Ah, the sweet, crispy delight of funnel cakes—can you already smell the sugar in the air? Whether you’re craving a classic fairground treat or eager to explore creative twists, our roundup of 18 Delicious Funnel Cake Recipes is your golden ticket to dessert heaven. Perfect for home cooks looking to sprinkle a little joy into their baking, these recipes promise to turn any day into a celebration. Let’s dive in!
Classic Funnel Cake
Look no further for the ultimate fairground treat—this Classic Funnel Cake is crispy, golden, and downright irresistible. Ditch the lines and whip it up in your kitchen for a sweet, nostalgic bite.
Ingredients
- 2 cups all-purpose flour (sifted for lightness)
- 1 tbsp baking powder (ensure it’s fresh for maximum rise)
- 1/2 tsp salt (fine sea salt blends best)
- 2 tbsp granulated sugar (adjust to sweetness preference)
- 1 cup milk (whole milk for richness, or any % you prefer)
- 2 large eggs (room temperature mixes smoother)
- 1 tsp vanilla extract (pure for best flavor)
- Vegetable oil for frying (or any neutral oil with high smoke point)
- Powdered sugar for dusting (generous amounts recommended)
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar until well combined.
- In another bowl, beat milk, eggs, and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry, whisking constantly to avoid lumps. Let the batter rest for 10 minutes to thicken slightly.
- Heat oil in a deep fryer or large skillet to 375°F. Use a candy thermometer for accuracy.
- Pour batter into a funnel, holding a finger over the bottom. Carefully release batter into the hot oil in a spiral motion, starting from the center.
- Fry for about 2 minutes per side or until golden brown and crispy. Flip once using tongs or a slotted spoon.
- Remove from oil and drain on paper towels. Immediately dust with powdered sugar while still warm.
Enjoy the crisp edges and soft, airy center of this Classic Funnel Cake. Serve it warm with a drizzle of chocolate or caramel sauce for an extra decadent twist.
Chocolate Dipped Funnel Cake
Who says fairground favorites can’t get a gourmet twist? This chocolate-dipped funnel cake is your ticket to crispy, fluffy heaven with a decadent chocolate finish. No crowds, no lines—just pure, indulgent joy.
Ingredients
- 1 cup all-purpose flour (sifted for lightness)
- 1/4 cup granulated sugar (adjust to sweetness preference)
- 1 tsp baking powder (for that perfect rise)
- 1/4 tsp salt (balances the sweetness)
- 3/4 cup milk (whole milk for richness, or any milk alternative)
- 1 large egg (room temperature blends better)
- 1 tsp vanilla extract (pure for best flavor)
- Vegetable oil for frying (or any neutral oil with high smoke point)
- 1 cup semi-sweet chocolate chips (melted, for dipping)
- 1 tbsp coconut oil (added to chocolate for smooth dipping)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Add milk, egg, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and free of lumps. Let it rest for 10 minutes to thicken slightly.
- Heat 2 inches of vegetable oil in a deep fryer or heavy pot to 375°F. Use a candy thermometer for accuracy.
- Pour batter into a funnel with a 1/2-inch opening, holding your finger over the bottom. Drizzle batter into the hot oil in a spiral motion, starting from the center outwards.
- Fry for about 2 minutes per side or until golden brown and crispy. Flip once using tongs or a slotted spoon.
- Remove funnel cake and drain on paper towels. Repeat with remaining batter, maintaining oil temperature.
- Melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip one side of each funnel cake into the melted chocolate. Place on a wire rack to let excess chocolate drip off and cool until set.
The contrast between the crispy, airy funnel cake and the rich, smooth chocolate is unreal. Serve it warm for melty chocolate or chilled for a snap—either way, it’s a showstopper. Sprinkle with sea salt or crushed nuts before the chocolate sets for an extra flavor punch.
