Strawberry Cheesecake Funnel Cake Sundae

Learn how to make your own carnival-worthy Funnel Cakes at home with just a handful of basic ingredients! This is a super simple recipe that can be made in under 20 minutes without a deep fryer. The recipe includes a quick how-to video!

Each year when the carnival rolls into town, Zach and I live for funnel cake. When we lived in our old house, we would walk to the carnival every evening at twilight just to hit up the funnel cake stand and walk back home with a giant, greasy plate of fried dough (buried beneath a literal mountain of slowly-melting powdered sugar, of course).

This year, we’re in a new town with a new carnival (that’s not within walking distance) and nightly funnel cake walks are a little less doable. We’ll still venture out (and probably more than once), but until then we’re making funnel cakes at home. And, guess what, it’s actually very easy!

Funnel cakes are made of a simple pancake-Esque batter that’s drizzled into a pot of hot oil. The batter takes literally less than 5 minutes to stir together, and the frying process is also only a few-minute affair. Oh, and if you don’t have an actual funnel, that’s not even a problem, I’ll tell you how to make funnel cake without one.

What is a Funnel Cake?
If you’ve been wondering “Is funnel cake a cake?”, the answer is no. Funnel cake is a lovely light batter fried until golden brown, most often topped with powdered sugar. It is a sweet and delicious fair food that no one really thinks to make at home, and yet it makes me wonder, why not?!

They are actually incredibly easy to make. If you can stir together a simple batter and heat a bit of oil in a pan, you can make this easy homemade funnel cake recipe!

Funnel Cakes history
Most people equate funnel cakes with German immigrants in Pennsylvania, who came to America in the 17th and 18th centuries. The actual legitimacy of this is unclear, but we do know that funnel cakes became wildly popular in the 1960s at the Kutztown Folk Festival.

Can you make this funnel cake recipe ahead of time?
Yes, there are a couple of ways you can make this funnel cake recipe ahead of time. Refrigerate the Batter: Like most deep-fried foods, funnel cakes are the best right after they are fried. You can prepare the batter and store it in the refrigerator overnight.

How to know when funnel cake is done?
Secure the piping bag with another peg whilst the cakes cook, they’ll need about 1 min on each side, or until they’re golden brown and crisp. Drain on kitchen paper and dust generously with icing sugar, best eaten straight away.
Does a funnel cake need to be refrigerated?
No, it’s best to serve freshly fried funnel cakes. However, if you want to store them, I recommend storing them at room temperature for up to two days only, then reheating them quickly in the oven.
Can you reheat the cake funnel?
Place the funnel cakes in and reheat for a minute. Use a spatula to flip them after 30 seconds. Flip them back over and give the cakes another minute to heat up. Remove your reheated funnel cakes from the pan and enjoy!
Best Funnel Cake Toppings
The most difficult thing about making homemade funnel cakes might be deciding what to top them with ;).

Traditionally, they are served with a generous sprinkling of powdered sugar. But there are so many fun toppings to try!

Fruit: Fresh sliced strawberries, pineapples, or an assortment of berries!
Ice Cream: A scoop of your favorite ice cream, like classic vanilla or mint chocolate chip ice cream.
Sauce: Drizzle with chocolate sauce, homemade Nutella, caramel sauce, or even whipped cream!
Sprinkles: Try cinnamon sugar like a churro or classic rainbow sprinkles.
Whatever you choose, just be sure you eat them while they’re fresh and warm!

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon sugar

1 teaspoon salt

2 eggs

1 cups milk

1/2 cup water

2 tablespoons butter (melted)

1 teaspoon vanilla extract

Optional: 1/4 cup confectioners’ sugar

Optional: strawberry syrup

Optional: chocolate syrup

Garnish: fresh fruit

Preheat a deep fryer, electric skillet, or deep-sided open skillet to 365 F.

Sift together the flour, baking powder, sugar, and salt; set aside. Then, in a large mixing bowl, combine the eggs, milk, water, butter, and vanilla extract. Add the egg mixture to the flour mixture, and beat with an electric mixer on medium speed until smooth and lump-free. The consistency should be thin.

Place a finger over the bottom opening of a funnel, and fill the funnel with 1/2 to 2/3 cup of batter. Hold the funnel close to the surface of the oil, making sure not to touch the surface. Then, remove your finger and pour the batter into the oil making continuous circles of different sizes. Fry until lightly golden brown on one side and then, using tongs, turn the cake over and fry for 45 more seconds.

Pull the cake out of the fryer and place it on a paper towel-lined plate. Sprinkle with sifted confectioners’ sugar and/or drizzle with strawberry or chocolate sauce, if desired. You can also add fresh fruit right before serving if desired.

Nutrition information :
Calories: 247 | Carbohydrates: 48g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 66mg | Potassium: 260mg | Fiber: 1g | Sugar: 23g | Vitamin A: 177IU | Calcium: 114mg | Iron: 2mg

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