I’ll never forget the first time I tried to make funnel cakes at home. Picture this: me, covered head to toe in flour, with batter somehow splattered on my ceiling (still don’t know how that happened), and Cilantro looking at me like I’d lost my mind. That was three years ago, and honestly, I’ve come such a long way since then!
The game-changer? Discovering I could make red velvet funnel cakes using just a box of cake mix. Trust me on this one – sometimes the simplest shortcuts lead to the most incredible results. (If you love cake mix hacks like I do, you absolutely have to try my cake mix banana bread – another life-changing shortcut!)
Why Red Velvet Funnel Cakes Are Perfect for Any Occasion
There’s something magical about the combination of that classic red velvet flavor with the crispy, carnival-style texture of funnel cakes. The subtle cocoa notes mixed with that signature tangy sweetness? Chef’s kiss And the best part is how these red velvet funnel cakes come together in under 30 minutes with ingredients you probably already have in your pantry.
I started making these when Jamie mentioned missing the funnel cakes from our local fair (which got cancelled two years running). Instead of waiting for carnival season, I decided to bring the fair to our tiny Portland kitchen. Spoiler alert: it worked better than I ever imagined!
The Secret to Perfect Red Velvet Funnel Cakes
Here’s what I learned the hard way – and I mean the hard way after several kitchen disasters: the batter consistency is everything. You want it thin enough to flow through your funnel (or squeeze bottle), but thick enough to hold those beautiful swirls together when they hit the hot oil.
My grandmother Abuela Rosa always said, “Mija, cooking is about feeling, not just measuring.” She was talking about tamales at the time, but the same principle applies to these red velvet funnel cakes. The batter should coat the back of a spoon but still drip off easily.
What You’ll Need (Just 5 Ingredients!)
- 1 box red velvet cake mix
- 1 cup milk (I use whole milk for richness)
- 1 large egg
- Vegetable oil for frying (about 4 cups)
- Powdered sugar for dusting
That’s it! Seriously. No fancy equipment, no hard-to-find ingredients. I keep these basics on hand because you never know when a funnel cake craving will strike.
Step-by-Step Instructions
Prep Your Station
First things first – get organized. Heat your oil to 375°F in a large, heavy-bottomed pot. I learned this lesson after my first attempt resulted in soggy, greasy disasters. A candy thermometer is your best friend here (don’t worry if it looks messy in your kitchen – mine always does!).
Make the Batter
In a medium bowl, whisk together the cake mix, milk, and egg until just combined. Don’t overthink this part – a few lumps are totally fine. The batter should be smooth but pourable. If it’s too thick, add milk one tablespoon at a time. Too thin? Whisk in a bit more cake mix.
The Fun Part: Frying
Here’s where the magic happens. Using a funnel or squeeze bottle (I prefer squeeze bottles – way less messy), drizzle the batter into the hot oil in overlapping circles and swirls. Start from the center and work your way out. Your kitchen will smell absolutely incredible at this point!
Fry for about 2-3 minutes until the edges are golden and crispy. Flip carefully with tongs and fry another 1-2 minutes. Don’t worry if your first one looks wonky – mine always does, and it still tastes amazing.
Finishing Touch
Drain on paper towels for just a minute, then dust generously with powdered sugar while still warm. This is crucial – the sugar needs to stick to that slightly oily surface for the perfect sweet coating.
Pro Tips from My Kitchen Disasters
Temperature matters: Too hot and they’ll burn before cooking through. Too cool and they’ll be greasy. 375°F is the sweet spot I’ve found after many trials (and errors).
Size control: Make them smaller than you think – they puff up and spread in the oil. I learned this after creating funnel cake monsters that barely fit in my pot.
Fresh is best: These red velvet funnel cakes are incredible straight from the fryer, but they don’t keep well. Make them right before serving for that perfect crispy-tender contrast.
Variations That’ll Blow Your Mind
Once you master the basic red velvet funnel cakes, try these twists:
- Cream cheese drizzle: Mix powdered sugar with softened cream cheese and a splash of milk (check out my red velvet cupcakes with cream cheese frosting for the perfect frosting ratio)
- Fresh berries: Top with strawberries or raspberries for that classic red velvet cake vibe
- Chocolate chips: Fold mini chocolate chips into the batter before frying
- Seasonal spices: Add a pinch of cinnamon or vanilla extract to the batter
If you’re looking for more quick dessert ideas after making these, my peach cobbler with cake mix is another crowd-pleaser that uses similar shortcut techniques!
Serving and Storage Tips
Serve these immediately while they’re still warm and crispy. I like to arrange them on a large platter and let everyone dig in family-style. If you absolutely must store leftovers (though I doubt there will be any), keep them in an airtight container for up to 24 hours. You can crisp them back up in a 350°F oven for a few minutes.
These red velvet funnel cakes pair perfectly with vanilla ice cream or fresh whipped cream. And if you’re feeling extra indulgent, try them with the cream cheese frosting from my red velvet cupcakes recipe – it’s like eating red velvet cake in the most fun way possible!
Final Thoughts
What started as a craving for carnival food turned into one of my most requested recipes. There’s something about making red velvet funnel cakes at home that feels both nostalgic and exciting. Plus, they’re surprisingly forgiving – even if they don’t look picture-perfect, they’ll taste incredible.
The best part? Watching people’s faces light up when they take that first bite. The crispy exterior giving way to that tender, slightly sweet interior with those classic red velvet flavors? It never gets old.
So next time you’re craving something special but don’t want to spend hours in the kitchen, give these a try. Your taste buds (and anyone lucky enough to be around) will thank you!
🎪 Easy Red Velvet Funnel Cakes
Ingredients
Method
- Heat oil to 375°F in a large, heavy pot using a candy thermometer.
- Whisk together cake mix, milk, and egg until smooth. Batter should drip off spoon easily.
- Pour batter into squeeze bottle or funnel.
- Drizzle batter into hot oil in swirl patterns, starting from center.
- Fry 2-3 minutes until edges are golden. Flip carefully.
- Fry 1-2 minutes more until golden all over.
- Drain on paper towels for 1 minute.
- Dust with powdered sugar while warm and serve immediately.
Notes
Size smart: Make smaller than you think – they spread in oil
Serve fresh: Best enjoyed immediately while warm and crispy
FAQ
How do I make red velvet funnel cakes using a box cake mix?
To make tasty red velvet funnel cakes, start with a simple recipe. It turns the cake mix into a great batter. This way, you can enjoy this carnival treat easily at home.
What are the benefits of using a box mix for funnel cakes?
Box cake mix makes funnel cakes easy and consistent. It’s quicker than traditional recipes. Plus, you can customize it easily.
What ingredients do I need to make red velvet funnel cakes?
You’ll need red velvet cake mix, eggs, oil, and water. You might also want powdered sugar, whipped cream, or toppings for extra flavor.
How do I make the perfect funnel cake batter from a box mix?
Follow the box’s instructions to get the right batter. Adjust the ingredients to get the perfect thickness. This ensures great frying results.
What’s the best way to fry the red velvet funnel cakes?
Fry the cakes at 350-375°F oil temperature. Use a funnel or piping bag for the signature spiral. Fry until golden on both sides.