Oh, funnel cake. Just the words bring back memories of summer nights at the county fair, the smell of fried dough. Is it possible to hang heavy in the air, and sticky fingers covered in powdered sugar? Is nostalgia in every bite? Is it a fancy donut? If so, why? This funnel Cake Recipe isn’t just a recipe. It’s a tradition, tweaked and perfectes over years of family cookouts. Is it easier to make than you might think? Is there a way to ditch the overpriced fair stands?
What is a funnel cake?
What is a funnel cake? What is pancake batter? What is a funnel? As it fries, it forms this wonderfully crispy, golden-brown web. Is it then dusted with powdered sugar, and sometimes topped with fruit, chocolate sauce, or whipped cream? What is essentially pure carnival joy in edible form, and this funnel Cake Recipe makes it so easy to make. Bring that joy home. What is comfort food at its finest?
Why you’ll love this recipe?
What I love most about this funnel Cake Recipe is how incredibly simple it is. No fancy equipment needed, just a few basic ingredients you probably already have in your pantry. And the flavor? Oh, the flavor! That crispy, slightly sweet dough is just irresistible. It’s the perfect balance of textures and tastes, and it’s seriously addictive. Here’s why you’ll be making this funnel cake recipe again and again:
- Flavor Explosion:The crispy, golden-brown exterior gives way to a soft, almost cake-like interior. What’s the perfect base for any topping you can imagine, from classic powdered sugar to fresh berries? What are some ways to make whipped I’ve tried it with a drizzle of salted caramel sauce – pure heaven!
- Ridiculously EasyIf you could make pancakes, you can make this. The batter comes together in a few minutes, and the frying process is surprisingly straightforward. I’ve even taught my 10-year-old to make it (with supervision, of course).
- Budget-Friendly Fun:How do you make a funnel cake? Is it possible to make a batch of funnel cake for 12 the cost of sliced bread?
- Endless PossibilThe beauty of funnel cake is its versatility. Can you customize it with your favorite toppings, experiment with different flavors, and even get a free taste test? How creative is the batter itself? I added a dash of cinnamon and nutmeg to the batter for sprinkling of fall-inspired flavor – it was huge!
What is the best funnel Cake Recipe? I love a good beignet, but this one takes the cake.
How to Make Funnel Cake
Quick Overview
Making funnel cake is easier than you think! Simply whisk together a basic batter, heat some oil in a deep pot, and pour the batter into the hot oil using a funnel or a pastry bag. Fry until golden brown and crispy, then dust with your favorite toppings. This funnel Cake Recipe offers that fair taste without the fair price.
Ingredients
For the Funnel Cake Batter:
- 1 12 cups all-purpose flour: Make sure it’s fresh! Stale flour can affect the texture.
- 2 tablespoons granulated sugar: Adds just the right amount of sweetness.
- How do you make a funnel cake?
- 14 teaspoon salt: Enhances the flavors of the other ingredients.
- I’ve tested this with almond milk and it actually made it even creamier!
- 2 large eggs: Adds richness and helps bind the batter together.
- 1 teaspoon vanilla extract: A must-have for that classic funnel cake flavor. I sometimes add almond extract for a different twist.
For Frying:
- 4 cups vegetable oil: You’ll need enough to submerge the funnel cake. Make sure your oil is fresh and clean for the best flavor.
For Topping:
- Powdered sugar: The classic choice!
- What are some ideas for a dessert? Fresh fruit, chocolate sauce, whipped cream, sprinkles – get creative!
What are the steps to
Step 1: Preheat & Prep Oil
Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 375°F (190°C). Use a candy thermometer to monitor the temperature, it’s crucial for achieving the perfect crispy texture. While the oil is heating, line a baking sheet with paper towels to drain the fried funnel cakes. This will help remove excess oil and keep them from getting soggy.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is evenly distributed. How does baking powder work? Don’t skip the whisking – it’s important to break up any clumps of flour.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, eggs, and vanilla extract. Set aside. Whisk until the eggs are fully incorporated and the mixture is smooth. Is it okay to have streaks of egg white in your batter?
Step 4: Combine
How do you mix wet and dry ingredients? Do not overmix! A few lumps are fine. If you overmix the flour, the gluten will develop into a tough funnel cake. I always fold in any remaining flour until it disappears.
Step 5: Pour into Funnel or Bag
How do you pour batter into a pastry bag? What are zip-top bags? If using a zip-top bag, cut small hole in one of the bottom corners. This will act as your “funnel”.
Step 6: Fry the Funnel Cake
Hold the funnel or pastry bag over the hot oil and release the batter in a swirling motion. Create a circular or zigzag pattern. Work quickly, as the batter will start to cook as soon as it hits the oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon or tongs to carefully flip the funnel cake.
