I figured out a Funnel Cakes Recipe Easy that turns four pantry ingredients into a crispy, powdered-sugar-and-vanilla-ice-cream finish you’ll want on repeat.

Jump to Recipe

I’m obsessed with these funnel cakes because they taste like the fair but louder. I love that it’s a Funnel Cakes Recipe Easy and totally mess-friendly.

When I bite a hot, crispy ring dusted with powdered sugar for dusting and draped in vanilla ice cream, optional, my brain goes soft. But the crunch and sweet dough hit different.

I tried How To Make Funnel Cakes With Pancake Batter once and never looked back. Pure guilty pleasure.

I crave it on stupid weekdays. You will too.

No shame. So good.

Hot, sweet, and totally worth the mess. Eat up right now.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour, the base that gives structure and that satisfyingly cakey chew.
Eggs, beaten kinda loosely, add richness and help everything stick together.
Whole milk, creamy and smooth; basically makes the batter soft and tender.
Sugar, just enough to add quick sweetness and tiny caramelized edges.
Baking powder, lifts the batter so you get light, airy pockets.
Salt, balances sweetness and makes the flavors pop without overthinking it.
Vegetable or canola oil, the neutral fry partner for golden, crisp outsides.
Powdered sugar, classic dusting that’s sweet, pretty, and instantly nostalgic.
Whipped cream, optional but it’s fluffy, cool, and totally over-the-top indulgent.
Vanilla ice cream, optional; creamy contrast for hot, crisp funnel cake bites.

Ingredient Quantities

2 cups all purpose flour

2 large eggs, beaten kinda loosely

1 1/2 cups whole milk (or use 2% if thats what you got)

2 tablespoons granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

Vegetable oil or canola oil for frying, about 2 quarts (enough for a 2 inch deep pot)

Powdered sugar for dusting

Whipped cream for topping, optional

Vanilla ice cream, optional

How to Make this

Print Recipe (No Advertisments)

1. In a big bowl whisk together 2 cups flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon salt until blended.

2. In another bowl beat 2 large eggs kinda loosely, then stir in 1 1/2 cups whole milk (or 2 percent if thats what you got) until combined.

3. Pour wet into dry and whisk just until smooth. A few tiny lumps are fine. Dont overmix or the funnel cake will get tough.

4. Heat about 2 quarts of vegetable or canola oil in a heavy pot to roughly 375 degrees F (oil should be about 2 inches deep). If you dont have a thermometer, drop a little batter in; it should sizzle and rise quickly.

5. Funnel or pour batter into a squeeze bottle or a zip top bag with a small corner snipped off. If using a real funnel, cover the top hole with your finger, fill, then release finger to drizzle.

6. Working one at a time, hold the bottle or funnel over the hot oil and drizzle batter in a loose spiral or random lacy pattern, starting from the center and moving outward. Cook until golden brown on the first side, about 1 to 2 minutes.

7. Flip carefully with tongs or a slotted spatula and cook the other side about 30 seconds to 1 minute until evenly golden and crisp. Dont overcrowd the pot or oil temp will drop.

8. Transfer to a paper towel lined plate or wire rack to drain. Repeat with remaining batter, keeping finished funnel cakes warm in a low oven if you want.

9. Dust generously with powdered sugar through a fine sieve, and top with whipped cream or a scoop of vanilla ice cream if you want to go all out. Serve hot and enjoy.

Equipment Needed

1. Large mixing bowl (for the dry ingredients)
2. Medium bowl (for the eggs and milk)
3. Whisk (you dont need perfect technique, just mix it)
4. Measuring cups and spoons
5. Heavy deep pot or Dutch oven (about 8 to 10 quart, for 2 inches of oil)
6. Frying thermometer (or use the batter drop test if you dont have one)
7. Funnel, squeeze bottle, or a zip top bag (with a small corner snipped)
8. Tongs or a slotted spatula (for flipping and lifting)
9. Paper towels and/or wire cooling rack (to drain and keep crisp)
10. Fine mesh sieve (for dusting powdered sugar)

FAQ

2 cups all purpose flour

2 large eggs, beaten kinda loosely

1 1/2 cups whole milk (or use 2% if thats what you got)

2 tablespoons granulated sugar

1 teaspoon baking powder

1/4 teaspoon salt

Vegetable oil or canola oil for frying, about 2 quarts (enough for a 2 inch deep pot)

Powdered sugar for dusting

Whipped cream for topping, optional

Vanilla ice cream, optional

Q: Can I make the batter ahead of time? A: Yes you can make it 1-2 hours ahead and keep covered in the fridge. Let it sit at room temp 15 minutes before frying so it loosens up.

Q: Can I bake these instead of frying? A: You can try baking on a greased sheet at 425°F for 6 to 10 minutes but it wont be the same texture as fried funnel cake. It will be more like a flat cake.

Q: What oil should I use? A: Use a neutral high smoke point oil like vegetable or canola. Olive oil will change the flavor and has a lower smoke point so avoid that for deep frying.

