Are you ready for Valentine’s Day? Actually, I am. It’s all about spreading love and joy while spending time with those you care about. What’s better than preparing a Red Velvet funnel cake?
A nice take on the usual funnel cakes found at carnivals. It’s crunchy on the outside but soft on the inside. It’s an ideal on-the-go treat, typically served on a round paper plate.
I reside in Canada, where it is cold for most of the year, thus amusement parks and carnivals are not open year-round. If you’re in the same boat or want to include these carnival favorites in your kitchen, you’ve come to the right place.
If you enjoy the rich, velvety flavor of red velvet and deep-fried delicacies, this red velvet funnel cake will become your new favorite. This recipe uses pantry components that are readily available and takes only a few minutes to prepare.
Try out my red velvet cake next and pair it with cream cheese frosting.
It is an ideal and easy dessert for a weekend treat or a fun family activity in the kitchen. Are you ready to indulge? Let’s get started.
What is red velvet funnel cake?
Red velvet funnel cake is simply standard funnel cake with red velvet flavor. Funnel cake is a traditional American delicacy commonly seen at fairs, carnivals, and amusement parks.
It is often prepared by pouring a thin batter via a funnel into heated oil, forming a spiral design. It is then deep-fried till golden brown, followed by a heavy dusting of powdered sugar on top.
Despite the name ‘cake’, none of the funnel cakes are truly cakes.
Why you will love this red velvet funnel cake recipe?
- Tastes better than the carnival funnel cake with the addition of rich red velvet flavor..
- Crispy edges with soft centers.
- Can be served with variety of toppings.
- Extremely easy to make with few ingredients.
- Super quick, ready in few minutes from start to end.
- No funnel is needed, check out the step-by-step recipe for a funnel-free method.
How to make a red velvet funnel cake?
As always, let’s go over the general steps for making this red velvet funnel cake before getting into the step-by-step instructions.
| Sr. No. | Steps |
| 1. | Mix dry ingredients. |
| 2. | Combine wet ingredients. |
| 3. | Mix wet and dry. |
| 4. | Mix until smooth and fry until golden brown. |
| 5. | Dust with powdered sugar and serve. |
Red velvet funnel cake ingredients
- All-purpose flour – This provides a structure for our funnel cake. Use ordinary flour. I don’t recommend using self-rising or cake flour.
- Cocoa powder – Red velvet is a blend of vanilla and chocolate. This will add a chocolate flavor. Use ordinary, unsweetened cocoa powder.
- Granulated sugar – This adds moisture and a hint of sweetness to funnel cake. We will only need a small amount to dust the cake with powdered sugar.
- Baking powder – This acts as a leavening agent, allowing our cake to be fluffy.
- Salt – Don’t skip the salt. It is necessary to balance the flavor and sweetness of funnel cake.
- Buttermilk – This reacts with baking powder, producing a red color. As a result, this is an essential component of our recipe. If you don’t have buttermilk, you can make your homemade buttermilk.
- Egg – Use one large free egg. Make sure it’s at room temperature so it can easily be mixed with the rest of the ingredients.
- Pure vanilla extract – This adds a lovely vanilla flavor to our funnel cake, taking it to the next level. If you run out of vanilla extract, you can substitute with vanilla imitation.
- Red food color – As the name says, this provides a red hue to our funnel cakes. If you’re using gel food coloring, use only a drop or two.
- Oil – This is essential for frying. I recommend using canola oil, which has no flavor and will not add any additional flavor to the funnel cake.
- Powdered sugar – Used to dust the top of the funnel cake. You can make your own icing sugar or buy it at the supermarket; either way is good.
Any substitute?
- Buttermilk – Replace buttermilk with the same amount of milk. Alternatively, to produce buttermilk at home, mix 1/2 teaspoon vinegar with 1/2 cup milk.
Tools needed
- Saucepan – to deep fry the funnel cakes.
- Mixing bowls – to make the batter.
- Measuring cups / spoons – for measuring ingredients.
- Weighing scale – again for measuring ingredients.
- Whisk – to mix the batter.
- Rubber spatula – to fold batter.
- Paper towels – to soak any extra oil.
- Piping bag and piping tip – with half an inch opening.
Red velvet funnel cake (step-by-step) recipe
- In a mixing bowl, sift the dry ingredients (all-purpose flour, cocoa powder, baking powder).
- Now add sugar and a salt. Whisk until thoroughly blended.
- In another mixing bowl, combine the egg, buttermilk, red food coloring, and vanilla essence. Use a whisk to thoroughly mix.
- While whisking continually, add the wet ingredients to the dry and mix until smooth and well blended. Keep it aside.
- Fill a medium-sized saucepan with 2 to 3 inches of oil. Heat over low to medium heat until it reaches 370-375 degrees Fahrenheit.
- Once the oil is hot, Slowly pour the batter into the saucepan in a crisscross fashion.
- Fry on both sides until golden brown. It will take around one and a half minutes on each side.
- Transfer the funnel cake to a dish lined with paper towels.
- Sprinkle powdered sugar over top while still warm.
- Serve and enjoy.
How to serve?
Traditional funnel cake is served with icing sugar sprinkled on top. Here are some of the toppings I’ve tried in the past; they’re just fantastic.
