State fairs come around just once a year, but the need for funnel cake happens way more often than that! Our funnel cake recipe makes a carnival-worthy cake that is fried to golden-brown perfection, easy to tear and share, and finished with a thick dusting of confectioners’ sugar. It will really make you feel like it’s summertime at the state fair, sticky fingers and all!

Next time you get a hankering for the confectioners’ sugar-laden fried delicacy, pull up this recipe. We’ll walk you through making funnel cake the easy way. And if you’re really hankering for all the fairground treats, tuck into these iconic state fair foods.

Ingredients for Funnel Cake

• Eggs: Bring your eggs to room temperature so they blend better into the batter. There’s a science to it!
• Milk: You can use 2% milk or whole milk for this recipe. Be cautious if you decide to use a liquid with less fat than 2% milk. It may affect the taste and texture of the funnel cake and won’t be carnival-level quality.
• All-purpose flour: All-purpose flour provides just enough structure to build the structure of the cake, but it has a tender crumb for easy tearing and sharing.
• Oil: Pick an oil that has a smoke point of 400°F or higher, has a neutral taste and fits in your budget. We highly recommend canola oil!
• Confectioners’ sugar: Is any funnel cake complete without a thick dusting of confectioners’ sugar?

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