Coca Cola Funnel Cake
Indulge in the nostalgic charm of fairground treats with this Coca Cola Funnel Cake recipe, a delightful twist on a carnival classic! This crispy, golden dessert is made irresistibly unique with the addition of Coca-Cola in the batter, lending a subtle sweetness and a light, airy texture. Perfectly fried to perfection in spiraling, lattice-like shapes, each cake is dusted generously with powdered sugar for that iconic finish. With just 10 minutes of prep time, this recipe transforms simple pantry staples—like all-purpose flour, eggs, and milk—into a show-stopping dessert that's perfect for celebrations or a fun weekend treat. Serve it with whipped cream, chocolate drizzle, or fresh fruit toppings for an extra indulgent twist that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 large Eggs
- 1 cup Coca-Cola
- 0.5 cups Milk
- 2 tablespoons Vegetable oil (for batter)
- 4 cups Vegetable oil (for frying)
- 0.5 cups Powdered sugar (for topping)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, beat the eggs. Add Coca-Cola, milk, and 2 tablespoons of vegetable oil, and whisk until fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, whisking until a smooth batter forms. Be careful not to overmix.
Heat 4 cups of vegetable oil in a large, deep skillet or pot over medium heat until the oil reaches 375°F (190°C). Use a thermometer for accuracy.
Transfer the batter to a squeeze bottle or piping bag with a medium round tip. Alternatively, you can use a large zip-top bag with a small corner cut off.
Once the oil is hot, carefully squeeze the batter into the oil in a swirling, freeform pattern to create the classic funnel cake shape. Start from the center and spiral outward, then crisscross over the batter to form a sturdy lattice.
Fry for 1-2 minutes on each side, or until golden brown and crispy. Use tongs or a slotted spoon to carefully flip the funnel cake halfway through cooking.
Once cooked, remove the funnel cake from the oil and place it on a plate lined with paper towels to drain any excess oil.
Repeat the process with the remaining batter, being careful not to overcrowd the pan.
Dust the warm funnel cakes generously with powdered sugar before serving. Optionally, serve with whipped cream, chocolate syrup, or fruit toppings for extra indulgence.
Nutrition Facts
Calories |
9877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 987.6 g | 1266% | |
| Saturated Fat | 144.0 g | 720% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 1711 mg | 74% | |
| Total Carbohydrate | 307.5 g | 112% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 120.3 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 241 mg | 19% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
