Easy Funnel Cake
Save RecipeGet a taste of summertime with my sugar-dusted funnel cake – topped with whipped cream and fresh strawberry sauce.
Hi Bold Bakers!
There is something about summer that can be so nostalgic. Now that summer’s here in Southern California, there is so much fun to be had from taking day trips to Disneyland to exploring the local county fairs…and of course, no summertime memory is complete without the joy that is funnel cake!
Classic funnel cake is not actually a cake at all. Instead, this iconic dessert is made with a spiraled fried batter, topped with fresh strawberry sauce and generously dusted with lots of powdered sugar. The combination of crunchy fried dough and sweet and tangy strawberry sauce is unforgettable. Now you can blow everyone away by making funnel cake at home.
How do you make funnel cake at home?
The reason I love this funnel cake recipe is that it completely busts the myth that you can only get a funnel cake at a fair. Making funnel cake is really just a matter of whisking together a milk-and-flour based batter and frying it up in a pan. After combining all the ingredients in one bowl, transfer the funnel cake batter into a piping bag so that it’s easy to spiral over a thin layer of hot oil. This allows you to skillfully achieve the coiled funnel cake-look at home and without any fuss.
How do you shallow fry desserts?
If you’ve ever had funnel cake at a theme park it was most likely deep fried, and the truth about fair food is that there’s really no need for that. Frying can seem intimidating for those of you that have never done it before but shallow frying is much safer and gives you complete control. To shallow fry this funnel cake recipe, all you have to do is pour about 2 inches of oil in a medium frying pan and turn on the heat. Once the oil is hot, pipe your batter into the oil and allow the funnel cake to fry up into a lovely golden-brown coil. I like to use a spider or fish fryer to turn over my funnel cakes. This method of shallow frying is a simple and safe method to handle your cakes all while achieving that deeply fried crispiness.
How do you make a strawberry sauce?
No funnel cake recipe would be complete without a sweetly fragrant strawberry sauce and a hefty dusting of powdered sugar. This strawberry sauce comes together in five minutes flat. Start by combining fresh strawberries, water, and a touch of sugar. I allow mine to simmer together for just a few minutes then finish it with aromatic vanilla extract and a bit of cornstarch. The sauce will be thick and rich and so much better homemade (rather than taken from a can or jar). This marvelous strawberry sauce is great for funnel cakes or laden over ice cream, cheesecakes, and puddings.
Try out these helpful and yummy recipes:
- 2 cup (10oz/284g) quartered fresh strawberries
- 1/2 cup (4floz/115ml) water
- 1/4 cup 2oz/57g) sugar
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 2 eggs , beaten
- 1 1/2 cup (12floz/340ml) milk
- 2 cups (10oz/284g) flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups (24floz/675ml) vegetable oil
- Powdered sugar for dusting
In a large bowl whisk together eggs and milk. Once the wet ingredints are combined add in the flour ,baking powder, and salt. Beat unitl a smooth thin batter is formed.
Allow the batter to rest in the fridge for about 30 minutes while you make the strawberry sacue.
In a medium sauce pan over medium heat combine the water, sugar and strawberries. Allow to simmer for 4-5 minutes or until the strawberries are soft. Whisk in the corn starch and vanilla and allow to simmer for an additional minute to activate the corn startch. At this point you should have a thick strawberry sauce. Transfer to a bowl and set aside.
Line a cooling rack with paper towel and set aside. This is for the funnel cake to drain after frying.
- Add the oil to a medium frying pan and allow to heat over medium heat.
Once the oil is hot transfer a 1/4 cups of batter to a piping bag using a ladel or large spoon. Snip the tip of the piping bag and carefully stream the batter into the hot oil using a sprial motion, to form the classic funnel cake shape.
Fry for 2-3 minutes then gently flip using a spider or fish fryer. Allow to fry for and 1-2 minutes.
- Using your spider gently remove the funnel cake from the oil and transfer to the lined rack to drain and cool.
- Repeat this process with the remaining batter until all of it is used.
- Top each funnel cake with a generous dollop of strawberry sauce and dust with icing sugar.
Enjoy immediately!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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hi Gemma
What would be the temperature of the oil for frying? I’m super percise with my weights and temps for baking – I annoy myself lol
Thanks:). I love watching your videos
Hi Kelley,
Sorry for my late reply. I have been traveling. So I didn’t actually get the temp but what i idd was let it heat on medium for a few minutes. Let it get a nice, consistent heat but not smoking.
It is really good to be precise 🙂
Gemma.