Strawberry Topped Funnel Cake
Rush to whip up this Strawberry Topped Funnel Cake—a carnival classic with a juicy twist. Perfect for summer nights or when you’re craving something sweet and crispy.
Ingredients
- 1 cup all-purpose flour (sifted for fluffiness)
- 1/4 cup granulated sugar (adjust to sweetness preference)
- 1/2 tsp baking powder (for lift)
- 1/4 tsp salt (balances sweetness)
- 3/4 cup milk (whole milk preferred for richness)
- 1 large egg (room temperature blends easier)
- 1/2 tsp vanilla extract (pure for best flavor)
- Vegetable oil for frying (or any neutral oil with high smoke point)
- 1 cup fresh strawberries, sliced (plus extra for garnish)
- Powdered sugar for dusting (generously)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Add milk, egg, and vanilla extract to the dry ingredients. Whisk until the batter is smooth with no lumps. Let it rest for 10 minutes to thicken slightly.
- Heat 2 inches of vegetable oil in a deep fryer or heavy pot to 375°F. Use a candy thermometer for accuracy.
- Pour the batter into a funnel, holding a finger over the bottom opening. Drizzle the batter into the hot oil in a spiral motion, starting from the center and working outward.
- Fry for about 2 minutes per side or until golden brown and crispy. Flip once using tongs or a slotted spoon.
- Remove the funnel cake from the oil and drain on paper towels. Immediately dust with powdered sugar while still warm.
- Top with sliced strawberries and an extra sprinkle of powdered sugar before serving.
Enjoy the contrast of the crispy, sugary funnel cake against the fresh, tart strawberries. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Blueberry Funnel Cake
Dive into summer with this crispy, juicy Blueberry Funnel Cake that’s a total crowd-pleaser. Perfect for lazy weekends or impressing your brunch squad.
Ingredients
- 1 cup all-purpose flour (sifted for fluffiness)
- 1/4 cup granulated sugar (adjust to sweetness preference)
- 1 tsp baking powder (the secret to lift)
- 1/2 tsp salt (balances the sweetness)
- 1/2 cup milk (whole milk for richness, or any milk alternative)
- 1 large egg (room temperature blends better)
- 1 tsp vanilla extract (or almond for a twist)
- 1/2 cup fresh blueberries (frozen works, don’t thaw)
- Vegetable oil for frying (or any neutral oil, enough for 1 inch depth)
- Powdered sugar for dusting (don’t skip the snow effect)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Make a well in the center; pour in milk, egg, and vanilla. Whisk until smooth.
- Gently fold in blueberries to avoid bursting.
- Heat oil in a deep skillet to 375°F (use a thermometer for accuracy).
- Pour batter into a funnel, covering the bottom hole with your finger.
- Release batter into the oil in a spiral motion, starting from the center.
- Fry for 2-3 minutes per side until golden brown (flip carefully with tongs).
- Drain on paper towels to remove excess oil.
- Dust generously with powdered sugar while warm.
Outrageously crispy on the outside, tender inside with bursts of blueberry goodness. Serve with a dollop of whipped cream or dunk in maple syrup for extra decadence.
Apple Cinnamon Funnel Cake
Bite into bliss with this Apple Cinnamon Funnel Cake—crispy, golden, and dripping with sweet, spiced nostalgia. Perfect for flipping your breakfast game or stealing the spotlight at any fall gathering.
Ingredients
- 1 cup all-purpose flour (sifted for fluffiness)
- 1/4 cup granulated sugar (adjust to sweetness preference)
- 1 tsp baking powder (the lift secret)
- 1/2 tsp ground cinnamon (or pump up the spice)
- 1/4 tsp salt (balances the sweet)
- 1 large egg (room temp blends better)
- 3/4 cup whole milk (for richness, any milk works)
- 1 tsp vanilla extract (pure for best flavor)
- 1 cup finely diced apple (peeled, any crisp variety)
- Vegetable oil for frying (or any neutral oil, enough to deep fry)
- Powdered sugar for dusting (don’t skimp!)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Beat in the egg, milk, and vanilla until smooth. Fold in diced apples gently.
