Go Back
+ servings
A funnel cake topped with strawberries and homemade whipped cream sitting on a decorative white plate.
Print Pin
5 from 8 votes

Homemade Funnel Cake Recipe

This easy homemade funnel cake recipe tastes just like the classic fair favorite. Top these with some powdered sugar or your favorite topping for a simple treat that everyone will love!
Course Dessert
Cuisine American
Keyword funnel cake recipe, homemade funnel cakes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12 funnel cakes
Author Danielle


  • Canola or vegetable oil for frying
  • 2 cups (250 grams) all-purpose flour spooned & leveled
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 and 1/2 cups (360 ml) milk
  • 1/4 cup (50 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract


  • Place a large skillet or large pot over medium heat and fill halfway with oil. Allow oil to heat to 350°F (177°C) while you prepare the funnel cake batter.
  • In a medium-sized mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  • In a separate large mixing bowl, whisk together the milk, granulated sugar, eggs, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined.
  • Once the oil has reached 350°F (177°C) pour the funnel cake batter into a funnel, using your finger to close off the end of the funnel, (or pour the batter into a plastic squeeze bottle or liquid measuring cup). 
  • Carefully pour about 1/4 - 1/3 cup of the batter into the oil in a circular motion overlapping itself. Allow to cook until lightly golden brown on the bottom (about 1-2 minutes), then carefully flip with tongs or a flat spatula and allow to cook for an additional 1-2 minutes or until cooked through.
  • Carefully remove the cooked funnel cakes with tongs or a flat spatula and transfer to a baking sheet or plate lined with paper towels. Allow to cool slightly, then top with powdered sugar or your favorite toppings, and enjoy!


I used whole milk in this recipe, but 2%, 1%, skim, or even almond milk will work just fine. 
I typically use about 1/4 cup - 1/3 cup of batter per funnel cake, which will yield about 10-12 funnel cakes. You can easily cut this recipe in half to just make 5-6.