Hi, Gemma! I’ve tried so many of your recipes and I love them ALL! Thank you, and keep posting! I’m trying your funnel cakes, but for the strawberry sauce, can I use frozen strawberries?
Yes, frozen will work too, enjoy 😀
Can i use self raising flour?!
Hi Will,
Yes! That should work perfectly for you. Keep this type of flour fresh, if you leave it too long, especially in a humid place, the raising agents can be affected. I hope you like this recipe,
Gemma 🙂
Can’t use egg any other option???
Hi there,
Actually this type of recipe is often made with a simple batter, no egg, as are fried churros.
Try this with a thick batter made from milk/butter/flour/baking powder and vanilla, you could add a touch of yogurt, allow to stand for an hour or so before using.
I hope you try this,
Gemma 🙂
Gemma love yr channel. Just wondering is the flour for funnel cake self raising or plain many thanks Jill Norfolk uk
Hi Jill,
Good that you are here with us in lovely Norfolk!
Plain/all purpose flour for this recipe but as it has the addition of baking powder you can easily substitute self raising.
I hope you like this recipe,
Gemma 🙂
This was my second attempt at funnel cakes and your recipe was a HUGE success! It was easy, relatively quick, and just the treat needed for our rainy Sunday.
I love your recipes and your videos are a joy to watch.
That is great to hear Julie, thank you for being in otuch,
Gemma 🙂
love the reciep looks delicious can’t wait to try them I see you did not add any sugar in the batter will it stil be nice or will get the sweetness from the powderd sugar and strawberries
Hi Vee,
The sugar in this batter would burn in the oil, it is a plain batter, and the powdered sugar sticks to the hot cooked cake, and adds the sweetness, but it is not a very sweet thing,
Gemma 🙂
Hi Gemma,
Can the funnel cakes be cooked in advance to when you need them? Or do you have to eat them ASAP. Many thanks Irene
Hi Irene,
This is usually a fair food, made and eaten, it will hold up for a short time but not too long. They are best eaten ASAP, as you say!
Gemma 🙂
i just love your site!!!!!!!!!!!!!!!
I’m Delighted to hear that!
The recipe looks great, Gemma!!! But I do question the vanilla in the strawberry sauce. I have read that vanilla should not be cooked, it should be added after cooking to retain all the vanilla flavor. When I make the strawberry sauce, I will add the vanilla after the cornstarch has thickened the strawberry juice and I have taken the pan off the heat. Cant wait to try it!!!
That sounds great, please share a photo when you try it. Enjoy!
I’m always loved funnel cakes but have since found that I have gluten intolerance which causes me abdominal pain. I have all purpose gf flour but it has xantham gum. Would it still work for these funnel cakes?
Hi Sue,
Yes it will still work.
Happy Baking!
Gemma.
Just loved the recipe and tried it today..Came out super awesome..added little cinnamon powder . Didn’t had fresh strawberries so used choclate instead..Everybody loved it..tnx to you for the awesome recipe..Wanted to share the pic but not able to find any option on how to go about posting it here…
Hi Nisha,
That is so good to hear, thank you for letting me know.
There is a ‘button’ at the bottom of the recipe saying ‘SUBMIT’ your own photo etc.
Next time we want to see your results, it encourages other Bold Bakers!
Well done you!
Gemma 😉
Hey Gemma
Do you think you could make a deep fried Mars bar?
I’ve had one out but always wanted to make one at home.
Thought you were the right person to ask 😉
Hi Izzy,
I have tried this too, but I think I would not do it here, I tend not to deep fry things. There are Scottish versions of this recipe, where it is supposed to have originated, you can search for this online.
Let us know if you try it,
Gemma 🙂
Wow! It looks sooo delicious! Im gonna make them when i get home. Thanknyou for generously sharing your recipes 🙂 ive tried some of tjem already ang my family loves them. 😊
Hi there,
Good! thank you for your kind comment,
Gemma 🙂
How can I save recipe on this website…as I’m new here …plz answer me !!
Hi there,
First of all welcome to the bold baking community, it is good to have you with us.
Just under the title of a recipe there is a little black heart, this is the save button for the recipes, when you click on this it turns orange, and tells you SAVED.
I hope this is of help to you. Do add suggestions, comments etc here, and submit photos too, it really encourages other bold bakers to try recipes.
thank you for being in touch,
Gemma 🙂
Hi Gemma. Made this today for my hubby’s Sunday treat as promised. They where really fun to make and tasted amazing. We didn’t do the Strawberry topping but they where still great with just icing sugar. Such a lovely reminder of being in Disneyworld too. Will definitely be making them again soon.
