Go Back
Easy Funnel Cake Recipe: Crispy, Sweet, and Delicious
Funnel cakes have such a cool backstory! Can you believe they actually started out in Pennsylvania Dutch Country? Those early Dutch immigrants brought over a dish called "drechderkuche" that used yeast. Then, around 1879, someone decided to mix things up with baking powder, and just like that the funnel cake we all love was born.
It's pretty wild how this tasty treat has become a go-to at fairs and amusement parks everywhere, right? And honestly, the name “funnel” is spot on, don’t you think? The way they make them is quite something—you pour that pancake-like batter through a funnel into hot oil, and voilà! You get that classic twisty shape.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup milk
  • 1 cup water
  • ¼ cup light brown sugar or granulated sugar
  • 2 large eggs
  • 1½ tsp vanilla extract
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 quart vegetable oil (frying)
  • Powdered sugar, (dusting)

Instructions
 

  1. To begin, heat the oil in a deep-fat fryer or a larger heavy-bottomed skillet until it reaches a temperature of 375°F (190°C). This high temperature is ideal for frying the funnel cakes to perfection.
  2. In a large bowl, beat the eggs thoroughly. Add the milk, water, and vanilla to the beaten eggs and mix until well blended. Next, incorporate the flour, sugar, baking powder, and salt into the mixture, whisking diligently until the batter becomes smooth, free of any lumps. Set the bowl aside, as the preparation is now ready for use.
  3. To start making funnel cakes, cover the bottom of the funnel spout with your finger, preventing the batter from flowing out. Then, ladle approximately ½ cup of batter into the funnel. Hold the funnel several inches above the hot oil, and release your finger, allowing the batter to flow out in a spiral motion. Continue this technique until all of the batter has been used and transformed into delightful funnel cakes.
  4. Fry each funnel cake for about 2-5 minutes on each side or until they turn golden brown. Use tongs to carefully flip them during frying. Once fried, carefully remove the funnel cakes from the hot oil and place them on a wire rack to cool. Alternatively, you can place them on paper towels to absorb any excess oil. Repeat the frying process with the remaining batter to make more funnel cakes.
    After frying and cooling, dust the funnel cakes with powdered sugar to add a touch of sweetness. For the best experience, serve the funnel cakes while still warm. Enjoy the delicious treat!

Notes

Use fresh oil: Fresh, clean oil will give your funnel cake a crisp, golden finish without any off-flavors.
Maintain the right temperature: Keep your oil around 350°F (175°C). Too hot, and the cake burns on the outside but stays raw inside; too cool, and it absorbs too much oil and gets greasy.
Use a funnel or squeeze bottle: For those beautiful, signature spirals, pour the batter slowly and steadily through a funnel or a squeeze bottle with a narrow tip.
Don’t overcrowd the pan: Fry one cake at a time for even cooking and to keep the oil temperature consistent.
Dust generously: Powdered sugar is classic, but feel free to add cinnamon, cocoa powder, or even a drizzle of chocolate or caramel sauce for extra flair!