Skip the local fair and make your very own Funnel Cake right at home! Fluffy on the inside and deliciously fried to crisp perfection on the outside, a golden funnel cake is a treat that just can’t be beat. Don’t forget the best part – the powdered sugar on top!

A funnel cake is plated with a few sliced strawberries.

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Funnel Cake

There’s something pretty magical about deep fried batter that’s sprinkled with powdered sugar. It’s an all-American treat that’s famous for being sold at state fairs across the nation, and it’s actually SO easy to make at home! It’s not too often that I crave a funnel cake, but when I do, I love knowing that I can whip one up with ease instead of waiting forever for the next fair to roll through.

If you’ve never had a funnel cake, prepare for your life to change forever… Kidding. Kind of. Essentially, this is batter that’s poured with a funnel (hence the name) in a steady stream into hot oil and fried to golden perfection. It’s soft and sweet on the inside, crisp on the outside, and dusted with as much powdered sugar as your heart desires. I always add a little extra!

Funnel cakes are so much fun to make for parties. They’re not a dessert you commonly see outside of events like fairs, so they’re a total crowd pleaser! Seriously, I think everyone becomes a kid again when they’re served a homemade funnel cake that’s still warm from being fried. They’re meant to be eaten with your hands, so don’t be afraid to lick the sugar off your fingers. Like I said, it’s like being a kid again!

Powdered sugar is being dusted on a funnel cake.

How to Make a Funnel Cake

You only need a handful of baking staples that you probably already have in your kitchen in order to make the best funnel cake recipe!

  1. Whisk the wet ingredients. Whisk together the eggs and milk in a mixing bowl.
  2. Stir dry ingredients. In another bowl, stir together the flour, sugar, baking powder and salt.
  3. Make the batter. Combine the wet and dry ingredients, whisking until smooth.
  4. Heat the oil. Pour about 3 inches of oil into a pot and heat it over medium-high until it reaches 375°F. As that’s heating up, line a plate with paper towels.
  5. Pour the batter into the oil. Use a funnel or a measuring cup with a spout to pour the batter in a steady stream into the hot oil. Start from the center, swirling as you go, to create your funnel cake.
  6. Fry it up! Fry the funnel cake for just about 2-3 minutes until it’s beautifully golden. Then, flip it and continue to fry until gold and crispy on both sides.
  7. Serve and enjoy. Transfer the funnel cake to the paper towel lined plate. Sprinkle with powdered sugar and serve warm. Enjoy!

We love this Pancake Batter Dispenser for storing and dispensing our funnel cake batter. No mess, easy clean up and dishwasher safe, this is in heavy use for our weekend pancakes and waffles, too!

Blueberry jam is placed on top of a cooked funnel cake.

Tips and Variations to Try

  • Use a thermometer. Checking the temperature of the oil is so important! If it’s too hot, it’ll burn the batter. Not hot enough and the funnel cake won’t cook properly. Remember, the goal is for the oil to measure at about 375°F.
  • Use the right oil. I recommend using canola oil, but vegetable oil will also work. Don’t use any other kind of oil to fry the funnel cakes in.
  • Top them off however you’d like! Powdered sugar is the most classic topping for funnel cakes. However, you can always toss on some fresh berries or something sweeter like blueberry jam. Have fun and get creative with your toppings!
  • Serve them right away. There’s nothing better than a freshly fried, still warm funnel cake. Don’t let them sit for too long before serving! As soon as they’re cool enough to handle, go ahead and dig in.
A strawberry is placed on some whipped cream atop a single funnel cake.

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A strawberry is placed on some whipped cream atop a single funnel cake.

Get the Recipe: Funnel Cake Recipe

Crisp and sweet, funnel cake is simple to make at home in just 10 minutes. A fun treat to make all year long.
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  • 2 large eggs, room temperature
  • 1 1/2 cups milk
  • 2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • Canola oil, for frying
  • Powdered Sugar, optional


  • 1 deep skillet


  • Whisk together the eggs and milk in a large bowl. Set aside.
  • Stir together the flour, sugar, baking powder and salt in a medium bowl.
  • Add the dry ingredients to the egg-milk mixture and whisk until smooth.
  • Line a plate with paper towels. Pour about 3 inches of oil into a large dutch oven or heavy duty pot.
  • Heat the oil over medium-high heat until the temperature reaches 375˚F.
  • Using either a funnel or a measuring cup with a spout, pour the batter in a steady stream into the oil, starting from the center in a swirling motion to create a 6-7 inch round funnel cake.
  • Fry the funnel cake for 2-3 minutes, until golden brown. Flip and fry on the opposite side until golden and crispy.
  • Transfer to the lined plate and sprinkle with powdered sugar, if desired.


Best served immediately after frying.
Calories: 319kcal, Carbohydrates: 54g, Protein: 12g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 93mg, Sodium: 141mg, Potassium: 336mg, Fiber: 2g, Sugar: 6g, Vitamin A: 267IU, Calcium: 178mg, Iron: 3mg