There’s nothing quite like the irresistible aroma and delightful taste of a classic fairground treat. Imagine golden, crispy swirls of dough, lightly dusted with powdered sugar, melting in your mouth. Now, picture enjoying that very experience in the comfort of your own home, any time you crave it! Thanks to this incredibly easy Bisquick funnel cake recipe, bringing the magic of the carnival kitchen is simpler than ever. With just a handful of staple ingredients and minimal effort, you’ll be able to whip up perfect homemade funnel cakes that are light, airy, and utterly delicious. Forget long lines and sticky fingers at the fair; your kitchen is about to become the ultimate dessert destination.
While many have experimented with creating funnel cakes using generic pancake mixes, Bisquick truly elevates the experience, delivering a superior texture and richer flavor profile. Its unique blend results in a slightly crisp exterior that gives way to a wonderfully tender, cake-like interior, making each bite a symphony of textures. This sturdy yet delicate structure ensures your funnel cakes hold up beautifully to a generous array of toppings, from simple powdered sugar to elaborate fruit drizzles and whipped cream. Beyond its inherent deliciousness, this Bisquick funnel cake recipe offers incredible versatility. Feel free to unleash your culinary creativity by adding a splash of almond extract for an elegant twist, or infusing the batter with a pinch of cinnamon or nutmeg for a cozy, warmer flavor. You can also play with portion sizes, crafting smaller, bite-sized delights perfect for party trays or delightful snacks for children. Enjoying this beloved nostalgic dessert has never been easier or more accessible—no specialized equipment required, just simple ingredients and a few minutes at your stove.
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Why You’ll Love This Bisquick Funnel Cake Recipe
Few treats evoke as much joy and nostalgia as a warm, freshly fried funnel cake. This simple Bisquick recipe isn’t just about making dessert; it’s about recreating cherished memories and forging new ones. Here’s why this recipe will quickly become a household favorite:
- It brings the fair home—no tickets or crowds required.
For many, the funnel cake stand is the highlight of any fair visit, a crispy, sweet reward marking the perfect end to a day of excitement. This recipe allows you to capture that magical feeling whenever the craving strikes, without battling crowds or standing in long lines. Imagine cozying up with a homemade funnel cake on a cool evening, reminiscing about past adventures or simply enjoying a quiet moment of pure indulgence. It’s an instant trip down memory lane, right from your kitchen. - It’s perfect for celebrations (or no reason at all).
The sheer simplicity of making funnel cakes with Bisquick means they’ve become a go-to dessert for countless occasions. Whether you’re hosting a birthday party, throwing a summer barbecue, or simply want to elevate an ordinary family movie night, these golden treats are always a hit. They’re a guaranteed crowd-plepleaser that delights both children and adults, sparking smiles and happy chatter with every bite. You don’t need a special event; sometimes, the best reason to make them is simply because you can! - It’s easy enough to make on repeat.
The beauty of using Bisquick lies in its consistent results. The batter comes together effortlessly, and the funnel cakes fry up beautifully golden and crisp in mere minutes. This reliability makes the recipe incredibly approachable, even for novice bakers or those short on time. Once you discover how quick and satisfying it is to make these, you’ll find yourself reaching for the Bisquick box year-round, fulfilling requests from eager family members who’ve fallen in love with this easy indulgence. This Bisquick funnel cake recipe is proof that you don’t need a fancy deep fryer or professional skills to enjoy an authentic carnival classic.
The Secret to Perfect Funnel Cakes: Bisquick
While traditional funnel cake recipes often call for a myriad of flours, leavening agents, and precise measurements, Bisquick streamlines the entire process without compromising on flavor or texture. Here’s why Bisquick is your go-to for foolproof funnel cakes:
- Unmatched Convenience: Bisquick is a pre-mixed baking blend containing flour, leavening, fat, and salt. This means less measuring, fewer ingredients to gather, and a significantly faster prep time. It takes the guesswork out of achieving the right batter consistency.
