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Funnel Cake Maker Recipe: Easy & Irresistibly Sweet

Funnel cake maker recipe with golden funnel cake on white plate
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Bring the joy of the fair into your kitchen with this funnel cake maker recipe! These golden, crispy spirals are sweet, tender, and dusted with powdered sugar for a nostalgic treat that’s hard to resist. Made with pantry staples like flour, eggs, and milk, this easy recipe is perfect for birthdays, backyard parties, or spontaneous dessert cravings. Whether you’re using a handheld funnel or an electric funnel cake maker, you’ll get perfect carnival-style funnel cakes every time!

  • Author: Julia Hartman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 medium funnel cakes 1x
  • Category: Dessert
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale

Dry Ingredients:

  • 2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 3 tbsp granulated sugar

Wet Ingredients:

  • 1 1/2 cups milk

  • 2 large eggs

  • 1 tsp vanilla extract

Optional Add-Ins:

  • 1/2 tsp ground cinnamon (optional)

  • Zest of 1 lemon (optional, for brightness)

Toppings:

  • Powdered sugar (classic)

  • Fresh berries (optional)

  • Chocolate syrup (optional)

  • Whipped cream (optional)

Instructions

  • Prep your funnel cake maker.
    If using an electric model, preheat it per the manual.
    For stovetop frying, heat 2 inches of oil in a heavy skillet to 375°F (190°C).

  • Mix the dry ingredients.
    In a large bowl, whisk together flour, baking powder, salt, and sugar.

  • Mix the wet ingredients.
    In a separate bowl, whisk together milk, eggs, and vanilla extract.

  • Combine wet and dry.
    Slowly pour the wet ingredients into the dry, whisking gently until a smooth, thick batter forms.
    Tip: The batter should resemble thick pancake batter.

  • Fry the funnel cake.
    Pour batter into your funnel cake maker or dispenser.
    Pour in a circular motion into the hot oil or heated plate.
    Fry for 1–2 minutes on each side or until golden brown. Flip with tongs or a slotted spoon.

 

  • Drain and serve.
    Transfer funnel cake to a paper towel-lined plate.
    Dust with powdered sugar and top with your favorites.

Notes

  • Vegan version: Use oat milk and 1/4 cup unsweetened applesauce instead of eggs.

  • Gluten-free version: Use a gluten-free all-purpose flour blend.

  • Keto version: Substitute almond flour and erythritol; adjust egg quantity for binding.

  • Don’t overcrowd the pan—fry one funnel cake at a time.

  • Let the batter rest for 5–10 minutes before frying.

  • Use a thermometer to maintain oil temperature at 375°F for even frying.

Nutrition

Find it online: https://savordelish.com/funnel-cake-maker-recipe/