Homemade Bisquick Funnel Cake

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If you ask me, funnel cakes are one of the best parts of going to a fair.

This homemade version using Bisquick brings all that carnival magic right into your kitchen. The crispy, golden swirls and powdered sugar coating take me back to summer afternoons spent wandering between game booths and rides.

I love how the batter flows through the funnel, creating those signature criss-cross patterns as it hits the hot oil. A quick dusting of powdered sugar is all you need to finish these off, though sometimes I add a drizzle of chocolate sauce for extra fun.

It’s a simple treat that always brings smiles to faces, perfect for weekend desserts or special family celebrations.

What Kind of Baking Mix Should I Use?

While Bisquick is the go-to choice for this recipe, you’ve actually got several options that’ll work just as well. The classic Bisquick mix is a reliable choice, but store brands or other all-purpose baking mixes like Jiffy or King Arthur will do the job nicely too. If you’re feeling ambitious, you can even make your own baking mix at home by combining flour, baking powder, salt, and shortening – it’s pretty straightforward and lets you control exactly what goes into your funnel cakes. Just make sure whatever mix you choose has leavening agents already included, as this helps create that light, airy texture we’re looking for in a funnel cake.

Options for Substitutions

Making funnel cakes at home is easier than you might think, and there’s room for some simple swaps:

• Bisquick mix: If you’re out of Bisquick, you can make your own by mixing 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons vegetable oil until crumbly.
• Milk: Feel free to use any type of milk – whole, 2%, or plant-based options like almond or oat milk work well. Just note that non-dairy milk might make the batter slightly thinner.
• Vegetable oil: For frying, you can use canola oil, peanut oil, or any neutral-flavored oil with a high smoke point. Avoid olive oil as it will change the taste.
• Vanilla essence: Try almond extract for a nutty twist, or leave it out if you don’t have any on hand – your funnel cakes will still taste great!
• Toppings: While powdered sugar is classic, you can switch things up with maple syrup, chocolate sauce, fruit compote, or even a scoop of ice cream. The cinnamon sugar can be skipped or replaced with cocoa powder.

Watch Out for These Mistakes While Frying

The biggest challenge when making funnel cakes is getting the oil temperature just right – too hot and they’ll burn before cooking through, too cool and they’ll become greasy and soggy, so maintain a steady temperature between 350-375°F using a candy thermometer. A common mistake is overcrowding the pan, which drops the oil temperature dramatically, so fry only one cake at a time for the crispiest results. When pouring the batter, start from the center and work your way out in a circular motion – going too slowly will result in thick, doughy spots while moving too quickly creates gaps in your design. For the perfect texture, make sure your batter is smooth and free of lumps by whisking thoroughly, and don’t let the batter sit too long before using as the Bisquick will continue to thicken over time.

What to Serve With Funnel Cake?

These warm, crispy funnel cakes are perfect for dressing up with all sorts of sweet toppings! The classic way to serve them is with a generous dusting of powdered sugar, but you can make them even more special by adding fresh berries or sliced strawberries on top. I love setting up a little funnel cake topping bar with chocolate sauce, caramel drizzle, whipped cream, and maybe even some colorful sprinkles – it’s especially fun for parties or family gatherings. If you’re feeling extra indulgent, a scoop of vanilla ice cream on top of the warm funnel cake creates an amazing contrast of hot and cold that everyone loves.

Storage Instructions

Keep Fresh: Funnel cakes are best enjoyed right after making them while they’re still warm and crispy. If you have leftovers, place them in an airtight container with paper towels between each layer and keep at room temperature for up to 2 days. Just know they won’t be as crispy as when fresh!

Make Ahead: Want to save some time? Mix up the batter and store it in an airtight container in the fridge for up to 24 hours. Give it a good stir before using, and you’ll be ready to make fresh funnel cakes whenever the craving hits!

Warm Up: If you need to refresh day-old funnel cakes, pop them in a preheated 350°F oven for about 3-5 minutes. They won’t be exactly like fresh-made, but they’ll still be pretty good! Add a fresh sprinkle of powdered sugar before serving to make them taste more like new.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 40-50 g
• Fat: 200-220 g
• Carbohydrates: 230-250 g

Ingredients

• 2 to 4 cups vegetable oil for frying
• 2 cups baking mix (like bisquick™ or homemade using flour)
• 1 cup milk
• 2 beaten eggs
• 2 teaspoons vanilla essence
• 1/2 teaspoon salt
• Powdered sugar
• Whipped cream
• Cinnamon sugar

Step 1: Heat the Oil

Pour enough vegetable oil into a skillet or pot until it reaches 2 to 3 inches deep.

Heat the oil over medium heat until it reaches 350º F.

Use a candy thermometer or an instant digital thermometer to ensure the oil is at the right temperature for frying.

Step 2: Prepare the Batter

In a large bowl, mix Bisquick, milk, eggs, vanilla extract, and salt (if using) until smooth.

The mixture should have the consistency of cake batter and be free of lumps.

Once mixed, transfer the batter into a pastry bag or a Ziplock bag.

If using a Ziplock bag, cut the tip of one edge about 1/2 inch to control the flow of the batter.

Step 3: Fry the Funnel Cakes

With the oil heated and the batter ready, start in the middle of the pan or pot.

Squeeze the batter in a circular motion to create swirling ribbons, forming a 5-inch wide funnel cake.

Fry the funnel cake until the bottom turns golden, about 1 minute, then carefully flip it over using tongs or a spatula.

Cook the other side until it is similarly golden, approximately 45 to 60 seconds.

Step 4: Repeat the Process

Use the same method to create the remaining funnel cakes, ensuring each one is cooked evenly and to a golden hue on both sides.

Maintain the oil temperature and adjust the heat if necessary to prevent burning.

Step 5: Drain and Serve

Once cooked, carefully remove each funnel cake with tongs and place them on a paper-towel-lined plate to absorb any excess oil.

Allow them to rest briefly before serving.

Sprinkle with powdered sugar, add a dollop of whipped cream, dust with cinnamon sugar, or top with your favorite sweet accompaniments.

Serve warm and enjoy!