The Best Homemade Funnel Cake Recipe

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Ingredients needed

– 2 1/2 cups all-purpose flour – 1/4 teaspoon salt – 2 teaspoons baking powder – 2 tablespoons granulated sugar – 6 tablespoons salted butter, melted – 1 egg – 1/2 cup heavy whipping cream – 1 1/2 cup whole milk – 2 teaspoons vanilla extract – vegetable oil or shortening

Clip a food or candy thermometer onto the rim of the Dutch oven. Fill at least halfway (at least 2-3" deep) with vegetable oil or melt shortening to this depth.  Heat over high heat until oil reaches a precise temperature of 375°F (about 15 minutes).

Step 1:

While oil is heating, prepare the batter. Begin by whisking together the flour, salt, baking powder, and sugar. Set aside.

Step 2:

In a large mixing bowl, whisk egg until frothy. Add in butter, cream, milk, and vanilla. Whisk to combine.

Step 3:

Add dry ingredients to the wet ingredients and stir until combined.

Step 4:

Transfer funnel cake batter into a squeeze bottle (this is the easiest way to safely add a consistent stream of batter into the pot.)

Step 5:

When the oil has reached 375°F, squeeze a continuous stream of batter into the pan in a circular motion. Batter will sizzle and pop up to float on top of the oil.

Step 6:

Cook until bottom side of the funnel cake has turned golden brown. Flip the funnel cake and continue cooking until the other side has browned.

Step 7:

 Remove from the oil with a slotted spoon to drain the excess oil and place on paper towels.

Step 8:

When funnel cake has cooled, sprinkle with powdered sugar and top with whipped cream and strawberries or toppings of your choice.

Step 9:

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