- Heat oil in a deep fryer or heavy pot to 375°F (use a thermometer for accuracy).
- Pour batter into a funnel, covering the bottom hole with your finger. Drizzle into hot oil in a spiral motion.
- Fry for about 2 minutes per side until golden brown. Flip carefully with tongs.
- Drain on paper towels. Dust generously with powdered sugar while warm.
Velvety inside with a crackly exterior, this funnel cake is a textural dream. Serve with caramel drizzle or a scoop of vanilla ice cream for extra decadence.
Peanut Butter Funnel Cake
Let’s dive into a twist on a fair favorite that’ll have your taste buds dancing—Peanut Butter Funnel Cake. Crispy, golden, and drizzled with creamy peanut butter goodness, this is your next obsession.
Ingredients
- 1 cup all-purpose flour (sifted for lightness)
- 1 tbsp granulated sugar (adjust to sweetness preference)
- 1/4 tsp salt (enhances flavors)
- 1 tsp baking powder (for that perfect rise)
- 1 egg (room temperature blends better)
- 3/4 cup milk (whole milk for richness, or any milk alternative)
- 1/2 cup creamy peanut butter (plus extra for drizzling)
- Vegetable oil for frying (or any neutral oil with high smoke point)
- Powdered sugar for dusting (generously)
Instructions
- In a large bowl, whisk together flour, sugar, salt, and baking powder until well combined.
- Add the egg and milk to the dry ingredients, whisking until the batter is smooth and lump-free.
- Heat oil in a deep fryer or large pot to 375°F, using a thermometer for accuracy.
- Pour the batter into a funnel, holding a finger over the bottom to control the flow.
- Drizzle the batter into the hot oil in a spiral motion, frying for about 2 minutes per side until golden brown.
- Transfer the funnel cake to a paper towel-lined plate to drain excess oil.
- Warm the peanut butter slightly for easy drizzling, then generously coat the funnel cake.
- Finish with a dusting of powdered sugar for that classic fairground charm.
The result? A crispy exterior gives way to a soft, fluffy center, all wrapped in the rich, nutty embrace of peanut butter. Serve it warm for the ultimate melt-in-your-mouth experience, or get creative with a scoop of vanilla ice cream on top.
Caramel Drizzled Funnel Cake
Unleash your inner fairgoer with this Caramel Drizzled Funnel Cake—crispy, golden, and dripping with sweet, buttery caramel. Perfect for when you crave that carnival magic at home.
Ingredients
- 1 cup all-purpose flour (sifted for lightness)
- 1/4 cup granulated sugar (adjust to sweetness preference)
- 1 tsp baking powder (for that perfect rise)
- 1/4 tsp salt (balances the sweetness)
- 1 egg (room temperature blends better)
- 2/3 cup milk (whole milk for richness, or any you have)
- 1/2 tsp vanilla extract (pure for best flavor)
- Vegetable oil for frying (or any neutral oil with high smoke point)
- 1/2 cup caramel sauce (store-bought or homemade, warmed for drizzling)
- Powdered sugar for dusting (optional, for extra sweetness)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Add the egg, milk, and vanilla extract to the dry ingredients. Whisk until the batter is smooth and free of lumps. Let it rest for 10 minutes to thicken slightly.
- Heat 2 inches of vegetable oil in a deep skillet over medium heat until it reaches 375°F. Use a candy thermometer for accuracy.
- Pour the batter into a funnel, covering the bottom hole with your finger. Hold the funnel over the hot oil and release your finger, moving the funnel in a spiral motion to create the cake.
- Fry for about 2 minutes per side or until golden brown and crispy. Flip carefully with tongs or a slotted spoon.
- Remove the funnel cake from the oil and drain on paper towels. Repeat with the remaining batter.
