We’ll show you how to make a classic funnel cake on the stove with buttermilk and maple flavor—just like the carnival version you remember. Homemade batter is simple to mix, and if you prefer a shortcut there are Bisquick and cake-mix options. Need an egg-free version? Read on for alternatives that work great.
If you’ve ever had a funnel cake at a theme park and wished you could recreate it at home, this recipe is for you. Pan-frying funnel cakes at home is easy and far more economical than buying them at a carnival. Top them with maple and bacon, pie filling, or a generous dusting of powdered sugar for an indulgent treat.
Funnel Cake without Eggs Recipe
This version uses whipped egg whites but omits the yolks. If you need a fully egg-free or vegan option, try a commercial egg replacer (follow the package directions) or use aquafaba: 1/2 teaspoon aquafaba plus 4 tablespoons water replaces two eggs. Either alternative works well to give the batter structure while keeping the final product light and crisp.
The method is straightforward: mix the dry ingredients, combine the wet, then fold in the whipped egg whites or substitute. You don’t need specialized tools; a pint-size freezer bag with the corner snipped or a small pitcher makes piping the batter into the hot oil easy.
Funnel Cake Ingredients
- All-purpose flour – the base of the batter
- Cornstarch – helps create a lighter, crisper texture
- Baking powder – for lift
- Salt – enhances the flavors
- Egg whites – or use an egg replacer or aquafaba for a no-egg option
- Buttermilk – adds tang and tenderness
- Maple syrup – for sweetness and flavor (can substitute agave)
- Vegetable oil – for frying
- Powdered sugar – for topping
How to Make a Funnel Cake with Cake Mix
You can make an easy funnel cake using angel food or other cake mixes: combine the dry mix with a bit of flour, water, and vanilla, then stir until just blended. Pour the batter into a pitcher and pipe about 1/2 cup in a circular swirl into hot oil heated to 375°F. Fry until golden, roughly two minutes per side. A full box of mix makes a lot, so scale the recipe down if you only want a few cakes.
Carnival Funnel Cake Recipe
Often confused with elephant ears, funnel cakes have a signature lacy shape and crisp bite. You can vary the flavor by adding a splash of almond extract or a touch of coconut to the batter. Most flavor variations shine through in the toppings: fresh fruit, syrups, compotes, or even savory additions like crispy bacon and a drizzle of maple make excellent finishes.
How to Make Funnel Cake in an Air Fryer
An air fryer can produce a lighter, less oily version of funnel cakes. Remove or line the perforated inner basket, keep the batter slightly thicker so it holds its shape, and preheat the unit to about 370°F. Lightly oil the drawer, pipe a swirl of batter, and cook for roughly 3 minutes per side, flipping once. Expect a texture closer to an air-fryer pancake—slightly softer and less crisp than deep-fried cakes, but still delicious.
Can You Make Funnel Cake in a Waffle Maker?
Yes. Pour 1/3 to 1/2 cup of batter onto well-sprayed waffle grates and cook until golden. The flavor will be familiar, though the texture will resemble a waffle more than a traditional fried funnel cake. It’s an easy, kid-friendly option for a weekend treat.
Funnel Cake Toppings
- Powdered sugar—the classic and most traditional finish.
- Cinnamon sugar for a warm, spiced note.
- Fresh berries such as strawberries, blueberries, or raspberries.
- Warm fruit compote—apple, cherry, or mixed berry make excellent choices; canned pie fillings also work well.
- Sliced bananas for a fresh, creamy contrast.
Hosting a brunch or a party? Funnel cakes are a fun interactive option. Set up a toppings bar with powdered sugar, whipped cream, fruits, chocolate chips, and pie fillings so guests can customize their own treats.
The name comes from the traditional method of pouring batter through a funnel into hot oil, creating a lacy, web-like shape. German settlers brought similar fried batter treats to America, and they became popular at fairs and carnivals.
Funnel cake tastes like a crisper, thinner pancake—somewhat like a Belgium waffle with a light, crisp edge and a softer center. The toppings provide most of the sweetness and variety.
Like most fried desserts, funnel cakes are best enjoyed in moderation. For a lighter option, try the air-fryer or waffle-maker methods, or experiment with alternative flours and added protein to fit dietary preferences.
How to Make a Funnel Cake
Print Recipe
Equipment
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Deep pan or Dutch oven (deep enough for about 2″ oil)
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Two bowls
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Freezer bag, piping bag, or small pitcher
Ingredients
- 1 c all-purpose flour
- 1/2 c cornstarch
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 egg whites (or egg replacer / aquafaba option)
- 1.5 c buttermilk
- 1/2 c maple syrup
- vegetable oil for frying
- powdered sugar for topping
Instructions
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Make the batter: Whisk together the flour, cornstarch, baking powder, and salt in a mixing bowl. In a separate bowl, whip the egg whites with a little vanilla until soft peaks form. Add the buttermilk and maple syrup to the dry ingredients and whisk until smooth, then gently fold in the whipped egg whites (or your egg substitute) to keep the batter light.
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Heat vegetable oil in a deep pan to 360–375°F. Transfer batter into a piping bag, freezer bag with the corner cut, squeeze bottle, or small pitcher for easy pouring.
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Pipe a swirl or zig-zag pattern into the hot oil to form a circular lacy cake. Fry until golden on one side (about 2 minutes), flip, and fry the other side until golden and crisp.
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Drain on paper towels briefly to remove excess oil, then dust generously with powdered sugar or add your favorite toppings. Serve warm.
Nutrition
Nutrition information is automatically calculated and should be used as an estimate.