Make classic funnel cakes with this recipe from Canada's Wonderland

Apr 18 2020, 7:02 pm

If you’ve already tried your hand at banana bread and dalgona coffee, we’ve got your next culinary adventure: funnel cake.

An excellent funnel cake has a few key components. The dessert needs to have a crunchy outside and a soft, chewy inside. It also has to be light and airy, and definitely not too oily.

When we think of the perfect funnel cake, we think of the ones at Canada’s Wonderland,Ā and lucky for us, Executive Chef Dilup Attygalla has simplified the park’s recipe into one that we can easily follow at home.


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Here’s the park’s funnel cake recipe which should yield 3-4 large cakes, or 5-7 small ones:

Funnel Cake


  • 2 large eggs, room temperature
  • 250ml 2% milk
  • 250ml water
  • 1/2 tsp vanilla extract
  • 400g all-purpose flour
  • 52g sugar
  • 3 tsp baking powder
  • 1/4 tsp salt
  • Oil for deep frying (enough to cover funnel cake)
  • Confectionery (Icing) sugar
  • Vanilla ice cream, for serving


  1. In a bowl, mix all dry ingredients flour, sugar, baking powder, and salt.
  2. In a separate bowl, mix all wet ingredients eggs, milk, water, and vanilla extract until well blended.
  3. Slowly combine dry ingredients into wet until completely mixed and there are no lumps. Do not over mix and make sure mixture is smooth.
  4. Pour mixture into a pitcher or squeeze bottle.
  5. In a thick-bottom pot, heat oil to 375Ā°F.
  6. Test oil by dropping a small spoonful of batter in oil. If it rises to surface quickly, oil is ready.
  7. Hold the jug or squeeze bottle with the funnel cake mixture 3-4 inches above the oil (wear an oven mitt for safety).
  8. Pour about 1 cup funnel cake mixture in a spiral motion.
  9. With a slotted spoon carefully fry each side about 2 minutes until golden brown. (Be careful not to splash hot oil)
  10. Remove funnel cake and drain excess oil on paper towels.


  1. Place warm funnel cake on a plate, pour about 2 spoons (or more as desired) of strawberry sauce over, sprinkle confectionery sugar and serve.
  2. If available, can be served with vanilla ice cream

Of course, we’re not going to leave you without the strawberry sauce accompaniment.

Strawberry Sauce


  • 250g Frozen Strawberries
  • 1 L + 30 ml water
  • 100g strawberry Jam
  • 200g sugar
  • 50g strawberry glaze (optional)
  • 2 tsp strawberry extract
  • 2 tbsp red food colouring
  • 56g modified corn starch (clear gel) ā€“ (if not available can be replaced with corn starch; adjust amount as per packaging instructions for 30 ml of water)


  1. In a thick-bottom pot bring 1 L water to boil.
  2. Add sugar, strawberry jam, strawberry glaze, red food colouring and bring to boil on medium heat.
  3. Mix modified corn starch (Clear Gel) ā€“ (if not available can be replaced with corn starch) and mix with 30 ml water.
  4. Pour modified corn starch mixture slowly into the boiling strawberry jam-strawberry glaze mixture while stirring.
  5. Make sure no lumps in it. Bring to boil, add strawberry extract and mix. Turn off the heat.
  6. Place frozen strawberries in a heat-proof container. Pour boiling mixture over the frozen strawberries and mix well.
  7. Cover with a lid and place in the refrigerator until strawberries are thawed. Mix gently before you serve it with funnel cakes.
Alyssa TherrienAlyssa Therrien

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