- Superior Texture: The pre-portioned ingredients in Bisquick create a batter that fries up with an ideal balance of crispiness and tenderness. The exterior becomes beautifully golden and crunchy, while the inside remains soft and slightly chewy, unlike some pancake mixes that can result in a chewier or denser fried dough.
- Consistent Results: Every batch of Bisquick funnel cakes turns out reliably delicious. You won’t have to worry about flat or overly dense cakes, as the leavening agents are perfectly balanced for light and airy results.
- Enhanced Flavor: Bisquick often has a subtle, pleasant richness that complements the sweetness of funnel cakes, creating a more well-rounded flavor profile than plain flour or some simpler pancake mixes.
Craving more sweet treats and delightful dessert recipes? Explore our collection of tempting ideas! Don’t miss our tasty apple strawberry crisp, rich sourdough discard coffee cake, classic chewy chocolate chip cookies, and a simple blueberry cobbler using Bisquick recipes. Each one is designed for ease and maximum flavor!
Essential Ingredients and Clever Substitutions
Crafting perfect Bisquick funnel cakes requires just a few simple ingredients, many of which you likely already have in your pantry. Here’s a detailed look at what you’ll need and how to handle potential substitutions:
- Bisquick Original Baking Mix: This forms the foundation of our funnel cakes, providing the perfect blend of flour, leavening, and shortening for that characteristic crisp-yet-tender texture. If your pantry is bare, don’t fret! Check out our Pro Tip below for making a homemade baking mix from scratch.
- Milk: Adds richness and helps achieve the ideal batter consistency. Whole milk is recommended for the best flavor, but you can easily substitute with almond milk, soy milk, or any other non-dairy milk for a dairy-free version.
- Eggs: Act as a vital binding agent, contributing to the structure and fluffiness of the funnel cakes. If you’re out of eggs, a mashed banana (about half a medium banana per egg) or a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) can work as an alternative, though the texture might be slightly different.
- Vanilla extract: A touch of vanilla extract elevates the overall flavor, adding a warm, aromatic depth that makes these funnel cakes truly irresistible. For a subtle yet exciting twist, consider substituting almond extract for a nutty undertone.
- Oil for frying: We recommend using vegetable oil due to its high smoke point and neutral flavor, which won’t overpower the delicate taste of the funnel cakes. Other excellent choices include canola oil, corn oil, or peanut oil. The key is to select a neutral-flavored oil that can withstand high temperatures.
- Optional toppings: No funnel cake is complete without a generous dusting of powdered sugar. Other popular choices include whipped cream, cinnamon sugar, chocolate syrup, or fresh fruit. We’ll dive into more creative topping ideas later!
🎯 TFN Pro Tip: No Bisquick on Hand? Make Your Own!
Don’t have a box of Bisquick baking mix readily available? No problem at all! You can easily create a homemade version from scratch. This DIY Bisquick recipe uses common pantry staples like flour, baking powder, salt, and shortening, allowing you to whip up your own batch in minutes. Once you master this, you’ll always be prepared for this funnel cake recipe and many other delicious creations!
Keep a batch of homemade Bisquick ready to use in our extensive collection of Bisquick recipes, including our comforting pie filling cherry cobbler, delicious banana nut muffins Bisquick recipe, or savory oven fried chicken Bisquick recipe.
Recipe Variations to Spark Your Creativity
One of the best things about this Bisquick funnel cake recipe is its adaptability. Here are some fantastic variations to customize your carnival experience:
- Classic State Fair Swap: If Bisquick isn’t an option, you can absolutely make this funnel cake recipe with a standard pancake mix or any all-purpose baking mix. While the texture might vary slightly, you’ll still achieve that authentic state fair flavor—crispy edges, a fluffy center, and all the delightful nostalgia of your favorite carnival food. Just ensure your chosen mix has leavening agents for the best results.
- Gluten-Free Goodness: Don’t let dietary restrictions keep you from enjoying this classic treat! Simply use a gluten-free Bisquick Baking Mix or your preferred gluten-free all-purpose baking blend. The taste and texture remain remarkably close to the original, ensuring that everyone at your gathering can indulge in a crispy, sweet dessert without any compromise.
