Red velvet funnel cake is a fun twist on a classic fair treat that’s perfect for any occasion. By using a box cake mix, we simplify the process without sacrificing flavor or texture. This recipe lets us enjoy the rich, velvety taste of red velvet combined with the crispy, golden goodness of funnel cake in no time.
Ingredients
To make our easy red velvet funnel cake using a box cake mix, gather the following ingredients. We’ve separated them for the red velvet cake batter and the toppings and garnishes to keep things organized and simple.
For the Red Velvet Cake Batter
| Ingredient | Quantity | Notes |
|---|---|---|
| Red velvet cake mix | 1 box (about 15.25 oz) | Choose your favorite brand |
| Eggs | 2 large | For structure and moisture |
| Whole milk | 1 cup | Adds richness to the batter |
| Vegetable oil | 1/4 cup | Keeps the cake moist |
| Vanilla extract | 1 tsp | Enhances flavor |
| Red food coloring (optional) | 1-2 tsp | For extra vibrant color |
| Powdered sugar (for dusting) | As needed | To sprinkle after frying |
For the Toppings and Garnishes
- Powdered sugar: Generously dust over the funnel cakes for the classic finish.
- Whipped cream: Optional, adds creamy richness that complements the red velvet.
- Fresh berries: Strawberries or raspberries add a fresh, tart balance.
- Chocolate sauce or cream cheese frosting: Perfect for drizzling or dipping.
- Chopped nuts (optional): Adds a crunchy texture contrast.
By using this carefully curated list, we ensure our red velvet funnel cake bakes up moist, flavorful, and beautifully presented every time.
Equipment Needed
To create our Easy Red Velvet Funnel Cake Recipe Using Box Cake Mix perfectly, we rely on a set of essential tools that ensure each step is smooth and efficient. Using the right equipment not only helps us achieve the ideal texture and crispiness but also makes the process enjoyable and safe.
Essential Tools for the Funnel Cake Batter
- Mixing Bowls: We use medium and large mixing bowls to combine the cake mix with wet ingredients effortlessly. Opt for glass or stainless steel for easy cleaning.
- Whisk or Electric Mixer: A whisk helps incorporate air for a fluffy batter, but an electric mixer speeds up the process and delivers consistent results.
- Measuring Cups and Spoons: Precision is key for replicating the perfect red velvet flavor and consistency every time.
- Spatula: Ideal for scraping down the bowl to ensure every bit of batter is thoroughly mixed.
Tools for Cooking the Funnel Cake
- Deep Fryer or Large Heavy-Bottomed Pot: We prefer a heavy pot over a deep fryer for better heat control. The oil temperature should stay steady between 350°F to 375°F for crispy, golden funnel cakes.
- Candy or Deep-Fry Thermometer: This is crucial to monitor the oil temperature accurately, avoiding undercooked or burnt results.
- Funnel or Squeeze Bottle with a Wide Tip: To pipe the batter into the hot oil in the classic spider-web pattern, either a metal funnel with the tip cut off or a plastic squeeze bottle works well.
- Slotted Spoon or Spider Strainer: For safely lifting the funnel cakes out of hot oil while draining excess oil.
- Cooling Rack: We place funnel cakes here to drain fully and retain their crisp texture without becoming soggy.
Additional Items for Serving and Presentation
- Paper Towels: To blot excess oil after frying.
- Serving Plates or Trays: Present our red velvet funnel cakes attractively before dusting with powdered sugar or topping with whipped cream.
- Sifter or Fine Mesh Strainer: For evenly dusting powdered sugar over the finished funnel cakes.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Mixing dry and wet ingredients | Use different sizes for efficiency |
| Whisk/Electric Mixer | Combining batter smoothly | Electric mixer speeds up process |
| Measuring Cups/Spoons | Accurate ingredient measurement | Essential for consistent results |
| Spatula | Scraping batter from bowl | Prevents waste |
| Deep Fryer/Heavy Pot | Cooking funnel cake in hot oil | Maintain consistent oil temperature |
| Candy/Deep-Fry Thermometer | Monitor oil temperature | Prevents over or under frying |
| Funnel/Squeeze Bottle | Creating funnel cake shape in oil | Cut funnel tip wide for flow |
| Slotted Spoon/Spider | Lifting funnel cakes from hot oil | Drains excess oil |
| Cooling Rack | Draining and cooling cooked funnel cakes | Keeps them crispy |
| Paper Towels | Blotting oil | Helps with presentation |
| Sifter/Fine Mesh Strainer | Dusting powdered sugar | For even coverage |
Having these tools ready lets us focus on the fun part: bringing our delicious red velvet funnel cake to life with ease and confidence.
Prep Work
Before we dive into frying, careful Prep Work ensures our easy red velvet funnel cake turns out perfectly crispy and flavorful. Let’s get everything organized for smooth and efficient cooking.
Preparing the Cake Batter
To achieve the ideal red velvet funnel cake batter, follow these steps precisely:
- Measure Ingredients Accurately: Use a kitchen scale or measuring cups to ensure perfect proportions.