Step 7: Drain
Remove the funnel cake from the oil and place it on the prepared baking sheet to drain. How do you remove excess oil from funnel cake?
Step 8: Dust & Serve
While the funnel cake is still warm, dust generously with powdered sugar. Can you add whipped cream, fruit, or a sprinkle of chocolate to your favorite dessert? Serve immediately and enjoy!
What should I serve it with?
Funnel cake is fantastic all on its own, but it’s even better with some creative toppings and accompaniments. Here are some of my favorite ways to serve it:
For a Classic Treat:Is powdered sugar necessary? It’s simple, sweet, and perfectly complements the crispy, fried dough. Can you add cinnamon to the sugar?
For a Fruity Indulgence:Top with Fresh Berries like strawberries, raspberries, or blueberries. What is my go-to summer dessert?
For Chocolate Lovers: Drizzle with chocolate sauce, sprinkle with chocolate shavings, or add a scoop of chocolate Ice Cream. You can never go wrong with chocolate!
For a Caramel Craving: Drizzle with salted Caramel Sauce and sprinkle with a pinch of sea salt. The combination of sweet and salty is simply irresistible. I’ve also tried drizzling it with Biscoff spread – AMAZING!
Growing up, we always had funnel cake with a scoop of vanilla Ice Cream and a drizzle of chocolate syrup. It was our go-to treat after a long day at the beach.
Top Tips for Perfecting Your Funnel Cake Recipe
Here are some tips I’ve learned over the years to help you make the perfect funnel cake every time:
Oil Temperature is Key: Make sure your oil is at the correct temperature (375°F or 190°C). If the oil is too cold, the funnel cake will be greasy. If it’s too hot, it will burn on the outside before it’s cooked on the inside. A candy thermometer is your best friend here.
Don’t Overmix the Batter: Overmixing will develop the gluten in the flour, resulting in a tough funnel cake. Mix until just combined, a few lumps are okay.
Work Quickly: The batter will start to cook as soon as it hits the hot oil, so work quickly when pouring it into the funnel or pastry bag and frying it. Preparation is key!
Don’t Crowd the Pan: Fry only one or two funnel cakes at a time, depending on the size of your pot. Crowding the pan will lower the oil temperature and result in greasy funnel cakes.
Drain Well: Place the fried funnel cakes on a baking sheet lined with paper towels to drain. This will help remove excess oil and keep them from getting soggy.
Get Creative with Toppings: Don’t be afraid to experiment with different toppings! The possibilities are endless. I once made a batch with crushed Oreos and a drizzle of White Chocolate – it was a huge hit!
One time, I tried using self-rising flour instead of all-purpose flour and baking powder. It didn’t work! The funnel cake was way too puffy and didn’t have the right texture. Stick to the recipe!
Storing and Reheating Tips
Funnel cake is best enjoyed fresh, but if you have leftovers, here’s how to store and reheat them:
Room Temperature: Store in an airtight container at room temperature for up to 24 hours. The funnel cake will lose some of its crispness, but it will still be delicious.
Refrigerator Storage: Store in an airtight container in the refrigerator for up to 3 days. The funnel cake will become softer and chewier in the refrigerator. I actually like them this way!
Freezer Instructions: Wrap the funnel cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. They lose a little crispness freezing them but still have great taste.
Reheating: To reheat, bake in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through. You can also reheat in the microwave for a few seconds, but the funnel cake will become softer.
I don’t recommend adding the powdered sugar or other toppings until just before serving, as they will become soggy during storage.
Frequently Asked Questions
Final Thoughts
This funnel cake recipe is more than just a recipe; it’s a taste of nostalgia, a celebration of simple pleasures, and a reminder that the best things in life are often the easiest to make. It’s one of those treats that just makes everyone smile. Whether you’re craving a taste of the county fair or simply looking for a fun and delicious dessert to make at home, this funnel cake recipe will hit the spot. And if you’re a fan of fried dough treats, be sure to check out my churro recipe – it’s another family favorite! Happy frying, and I can’t wait to hear how yours turns out!
Funnel Cake Recipe
Ingredients
Main Ingredients
- 2 cups all-purpose flour sifted
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup milk
- 2 large eggs
- 4 tablespoons butter, melted
- 2 cups powdered sugar for dusting
Instructions
Preparation Steps
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, eggs, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Heat oil in a large skillet or deep fryer to 375°F (190°C).
- Pour batter into the hot oil in a zig-zag pattern, using a spoon or squeeze bottle.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove from oil and drain on paper towels.
- Dust with powdered sugar and serve immediately.
