How To Make The Perfect Funnel Cakes: A Step-By-Step Recipe - Funnel Cakes

How To Make The Perfect Funnel Cakes

Here's how to make the perfect funnel cakes at home, starting with the right batter for that signature crunch.

How To Make The Perfect Funnel Cakes: A Step-By-Step Recipe

This funnel cake recipe is simpler to make than doughnuts, and it's just as good.


2 Tbsp unsalted butter, softened

1 tsp vanilla extract

2 cups all-purpose flour

2 cups (2 sticks) salted butter, softened

2 cups light brown sugar

3/4 cup granulated sugar

3 large eggs

1 cup sour cream

2 cups confectioners' sugar

1 tsp pure vanilla extract

1 cup blueberries, fresh or frozen

1 cup frozen strawberries, thawed

Confectioners' sugar, for dusting


For the cake:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a stand mixer, cream the butter and vanilla together until fluffy. Add the flour and mix on low speed until the flour is moistened. Add the butter, brown sugar and granulated sugar in alternating batches until well combined and the mixture resembles coarse meal. Stop and scrape down the sides.


2 tubes baking pans, or 4 dutch ovens

3 boxes of batter mix

Folding racks

A cooking pot

The Do's and Don'ts

Never allow your pans to dry out completely before cooking. When I was experimenting with funnel cakes, I didn't get all my pans completely out of the box before prepping them. When I tried to pre-bake them, the tops burst into flame, ruining my cake. Make sure you're paying attention to the gooey, piping hot sides of the cakes — not the top.

There's no need to double or triple the batter mix; rather, just add a cup at a time. Just because it's easier to prepare a lot of dough means it will be more difficult to cook them. But by waiting a bit, the cake should be ready at the same time as the first layer of batter on your pans.

Never make this cake in advance.


3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1 1/2 cups cold butter

1/4 cup vegetable shortening, cut into small pieces

4 large eggs

3/4 cup milk

1. Preheat the oven to 400 degrees Fahrenheit.

2. Mix the flour, baking powder, and salt in a large bowl, then cut in the butter and shortening with your fingertips until the mixture looks like coarse meal. Add the sugar and the egg yolks, and using a fork or a mixer, beat until well blended. Gradually add the milk, a tablespoon at a time, beating until just combined.

3. Use a pastry cutter to blend in the last of the milk until the batter is smooth and silky, adding another tablespoon if necessary.

Combine the dry ingredients

2 ¾ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

Mix the wet ingredients

2 tablespoons butter

1 cup milk

1 egg

1 cup buttermilk

Mix the wet and dry

Mix the dough by hand until all flour is incorporated

Warm the oil to 325 degrees

When the oil is heated, carefully add about 4-5 funnel cakes at a time. Work quickly, don’t linger over the oil. This should yield about 9-12 funnel cakes.

When the funnel cakes have been worked, flip them carefully using a long tongs. Fry the fried funnel cakes on both sides until golden brown. Turn and fry for another 30-45 seconds, then move the funnel cake and fry for another 30 seconds to 1 minute. Serve hot with lemon.

Add the wet ingredients and mix well

Add the dry ingredients and mix well

Grease and heat the muffin tin

Fill the cups with your favorite funnel cake batter. Use the plastic glove to fill each cup to the brim

Bake until a toothpick inserted in the middle comes out clean.

Cool on a cooling rack

Remove the muffins from the muffin tin, and store in an airtight container

After making the funnel cakes, you can decorate them with anything from sprinkles to mini chocolate chips, and any toppings you'd like.

More Recipes From Molly:

Allergy-Free, Vegan, Whole30, Dairy-Free, Nut-Free, Corn-Free Cake

Apple Pie Cupcakes

Unexpected Chocolate Covered Strawberry Cupcakes

Virtually Vegan Biscotti

Allergy-Free Baked Chicken with Orzo and Chickpeas

This post was first published in 2014 and has been updated.

How To Make Funnel Cakes

Since the 1970s, the funnel cake has been all the rage. But some people think this "cinnamon sugar donut" is just cake frosted in the shape of a funnel. What gives? The batter is yeast-leavened, so it has an airy, moist texture. If you are into that, your funnel cake batter should be gluten-free, egg-free, dairy-free, and suitable for vegans.

Tapping the pan to loosen the batter as it bakes is a technique that separates the cake batter from the batter under it. Sprinkle the cake batter with flaky sea salt before baking. This keeps the cake batter from hardening, making for a lighter, spongier, fluffier funnel cake.

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