- Combine Dry and Wet Ingredients: In a large mixing bowl, pour the entire red velvet cake mix. Add 2 large eggs, 1 cup of whole milk, 1/4 cup of vegetable oil, and 1 teaspoon vanilla extract. For richer color, consider adding 1 tablespoon red food coloring.
- Mix With Medium Speed: Using a whisk or electric mixer, blend ingredients until the batter is smooth, free of lumps, and slightly thick. Avoid overmixing to keep the funnel cake tender.
- Rest the Batter: Let the batter sit for about 5 minutes. This resting period helps the ingredients meld together and improves texture during frying.
| Ingredient | Quantity | Notes |
|---|---|---|
| Red velvet cake mix | 1 box (15.25 oz) | Base of our batter |
| Eggs | 2 large | Bring to room temperature |
| Whole milk | 1 cup | Adds moisture and richness |
| Vegetable oil | 1/4 cup | For tenderness |
| Vanilla extract | 1 tsp | Enhances flavor |
| Red food coloring | 1 tbsp (optional) | Boosts vibrant red color |
Preheating the Oil
Proper oil temperature is crucial for that perfect crunchy funnel cake exterior paired with a soft interior.
- Use a Heavy-Bottomed Pot or Deep Fryer: Fill with at least 2 inches of vegetable oil or canola oil.
- Heat to 375°F (190°C): Use a candy or deep-fry thermometer to monitor oil temperature precisely.
- Maintain Consistent Temperature: Adjust heat as needed throughout frying to keep oil steady at 375°F.
- Prepare Your Cooking Station: Place paper towels near the fryer for draining excess oil and have your funnel or squeeze bottle ready for batter shaping.
Tip: Oil that is too hot will burn the funnel cake quickly; too cool will result in greasy, soggy cake.
By carefully following this prep work, our red velvet funnel cake will be crispy on the outside,* moist and tender on the inside,* and bursting with vibrant flavor.
Instructions
Follow these clear step-by-step instructions to make our Easy Red Velvet Funnel Cake Recipe Using Box Cake Mix come to life with perfect texture and vibrant flavor.
Making the Red Velvet Funnel Cake Batter
- In a large mixing bowl, combine 1 box of red velvet cake mix with the following wet ingredients:
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: Add 1 teaspoon red food coloring to boost color vibrancy.
- Whisk the mixture thoroughly using a hand or electric mixer until the batter is smooth and free of lumps.
- Let the batter rest for 5 minutes at room temperature to improve consistency and frying performance.
Frying the Funnel Cake
- Heat 2 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Use a candy or deep-fry thermometer to monitor temperature.
- Pour the batter into a funnel or squeeze bottle with a medium-sized opening for controlled flow.
- Hold the funnel over the hot oil and slowly drizzle the batter in a circular motion to form a lattice pattern about 6 to 8 inches in diameter.
- Fry each funnel cake for 2-3 minutes per side or until golden brown and crisp.
- Use a slotted spoon or spider strainer to flip halfway through to ensure even cooking.
| Step | Action | Time | Temperature |
|---|---|---|---|
| Oil heating | Heat vegetable oil | Until 375°F (190°C) | 375°F (190°C) |
| Batter pouring | Drizzle batter into oil | 10-20 seconds | Maintain 375°F |
| Frying | Fry each side | 2-3 minutes per side | Maintain 375°F |
Draining and Cooling
- Once golden brown, lift the funnel cake from the oil with the slotted spoon.
- Place the cake on a plate lined with paper towels to drain excess oil.
- Allow the funnel cake to cool for 3-5 minutes; cooling helps retain crispness while softening the inside.
- Dust with powdered sugar using a sifter, add whipped cream, fresh berries, chocolate sauce, or cream cheese frosting as desired.
Our red velvet funnel cake is now ready to serve—crispy on the outside, tender inside, and bursting with rich red velvet flavor.
Directions for Serving
Once our Easy Red Velvet Funnel Cake is golden and perfectly crispy, serving it with the right finishing touches elevates this classic treat into a sensational dessert experience. Let’s explore how best to garnish and present these delightful funnel cakes.
Adding Powdered Sugar or Frosting
For the quintessential look and sweet finish, we start by generously dusting the funnel cakes with powdered sugar. Using a sifter, we sprinkle a light, even layer, allowing the fine sugar to settle into all the crispy crevices.
Alternatively, to infuse even more rich flavor, we spread or drizzle cream cheese frosting over the warm funnel cake. Cream cheese frosting pairs beautifully with the red velvet base, adding a luscious, tangy contrast that melts slightly when applied warm.
| Serving Option | Description | Best For |
|---|---|---|
| Powdered Sugar Dusting | Light, sweet, decorative dusting | Classic look, quick prep |
| Cream Cheese Frosting | Tangy, creamy layer that complements red velvet flavor | More indulgent presentation |
Optional Toppings and Presentation Ideas
To create a show-stopping dessert, we can add a variety of optional toppings that bring texture, flavor, and vibrancy:
- Whipped cream: Dollops of fluffy whipped cream add a light, airy complement.
- Fresh berries: Strawberries, raspberries, or blueberries provide a fresh fruity burst that balances the rich batter.
