Funnel Cake | Crispy & Tasty Traditional North America Treat - Havy Cakes

Funnel Cake | Crispy & Tasty Traditional North America Treat

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If you are wondering why the treat in our featured photo looks nothing like a cake, that’s because it isn’t one! You might have seen Funnel Cake many times at the fairs, but it’s way better at home, and the whole process is extremely interesting and relaxing.

What is a funnel cake?

Funnel cake is the spirit of American fairs. Most fair-goers won’t leave until they have a bite of this fried dough. What about you? Do you miss the summer fests with giant balloons and various stands selling signature products?

Do you think of fairs with giant balloons and scrumptious fried treats when someone mentions America? I have heard people saying that if there aren’t hot and crispy funnel cakes, it’s not a festival anymore. (1)

The most popular and trusted belief says the credits for these attractive confections went to the German immigrants in Pennsylvania, and the first version of funnel cake recipe appeared in a German cookbook in the 19th century before an English adaptation made its debut in 1935.

So why do they call it ‘funnel cake’? It’s because you need to squeeze the batter through a funnel and move the rope-like dough in circular motions to form a spiral pattern. And how did it become a must in fairs? You will see how simple the ingredients are in the next section of this article!

Effortlessly, funnel cake stands attract fair-goers with their colorful signs and flags, as well as the funny spouts attached to special pitchers that they use to fry the most irresistible cakes. Another reason to love them is the humble calorie content despite being a fried dough, yet the modern addition of toppings has piled up more calories on our festive treats.

Ingredients for Homemade Funnel Cake

So, what do you need to prepare for these funnel cake fries? Flour for the base, baking powder for the puff, flavorings, and liquid supplies to bind them together (egg and milk). Fill a piping bag with the dough and pour it into your frypan in a thin, spiral stream.

  • Milk. As usual, I choose unsweetened whole milk to have the tenderness while still controlling the sugar content.
  • Egg. It binds the dry ingredients and keeps the mixture smooth. The egg yolk also contributes to the overall crispiness when you fry the funnel cake.
  • Flour. I love my all-purpose, enriched flour for the extra nutrients. Be careful when you measure the flour, because the excess amount might make the batter too thick to form a thin stream.
  • Baking powder. It’s not mandatory, but baking powder makes your fried dough puff up a little.
  • Flavorings (sugar, salt, vanilla). We need a pinch of sugar and salt in almost every dish as they balance the flavors and enhance the experience. The vanilla extracts give your homemade funnel cake a sweeter and richer taste.

How to make the best funnel cake at home?

Let’s make a funnel cake recipe with pancake mix easy by adding and blending the ingredients well before deep-frying it and topping it with powdered sugar or your optional sauce.

The complicated texture might give you the impression of a tricky recipe, but it is the exact opposite. Basically, you only have to mix and fry.

1. Prepare the wet part of the batter by mixing milk, water, and a raw egg.

2. Toss the dry ingredients (flour, sugar, salt, baking powder) in a separate bowl.

3. Add the dry mixture to the liquid part slowly and stir them well.

4. Fill your piping bag with the batter for a homemade funnel, shaping and frying the cake at the same time.

5. Sprinkle confectioners’ sugar on top and enjoy with your favorite sauce.

The basic flavor with flour and vanilla allows us to be as creative as we want to with the toppings instead of sticking to the traditional powdered sugar:

  • Sprinkle cinnamon sugar or classic rainbow dust.
  • Ice cream like mint chocolate or vanilla will be a lovely contrast against the warmth and crispiness of the funnel cake.
  • Drizzle the cake with chocolate or caramel sauce, or even whipped cream.
  • Fruits such as berries or pineapples have a special mild sourness that goes extremely well with the taste of the fried dough.

Expert Tips for Funnel Cake

I have many funnel cake topping ideas for you, along with the tips to make this treat perfect! You can see how easy it is to find a topping for this kind of fried dough!

  • Feel free to dilute your batter by adding milk until it reaches a pourable state.
  • Always start frying the funnel cake dough when the oil is hot. If not, the batter will absorb the oil and turn greasy instead.
  • Use a thermometer to know when you have got the correct temperature (about 180oC).

I feel like I must give out a few tips when you deep-fry your foods since they are incredibly tasty and tempting but also a bit dangerous!

  • Get a wide, large, sturdy frypan for your kitchen.
  • Never let the oil surpass two-thirds of the pan’s height, so it can bubble and embrace the weight of food without spilling over.
  • Ensure the raw food is dry. If you have been cooking for a long time, you might have already seen how the oil splutters and pops when there is an unexpected amount of water.
  • Start frying as soon as the oil boils. It will overheat quickly and catch fire.

