Breads & Doughs

Easy Funnel Cake

4.46 from 83 votes
Get a taste of summertime with my sugar-dusted funnel cake - topped with whipped cream and fresh strawberry sauce.
Easy Funnel Cake Recipe - Make Funnel Cake at home with my easy recipe!

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.

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Funnel Cake

4.46 from 83 votes
Get a taste of summertime with my sugar-dusted funnel cake - topped with whipped cream and fresh strawberry sauce.
Author: Gemma Stafford
Servings: 8
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Get a taste of summertime with my sugar-dusted funnel cake - topped with whipped cream and fresh strawberry sauce.
Author: Gemma Stafford
Servings: 8

Ingredients

Strawberry Sauce:

  • 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

Funnel Cake:

  • 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

Instructions

To make the funnel cake:

  • 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.

To make the strawberry sauce:

  • 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.

To fry the funnel cakes:

  • 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.

To assemble:

  • Top each funnel cake with a generous dollop of strawberry sauce and dust with icing sugar.
  • Enjoy immediately!

 

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Christina
Christina
1 year ago

Batter was really thick. Could more milk be used to thin it out. They were delicious anyway

Dianne
Dianne
1 year ago

All of your recipes look so delicious and I can’t wait to try this recipe but, do you think I could substitute almond flour instead of APF and the same for regular milk with almond milk??? Thanks for all your fabulous recipes. You make it difficult to stay on a Keto Diet! LOL Thanks again!

Jiya
Jiya
20 days ago

Can I make the funnel cakes ahead of time or will it ruin the taste?

John McGrady
2 months ago

Hi Gemma. I’ve been craving a funnel cake, or 3, since our state fair & town festival were canceled this year. I’ve saw people substitute pancake mix, but I would rather use simple ingredients like you show here. Most here on the east coast just use powdered sugar, but I do love strawberries too. Do you think a cast iron skillet would be okay, as I love using those? I’m American with Irish & English ancestry and love Irish culture. Do you have any traditional Irish foods on your YT channel? I’ve made a few of your recipes, and they’re… Read more »

CAROLE WEIGEL
CAROLE WEIGEL
3 months ago

can you save left over funnel cakes and if so how can you keep them fresh

Melody Mancinas
4 months ago

Loved this recipe! Made this today and couldn’t help myself I had two servings. Thank You Gemma!

I made mine with sweet mango sauce & whipped cream on top🤤😍 Thank you so much😍

Jill Rudling
Jill Rudling
7 months ago

Thank you so much for yr help x

Jill rudling
Jill rudling
7 months ago

Hi Gemma what type of flour please? Love yr recipes keep safe xx

Jessq
7 months ago

This is a perfect recipe for a sweet topping. I like that there’s no sugar in the batter. I made mine with candied bananas and also a blueberry topping.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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