Make your kitchen into the county fair with these rainbow sprinkle funnel cakes

You don’t have to wait for your favorite summer treats this year. Funnel cakes are staples of county fairs, amusement parks, and festivals throughout the hot season. There’s nothing like sharing that delicious fried dough on a warm summer night, but if it feels like the festival may never come, you can do it at home yourself.

Decorate your cakes with rainbow sprinkles, powdered sugar, and more goodies. This dough is dyed pink, but mix in your favorite color and see how they turn out. Nothing that looks like a rainbow and tastes like a funnel cake can be bad. Watch the video below to see how easy it is.

[tempo-video id=”5814749392001″ account=”4607804089001″]

Rainbow Sprinkle Funnel Cake

Serves 4 (serving size: 1 funnel cake)
Active: 20 min. Total: 20 min.


Canola oil
2 cups (about 8 1/2 oz.) all-purpose flour
3 Tbsp. granulated sugar
2 tsp. baking powder
1/4 tsp. table salt
1 1/4 cup whole milk
1/2 tsp. vanilla extract
2 large eggs
1/2 tsp. pink food coloring gel
Powdered sugar, for sprinkling
Assorted rainbow sprinkles


1. Fill a 12- to 14-inch cast-iron skillet halfway with canola oil. Heat oil over medium-high to reach 375°F, and maintain temperature throughout frying.

2. Whisk together flour, sugar, baking powder, and salt in a medium bowl. Whisk together milk, vanilla, and eggs in a small bowl. Add milk mixture to flour mixture, and whisk until well combined. (A few small lumps are okay.) Whisk pink food coloring into mixture until fully combined. Pour colored batter into a large squeeze bottle with a 1/8-inch opening or a wet measuring cup with a spout.

3. Hold bottle 1 to 2 inches above hot oil, and squeeze about 1/2 cup batter into hot oil in a circular motion, crossing over lines to create an 8-inch cake. Fry until golden brown, 2 to 3 minutes per side. Drain on paper towels. Repeat process with remaining batter to make 4 cakes, making sure oil returns to 375°F between batches. Sprinkle with powdered sugar and sprinkles before serving.

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