State Fair Funnel Cake

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I love making state fair funnel cake at home! It’s such a nostalgic treat that reminds me of the summertime. Fun fact, I used to own a funnel cake stand in NYC, so I know a thing or two about this delicious treat.

State fair funnel cake on a black plate sprinkled with powdered sugar.

Funnel cake is one of my favorite desserts. I love funnel cake so much that my husband and I opened up an artisanal funnel cake stand called “A lil bit of fun”. We would serve up the cakes in different flavors, classic, red velvet, apple pie and more.

This recipe of course is the classic version that you will find at any amusement park, state fair or street festival.

If you love this dessert check out my Cheesecake Stuffed Strawberries.

Ingredients for funnel cake:

Egg– A large egg is needed.

Milk– I prefer to use whole milk but you can substitute with oat milk or almond milk.

Vanilla extract– Use pure preferably but you can get away with imitation.

All purpose flour– Some people sift the flour but it’s not necessary.

Baking powder– This helps to make sure the funnel cake rises a bit so it’s light and fluffy.

Sugar– This is to sweeten the funnel cakes slightly.

Oil– An oil with a high smoke point like vegetable or canola for deep frying.

Powdered sugar– Confectioners sugar is a must to top the funnel cakes with.

Recipe Tip

To pour the batter, use a squeeze bottle, funnel or ziplock bag with the tip cut off. The opening should be at least 1/2 inch round and no more than 1 inch to get the perfect funnel cake swirls.

How to make state fair funnel cakes:

Making this recipe is easier than you might think. It’s almost like making pancakes.

First, I like to mix together all the wet ingredients in a mixing bowl. After I’ve mixed that, I’ll add in the dry ingredients. Whisking together until it’s a smooth consistency.

You don’t want lumpy batter and you also want it to be thick but not too thick or runny. Add more flour if too runny or more milk if too thick, only one tablespoon at a time.

Heat up the oil until it’s hot enough. Once hot you will want to start pouring the batter in a circular and zig zag motion. Just picture how a funnel cake looks and make it like that, it’s almost like when you would scribble scrabble as a kid when drawing. Have fun!

Fry for a few minutes per side. Then serve immediately with powdered sugar on top.

The full written recipe with measurements is below on the recipe card.

Mini funnel cakes

If you don’t want a large funnel cake, you can make mini funnel cakes! Take a stainless steel mold ring and swirl the batter inside to make mini funnel cakes instead.

Can you pre-make funnel cake batter?

Yes! You can pre-make the batter and save it for up to two days in the fridge in an airtight container.

How can you reheat funnel cake?

Funnel cakes are best fresh right out of the oil. If you want to reheat them, I suggest to air fry for 4 minutes at 350 degrees.

How hot should the oil be for funnel cakes?

The oil should be at least 375 degrees for frying funnel cakes. This will make sure the cake stays connected and becomes golden brown.

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State fair funnel cake on black plate with white powdered sugar.

State Fair Funnel Cake

By August DeWindt
State fair funnel cakes is a nostalgic treat that can easily be made at home! Light, crispy, sweet and covered in powdered sugar.
Prep: 10 minutes
Cook: 10 minutes
Servings: 3 funnel cakes


  • 1 egg, large
  • 3/4 cup milk
  • 1/2 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 1/2 tsp baking powder
  • powdered sugar for topping
  • oil for frying, vegetable or canola


  • In a mixing bowl whisk egg and all the wet ingredients. Add in all the dry ingredients except the powdered sugar. The batter shouldn’t be too runny or too thick. If too thick gradually add 1 tablespoon of milk at a time until the desired consistency. If too runny gradually add 1 tablespoon of flour at a time until the desired consistency.
  • Heat oil in a skillet on medium-high heat. There should be a good amount of oil in the pan because it needs to be deep-fried. At least 2 inches deep.
  • Once the oil is hot using a funnel, squeeze bottle, or measuring cup, quickly pour in the batter in a circular and kind of zig-zag motion. You want to make sure the funnel cake is connected all together but not too thin or too thick. If you’ve had funnel cake before you know what I mean.
  • Fry until golden brown on each side. This should take a few minutes per side. No more than 5 minutes in total.
  • Plate and sprinkle powdered sugar on top, as much or as little as you want. Eat and enjoy while it’s hot!



Calories: 352kcal | Carbohydrates: 68g | Protein: 10g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 257mg | Potassium: 180mg | Fiber: 2g | Sugar: 20g | Vitamin A: 179IU | Calcium: 210mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: August DeWindt
Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Dessert
Cuisine: American
Servings: 3 funnel cakes
Calories: 352
Keyword: Quick and easy, summertime
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About August DeWindt

Welcome to There’s Food at Home! I’m so glad you are here on my little corner of the internet. Here you will find easy to follow, mainly small batch recipes with accessible ingredients.

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