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overhead image of funnel cakes topped with confectioners' sugar

Homemade Funnel Cakes

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  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes
  • Total Time: 35 minutes
  • Yield: about 8
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Here’s exactly how to make homemade funnel cakes! You only need a few basic ingredients to get started.


  • 1 quart vegetable oil for frying*
  • 2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
  • 1 and 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • optional for flavor: 1/2 teaspoon ground cinnamon
  • 2 large eggs
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (360ml) whole milk


  1. Pour oil into the pot set over medium heat. Heat to 375°F (191°C). I usually prepare the batter (next step) as the oil is heating.
  2. Whisk the flour, baking powder, salt, and cinnamon together in a large bowl. Set aside. In a medium bowl, whisk the eggs, brown sugar, vanilla, and milk. Pour the wet ingredients into the dry ingredients and whisk until no lumps remain.
  3. Place a wire rack over a baking sheet. This is where the cakes can cool immediately after frying.
  4. If using a funnel, cover the bottom of the spout with your finger as you pour the batter in. Measure about 1/3 cup of batter and pour into the hot oil, making one large swirl and making sure to connect some of the swirl layers. It doesn’t have to be pretty, it doesn’t have to be perfect! Fry until golden brown, about 1-2 minutes on each side. Carefully remove with a metal spatula or metal slotted spoon and place onto the wire rack to slightly cool. Repeat with remaining batter, then turn off heat.*
  5. Serve the funnel cakes while they’re still a little warm. Top with favorites like confectioners’ sugar, whipped cream, chocolate syrup, caramel, or sprinkles. Cakes are best enjoyed the same day, though they keep in the refrigerator for a couple extra days.


  1. Special Tools (affiliate links): Large Heavy Bottomed Pot or Dutch Oven | High-Heat Thermometer (or this one) | Glass Mixing Bowl | Whisk | Cooling Rack | Baking Sheet | Funnel, Liquid Measuring Cup, or Squeeze Bottle | Metal Slotted Spatula
  2. Oil: The amount of oil really depends on how wide or tall your pot is. You want oil to fill about 1/3 of the pot. I use a little more than 1 quart for my 4 and 1/2 quart Dutch oven.
  3. Leftover Oil: Do not pour used oil down the sink drain. Allow to cool, then pour into an empty container and discard in the trash. Or reuse it.
  4. Adapted from All Recipes.