″ skillet (should be ½” deep) and heat to 375°F (190°C) over medium heat.
3. Fry the Cakes:
- Fill a funnel (or squeeze bottle/ziplock with corner cut) with batter. Hold 2″ above oil.
- Drizzle batter in a spiral motion, starting from the center outward (about 6″ diameter).
- Fry 1-2 mins per side until golden brown. Flip carefully with tongs or forks.
- Drain on paper towels.
4. Serve Immediately:
- Dust with powdered sugar or add toppings while warm.
Tips for Success:
- Oil temp is key: Use a thermometer—too cool = greasy, too hot = burns.
- No funnel? Use a liquid measuring cup with a spout or a piping bag.
- Flavor twists: Add ½ tsp cinnamon or nutmeg to the batter.
- Make ahead: Batter keeps 1 day refrigerated (whisk before using).
Enjoy these crispy, lacy treats fresh—they’re best eaten within an hour! 🎡🍯 For a showstopper, stack mini cakes with berries and whipped cream between layers.