- Oreo-Stuffed Indulgence: For an unbelievably decadent twist, fold about ½ cup of crushed Oreo cookies into your funnel cake batter just before frying. Once fried to golden perfection, top these chocolatey delights with a dusting of powdered sugar and a generous drizzle of warm caramel sauce. This ultimate dessert mashup is truly worthy of any gourmet fairground stand!
- Dairy-Free Carnival Treat: Catering to dairy-free guests is effortless. Replace regular milk with your favorite non-dairy alternative such as almond milk, oat milk, or soy milk. These funnel cakes will still fry up beautifully golden and crisp, providing a perfect base for all your favorite dairy-free toppings, ensuring everyone can partake in this delicious experience.
Must-Have Kitchen Equipment for Homemade Funnel Cakes
You don’t need a professional deep fryer to make amazing funnel cakes at home. Just a few basic kitchen tools will get the job done efficiently and safely:
- Heavy-Bottomed Skillet or Dutch Oven: A sturdy cast iron skillet, a deep frying pan, or a Dutch oven is essential for safely heating oil and maintaining a consistent temperature. Its heavy base helps distribute heat evenly and prevents oil temperature fluctuations.
- Large Mixing Bowl: You’ll need this for whisking together your Bisquick batter until it’s smooth and lump-free.
- Ziplock Bag or Squeeze Bottle: This is your secret weapon for shaping the funnel cakes! A large Ziplock bag with a corner snipped off works perfectly as a makeshift piping bag. Alternatively, a dedicated squeeze bottle (like those used for condiments) offers even more control and precision.
- Long-Handled Tongs or Slotted Spatula: These tools are crucial for safely flipping the funnel cakes in hot oil and carefully transferring them to a paper towel-lined plate once cooked. A long handle keeps your hands away from splattering oil.
- Candy Thermometer or Instant-Read Digital Thermometer: Absolutely vital for monitoring your oil temperature. Maintaining the correct temperature (around 350-375°F) is key to preventing soggy or burnt funnel cakes.
- Paper Towels or Wire Rack: For draining excess oil after frying, ensuring your funnel cakes are crisp, not greasy.
Step-by-Step: How to Make Bisquick Funnel Cakes
Making delicious Bisquick funnel cakes is a straightforward process. Follow these simple steps for perfectly crispy, golden results every time:
- Prepare the Frying Oil.
Pour 2 to 3 inches of vegetable oil into your heavy-bottomed skillet or Dutch oven. Place the pot over medium heat and allow the oil to gradually reach a temperature of 350ºF (175ºC). Use a candy thermometer or an instant-read digital thermometer to accurately monitor the oil temperature, as maintaining the correct heat is crucial for perfectly fried funnel cakes. - Whisk the Batter.
In a large mixing bowl, combine the Bisquick baking mix, milk, beaten eggs, and vanilla extract. Whisk vigorously until the mixture is completely smooth and free of any lumps. The batter should have a consistency similar to a thick cake batter or pancake batter, flowing smoothly but not being too runny. If adding optional salt, incorporate it now. - Prepare for Piping.
Carefully pour the prepared funnel cake batter into a pastry bag. If you don’t have a pastry bag, a large, sturdy Ziplock bag works perfectly. Seal the top of the bag securely, then snip off a small corner (about ½ inch) from one edge of the Ziplock bag. This opening will allow you to pipe the batter into the hot oil in decorative swirls.
- Begin Frying the Funnel Cakes.
Once the oil reaches the correct temperature, carefully hold your piping bag or squeeze bottle above the hot oil. Starting from the center of the pan, begin squeezing the batter in a continuous circular motion, creating overlapping ribbons of batter to form a decorative 5-inch-wide funnel cake. Work relatively quickly but carefully to ensure even cooking.
- Flip and Cook Evenly.