- Drizzle the warm caramel sauce generously over the funnel cake. Dust with powdered sugar if desired.
Outrageously crispy on the outside, tender inside, and that caramel? Pure bliss. Serve it warm with a scoop of vanilla ice cream for the ultimate indulgence.
Pumpkin Spice Funnel Cake
Oozing with autumnal vibes, this Pumpkin Spice Funnel Cake is your crispy, fluffy ticket to flavor town. Dunk it, dust it, devour it—no forks needed.
Ingredients
- 1 cup all-purpose flour (sifted for fluffiness)
- 1/4 cup granulated sugar (adjust to sweetness preference)
- 1 tsp pumpkin pie spice (or mix cinnamon, nutmeg, ginger)
- 1/2 tsp baking powder (for that perfect rise)
- 1/2 cup milk (whole milk recommended for richness)
- 1 large egg (room temperature blends better)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- Vegetable oil for frying (or any neutral oil with high smoke point)
- Powdered sugar for dusting (go heavy for that snowy effect)
Instructions
- In a large bowl, whisk together flour, sugar, pumpkin pie spice, and baking powder until no lumps remain.
- Add milk, egg, and pumpkin puree to the dry ingredients. Whisk until the batter is smooth and slightly thick.
- Heat oil in a deep fryer or large pot to 375°F. Use a candy thermometer for accuracy.
- Pour batter into a funnel, holding a finger over the bottom. Carefully release batter into the hot oil in a spiral motion.
- Fry for about 2 minutes per side or until golden brown. Flip once using tongs for even cooking.
- Remove funnel cake from oil and drain on paper towels. Immediately dust with powdered sugar while still warm.
Just imagine: a crispy exterior giving way to a soft, spiced center, best served with a side of whipped cream or caramel drizzle. Perfect for those cozy fall mornings or as a show-stopping dessert at your next gathering.
Red Velvet Funnel Cake
Oozing with charm and dripping with nostalgia, this Red Velvet Funnel Cake is your state fair fantasy come true. Crispy, fluffy, and unmistakably red, it’s a showstopper that’s surprisingly simple to whip up at home.
Ingredients
- 1 1/2 cups all-purpose flour (sifted for extra fluffiness)
- 2 tbsp cocoa powder (unsweetened, for that rich red velvet hue)
- 1/2 cup granulated sugar (adjust to taste)
- 1 tsp baking powder (the secret to lift)
- 1/2 tsp salt (balances the sweetness)
- 1 cup milk (whole milk preferred for richness)
- 1 large egg (room temperature blends better)
- 1 tsp vanilla extract (pure for best flavor)
- 1 tbsp red food coloring (gel for vibrant color)
- Vegetable oil for frying (or any neutral oil with high smoke point)
- Powdered sugar for dusting (don’t skimp!)
Instructions
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt until no lumps remain.
- Add milk, egg, vanilla extract, and red food coloring to the dry ingredients. Whisk until smooth. Let batter rest for 10 minutes to thicken slightly.
- Heat oil in a deep fryer or large pot to 375°F. Use a candy thermometer for accuracy.
- Pour batter into a funnel with your finger over the opening. Drizzle batter into the hot oil in a spiral motion, starting from the center and working outwards.
- Fry for about 2 minutes per side, or until golden and crispy. Flip carefully with tongs or a slotted spoon.
- Remove funnel cake from oil and drain on paper towels. Dust generously with powdered sugar while still warm.
Heavenly crispy on the outside, tender on the inside, this Red Velvet Funnel Cake is a dream. Serve it with a side of cream cheese frosting for dipping, or go wild with a drizzle of chocolate sauce and a sprinkle of crushed pecans for extra crunch.
Lemon Glazed Funnel Cake
Oh, you’re about to dive into the crispiest, tangiest dessert that’ll have everyone begging for your secret. This lemon-glazed funnel cake is your next viral hit—no deep fryer needed.
