Funnel Cake Cake

This Funnel Cake Cake combines the crispy, golden goodness of classic funnel cakes with the soft, fluffy texture of a cake. It’s topped with powdered sugar and can be served with whipped cream, fruit, or chocolate sauce for the ultimate fair-inspired dessert.

Ingredients

For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon (optional, for extra flavor)
• ¾ cup (170g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup (240ml) whole milk
• ½ cup (120ml) buttermilk

For the Funnel Cake Topping:

• 1 cup (125g) all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ¼ tsp salt
• ¾ cup (180ml) whole milk
• 1 large egg
• ½ tsp vanilla extract
• Vegetable oil (for frying)

For the Toppings:

• Powdered sugar (for dusting)
• Whipped cream (optional)
• Fresh strawberries, chocolate sauce, or caramel sauce (optional)

Instructions

Step 1: Prepare the Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients, alternating with the milk and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Divide the batter evenly between the cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Funnel Cake Topping

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, whisk the milk, egg, and vanilla extract.
3. Slowly add the wet ingredients to the dry ingredients, stirring until smooth.
4. Heat about 1 inch (2.5cm) of vegetable oil in a deep skillet to 375°F (190°C).
5. Pour the batter into a piping bag or squeeze bottle and drizzle it into the hot oil in a crisscross pattern.
6. Fry until golden brown on both sides, about 30-45 seconds per side. Remove and drain on paper towels.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate.
2. Dust with powdered sugar and place a few pieces of funnel cake on top.
3. Add the second cake layer and repeat the process.
4. Top with extra funnel cake pieces, a generous dusting of powdered sugar, and optional whipped cream and fruit.

Step 4: Serve and Enjoy

• Slice and serve immediately for the best crispy texture!
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.