Allow the funnel cake to fry undisturbed for approximately 1 minute, or until the bottom side is beautifully golden brown. Using long-handled tongs or a slotted spatula, carefully and gently flip the funnel cake over. Cook the second side for another 45 seconds to 1 minute, or until it achieves an equally golden hue and is cooked through. - Repeat the Process.
Continue this frying process, making one funnel cake at a time, until all of your batter is used. Remember to monitor your oil temperature between batches, adjusting the heat as needed to maintain a consistent 350ºF (175ºC).
- Drain and Serve Warm.
Once a funnel cake is cooked, carefully remove it from the hot oil using tongs or a slotted spatula. Immediately transfer it to a plate lined with paper towels or a wire rack set over paper towels. This step is crucial for absorbing any excess oil, ensuring your funnel cakes are perfectly crisp and not greasy. Allow them to drain for a minute or two before serving.
Tips for Funnel Cake Perfection
Achieving that iconic, crispy-on-the-outside, soft-on-the-inside funnel cake is easy with a few simple techniques:
- Oil Temperature is Key: The most crucial factor for perfectly fried funnel cakes is maintaining the correct oil temperature, ideally between 350-375°F (175-190°C). If the oil is too cool, the cakes will absorb too much oil and become greasy and soggy. If it’s too hot, they’ll brown too quickly on the outside while remaining raw in the center. Invest in a good candy or instant-read thermometer.
- Batter Consistency: Your Bisquick batter should be smooth, like a thick pancake batter, but pourable. If it’s too thick, the funnel cakes might be dense. If it’s too thin, they might spread too much and become overly brittle. Adjust with a tiny bit more milk or Bisquick if needed.
- Don’t Overcrowd the Pan: Fry one funnel cake at a time, or at most two if your pan is very large, ensuring there’s plenty of space between them. Overcrowding lowers the oil temperature and leads to uneven cooking.
- Pipe with Purpose: When piping the batter, aim for a continuous, swirling motion. You can start with a small circle in the middle and spiral outwards, or create a random, lace-like pattern. Overlapping the batter ribbons slightly will help the funnel cake hold its shape.
- Even Browning: Pay attention to the color. You want a consistent golden brown on both sides. Don’t rush the flipping; let one side cook completely before turning.
- Drain Properly: Always transfer cooked funnel cakes to a paper towel-lined plate or a wire rack to drain excess oil immediately. This keeps them crisp and prevents greasiness.
Irresistible Topping Ideas
While a simple dusting of powdered sugar is classic, you can take your Bisquick funnel cake recipe to the next level with a variety of delicious toppings. Don’t be afraid to get creative!
- Classic Dustings:
- Powdered sugar: The timeless choice, providing a delicate sweetness and iconic appearance.
- Cinnamon sugar: A warm, aromatic blend that adds a comforting spice.
- Cocoa powder: For a sophisticated, bittersweet chocolate flavor.
- Creamy & Dreamy:
- Whipped cream: Light, fluffy, and a perfect counterpoint to the fried dough.
- Ice cream: A scoop of vanilla, chocolate, or even strawberry ice cream creates a delightful hot-and-cold sensation.
- Cream cheese frosting: A dollop of tangy-sweet frosting for a richer dessert.
- Fruity Fun:
- Fresh fruits: Sliced strawberries, raspberries, blueberries, or even banana slices add freshness and natural sweetness.
- Fruit syrups: Strawberry, raspberry, cherry, or blueberry syrups for a glossy, flavorful finish.
- Canned pie filling: Warm cherry, apple, peach, or blueberry pie filling turns your funnel cake into a deconstructed pie experience.
- Chocolate Lover’s Paradise:
- Chocolate chips: Sprinkle them on immediately after frying so they melt slightly.
- Chocolate syrup: A classic drizzle for rich, chocolatey goodness.
- Nutella: Spread a thin layer for a hazelnut-chocolate delight.
- Decadent Extras:
- Caramel sauce: Sweet, buttery, and incredibly indulgent.
- Maple syrup: For a breakfast-for-dessert vibe.