FAQs about Funnel Cake

Here are some FAQs for every funnel cake recipe. If you have more questions and inquiries, don’t be shy to let me know by leaving feedback!

Is funnel cake made from pancake batter?

Traditionally, no, though the batter is fairly common, and you can still use a buttermilk pancake mix to make funnel cakes.

Why is my funnel cake falling apart?

If your cake falls apart or clumps together, it is all because the batter is too thick or too thin. When the dough is thick, the flow from your piping bag will be inconsistent; too thin, the string will be too watery to stand on its own.

How long does funnel cake last?

You can store the leftover in an airtight container for up to 2 days. A plastic wrap will be great too!

Can I reheat a funnel cake?

You certainly can! There are many options: air fryer, microwave, toaster oven, and original oven.

What kind of oil should I use?

A deep-fried dough always goes well with a neutral oil. I recommend vegetable oil and peanut oil.

How do I pour funnel cake batter?

Other than the piping bag I used in this recipe, there are several methods you can try:

  • Bottle: Prick a hole on the lid for the batter to flow out easily.
  • Funnel: Cover the hole of the funnel with a finger and fill the tunnel with batter before letting it stream into the pan.
  • Measuring cup: This method is for you if you have clever hands because you will pour the batter over the oil directly without anything to control the flow.

Other Delicious Fried Snacks for You

Each of these recipes has an article and an instruction video for your convenience. But first, let’s focus on our homemade funnel cake and make sure you pour it well!

Print

Homemade Funnel Cake Recipe

The easiest recipe for you to make a funnel cake at home and have a fun time with your little ones! The snack will be ready after half an hour.

  • Author: havyteam_np
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Category: Snacks
  • Method: Frying
Scale

Ingredients

For the batter:

  • 120ml milk (non-sugar, fresh)
  • 120ml water
  • 1 egg (large, room temperature)
  • 210g flour
  • 25g sugar
  • 3g baking powder
  • A pinch of salt
  • 1/2 teaspoon vanilla extract

For frying and decorating:

  • Oil for deep-fat frying
  • Confectioners’ sugar

Instructions

Step 1: Prepare the batter

  • In a large bowl, dilute your milk with an equal amount of water and whisk the mixture with the whole, raw egg. You will see the color transform from white to mild yellow.
  • Get another big container to mix your flour with sugar, salt, and baking powder.
  • Toss the dry ingredients with the liquid part spoon by spoon before finishing it up with vanilla extract. The alluring scent should be very sensible now!

Step 2: Shape and fry the cake

  • Preheat the oil to its boiling point.
  • Line a large glass with a cream piping bag and fill it with the batter to obtain a homemade funnel.
  • Squeeze the bag with a consistent force for the batter to come out as an uninterrupted rope. Move your hand in circles and enlarge the size of the cake until it occupies the whole of the pan.
  • When you spot the golden brown edges, gently flip your funnel cake and let both sides cook well.
  • Sprinkle powdered sugar on top and serve when it is still warm.

Notes

– Dilute your batter by adding milk until it reaches a pourable state.

– Always start frying the funnel cake dough when the oil is hot. If not, the batter will absorb the oil and turn greasy instead.

– Use a thermometer to know when you have got the correct temperature (about 180oC).

I feel like I must give out a few tips when you deep-fry your foods!

– Get a wide, large, sturdy frypan for your kitchen.

– Never let the oil surpass two-thirds of the pan’s height, so it can bubble and embrace the weight of food without spilling over.

– Ensure the raw food is dry. If you have been cooking for a long time, you might have already seen how the oil splutters and pops when there is an unexpected amount of water.

– Start frying as soon as the oil boils. It will overheat quickly and catch fire.

Nutrition

  • Serving Size: Serving
  • Calories: 505kcal
  • Sugar: 16g
  • Sodium: 16mg
  • Fat: 5.6g
  • Saturated Fat: 2.4g
  • Carbohydrates: 96.5g
  • Fiber: 2.9g
  • Protein: 15.5g
  • Cholesterol: 82mg

Keywords: homemade funnel cake

They say it’s not summer if you haven’t had a bite of funnel cake, but fried dough makes so many comfort foods for the cold winter as well. I love having it with a cup of warm tea or hot chocolate while I’m doing paperwork, how about you? Let me know by leaving a comment and don’t forget to subscribe to my channel for the fastest updates!

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