Homemade Funnel Cakes

A favorite at carnivals and fairs, these crispy and delicious homemade funnel cakes are made with a simple batter that’s deep fried and garnished with fruit.

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About Homemade Funnel Cakes

It’s always a bonus to make treats at home that you normally only see at special events, and making these funnel cakes is no exception – especially since you can add all the toppings that might not be available from a carnival stall.

Because funnel cakes are a delicious classic, but being able to dress them up like a gourmet dessert?

So much better.

Can you make the batter ahead of time?

Yes, you totally can! This is especially helpful if you want to serve the funnel cakes freshly fried but might not have the time or space to prep the ingredients where you’ll be frying.

Once the batter is mixed, it can be stored in the refrigerator for up to four days. If the batter appears too thick, you can mix in a splash of milk.

How long do funnel cakes last?

While funnel cakes are best served right after frying, you can also store them in a sealed container at room temperature for up to two days.

Can you freeze funnel cakes?

Yes, you totally can!

Once prepared and cooled, funnel cakes can be stored in a sealed container or freezer bag for up to three months.

What kind of toppings can you add to funnel cakes?

Funnel cakes are delicious on their own, but you can also jazz them up with sweet toppings, such as:

• Whipped cream or Cool Whip.
• Chocolate, caramel, or strawberry syrup.
• Nuts or crumbled candy.
• Fruits that aren’t too juicy, like strawberries, raspberries, or blueberries.

How to know if oil is hot enough for frying

Whenever you’re deep-frying, it’s important that your oil is hot enough. The good news is that there are two easy ways to check if your oil is at the right temperature:

1. Use a thermometer to measure the temperature (it should be between 350 and 375 degrees F.)
2. Stick the end of a wooden spoon, wooden skewer, or toothpick in the oil. If the oil starts bubbling around the wood, then the oil is ready.

What kind of oil should you use?

For best results, you must use an oil with a high smoking point.  Some of the best to use are canola oil, vegetable oil, peanut oil, corn oil, sunflower oil, safflower oil, or soybean oil. 

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How to make homemade funnel cakes

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Fill a large, wide skillet with canola oil (however much you need for the oil to be two inches deep), then warm to about 375 degrees F.

Step 2 – In a medium bowl, mix together the flour, sugar, baking powder, cinnamon, and salt.

Step 3 – Add the milk and eggs to the bowl, then thoroughly mix until a thick (but still pourable) batter forms.

Step 4 – Pour the funnel cake batter in a container of your choice for creating the lines of the funnel cakes, such as a pastry bag, a Ziploc bag with a corner cut, condiment bottle with top noddle cut wide, or a funnel the batter can be poured through.

Step 5 – Position the container with batter over hot oil and squeeze it, drizzling the batter in a circular motion, spiraling the dough as it builds in the pan. Keep doing this until you form a “cake” that’s roughly the size of a small plate (or whatever size you’d like). When funnel cake is the desired size, use a pair of tongs to gently lift it from oil and place it on a prepared paper-towel-lined plate. Repeat this step until all batter is used. If batter begins to thicken, add a splash of milk and massage or shake the container until it’s absorbed, then continue creating funnel cakes.

Step 6 – Serve with powdered sugar and fruit and enjoy!