Ingredients
- 1 cup all-purpose flour (sifted for fluffiness)
- 1 tbsp granulated sugar (adjust to sweetness preference)
- 1/2 tsp baking powder (the lift you need)
- 1/4 tsp salt (balances the sweetness)
- 1/2 cup milk (whole milk for richness, or any you have)
- 1 large egg (room temp blends better)
- 2 tbsp unsalted butter, melted (or any neutral oil)
- 1/2 cup powdered sugar (for that perfect glaze)
- 2 tbsp lemon juice (freshly squeezed for zing)
- 1 tsp lemon zest (brightens the glaze)
- Vegetable oil for frying (enough for 1 inch depth in pan)
Instructions
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt until well combined.
- Add milk, egg, and melted butter to the dry ingredients. Whisk until smooth—no lumps allowed.
- Heat vegetable oil in a deep skillet over medium heat until it reaches 375°F. Use a thermometer for accuracy.
- Pour batter into a squeeze bottle or piping bag. Carefully drizzle into hot oil in a spiral motion, starting from the center.
- Fry for 2 minutes per side or until golden brown. Flip once with tongs for even cooking.
- Remove funnel cake and drain on paper towels. Let it cool slightly but serve warm.
- Whisk powdered sugar, lemon juice, and zest in a small bowl until smooth. Drizzle over warm funnel cake.
Yum! The glaze seeps into every nook, creating a sticky-sweet crust with bursts of lemon. Serve it stacked high with fresh berries for a showstopper brunch dish.
Maple Bacon Funnel Cake
Just when you thought funnel cakes couldn’t get any better, we’re throwing maple and bacon into the mix. This isn’t your average fair food—it’s a crispy, sweet, and salty dream that’s about to go viral.
Ingredients
- 1 cup all-purpose flour (sifted for lightness)
- 1 tbsp granulated sugar (adjust to sweetness preference)
- 1/2 tsp baking powder (for that perfect rise)
- 1/4 tsp salt (balances the sweetness)
- 1 egg (room temperature blends better)
- 3/4 cup milk (whole milk for richness, or any you have)
- 1/2 tsp vanilla extract (pure for best flavor)
- 4 strips bacon (cooked crispy and crumbled)
- 1/4 cup maple syrup (real deal, not imitation)
- Vegetable oil for frying (or any neutral oil with high smoke point)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt until fully combined.
- Add the egg, milk, and vanilla extract to the dry ingredients. Whisk until the batter is smooth with no lumps. Let it rest for 10 minutes to thicken slightly.
- Heat 2 inches of vegetable oil in a deep skillet over medium heat until it reaches 375°F. Use a candy thermometer for accuracy.
- Pour the batter into a funnel with your finger over the spout. Drizzle the batter into the hot oil in a spiral motion, starting from the center and working outward.
- Fry the funnel cake for about 2 minutes per side, or until golden brown and crispy. Flip carefully with tongs or a slotted spoon.
- Transfer the fried funnel cake to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter.
- Drizzle the warm funnel cake with maple syrup and sprinkle with crumbled bacon. Serve immediately for the best texture.
Bite into the ultimate contrast of textures—crispy edges, soft center, with smoky bacon and sweet maple in every forkful. Try stacking mini versions for a playful brunch twist.
Coconut Funnel Cake
Ready to shake up your dessert game? This Coconut Funnel Cake is your ticket to crispy, golden perfection with a tropical twist. Ditch the fairground lines—your kitchen’s the new hotspot.
Ingredients
- 1 cup all-purpose flour (sifted for fluffiness)
- 1/4 cup granulated sugar (adjust to sweetness preference)
- 1/2 tsp baking powder (the lift secret)
- 1/4 tsp salt (balances the sweet)
- 1/2 cup coconut milk (shake well before using)
- 1 large egg (room temp blends smoother)
- 1/2 tsp vanilla extract (or almond for a twist)
- Vegetable oil for frying (or any neutral oil, enough for 1-inch depth)
- 1/4 cup shredded coconut (toasted, for garnish)
- Powdered sugar (for dusting, don’t skip!)