- Chocolate sauce: Drizzle warm chocolate syrup in a decorative pattern for a decadent touch.
- Chopped nuts: Sprinkle toasted pecans or walnuts for crunch and nutty depth.
- Edible flowers or mint leaves: Garnish for a beautiful, sophisticated presentation perfect for special occasions.
For plating, we recommend serving the funnel cake warm on a large dessert plate. Surround it with fresh berries or drizzle sauces around the edges for a professional finish. A light dusting of powdered sugar or a final flourish of frosting makes this dessert ready to delight every guest.
Make-Ahead Tips
To enjoy our Easy Red Velvet Funnel Cake with minimal fuss, planning ahead can save us time and ensure the best results.
Prepare the Batter in Advance
We recommend mixing the red velvet funnel cake batter up to 24 hours before frying. Store it tightly covered in the refrigerator to preserve freshness and texture. When ready to cook, allow the batter to come to room temperature for about 20 minutes, then whisk gently to restore its smooth consistency.
Pre-Measure Dry Ingredients
For a quick and efficient process, pre-measure the red velvet cake mix and any dry toppings such as powdered sugar and chopped nuts. Keep these in separate airtight containers to avoid moisture absorption.
Heat Oil Just Before Frying
Maintain the oil temperature at 375°F (190°C), heating it only right before frying to ensure crispiness and prevent soggy funnel cakes.
Store Cooked Funnel Cakes Properly
Once fried, cooled funnel cakes can be stored in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate them in a sealed container for up to 24 hours. Reheat in a preheated oven at 350°F for 5 minutes to regain crispiness.
| Preparation Step | Timeframe | Storage Recommendation |
|---|---|---|
| Batter preparation | Up to 24 hours before | Refrigerate in covered bowl |
| Dry ingredients pre-measured | Anytime before cooking | Airtight container |
| Cooked funnel cakes storage | Up to 2 hours (room temp) | Airtight container |
| Cooked funnel cakes storage | Up to 24 hours (refrigerated) | Airtight container, reheat before serving |
Tip: Avoid Overmixing After Refrigeration
After chilling the batter, mix very gently to avoid developing gluten that could toughen the funnel cake. Our aim is to keep it light and tender for perfect texture.
Garnish Just Before Serving
Hold off on adding powdered sugar, cream cheese frosting, or whipped cream until moments before serving. This prevents sogginess and keeps the toppings fresh and visually appealing.
Conclusion
This easy red velvet funnel cake recipe brings a fun twist to a classic treat while keeping things simple with a box cake mix. It’s perfect for those moments when you want something impressive but don’t want to spend hours in the kitchen. With just a few ingredients and the right tools, we can create a dessert that’s crispy, flavorful, and visually stunning.
Whether it’s for a special occasion or a casual indulgence, this recipe lets us enjoy the rich taste of red velvet in a unique and delightful way. Give it a try, and we’re sure it’ll become a favorite in your dessert lineup.
Frequently Asked Questions
What ingredients are needed to make red velvet funnel cake?
You need red velvet cake mix, eggs, whole milk, vegetable oil, vanilla extract, and optional red food coloring for the batter. For toppings, use powdered sugar, whipped cream, fresh berries, chocolate sauce or cream cheese frosting, and optional chopped nuts.
What equipment do I need to prepare red velvet funnel cake?
Essential tools include mixing bowls, a whisk or electric mixer, measuring cups and spoons, a spatula, a deep fryer or heavy pot, a candy thermometer, a funnel or squeeze bottle, a slotted spoon or spider strainer, paper towels, and a sifter for powdered sugar.
How should I prepare the batter for the funnel cake?
Combine the dry and wet ingredients thoroughly to form a smooth batter. Let the batter rest for about five minutes before frying to improve texture.
What is the ideal oil temperature for frying funnel cake?
Heat the oil to 375°F (190°C) and maintain this temperature during frying for a crispy, golden-brown result.
How do I fry the funnel cake to get the perfect texture?
Pour the batter in a lattice pattern into hot oil using a funnel or squeeze bottle. Fry until golden brown, then drain on paper towels to remove excess oil.
Can I prepare the batter ahead of time?
Yes, you can prepare the batter up to 24 hours in advance and refrigerate it. Bring it to room temperature before frying and avoid overmixing.
How should I serve red velvet funnel cake?
Serve warm on a dessert plate, dusted with powdered sugar or drizzled with cream cheese frosting. Add whipped cream, fresh berries, chocolate sauce, or chopped nuts for extra flavor and presentation.
How long can I store cooked funnel cakes?
Cooked funnel cakes can be stored at room temperature for up to 2 hours or refrigerated for up to 24 hours. Reheat before serving for best taste.
Is it necessary to use box cake mix for this recipe?
Box cake mix simplifies the recipe and ensures consistent flavor and texture, making the process quicker and easier without sacrificing taste.
What makes red velvet funnel cake different from a traditional funnel cake?
The red velvet funnel cake uses red velvet cake mix as the base, giving it a rich cocoa flavor and vibrant red color, unlike the classic funnel cake, which uses a traditional batter.