Funnel Cake

Funnel cake reminds me of summers when my hands were always sticky with powdered sugar and everything smelled like fried dough and excitement.

It’s the kind of thing you’d get at the fair after begging your parents for just one more treat—and honestly, it was always worth it. That crispy, golden swirl, still warm, topped with something sweet—it just hits differently.

Now that I’m older (and way too far from any fairgrounds), I’ve learned how to make funnel cake at home. And you know what? It’s ridiculously easy.

You don’t need any fancy tools or hard-to-pronounce ingredients. If you’ve got basic baking stuff and a bottle to squeeze the batter through, you’re good. The best part?

You can load it up with whatever toppings you love. I’m a sucker for strawberries, vanilla ice cream, and a messy chocolate drizzle—but you do you.

So if you’re in the mood for something fun, crispy, sweet, and a little nostalgic—this funnel cake will absolutely hit the mark. Keep reading, and I’ll show you exactly how I make it.

Funnel Cake With Strawberries, Vanilla Ice Cream & Chocolate Drizzle

Ingredients

For the Funnel Cake Batter:

1 ½ cups all-purpose flour (sifted)
1 tsp baking powder
¼ tsp fine salt
2 tbsp white granulated sugar
2 large eggs (room temperature)
¾ cup whole milk
¼ cup water
½ tsp pure vanilla extract
Vegetable oil (for deep frying)

For the Toppings:

1 cup fresh strawberries, rinsed and halved
1 generous scoop of premium vanilla ice cream
2 tbsp chocolate syrup (check label for simple cocoa and sugar base)
1–2 tsp powdered sugar (for dusting)

Special Equipment

Squeeze bottle or piping bag (for shaping the funnel cake)
Thermometer for oil (ideal temp: 350°F / 175°C)
Medium saucepan or deep skillet
Slotted spoon or tongs
Paper towels (for draining)

Instructions

In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, beat the eggs until smooth. Add milk, water, and vanilla extract. Whisk until combined.
Slowly pour the wet mixture into the dry ingredients, whisking until the batter is smooth and lump-free. It should be pourable but not watery—similar to pancake batter in consistency.
Pour about 2 inches of vegetable oil into your deep skillet or saucepan.
Heat over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor temperature closely.
Pour the batter into a squeeze bottle or piping bag with a medium round tip.
Hold the bottle over the hot oil and squeeze the batter in a random swirling pattern, overlapping lines to form a round shape about 6–7 inches wide.
Fry for 1½ to 2 minutes on each side, or until golden brown and crispy. Flip gently using tongs or a slotted spoon.
Remove and drain on a plate lined with paper towels.
Place the funnel cake on a serving plate.
Dust it generously with powdered sugar while still warm.
Neatly arrange the halved strawberries on top.
Add a scoop of vanilla ice cream in the center.
Drizzle chocolate syrup over the top in thick zig-zags, making sure it covers the ice cream and strawberries.
Enjoy while the funnel cake is still warm and crispy, and the ice cream begins to melt slightly over the strawberries.

Can I Make Funnel Cake Without a Funnel?

Yes, you definitely can! You don’t need a special funnel to make funnel cake.

Squeeze bottle: Easy to control the flow and create neat swirls.
Piping bag: Just snip the end and swirl away.
Plastic zip bag: Fill it up, cut a corner, and use like a piping tool.
Ladle & spoon: Carefully pour in thin streams of batter in circles.

What Oil Is Best For Frying Funnel Cake?

The right oil makes a big difference in taste and texture.

Vegetable oil: Light, neutral taste, and fries evenly.
Canola oil: Good for high heat and doesn’t overpower flavor.
Sunflower oil: Also a neutral option with a clean finish.
Corn oil: Slightly sweet and great for frying sweets.

Why Is My Funnel Cake Soggy Or Greasy?

If your funnel cake turns out soggy, it usually means something went wrong with the frying.

Oil too cold: Batter absorbs oil instead of crisping up.
Overcrowding the pan: Drops the oil temp and ruins texture.
Too thick batter: Doesn’t cook evenly inside.
Not draining on paper towels: Leaves extra oil on the surface.
Frying too long: Makes it chewy and oily instead of light and crisp.

Can I Make Funnel Cake In An Air Fryer?

Yes, but the texture won’t be exactly the same as deep-fried. It’ll be slightly softer and less crispy.

Spray the air fryer basket with oil.
Pipe the batter into a swirl (don’t make it too thick).
Lightly spray the batter with oil on top.
Air fry at 375°F (190°C) for 6–8 minutes until golden.

Is Funnel Cake The Same As Fried Dough?

They’re similar but not the same.

Funnel cake batter: Pourable, almost like pancake mix.
Fried dough: Made from solid dough you roll out and fry.
Texture: Funnel cake is crispier and more delicate.
Shape: Funnel cakes have a swirly, lacy shape while fried dough is flat and puffy.

Can I Use Pancake Mix To Make Funnel Cake?

Yes, you can use pancake mix, but you need to adjust it a little.

Use pancake mix (the kind that needs eggs and milk).
Add extra milk or water to thin out the batter.
Mix until smooth and pourable like heavy cream.
Then fry just like regular funnel cake.

Can Funnel Cake Batter Be Made Ahead Of Time?

Yes, you can make the batter ahead, but use it soon.

Mix and store in a sealed container in the fridge.
Use within 24 hours for best results.
Stir well before pouring (it may separate).
Don’t freeze the batter—it doesn’t hold up well.

How Hot Should The Oil Be For Frying Funnel Cakes?

Getting the oil temperature right is really important.

Heat oil to 350°F (175°C).
Too hot: Burns the outside before the inside cooks.
Too cold: Makes the funnel cake heavy and greasy.

Are Funnel Cakes Vegan Or Dairy-Free?

Traditional funnel cakes are not vegan or dairy-free because they usually include eggs and milk.

Use plant-based milk (like almond or oat).
Replace eggs with mashed bananas or flaxseed and water.
Use a simple sugar-based topping like fruit or syrup.

How Do I Store Leftover Funnel Cake?

If you have leftovers (which doesn’t happen often!), you can store them easily.

How To Store:

Let it cool completely before storing.
Wrap in foil or paper towel, then place in an airtight container.
Store at room temp for up to 1 day or refrigerate for up to 3 days.

To Reheat:

Use an oven or toaster oven at 350°F for 5–7 minutes.
Avoid the microwave—it makes it soggy.