Red velvet funnel cakes are a delicious treat that's perfect for holidays like Valentine's Day or Christmas, but also great when you just want something a little different.
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We really enjoy fair foods now and then but aren't big on actually going to the fair. With the crowds, high prices, and two kids who get tired of walking easily, it's not as much fun as you see on TV. But as long as we have fair foods like funnel cakes and Fair Scones, we're good and happy.
That said, this red velvet funnel cake is unlike any fair food I've had. In a GOOD way! It's a delicious funnel cake, but with the red velvet flavor twist, that's absolutely perfect.
Adding a drizzle of cream cheese frosting or powdered sugar on top just makes it feel so indulgent and incredible that you find yourself eating two or three before realizing it.
For more red velvet recipes, check out my Red Velvet Banana Bread and Red Velvet Cake Mix Cheesecake Brownies.
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💛 Why You'll Love This Recipe
- Minimal ingredients. This red velvet funnel cake uses just four simple ingredients, plus oil for frying. For more fun fried treats, check out our Air Fried Oreo Cookies and Cherokee Fry Bread.
- Quick to make. The batter comes together in minutes, meaning you'll be enjoying funnel cake faster than it would take to order one at a fair.
- A fun treat. Funnel cake isn't an everyday dessert, but making it at home is an easy way to add a little extra fun to your day.
🛒 Ingredients
Buttermilk pancake mix. Any "just add water" pancake mix works, but buttermilk flavored mix is best for authentic red velvet flavor. Red velvet is essentially a buttermilk chocolate cake tinted red.
Cocoa powder. Adds chocolate flavor and deepens the color.
Red food coloring. Gel food coloring is recommended since it's more vibrant and requires less to achieve a rich red color.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use pancake mix instead of specialty batter: Pancake mix keeps costs low and avoids buying extra ingredients just for funnel cakes.
Reuse frying oil carefully: Let oil cool, strain it, and reuse once or twice for similar desserts to save money.
Skip food coloring if needed: The cocoa flavor still shines without the red coloring, cutting a small extra cost.
🥄 Instructions for Red Velvet Funnel Cakes
Step 1: Heat about 2-3 inches of oil in a skillet until bubbly (about medium heat).
Step 2: In a bowl, sift together the pancake mix and cocoa powder until no lumps remain.
Step 3: Add the water to the bowl and whisk until smooth.
Step 4: Mix in red food coloring until you achieve your desired color.
Step 5: Pour the batter into a pastry bag or a sandwich bag with the corner cut off.
Step 6: Pipe your design into the heated oil and cook until it looks mostly dried and the edges look crisp.
Step 7: Flip and cook for an additional 1-2 minutes.
Step 8: Remove the funnel cake and place it on a paper towel lined plate to drain while you cook the remaining funnel cakes.
Step 9: Top with a dusting of powdered sugar and serve warm.
👩🏻🍳 Expert Tips
- Red velvet flavor. The classic red velvet taste comes from the combination of cocoa powder and acidic ingredients like buttermilk. Gel food coloring adds the bold red color.
- Food coloring options. Liquid food coloring works if needed, but the color will be less vibrant. Both options still make delicious funnel cakes.
❄️ Storage, Reheating & Make Ahead
Storage: Store leftover Red Velvet Funnel Cake in an airtight container in the fridge for 1-2 days. They taste best fresh, but can be saved and reheated later.
Reheating:
Microwave: 8-12 seconds to warm (avoid overheating to prevent chewiness).
Air Fryer: 350°F for 2-3 minutes for a crisp finish.
Oven: 350°F for 5-6 minutes on a baking sheet.
Make Ahead: Prepare the batter ahead and refrigerate in an airtight container for 3-4 days. Perfect for parties and prep-ahead cooking to save time.
🥗 Side Dishes or Pairing Ideas
Serve Red Velvet Funnel Cake with powdered sugar, whipped cream, or chocolate sauce. Fresh fruit, strawberries, or vanilla ice cream pair well and turn this into an easy fair-style dessert at home.
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❓ Recipe FAQs
Yes. Making your own funnel cake at home is very simple and easy to do. The hardest part is getting the oil to the perfect temperature before dropping the batter in.
You can test it by simply adding a small drop of batter into the pan and watching the reaction. You want it to bubble, sizzle, and look like it's cooking. Underheated oil will not give such a result.
Yes. You can use regular pancake mix, buttermilk pancake mix, or even Bisquick and get a similar result every time.
To make funnel cake fries at home with this simple recipe all you need to do is change the shape that you are pouring into the hot oil. While you'd normally pipe spirals and circles, for fries you would do short (or long) straight lines.
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🐝 If you tried this Red Velvet Funnel Cake, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Red Velvet Funnel Cake
Equipment
- Frosting bags or sandwich bags
Ingredients
- 2 cup Vegetable oil, for frying, about 2 to 3 inches deep - ($1.40)
- 2 cups buttermilk pancake mix - ($0.62)
- 2 tablespoons cocoa powder - ($0.18)
- 1 cup water - ($0.00)
- ⅛ teaspoon red food coloring - ($0.02)
Instructions
- Heat oil. Heat 2 to 3 inches of vegetable oil in a large skillet over medium heat until hot and shimmering.
- Mix dry ingredients. In a mixing bowl, sift together the pancake mix and cocoa powder to remove lumps.
- Add liquid. Whisk in the water until smooth and lump-free.
- Color batter. Stir in the red food coloring until the desired color is reached.
- Transfer batter. Pour the batter into a piping bag or a zip-top bag with the corner snipped off.
- Fry. Pipe circular patterns into the hot oil for funnel cakes, or straight lines for funnel cake fries. Cook until the batter looks set and the edges are crisp, then flip and cook the second side for 1 to 2 minutes.
- Drain. Remove from the oil and place on a paper towel-lined plate to drain.
- Serve. Dust with powdered sugar if desired and serve warm.
Notes
- Oil temperature. The oil is ready when a small drop of batter bubbles and sizzles immediately. Oil that is too cool will cause greasy funnel cakes.
- Make ahead. Funnel cake batter can be prepared ahead and stored in an airtight container in the refrigerator for 3 to 4 days.
- Leftovers. Funnel cakes are best fresh but can be refrigerated and reheated briefly in the microwave. Overheating may cause chewiness.
- Funnel cake fries. Pipe straight lines instead of spirals to make funnel cake fries using the same batter.
Nutritional Information
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