Classic American Carnival Funnel Cake
Course: DessertCuisine: American
Servings
6
servingsPrep time
10
minutesCooking time
5
minutesCalories
280
kcalTotal time
15
minutesCrispy on the outside, soft on the inside, and dusted with a generous layer of powdered sugar, this classic American funnel cake will transport you straight to the heart of a summer carnival or county fair! Whether you’re making it for a nostalgic treat or a fun family dessert, this easy recipe will have you frying up perfection in no time.
Ingredients
- 🥚 For the Funnel Cake Batter:
2 cups (250g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
2 large eggs
1 cup (240ml) whole milk
1/2 cup (120ml) water
1 teaspoon vanilla extract
- 🍳 For Frying:
2 cups vegetable oil (for deep frying)
- 🍬 For Topping:
1/2 cup powdered sugar (for dusting)
Optional: cinnamon, chocolate syrup, caramel drizzle, whipped cream, fresh fruit
Directions
- Step 1: Prepare the Batter
- In a large mixing bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, beat the eggs, then add in the milk, water, and vanilla extract, whisking until combined.
- Gradually pour the wet ingredients into the dry ingredients, whisking until smooth and lump-free. The batter should have a slightly thick but pourable consistency, similar to pancake batter. If needed, add an extra tablespoon of water.
- Step 2: Heat the Oil
- In a deep-frying pan or skillet, heat vegetable oil over medium-high heat to 350-375°F (175-190°C).
- Use a thermometer to ensure the correct frying temperature. If the oil is too hot, the funnel cake will burn outside and remain raw inside. If too cool, it will absorb too much oil and become greasy.
- Step 3: Fry the Funnel Cake
- Fill a squeeze bottle, piping bag, or ladle with batter. If using a ladle, you can pour the batter in a thin, steady stream.
- Holding the bottle or ladle 6 inches above the oil, quickly drizzle the batter in a circular motion, overlapping to create a classic funnel cake shape. Fry one cake at a time.
- Fry for about 1-2 minutes on one side, then carefully flip using tongs or a slotted spoon. Fry for another 1-2 minutes until golden brown and crispy.
- Remove the funnel cake from the oil and drain on a paper towel-lined plate.
- Step 4: Add Toppings & Serve
- While still warm, generously dust with powdered sugar using a sifter.
- Serve immediately with cinnamon sugar, chocolate sauce, caramel drizzle, fresh berries, whipped cream, or a scoop of vanilla ice cream for an extra indulgent treat!
Notes
- Pro Tips for the Best Funnel Cake!
✅ Use the right oil temperature – If it’s too hot, the cake will brown too quickly. If too cool, it will absorb too much oil. Stick to 350-375°F (175-190°C).
✅ Don’t overmix the batter – A few lumps are fine! Overmixing makes the cakes dense.
✅ Fry one at a time – This keeps the oil temperature stable and ensures even cooking.
✅ Make it extra crispy – Drizzle the batter thinly and evenly for the crispiest texture.
✅ Customize your toppings – Beyond powdered sugar, try honey, maple syrup, crushed Oreos, or even peanut butter drizzle!
