Homemade Funnel Cakes – These funnel cakes are made with a simple homemade batter drizzled in hot oil and topped with powdered sugar, whipped cream and sprinkles. It’s a fair favorite, made right at home!
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There’s something about a funnel cake that just screams fair food. In fact, it’s probably the treat my kids look forward to the most at our annual hometown fair.
Maybe it’s the way the batter is fried to perfection, or maybe it’s the dusting of powdered sugar on top. Whatever the reason, none of us can get enough of these delicious treats!
And now, we make them at home – and you can, too!
If you’ve never tried your hand at making funnel cakes before, don’t worry – it’s actually quite easy! Just follow our recipe and you’ll be sure to impress your friends and family.
HOW TO MAKE FUNNEL CAKES
To make these easy, homemade funnel cakes, you’ll need:
- Baking powder
- Vegetable oil
- Powdered sugar
- Whipped cream
Once you’ve gathered all your funnel cake ingredients, it’s time to start heating up the oil and making your very own homemade batch!
You’ll want to begin by putting vegetable oil in a small skillet (about ½-inch deep) and heating it to 375ºF. Then follow the steps below!
- While the oil is heating, beat the eggs in a large mixing bowl. Then add the milk, water and vanilla. Beat until combined.
- Next, add the flour, sugar, and baking soda. Beat the mixture until smooth.
- Then, transfer the batter into a ziploc bag. Cut one small corner off the bag and swirl the batter into the oil in a circular pattern.
- Cook your funnel cakes for 2-3 minutes on each side or until they are golden brown.
How amazing do these look? Oh, but we aren’t finished yet. A sprinkle of powdered sugar and some whipped cream and sprinkles takes them over the top!
DO I HAVE TO USE VEGETABLE OIL FOR FRYING?
Any type of oil that can be heated to a high temperature can be used for frying funnel cakes. Vegetable oil, peanut oil, and canola oil are all good options.
Avoid using olive oil, as it has a lower smoke point and can make the cakes taste bitter.
HOW DO I KNOW WHEN THE OIL IS HOT ENOUGH FOR FRYING?
The ideal frying temperature for funnel cakes is 375ºF.
Using a deep fry thermometer is the best way to gauge the temperature, but if you don’t have one, you can test the temperature of the oil by dropping in a small piece of dough – it should bubble vigorously and float to the surface within 30 seconds or so.
If it doesn’t, the oil isn’t hot enough and the cakes will be greasy. If the dough browns too quickly, the oil is too hot and the cakes will be burnt on the outside but be raw in the middle.
CAN FUNNEL CAKES BE MADE IN ADVANCE?
Funnel cakes are best enjoyed warm, straight out of the fryer. However, if you need to make them ahead of time, you can keep them warm in a 200 degree oven until ready to serve.
Add some whipped cream and your favorite toppings – fresh berries, chocolate sauce, or caramel would all be delicious!
MORE CARNIVAL-INSPIRED RECIPES YOU’LL LOVE
Homemade Funnel Cakes
These funnel cakes are made with a simple homemade batter drizzled in hot oil and topped with powdered sugar, whipped cream and sprinkles. It’s a fair favorite, made right at home!
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 8 funnel cakes 1x
- 2 eggs
- 1 cup milk
- 1 cup water
- 1 teaspoon vanilla
- 3 cups flour
- ¼ cup sugar
- 1 tablespoon baking powder
- 1–2 cups vegetable oil (for frying)
- ¼ cup powdered sugar
- Whipped cream
- Put vegetable oil in a small skillet (about ½-inch deep) and heat to 375ºF.
- In a large mixing bowl, beat eggs.
- Add milk, water, and vanilla. Beat again.
- Add flour, sugar, and baking powder. Beat until smooth.
- Transfer batter to a ziplock bag. Cut one small corner off. Swirl batter into hot oil in a circular pattern.
- Cook funnel cake for 2-3 minutes on each side or until it turns golden brown.
- Top funnel cakes with powdered sugar, whipped cream, and sprinkles.
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