Instructions
- In a bowl, whisk together flour, sugar, baking powder, and salt until no lumps remain.
- Pour in coconut milk, egg, and vanilla extract. Whisk until smooth—let batter rest for 5 minutes to thicken slightly.
- Heat oil in a deep skillet to 375°F. Use a candy thermometer for accuracy.
- Fill a funnel with batter, covering the bottom hole with your finger. Drizzle batter into oil in a spiral motion, starting from the center.
- Fry for 2 minutes per side or until golden brown. Flip once using tongs for even cooking.
- Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining batter.
- Sprinkle warm cakes with toasted coconut and a generous dusting of powdered sugar.
Heavenly crisp outside, tender inside—each bite’s a coconut lover’s dream. Serve stacked high with a drizzle of chocolate sauce or a scoop of vanilla ice cream for the ultimate indulgence.
Banana Nut Funnel Cake
Get ready to flip your breakfast game upside down with this Banana Nut Funnel Cake—crispy, golden, and packed with flavor. Grab your bananas and let’s dive into this easy, crowd-pleasing treat.
Ingredients
- 2 cups all-purpose flour (sifted for lightness)
- 1 tbsp baking powder (for that perfect rise)
- 1/2 tsp salt (balances the sweetness)
- 2 ripe bananas, mashed (the spottier, the better)
- 1/2 cup chopped walnuts (toast for extra crunch)
- 1/4 cup granulated sugar (adjust to sweetness preference)
- 1 cup milk (whole milk recommended for richness)
- 1 large egg (room temperature blends easier)
- 1 tsp vanilla extract (pure for best flavor)
- Vegetable oil for frying (or any neutral oil with high smoke point)
Instructions
- In a large bowl, whisk together flour, baking powder, and salt until well combined.
- Add mashed bananas, walnuts, sugar, milk, egg, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the batter light.
- Heat oil in a deep fryer or large pot to 375°F. Use a candy thermometer for accuracy.
- Pour batter into a funnel, covering the bottom hole with your finger. Hold the funnel over the hot oil and release your finger, moving in a spiral motion to create the funnel cake shape.
- Fry for about 2 minutes per side or until golden brown and crispy. Flip carefully with tongs or a slotted spoon.
- Remove from oil and drain on paper towels. Repeat with remaining batter, maintaining oil temperature.
Perfectly crispy on the outside with a soft, banana-packed center, this funnel cake is a dream. Serve it dusted with powdered sugar or drizzled with caramel for an extra indulgent twist.
Cherry Almond Funnel Cake
Transform your dessert game with this Cherry Almond Funnel Cake—crispy, golden, and dripping with sweet-tart cherry sauce.
Ingredients
- 1 cup all-purpose flour (sifted for lightness)
- 1/4 cup granulated sugar (adjust to sweetness preference)
- 1/2 tsp baking powder (for that perfect rise)
- 1/4 tsp salt (balances the sweetness)
- 1/2 cup milk (whole milk for richness, or any milk alternative)
- 1 large egg (room temperature blends better)
- 1/2 tsp almond extract (pure for best flavor)
- Vegetable oil for frying (enough to fill 2 inches in a skillet)
- 1/2 cup cherry preserves (warmed for easy drizzling)
- 1/4 cup sliced almonds (toasted for extra crunch)
- Powdered sugar for dusting (generously)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, egg, and almond extract to the dry ingredients. Whisk until smooth—no lumps allowed.
- Heat oil in a deep skillet to 375°F. Use a candy thermometer for accuracy.
- Pour batter into a funnel, covering the bottom hole with your finger. Drizzle batter into hot oil in a spiral motion.
- Fry for 2-3 minutes per side until golden brown. Flip carefully with tongs.
