I love making state fair funnel cake at home — it’s a nostalgic summertime treat. Fun fact: I once ran a funnel cake stand in NYC, so I’ve learned a few tips to make them light, crispy, and delicious.
Funnel cake is one of my favorite desserts. My husband and I even opened an artisanal funnel cake stand called “A lil bit of fun,” where we served classic, red velvet, apple pie and other flavored cakes. This recipe is the classic version you’ll find at amusement parks, state fairs, and street festivals.
If you enjoy sweet treats, try my Cheesecake Stuffed Strawberries recipe for another easy dessert idea.
Ingredients for funnel cake:
Egg – 1 large egg.
Milk – 3/4 cup whole milk recommended; oat or almond milk work as substitutes.
Vanilla extract – 1/2 teaspoon, preferably pure.
All-purpose flour – 1 1/2 cups; sifting is optional.
Baking powder – 1 1/2 teaspoons to keep the cake light and slightly puffy.
Sugar – 1/4 cup to lightly sweeten the batter.
Oil – Vegetable or canola oil with a high smoke point for deep frying.
Powdered sugar – Confectioners’ sugar for dusting the finished cakes.
Recipe Tip
To pour the batter, use a squeeze bottle, funnel, or a zip-top bag with the corner cut off. Make the opening between about 1/2 inch and 1 inch to achieve the classic funnel cake swirls.
How to make state fair funnel cakes:
Making funnel cakes is simpler than it looks — similar to making pancake batter. Start by whisking the egg with the milk and vanilla. Add the dry ingredients and whisk until smooth. The batter should be thick but pourable, with no lumps.
If the batter is too thick, add milk one tablespoon at a time. If it’s too thin, add flour one tablespoon at a time until you reach the right consistency.
Heat at least 2 inches of oil in a deep skillet to about 375°F (190°C). When the oil is hot, pour the batter in a circular, zig-zag motion using your funnel, bottle, or bag. Aim to keep the strands connected so the cake holds together but isn’t too dense.
Fry the cake until golden brown on both sides, a few minutes per side. Remove, drain briefly on paper towels, then dust generously with powdered sugar. Serve immediately while warm.
See the recipe card below for full measurements and step-by-step instructions.
Mini funnel cakes
Prefer smaller portions? Use a stainless steel mold ring and swirl batter inside to make mini funnel cakes — great for parties or sampling multiple flavors.
Yes. You can prepare the batter up to two days ahead and store it in an airtight container in the refrigerator.
Funnel cakes are best fresh, but to reheat, air fry for about 4 minutes at 350°F (175°C) to restore crispness.
Heat the oil to about 375°F (190°C). This temperature helps the batter set quickly so the cake stays connected and turns golden brown.
State Fair Funnel Cake
Ingredients
- 1 large egg
- 3/4 cup milk
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 cup white sugar
- 1 1/2 tsp baking powder
- Oil for frying (vegetable or canola)
- Powdered sugar for topping
Instructions
- In a mixing bowl, whisk the egg with the milk and vanilla. Add the flour, sugar, and baking powder and whisk until the batter is smooth. It should be thick but pourable. Adjust with 1 tablespoon of milk or flour at a time if needed.
- Heat at least 2 inches of oil in a skillet over medium-high heat to about 375°F (190°C).
- Using a funnel, squeeze bottle, or a zip-top bag with the corner cut off, pour the batter into the hot oil in a circular, zig-zag pattern. Keep the strands connected so the cake holds together.
- Fry until golden brown on each side, a few minutes per side (no more than 5 minutes total).
- Drain briefly, plate, and dust with powdered sugar. Serve immediately while hot.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.