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Homemade Funnel Cake

Notes¹If your batter is too thick, add additional milk as needed until your batter reaches a pour-able consistency. Some people have needed to add as much as 1/2-3/4 cup milk.²If you have a funnel, you can of course use that instead! You'll need a clean funnel with a 1/2" opening. Use your finger to plug the bottom of the funnel and then portion 1/3-1/2 cup of batter into the funnel. Hold funnel over oil, remove your finger, and then move the funnel in a circular/criss-cross pattern until all of the batter has been drizzled into the oil.

Homemade Funnel Cake

Homemade Funnel Cake

Learn how to make your own Homemade Funnel Cakes with just a handful of basic ingredients! This is a super simple recipe that can be made in under 20 minutes without a deep fryer.

Servings5 Serv.
Preparation Time10 Minutes
Cook Time5 Minutes
How to make Home made Funnel Cake, Homemade Funnel Cake, Funnel Cake, How to Make Cake, CakeAmerican

Nutrition Information

Calories410 kcal
Carbohydrates53 g
Fat18 g
Saturated Fat4 g
Cholesterol79 mg
Sodium381 mg
Sugar15 g
Protein9 g
Polyunsaturated Fat10 g
Fiber1 g


  • 2 cups all-purpose flour

  • 2 Tablespoons granulated sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 cup milk

  • 2 large eggs

  • 1/2 teaspoon vanilla extract

  • Vegetable oil

  • Powdered sugar



In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt until well-combined


In a separate bowl, whisk together milk, eggs, and vanilla extract (if using) until well-combined.


While whisking, gradually add dry ingredients to wet, stirring until mixture is smooth and combined. Set aside.


Fill a medium-sized saucepan 2-3” deep with vegetable oil. Set on stovetop over medium-low heat and place a candy thermometer in the oil (make sure the tip of the thermometer is in the middle of the oil and not touching the bottom or it will read hotter than the actual temperature of the oil). Heat oil to 370-375F (187-190C).


Once oil is heated, portion about 1/3 - ½ cup of batter into a liquid measuring cup². Slowly drizzle batter into oil in a thin stream, swirling and criss-crossing the batter over itself. Fry on each side until golden brown (about 90 seconds per side) then remove to a paper-towel lined plate.


Dust with powdered sugar and serve warm.


Repeat with remaining batter but make sure that oil returns to temperature in between batches.

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