- Transfer to a paper towel-lined plate to drain excess oil. Repeat with remaining batter.
- Drizzle warm cherry preserves over the funnel cake. Sprinkle with toasted almonds and dust with powdered sugar.
Unleash a carnival in your mouth with every bite—crispy edges, soft center, and the nutty crunch of almonds. Serve it warm for the ultimate gooey cherry experience.
Raspberry White Chocolate Funnel Cake
Viral desserts don’t stand a chance against this Raspberry White Chocolate Funnel Cake. Crispy, creamy, and downright dreamy—it’s a fairground favorite with a luxe twist.
Ingredients
- 1 cup all-purpose flour (sifted for fluffiness)
- 1 tbsp granulated sugar (adjust to sweetness preference)
- 1 tsp baking powder (the secret to lift)
- 1/4 tsp salt (balances the sweetness)
- 1 egg (room temp blends better)
- 3/4 cup milk (whole milk for richness)
- 1 tsp vanilla extract (pure for best flavor)
- Vegetable oil for frying (or any neutral oil)
- 1/2 cup raspberry jam (seedless for smoothness)
- 1/2 cup white chocolate chips (melted for drizzling)
- Powdered sugar for dusting
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Beat in the egg, milk, and vanilla until smooth. Let batter rest for 10 minutes—this ensures a tender funnel cake.
- Heat oil in a deep fryer or large pot to 375°F. Use a candy thermometer for accuracy.
- Pour batter into a funnel with a 1/2-inch opening, holding finger over the bottom. Carefully release batter into hot oil in a spiral motion.
- Fry for 2-3 minutes per side until golden brown. Flip only once to maintain crispiness.
- Drain on paper towels. Immediately drizzle with raspberry jam and melted white chocolate.
- Dust with powdered sugar before serving.
Serve this beauty warm for that irresistible melt-in-your-mouth white chocolate and the tangy raspberry kick. Perfect for sharing—if you can resist keeping it all to yourself.
Tiramisu Funnel Cake
Zesty meets cozy with this Tiramisu Funnel Cake—a mashup that’ll have your taste buds dancing. Think crispy, golden funnel cake meets creamy, coffee-kissed tiramisu. Let’s dive in.
Ingredients
- 1 cup all-purpose flour (sifted for fluffiness)
- 1 tbsp granulated sugar (adjust to sweetness preference)
- 1/2 tsp baking powder (the lift secret)
- 1/4 tsp salt (balances flavors)
- 1 egg (room temp blends better)
- 3/4 cup whole milk (for richness, or sub with almond milk)
- 1/2 tsp vanilla extract (pure for best flavor)
- Vegetable oil for frying (or any neutral oil)
- 1 cup mascarpone cheese (chilled, for creamy layers)
- 1/2 cup heavy cream (cold, whips up fluffier)
- 2 tbsp powdered sugar (for the cream, adjust to taste)
- 1/2 cup strong brewed coffee, cooled (espresso works too)
- 2 tbsp cocoa powder (for dusting, Dutch-processed is richer)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
- Add egg, milk, and vanilla to the dry ingredients. Whisk until smooth—no lumps allowed.
- Heat 2 inches of oil in a deep pan to 375°F. Use a candy thermometer for accuracy.
- Pour batter into a funnel, covering the hole with your finger. Drizzle into oil in a spiral, frying for 2 minutes per side until golden. Drain on paper towels.
- While cakes cool, beat mascarpone, heavy cream, and powdered sugar until stiff peaks form. Chill until ready to use.
- Brush each funnel cake with cooled coffee. Dollop with mascarpone cream, then dust with cocoa powder.
Light as air yet rich in flavor, this dessert is a textural dream. Serve it stacked high or deconstructed for a modern twist.
Mint Chocolate Chip Funnel Cake
Rush to blend summer’s cool mint with rich chocolate in this crispy, carnival-worthy treat. Perfect for lazy afternoons or impressing your squad, it’s a sweet twist on a fairground favorite.