- Vanilla ice cream – I tasted this at Canada’s Wonderland many years ago and absolutely loved it. Crispy, hot funnel cake with a dollop of vanilla ice cream is a match made in heaven.
- Sauce – Drizzle with Nutella, hazelnut spread, caramel sauce, or plain whipped cream.
- Fruits – Top the funnel cake with thin slices of strawberries or pineapple and sprinkle with powdered sugar before serving.
- Cream cheese drizzle – Serve with the red velvet companion, cream cheese. Use the same glaze that I made for my Starbucks red velvet.
Did you use any of the above options or try something new? Please let me know in the comments below.
Whatever toppings you pick, make sure to eat this delectable red velvet funnel cake while it’s hot and fresh.
Watch me making (video)
Storing and freezing instructions for red velvet funnel cake
I don’t recommend keeping or freezing the finished red velvet funnel cake as it’ll turn soggy. And warming will not make it crispy, so refrain from doing so.
However, you can keep the raw funnel cake batter in an airtight container.
Storing instructions
Raw funnel cake dough can be refrigerated for up to two days. Make sure the batter is at room temperature before you begin frying it. So remove it an hour before frying.
Variations
Regular funnel cake – To create a conventional funnel cake, replace the buttermilk with milk and leave off the cocoa powder and red food coloring.
Pro tips to make the best red velvet funnel cake recipe
- Oil temperature – Check that the oil temperature is correct before you begin frying. It will get mushy if allowed to cool, and if the oil is too hot, it will be fried on the exterior but raw on the inside. Use a candy thermometer to get the correct temperature reading.
- Room temperature batter – Make sure the batter is room temperature; otherwise, it will take longer to fry and may become oily.
- Room temperature ingredients – Always use room temperature ingredients. Buttermilk and egg in this case. It will blend easily and take little time to fry.
- Use paper towel – Use a paper towel to remove any excess oil. It will absorb the oil, resulting in a non-oily, crispy red velvet funnel cake.
FAQ’s
- Can I make a red velvet funnel cake ahead of time? Unfortunately no. Funnel cakes are best served warm. It will lose its crispy edges over time. However, the batter can be prepared ahead of time and refrigerated. Reheat the oil and make fresh funnel cakes when ready.
- Can I use a funnel to make this red velvet funnel cake? Yes, of course. You can use a funnel with a 1/2-inch opening. Use your finger to block the bottom of the funnel. Add in the funnel cake batter. Hold the funnel over hot oil (370-375 degrees Fahrenheit). Remove your finger, then drizzle as if you were using a piping tip.
- Can I make red velvet cake in an air fryer? Yes, definitely. Drizzle the batter in a crisscross pattern over parchment paper, which has been lightly oiled. Air fry for 7 to 9 minutes at 370-375 degrees Fahrenheit. Don’t forget to flip it after halftime.
- Why is my red velvet funnel cake, not crispy? It will get soggy (not crispy) if fried in oil which is cool or if the saucepan is overcrowded with cakes. Make sure the oil temperature is between 370F to 375F and fry only one funnel cake at a time. If you are making the little cakes, put no more than two in a medium-sized pan.
If you have any further questions, please feel free to drop a comment below and I will be happy to answer them :).
Want to try some other valentines recipes?
- Red velvet cake frosted with cream cheese frosting.
- Chocolate lava cake.
- Vanilla whoopie pie (use only red sprinkles instead of colorful ones).
- Chocolate cake pops (use only red sprinkles instead of white ones).
Did you make it?
Did you try making this amazing Red velvet funnel cake? I would love to hear about it! Whether this is your first time or you’ve put your spin on the recipe, please share your opinions in the comments section.
Did you add any unique toppings? Perhaps you have a secret ingredient that enhances the flavor of your funnel cake? Please let me know in the comments below.
Also, Don’t forget to tag me (@dessertkatta or #dessertkatta or #dessertkattarecipes) if you try it out on social media – I can’t wait to see how yours turns out! 😊
Recipe card
Easy Red Velvet Funnel Cake Recipe (No Box Mix)
Description
It is only a four-step process. First, combine the dry and wet ingredients separately, then mix to form a batter. Finally, fry it until golden brown and sprinkle powdered sugar on top. It is done. Isn't this simple? Make it right right away and transform your home into a carnival atmosphere.
Ingredients
Recipe
In a mixing bowl, combine the dry ingredients (all-purpose flour, cocoa powder, baking powder).
Add sugar and salt. Whisk until thoroughly blended.
- In another mixing bowl, combine the egg, buttermilk, red food coloring, and vanilla essence. Use a whisk to thoroughly mix.
- While whisking continually, add the wet ingredients to the dry and mix until smooth and well blended. Keep it aside.
- Fill a medium-sized saucepan with 2 to 3 inches of oil. Heat over low to medium heat until it reaches 370-375 degrees Fahrenheit.
Once the oil is hot, Slowly pour the batter into the saucepan in a crisscross fashion.
Fry on both sides until golden brown. It will take around one and a half minutes on each side.
Transfer the funnel cake to a dish lined with paper towels.
- Sprinkle powdered sugar over top while still warm.
Serve and enjoy.