- Sprinkles: Fun and colorful, especially for kids’ parties.
- Chopped nuts: Pecans, walnuts, or almonds for added crunch and flavor.
- Maraschino cherries: The ultimate cherry-on-top finish.
Serving Suggestions for Any Occasion
Once your golden Bisquick funnel cakes are perfectly fried and resting on paper towels, the real fun begins: customization! While the classic sprinkle of powdered sugar is always a winner, don’t hesitate to experiment with the vast array of toppings we’ve listed above to create a dessert tailored to your taste. I personally love a warm funnel cake dusted with powdered sugar, a dollop of fresh whipped cream, and a generous sprinkle of cinnamon sugar—it’s a simple combination that never disappoints.
Serve these warm, right off the rack, for the best flavor and texture. They make an exceptional standalone dessert, but if you’re feeling ambitious, consider serving them alongside a fresh fruit charcuterie board. The vibrant, healthy fruits provide a beautiful contrast to the sweet fried dough, offering a balanced and visually stunning spread for any gathering.
Frequently Asked Questions About Homemade Funnel Cakes
Here are answers to some common questions you might have when making Bisquick funnel cakes at home:
Soggy funnel cakes are almost always a result of oil that isn’t hot enough. When the oil is too cool, the batter absorbs too much of it instead of immediately crisping up. Ensure your oil reaches the ideal temperature of 350-375ºF (175-190°C) before you start frying, and maintain that temperature between batches.
The best oils for frying funnel cakes are those with a high smoke point and a neutral flavor. Excellent choices include vegetable oil, canola oil, corn oil, and peanut oil. These oils will allow the true flavor of the funnel cake to shine through without imparting any unwanted tastes.
While both are delicious fried treats, the key difference lies in the batter consistency and preparation method. Funnel cake batter is thinner and designed to be piped into hot oil, creating distinctive, lace-like swirls. Fried dough, on the other hand, typically uses a thicker, yeast-based dough that is often shaped by hand, dropped, or spooned into the hot oil, resulting in a more solid, bread-like texture.
Several factors can cause a funnel cake to fall apart. The batter might not have been mixed thoroughly enough, lacking sufficient binding. The oil could also have been too cool, leading to a weak structure. Additionally, flipping the cake too soon before it has a chance to set and brown on the first side can cause it to break. Always let each side cook undisturbed for about a minute, gently lifting a corner to check for a golden brown underside before attempting to flip.
You can store leftover funnel cakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days. While they are best enjoyed fresh, you can reheat them in the microwave for 20-30 seconds or in a toaster oven for a few minutes to restore some crispness before serving. However, for optimal taste and texture, it’s recommended to enjoy them the same day they are made.
Yes, you can freeze funnel cakes! Allow them to cool completely after frying. Then, arrange them in a single layer on a baking sheet and flash freeze them for about 30 minutes until solid. Transfer the frozen funnel cakes to a freezer-safe bag or airtight container, separating layers with parchment paper. They can be frozen for up to 3 months. To reheat, bake them in a preheated oven at 350ºF (175°C) for 5-10 minutes, or until warmed through and crisp.
Consider Making These Other Delicious Snack Recipes…
- Mini Pepperoni Calzones
- Puff Pastry Ham and Cheese Pinwheels
If you tried this Bisquick funnel cake recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Your feedback helps others discover and enjoy these recipes. Thanks for visiting!
Bisquick Funnel Cake Recipe Card
Bisquick Funnel Cake Recipe
By Renae Gerhardstein
Try this homemade Bisquick funnel cake recipe for your next celebration. Perfectly fried, golden treats just like the ones at your favorite carnival booth.
