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Funnel Cakes!

Posted by in Step-by-Step Recipes

Republished from May 2010.

Mmm…funnel cakes. There’s nothing like them in the world. And when I found this funnel cake recipe (submitted by HeatherD) on Tasty Kitchen not long ago, I immediately printed it out and put it on the top of the stack of Tasty Kitchen recipes to try before I croak.

It’s becoming a rather large stack.

Funnel Cakes, for those of you who aren’t familiar, are a standard carnival treat. A thin batter is poured through—get ready—a FUNNEL directly into hot oil and fried until golden, then topped with plenty of powdered sugar…

And then the world becomes a sweeter place.

Here’s what you need: flour, sugar, baking powder, salt, eggs, vanilla, and milk. I use whole milk whenever I can in desserts and baked (and fried) goods, but any milk you have should be fine.


Start by throwing the dry ingredients (flour, sugar, baking soda, salt) into a bowl.


Whisk them together to combine.


Add eggs, milk, and vanilla.


Whisk it together until everything’s all combined.


Check the consistency…


And splash in more milk if you need it. NOTE: The recipe called for 2 1/4 cups of milk, but I probably wound up adding an additional 1/2 cup of milk to get the thinness I thought it might need.


That’s better. And watch…


You can drizzle it around in the bowl a little…


And practice your funnel cake making skills.


When you’re ready (and the oil is hot), throw some of the batter into a…

Are you ready?…


Now, first I’m going to show you the wrong way to make a funnel cake.


If you hold the funnel to far away from the surface of the oil…


The batter can scatter in little pieces and not form into a cohesive, neat funnel cake.


But if you hold the funnel close to the oil (though obviously not IN the oil), you can make sure it stays together.


Just move the funnel around in a circle until it gets to the size you want. Let it brown on one side, then carefully flip it over to the other.


When it’s finished cooking, remove it and set it on a stack of paper towels.


Break out the powdered sugar and the sifter, and sprinkle it on thick.




I love funnel cakes!


Then just pull it apart and chow down! Eat it while it’s warm and crispy. Delicious.

These are really easy to make, and so delicious. The only thing that’s a little tricky is just getting the hang of drizzling the batter into the oil, and making sure the oil is hot enough to cook and crisp the funnel cakes, but not so hot that the cake will immediately burn.

Also, HOT OIL: Keep the pan on one of the back burners if you have little kids.

Enjoy! THANK YOU to HeatherD for sharing this great recipe. I loved it.


Comments are closed for this recipe.

Heather on 3.9.2010

I love it! These remind me of going to bluegrass festivals to hear my dad and uncle play. :)

The Teacher Cooks on 3.9.2010

These are my favorite carnival food. Easy and good! I am gaining too much weight just looking at this blog!!!!

Jennie on 3.9.2010

Oh Boy! Thanks for sharing this! I know my sweet toothed husband will be thrilled when I tell him I’m going to make these!

Kylee on 3.9.2010

we always put a strawberry type pie filling on ours, delish!

Alisa S. on 3.9.2010

i use a squeeze bottle instead of a funnel … it’s alot easier!!

Lee Ann on 3.9.2010

Like Melissa mentioned, the squirt bottles work great. You can also try using a #10 can with both ends removed to help you form the funnel cake. Place the can in the oil and squirt the batter in the oil. As soon as you have browned one side, pull the can out and it stays in a nice round form. Then gently flip and brown the other side.

Claudia on 3.9.2010

I might have to try to make this tonight. I love eating them at the fair!

Chris Sheely on 3.9.2010

Try a funnel cake with some cherry or apple pie filling on it. Here in Central PA, near the Amish country, you see funnel cakes with amazing toppings. The recipe sounds so easy and fun to do at home. You can buy funnel cake mix if you’re in a hurry!!

Kelly on 3.9.2010

I’ve never fried anything and probably won’t start, but here’s my question: How do you dispose of the big vat of oil afterward? I love your website, Ree!

Dori on 3.9.2010

Can’t wait for Lent to be over so I can make these.. I LOVE a good funnel cake!

pam on 3.9.2010

Our fair this year had “soda” cakes last year. Instead of milk use drpepper or coke or any “soda”. Then the cakes tastes like the drink. Since I make my own I did try this one, ITs ok but I like these better. So very simple and very very yummy. I like to put fresh berries on mine. We will have these again soon.

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quita01 on 3.9.2010

I made this recipe last week so good. I did not use the funnel though I put them in a ziploc bag and cut open a corner.

Robin on 3.9.2010

Funnel Cakes. A food group in summertime Pennsylvania. YUMMY!

Julie on 3.9.2010

Just a suggestion to try: make a simple glaze of powdered sugar and milk (even some vanilla) to drizzle over them instead of powdered sugar. Seems more like a huge doughnut–and who doesn’t like a huge doughnut? I had a funnel cake that way at the Iowa State Fair years ago and now I cannot go back to simple powdered sugar.

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yhakki on 3.9.2010

funnel cakes are also great with cinnamon sugar!

pat n fl on 3.9.2010

I love funnel cake and always have to get one. The Burger Kings in my area now have funnel cake sticks, which I enjoy.

Beachgirl on 3.9.2010

Fried batter….nothing better in life than this. I haven’t had breakfast yet and wish I had a funnel cake!

Kathryn on 3.9.2010

LOVE funnel cake. Can’t wait to try this recipe.

Melissa Slayton on 3.9.2010

My mom made these when I was little! I still love eating them at the fair.

One tip: If you have a squirt/squeeze bottle (like the ones for ketchup/mustard at a restaurant), use that for squeezing your batter into the oil. I know — then “technically” it’s not a funnel cake. (But no one else will know, and you have much better control over the batter.)

MK on 3.9.2010

Looks great, can’t wait to try it!

Kathi on 3.9.2010

My stomach is growling!! Hmmm… Funnel Cakes for breakfast??

Amanda Eller on 3.9.2010

Yumm-o! Reminds me of the stinky fairgrounds in Rowan County, NC! :) Thanks for enlightening us on the funnel technique…good to know!

Brian Heyer on 3.9.2010

I gained a pound just reading the recipe. :-) The kids are going to love it.

Monica on 3.9.2010

OH…MY…my heart just started beating faster! Looks SO good!

Jessica on 3.9.2010

It makes me happy that America brings us so many ways to deep fry pancake batter. ^_^

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Nicole Bojtos on 3.9.2010

Oh these are definitely on the to do list – maybe tonight while I watch a movie!

Lee Ann McDaniel on 3.9.2010

We make this on occasion and my kids love them! They think I am pretty smart to make a $5 funnel cake at home for pennies. We are naughty and sometimes use our favorite syrup to dip them in, yummy.

A Busy Nest on 3.9.2010

My mother used to make me these on “special” occasions. There’s nothing better than a warm funnel cake right out of the hot oil!

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Dawn W on 3.9.2010

I love funnel cakes! I have a pancake batter dispenser that I’m going to try – it has a little “cut off” valve at the bottom that opens and closes with a squeeze of a lever on the handle.

FLWendy on 3.9.2010

Yummy!! Looks like it would make a good breakfast, Ree! :)

Sister Lynn on 3.9.2010

Yum….makes me sentimental. My dad used to make these for us on special occassions.