Red velvet funnel cakes are a delicious and indulgent treat that's perfect for holidays like Valentine's Day or Christmas, but also perfect for when you just want something "different."
Red Velvet Funnel Cake Recipe
This funnel cake recipe is only 4 simple ingredients (plus oil for frying). Making the funnel cake batter takes almost no time at all which is perfect because that means it's ready to eat that much sooner.
We really enjoy fair foods now and then but aren't big on actually going to the fair. With the crowds, overpriced everything, and two kids who get tired of walking easily, it's not as much fun as you see on tv haha.
The biggest fair in the state happens to be just a few miles down the road, and despite that, we often find ourselves driving by feeling thankful we arent stuck in the long lines and horrible parking options.
Of course, fair foods are a totally different subject. I love fair food and often find myself trying to recreate it at home from the scones to the funnel cakes and corndogs. I even used to own a cotton candy machine until I lost some pieces.
But 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 just makes it feel so indulgent and incredible that you find yourself eating two or three before realizing it.
- Buttermilk pancake mix
- Cocoa powder
- Red food coloring
- Canola oil (for frying)
What you’ll need to make this recipe
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Tips for making pancake mix funnel cake
Now, you might see the list of ingredients and be wondering, "Where does the red velvet flavor come from?" I'll tell you.
Red velvet flavor is a combination of acidic flavors (usually buttermilk or vinegar) with chocolate. So this recipe requests buttermilk pancakes mix (giving you the acid) with cocoa powder, which together makes the red velvet flavor. The red gel coloring just makes it more "true to name."
You could use liquid food coloring instead of gel, but the colors are much more vibrant with gel.
FAQ's about funnel cakes
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, it could. You can save leftover funnel cakes in the fridge and reheat them for a few seconds in the microwave before eating. For best tasting results, I recommend eating them fresh instead, but reheated isn't too bad unless you overcook them then they can become pretty chewy.
Yes. You can make and store your funnel cake batter in the fridge for 3-4 days in an airtight continaer. Perfect for prepping before a party!
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.
How to make red velvet funnel cake
Heat about 2-3 inches of oil in a skillet until bubbly (about medium heat).
In a bowl, sift together the pancake mix and cocoa powder until no lumps remain.
Add the water to the bowl and whisk until smooth.
Pour the batter into a pastry bag or a sandwich bag with the corner cut off.
Pipe your design into the heated oil and cook until it looks mostly dried and the edges look crisp.
Flip and cook for an additional 1-2 minutes.
Remove the funnel cake and place it on a paper towel lined plate to drain while you cook the remaining funnel cakes.
Top with a dusting of powdered sugar and serve warm.
More great recipes to try
- Cherry Chip Cookies
- Red Velvet Banana Bread
- Easy Carrot Muffins
- Simple Pear Muffins
- Grilled Fluffernutter
- Cinnamon Streusel Dessert Pizza
Red Velvet Funnel Cake
- 2 cups buttermilk pancake mix
- 2 tablespoon cocoa powder
- 1 cup water
- ⅛ teaspoon gel red food coloring
- canola oil for frying
- In a large skillet, heat about 2-3 inches of oil until bubbly.
- Sift together the pancake mix and cocoa powder in a bowl to remove all large lumps. This makes the funnel cakes smoother and speeds up the whisking process.
- Add the water to the bowl and whisk until no lumps remain.
- Pour the batter into a pastry piping bag or in a Ziploc sandwich bag with a corner snipped off.
- Pipe circular designs into the oil, or pipe straight lines for funnel cake fries.
- When the batter looks mostly dried and the edges look crisp, flip it over and cook the other side for an additional minute or two.
- Remove and drain on a paper towel lined plate.
- Dust with powdered sugar if desired and serve warm.