Course: Dessert, Snack
Cuisine: American
Servings: 6 funnel cakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories: 221 kcal per funnel cake (calculated without frying oil)
Equipment
- Skillet or Dutch oven
- Large mixing bowl
- Ziplock bag or large squeeze bottle
- Long-handled tongs or slotted spatula
- Candy thermometer or instant-read digital thermometer
- Paper towels or wire rack
Ingredients
For Frying:
- 2-4 cups vegetable oil (for frying)
Funnel Cake Batter:
- 2 cups Bisquick™ baking mix (see notes for DIY baking mix)
- 1 cup milk
- 2 large eggs, beaten
- 2 teaspoons vanilla extract
- ½ teaspoon salt (optional, for enhanced flavor)
Topping Options:
- Powdered sugar
- Whipped cream
- Cinnamon sugar
- Chocolate syrup
- Fresh fruit
- Fruit pie filling
Instructions
- Prepare the Frying Oil: Pour enough vegetable oil into a heavy-bottomed skillet or Dutch oven until it reaches 2 to 3 inches deep. Heat the oil over medium heat until it reaches 350ºF (175ºC). Use a candy thermometer or instant-read digital thermometer to ensure accuracy.
- Mix the Batter: In a large bowl, whisk together Bisquick, milk, beaten eggs, vanilla extract, and optional salt until the mixture is completely smooth and free of lumps. The batter should have the consistency of a thick cake batter.
Fry the Funnel Cakes:
- Fill Piping Bag: Pour the funnel cake mixture into a pastry bag or a large Ziplock bag. If using a Ziplock bag, seal the top and then snip off a small tip (about ½ inch) from one corner of the bag.
- Pipe into Oil: Carefully hold the piping bag above the hot oil. Starting in the middle of the pan, squeeze the batter in a continuous circular motion, creating overlapping ribbons to form a 5-inch-wide funnel cake.
- Fry and Flip: Let the funnel cake fry until the bottom side is golden brown, which takes about 1 minute. Using long-handled tongs or a slotted spatula, carefully turn it over. Cook the other side for approximately 45-60 seconds, or until it is equally golden.
- Repeat: Continue this process, frying one funnel cake at a time, until all the batter is used. Monitor the oil temperature and adjust the heat as needed to keep it consistent.
- Drain Excess Oil: Carefully remove the cooked funnel cakes from the pan with tongs and transfer them to a plate lined with paper towels or a wire rack to absorb any excess oil.
To Serve:
- Top and Enjoy: Immediately sprinkle with powdered sugar, cinnamon sugar, or drizzle with your favorite toppings like whipped cream, chocolate syrup, or fresh fruit. Serve warm for the best experience.
Notes
- No Bisquick? No Problem! You can make a homemade Bisquick substitute using our DIY baking mix recipe. This makes the funnel cake recipe accessible even without a store-bought mix.
- Batch Cooking: Keep homemade Bisquick on hand for other delicious recipes such as pie filling cherry cobbler, banana nut muffins, or oven fried chicken.
Recipe Variations:
- Pancake Mix Swap: Any all-purpose baking mix or pancake mix can be used if Bisquick is unavailable.
- Gluten-Free: Use Bisquick Gluten-Free Baking Mix for a gluten-free version.
- Oreo-Stuffed: Fold crushed Oreos into the batter for an indulgent treat.
- Dairy-Free: Substitute regular milk with almond or oat milk.
Storing Instructions:
- Store leftover funnel cakes in an airtight container at room temperature for up to 2 days, or in the fridge for up to 3 days.
- Reheat briefly in the microwave (20-30 seconds) or toaster oven to warm through. They are best enjoyed fresh.
- Freezing: Let cool completely, then freeze in a freezer-safe bag for up to 3 months. Reheat in the oven at 350ºF (175ºC) until warmed.
*Nutritional facts are calculated without frying oil. Toppings are also not included in the nutritional breakdown.
Nutrition Facts
Serving: 1 funnel cake
Calories: 221 kcal
Carbohydrates: 28g
Protein: 6g
Fat: 9g
Saturated Fat: 3g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 59mg
Sodium: 549mg
Potassium: 141mg
Fiber: 1g
Sugar: 7g
Vitamin A: 147IU
Vitamin C: 1mg
Calcium: 126mg
Iron: 1mg