Q: How do I know the oil is the right temp without a thermometer? A: Drop a small bit of batter in. If it bubbles and rises slowly to the surface and turns golden in about a minute its close. If it browns instantly turn heat down, if it sinks and doesnt bubble raise the heat a bit.

Q: Why are my funnel cakes greasy? A: Usually because oil temp was too low, or you left them in too long. Drain on paper towels and serve immediately.

Q: How do I store leftovers? A: They lose crispness quickly. Keep in a container at room temp for a few hours and reheat briefly in a 350°F oven or toaster oven to crisp up. Not ideal but ok for short term.

Q: Can kids help? A: Yes for pouring batter in the funnel or squeezing the bottle, but keep them away from the hot oil. Adult should do the frying and flipping.

Easy Funnel Cake Recipe Substitutions and Variations

All purpose flour: swap with cake flour for a lighter, airier funnel cake or use a 1-to-1 gluten free flour blend if you need it to be GF. They behave a bit different so watch the batter thickness.
Eggs: replace each egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min) or use 1/4 cup unsweetened applesauce per egg for eggless cakes. Texture will be a tad denser.
Whole milk: use buttermilk for a tangier, slightly fluffier result or use a plant milk like almond milk if you want dairy free. If you use thinner milk, add a splash less so batter stays thick enough to hold shape.
Vegetable/canola oil for frying: peanut oil or refined sunflower oil are great high smoke point swaps and give neutral flavor. Avoid extra virgin olive oil ’cause it tastes weird and smokes sooner.

Pro Tips

1) Chill the batter briefly if it seems too loose. Let it sit 10 to 20 minutes in the fridge so the flour hydrates a bit. It makes the batter easier to control when you drizzle and helps the cake hold a better lacy shape. Dont let it sit too long though or the baking powder will lose some lift.

2) Keep oil temp steady around 375 F. Use a thermometer if you got one, and heat between batches if it drops. If the oil is too cool the cakes soak up oil and get greasy, if its too hot they brown outside before cooking inside. A quick test: a small dollop of batter should sizzle and bob up fast.

3) Make a simple squeeze bottle setup for more control. A clean ketchup or mustard bottle, or a zip bag with a tiny corner cut, works way better than trying to pour from a big funnel. Practice the motion over a plate first so you dont overdo the batter when you start.

4) Drain and keep crisp. Let fried cakes rest on a wire rack over a sheet pan instead of just paper towels so air can circulate. If you need to keep them warm, use a low oven around 200 F for short periods so they stay crisp and dont steam themselves soggy.

Easy Funnel Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I figured out a Funnel Cakes Recipe Easy that turns four pantry ingredients into a crispy, powdered-sugar-and-vanilla-ice-cream finish you'll want on repeat.

Servings

servings

Calories

267

kcal

Equipment: 1. Large mixing bowl (for the dry ingredients)
2. Medium bowl (for the eggs and milk)
3. Whisk (you dont need perfect technique, just mix it)
4. Measuring cups and spoons
5. Heavy deep pot or Dutch oven (about 8 to 10 quart, for 2 inches of oil)
6. Frying thermometer (or use the batter drop test if you dont have one)
7. Funnel, squeeze bottle, or a zip top bag (with a small corner snipped)
8. Tongs or a slotted spatula (for flipping and lifting)
9. Paper towels and/or wire cooling rack (to drain and keep crisp)
10. Fine mesh sieve (for dusting powdered sugar)

Ingredients

2 cups all purpose flour
2 large eggs, beaten kinda loosely
1 1/2 cups whole milk (or use 2% if thats what you got)
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
Vegetable oil or canola oil for frying, about 2 quarts (enough for a 2 inch deep pot)
Powdered sugar for dusting
Whipped cream for topping, optional
Vanilla ice cream, optional

Directions

In a big bowl whisk together 2 cups flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon salt until blended.
In another bowl beat 2 large eggs kinda loosely, then stir in 1 1/2 cups whole milk (or 2 percent if thats what you got) until combined.
Pour wet into dry and whisk just until smooth. A few tiny lumps are fine. Dont overmix or the funnel cake will get tough.
Heat about 2 quarts of vegetable or canola oil in a heavy pot to roughly 375 degrees F (oil should be about 2 inches deep). If you dont have a thermometer, drop a little batter in; it should sizzle and rise quickly.
Funnel or pour batter into a squeeze bottle or a zip top bag with a small corner snipped off. If using a real funnel, cover the top hole with your finger, fill, then release finger to drizzle.
Working one at a time, hold the bottle or funnel over the hot oil and drizzle batter in a loose spiral or random lacy pattern, starting from the center and moving outward. Cook until golden brown on the first side, about 1 to 2 minutes.
Flip carefully with tongs or a slotted spatula and cook the other side about 30 seconds to 1 minute until evenly golden and crisp. Dont overcrowd the pot or oil temp will drop.
Transfer to a paper towel lined plate or wire rack to drain. Repeat with remaining batter, keeping finished funnel cakes warm in a low oven if you want.
Dust generously with powdered sugar through a fine sieve, and top with whipped cream or a scoop of vanilla ice cream if you want to go all out. Serve hot and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.