Funnel Cake

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These homemade funnel cakes are a delicious fair treat that you can now make at home! 

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It’s almost time for the county fairs to make their appearance and one of all time favorite fair food is the ever glorious funnel cake!  There is just something about deep fried pancake-like-batter topped with confectioners sugar!  I have a delicious homemade funnel cake recipe to share with you today that you can use whenever the funnel cake craving hits–no longer do you have to wait till the county fair or spend $11 on one at amusement parks…. Although, i’m not above that when the mood strikes 🙂 

The pancake-like-batter is pretty basic but once fried, is crispy on the outside and soft on the inside, just like a good funnel cake should be!  We have also had a few readers tell us they added some vanilla extract to the batter for a bit more flavor!  I’m definitely going to be trying it with some vanilla extract next time we have these on the menu!  You can make these indoors on your stove top or we have also used the “stove-like” burner on our grill during our outside picnics.  I prefer making them outside when I can so my house doesn’t smell like oil, however; it’s worth it! 🙂 

Before you pour your funnel cake batter be sure you get your oil nice and hot.  We like to keep our oil right around 375 degrees. Too hot of oil will cause the outside to get too crispy while the insides won’t be fully cooked.  We like to keep our oil right around 375 degrees.  You can use a kitchen thermometer to be sure your oil is where it needs to be. You can also drop a few drops of batter in the oil to be sure it begins frying right away.  Once your oil is at the right temperature you can slowly power your funnel cake batter in a circle. These squirt bottles make it so much easier and helps avoid a big lump to fall into the hot oil. 

  Allow to cook for a few minutes on one side and turn over…. it should be a nice golden brown color. 

Now, dust that baby with some confectioners/powdered sugar! I’m telling you the confectioners sugar is the best!

Funnel Cake

Author Katie


  • 2 large eggs
  • 1 cup milk
  • 1 3/4 cup flour
  • 1 Tbsp . sugar
  • 1 tsp . baking powder
  • 1/4 tsp salt
  • Confectioners Sugar , for dusting


  • Beat eggs until foamy.
  • Add milk
  • Mix in flour, sugar, baking powder and salt until smooth.
  • Heat 3/4 inch deep of oil to about 375 degrees
  • Pour batter into hot oil.
  • Starting at the center of the skillet pour batter into hot oil in a spiral shape.
  • Fry until golden brown, flip and repeat.
  • Drain on paper towels. Sprinkle with powdered sugar.
  • Some readers love to add some vanilla extract to the batter before frying!



Oil should be about 375 degrees.


Calories: 1114kcal | Carbohydrates: 194g | Protein: 43g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 392mg | Sodium: 855mg | Fiber: 6g | Sugar: 26g
Love this recipe?Follow @MadeToBeAMomma or tag #MadeToBeAMomma!
Photos by: The PKP Way


The images were updated on 5/5/2017 

Funnel Cakes Close up




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  1. 5 stars
    We just made these for my husband’s birthday. He’s never been much of a cake person, but can put away some funnel cake. 🙂 The recipe I’ve used for the last few years had been destroyed by my little fur-baby 🙁 so I went to the net trying to find another one than was half as good. Hadn’t found one yet, so I was super excited when this recipe came out perfect! Thanks so much and Happy New Year!

  2. 5 stars
    I grew up eating these in Missouri. They became an instant favorite! It’s so nice making them at home. We love all different toppings on them!

  3. 1 star
    This was crap! I followed directions to a tee and it came out gross. It would not spiral. It was foamy and when placed in the oil at 375, the batter just scattered everywhere. It did not form a spiral at all when poured like a spiral. Not trying this recipe again.

  4. I just made some of these following your recipe BUT I added 1/4 teaspoon of vanilla extract. SO yummy! Thanks for the recipe!!

  5. For an even better flavored funnel cake, replace the 3/4 cup flour with 3/4 cup corn meal. This variation was given to me by an Amish woman years ago and the corn meal adds a great flavor to the funnel cake.

  6. Definitely going to make these with the kids before the summer’s over! I don’t think they’ve ever tasted one before!

  7. This looks amazing! My daughter has a severe peanut/treenut allergy so we don’t eat anything that I can read the ingredients first. So she’s never had funnel cake (so sad!). I’d love to make this for my kids. Just wondering what kind of oil I should use?

    1. HAHA! I have that love-hate relationship with a lot of different food! 🙂 It’s good in moderation right?! Thanks for stopping by!!

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