Ingredients
- 2 cups all-purpose flour (sifted for fluffiness)
- 1 tbsp granulated sugar (adjust to sweetness preference)
- 1 tsp baking powder (the secret to lift)
- 1/2 tsp salt (balances the sweetness)
- 2 large eggs (room temperature blends smoother)
- 1 1/2 cups whole milk (or any milk for consistency)
- 1 tsp vanilla extract (enhances flavor)
- 1/2 cup mini chocolate chips (melty pockets of joy)
- 1/4 cup fresh mint, finely chopped (for a bright kick)
- Vegetable oil for frying (or any neutral oil with high smoke point)
- Powdered sugar for dusting (go generous for that snowy look)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt until fully combined.
- Beat in eggs, milk, and vanilla extract until the batter is smooth with no lumps.
- Fold in mini chocolate chips and chopped mint gently to distribute evenly.
- Heat oil in a deep fryer or large pan to 375°F—use a thermometer for accuracy.
- Pour batter into a funnel with a 1/2-inch opening, swirling into hot oil to form a 6-inch circle.
- Fry for 2-3 minutes per side until golden brown, flipping once with tongs.
- Drain on paper towels to remove excess oil, about 30 seconds per side.
- Dust with powdered sugar while still warm for the best adherence.
Whip up this mint chocolate chip funnel cake for a dessert that’s crispy outside, tender inside, with bursts of chocolate and fresh mint. Serve with a scoop of vanilla ice cream for an epic hot-and-cold contrast.
S’mores Funnel Cake
Outrageously delicious and ridiculously easy, this S’mores Funnel Cake is your next dessert obsession. **Crispy**, **gooey**, and **totally Insta-worthy**, it’s a carnival favorite with a campfire twist.
Ingredients
- 1 cup all-purpose flour (sifted for fluffiness)
- 1 tbsp granulated sugar (adjust to sweetness preference)
- 1/2 tsp baking powder (for lift)
- 1/4 tsp salt (balances sweetness)
- 3/4 cup milk (whole milk recommended for richness)
- 1 large egg (room temperature blends better)
- 1 tbsp unsalted butter, melted (or any neutral oil)
- Vegetable oil for frying (enough to fill 2 inches in a pan)
- 1/2 cup mini marshmallows (toast lightly for extra flavor)
- 1/4 cup chocolate chips (milk or dark, your choice)
- 2 graham crackers, crushed (for that classic s’mores crunch)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt until fully combined.
- Add milk, egg, and melted butter to the dry ingredients. Whisk until the batter is smooth with no lumps. Let it rest for 5 minutes to thicken slightly.
- Heat vegetable oil in a deep pan over medium heat until it reaches 375°F. Use a candy thermometer for accuracy.
- Pour 1/4 cup of batter into a funnel, holding your finger over the bottom. Drizzle the batter into the hot oil in a spiral motion, starting from the center.
- Fry for 2-3 minutes until golden brown, then flip carefully with tongs. Fry the other side for another 2 minutes until equally golden.
- Remove the funnel cake and drain on paper towels. Immediately top with marshmallows, chocolate chips, and crushed graham crackers while still hot.
- Use a kitchen torch to lightly toast the marshmallows for a smoky flavor, or broil for 30 seconds if you don’t have a torch.
Zesty with a perfect crunch-to-goo ratio, this S’mores Funnel Cake is best served right away. **Drizzle with chocolate syrup** or **add a scoop of vanilla ice cream** for an over-the-top treat.
Conclusion
You’ve just discovered a treasure trove of sweetness with our 18 Delicious Funnel Cake Recipes! Whether you’re a traditionalist or an adventurous eater, there’s something here to satisfy every craving. We’d love to hear which recipe stole your heart—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow dessert enthusiasts to enjoy!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.