Funnel Cakes

Making this fairground favourite at home is easier than you think - and you don’t have to use a funnel if you don’t have one! Our simple recipe is delicious just the way it is, but it’s even better when you get creative with toppings.



Prep Time
10 minutes 15 to 20 minutes for oil to get to temperature
Cook Time
3 to 4 minutes per funnel cake
Funnel cake dusted with icing sugar and topped with strawberries on a paper plate

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

approximately 9 6-inch funnel cakes
  • Canola oil, for frying
  • 2½ cups (313 g) all-purpose flour
  • 1½ tsp (8 g) baking powder
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) ground cinnamon
  • ¼ tsp (2 g) baking soda
  • 2 eggs
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
  • 1 cup (250 ml) milk
  • ¾ cup (188 ml) water
  • 1 tsp (5 ml) pure vanilla extract
  • ¼ tsp (23 ml) pure almond extract
Garnish (optional):
  • Redpath® Icing Sugar

Step 1

Fill a heavy-bottomed high sided saucepan, cast iron skillet, or dutch oven with 1½ to 3 inches of canola oil. Place over medium heat and slowly bring the temperature to 365°F (185°C).

Step 2

In a large bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and baking soda until well blended.

Step 3

In a separate bowl, whisk the eggs. Add the Redpath® Golden Yellow Sugar and whisk until well combined. Whisk in the milk, water, pure vanilla extract, and almond extract.

Step 4

Pour the wet ingredients into the dry ingredients. Gently whisk just until the batter is smooth.

Step 5

Using a funnel with a ½-inch opening or a piping bag fitted with a round tip (½-inch hole) fill with about ⅓ cup (83 ml) of the batter.

Step 6

Line a baking sheet with paper towels. Set aside.

Step 7

With the tip of the funnel or piping bag held about 2 inches from the hot oil, stream a steady flow of batter into the hot oil. Using a circular motion, create the funnel cake from the outside and work inwards. Criss-cross the batter to connect all the “strands” together. Fry until golden brown in colour; about 2 minutes.

Step 8

Use a pair of tongs or a spider strainer to carefully flip the funnel cake over. When golden brown on the other side, carefully remove the funnel cake from the oil and place onto the paper towel-lined baking sheet to drain off any excess oil. Make sure the oil comes back to 365°F (185°C) before streaming in the batter for the next funnel cake.

Step 9

Repeat process until batter is finished.

Serve warm, dusted with Redpath® Icing Sugar, or desired toppings.

Funnel cakes with icing and strawberries