Thanks Gemma
Hi Jules,
Good for you, that man is spoiled, or as we say in Ireland ‘ruined’. We also say the way to a man’s heart is through his stomach, and I think you have found the way!
Gemma 😉 🙂
Happy Summer, Gemma!
I am vegan, so I really appreciate your egg substitution advice for this particular recipe.
Being allergic to anything corn, I was wondering which substitute you would recommend for the cornstarch.
I make cornstarch-free baking powder, and we purchase cs-f powdered sugar. 🙂
Diana
Hi Nana,
Always a pain to have to avoid any food, it hides in all sorts of things.
arrowroot/potato starch/rice flour/tapioca flour, should work well for you in this recipe. I think I would choose potato starch, it is a good store cupboard staple for you.
Happy baking,
Gemma 🙂
Hi Gemma-I had to smile, as funnel cake on the East coast is served just with confectioner’s sugar. Can’t wait to try it this new way! Different ways of serving in different parts of the country. I live in Pennsylvania, in an Amish area.
really? lol. Maybe it’s an West coast thing. Well with sugar it’s good tin 🙂
Gemma.
Hi Gemma…. I LOVE funnel cake but alas am allergic to strawberries. But no worries I spread the top with a little scoop of softened vanilla ice cream and drizzled some chocolate sauce and salted caramel. I gain weight just thinking about them.
Hi there Karen,
That sounds pretty perfect to me! Thank you for this lovely idea.
Gemma 🙂
We are on strict low/no carb diets. Would it be possible to use either almond flour or coconut flour in this (and other) recipes? I’d like to make the mug cakes and cookies, too.
Hi there,
In truth I do not know! May I suggest you take a look in your store for a good quality all purpose gluten free flour. These are usually well balanced, and should work in all of the recipes, however I do not know about the carbs, you need to check that out too. The label will give you lots of information. You could also try the coconut flour, it is more absorbent than wheat flour, so will need more liquids, but not a lot. Try a little sample, that will tell you everything. Some low carb recipes here for you (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/low-sugarlow-carbs/).
Gemma 🙂
I was confused what to make for sunday dessert 🙄 and i just saw ur funnel cake on facebook,i never made it before but since i trust ur recipes and it always came out a winner 🤗🤗 when ever i made’em specialy the 2 ingridient icecream 🍦method so im gona give it a go ,tks gemma😍 ur a dear
Hi Maro,
Good! I do hope your family enjoy this treat,
Gemma 🙂
Hi Gemma! could i save the rest of the batter for the next day
Yes, Joel. Save it for up to 24 hours :).
Share a picture when you are done.
Gemma.
There’s a typo in the instructions to make the batter, on the 2nd point.
Strawberry saCue.
Thanks Jake for catching that. I’ll fix it.
Best,
Gemma.
would these be good served with chocolate fudge sauce and ice cream?
Hi,
Yes absolutely they would!!
If you make it make sure you take a photo 🙂
Gemma.
hi Gemma can i make peach sauce instead of strawberry
do the exact same thing but replace the weight of strawberries with peaches 🙂
Gemma.
Could you use this batter to make beignets? I’ve been looking for a good recipe for those!
Hi,
Unfortunately this cant be used for beignets but I do have a recipe for them .
Gemma 🙂
Hi Gemma! Can I fry these up a few hours before I want to serve them?
Yes you can, Rachel. That will be totally fine.
Please post a pic of your creation because I’d love to see them 🙂
Gemma.
Hi Gemma, I am going to try this soon, I didn’t realise how easy it was to make this batter. I have never heard of Funnel Cake before, however, I live in Spain and this would be called Churros, they sell these on the market. The batter is piped into a pinwheel shape in a giant fryer (about 30 inches across), when cooked the pinwheel is cut into 8 inch lengths, put into a paper cone and dusted with sugar. Also you can buy a cup of liquid chocolate to dip them in, very yummy.
Hasta luego
Sylvia
Oh wow! I’m going to have to keep an eye out for that. Sounds amazing!
Best,
Gemma.
Can these funnel cakes be made a few hours in advance and taken to a barbecue later in the day?
you sure can, Lois. Bring all of your sauce, sugar and cream with you and it will only take a few minutes to serve.
Please post a pic so I can see you creation 🙂
Gemma.
Oh my…I salivated as I read through the recipe. This could get dangerous LOL. Thanks for the recipe!
I have to say, this was a particularly good one that I found hard to share.
Gemma.