This dessert is two treats in one: a layered cake inspired by funnel cakes, plus actual funnel cakes used inside, on top, and around the cake. Top both the cake and the funnel cakes with your favorite fair-style toppings—powdered sugar, cinnamon sugar, whipped cream, or fresh fruit—and serve right away for the best crunchy texture. If you’ve ever had funnel cake at a carnival, you know that crisp bite doesn’t last long!
The fried, toasty funnel-cake flavor appears throughout—inside the layers, in the filling, and as a crumb around the outside—so every slice captures that nostalgic fairground taste. It’s a fun, decadent showstopper that’s perfect for summer gatherings or any time you want a playful, nostalgic dessert.
I’m excited to share this vault recipe: my Funnel Cake Layered Cake is a bit of a labor of love, but it’s worth the effort for its unique texture and flavor combination.
From the vault
This cake was originally submitted for my cookbook I’ll Bring the Cake. With so many recipes and limited space, a few favorites were cut—but I’m gradually releasing those vault cakes here because they deserve to be made and enjoyed. A previous vault recipe I shared was the Chocolate Roasted Chestnut cake, and there are more coming. I hope this one becomes a new favorite in your baking rotation.
How to make the cinnamon cake layers
For the cake base I kept things straightforward: a cinnamon-scented white (or yellow) cake that pairs beautifully with the funnel cake elements and the cinnamon vanilla buttercream. You’ll need basic pantry items and a boxed cake mix to speed things up. Ingredients at a glance:
- buttermilk (room temperature)
- sour cream (room temperature)
- eggs plus an extra egg white (room temperature)
- vegetable oil
- vanilla
- cinnamon
- one 15.25-oz box yellow or white cake mix
Whisk the wet ingredients together in a large bowl, then sift in the cake mix and whisk until just combined. Pour into prepared cake pans and bake until set. Allow cakes to cool, then chill before assembling for cleaner layers and easier frosting.
Can I make this into a sheet cake or cupcakes?
Yes. For cupcakes, divide the batter among 24 liners and bake about 12–15 minutes; pipe or swirl on the buttercream and top each with a mini funnel cake. For a sheet cake, pour the batter into a greased 9×13 pan, bake, spread the buttercream over the whole pan, then sprinkle with crumbled funnel cakes, whipped cream, and fresh strawberries for a festive presentation.
How to make the vanilla bean cinnamon buttercream
This is a classic buttercream with a warm cinnamon note and the floral depth of vanilla bean paste—an ideal match for the funnel cake elements. You’ll need:
- unsalted butter (room temperature)
- pinch of salt
- pure vanilla extract
- vanilla bean paste
- ground cinnamon
- heavy cream
- powdered sugar
Use a paddle attachment to beat the butter until light and fluffy. Add cream, vanilla extract, vanilla bean paste, cinnamon, and salt and mix to combine. Gradually add powdered sugar on low speed until incorporated, then increase speed and beat until light—add more cream if it’s too stiff or more powdered sugar if too thin.
Funnel Cake — for real!
This recipe includes a real funnel cake component. Make several small funnel cakes for crumbling into the layers and sides, plus one taller funnel cake to sit on the top for a dramatic finish. The fried pieces add crunch and that unmistakable fairground flavor throughout the cake.
To make the funnel cakes, whisk the milk, eggs, and sugar, then stir in flour, baking powder, and a pinch of salt until you have a batter similar to pancake batter. Transfer to a squeeze bottle or piping bag, heat oil to frying temperature, and pipe the batter in a freeform “bird’s nest” pattern. Fry until golden on one side, flip, and cook until done. Drain on paper towels. For extra sweetness, immediately toss hot funnel cakes in cinnamon sugar.
Toppings
I garnished with whipped cream and strawberries, but use any classic funnel-cake toppings you love—powdered sugar, chocolate sauce, fruit compote, or a dusting of cinnamon sugar all work beautifully.
I hope you enjoy making this funnel cake from the vault. It’s showy and indulgent, and though it takes some steps, the result is a uniquely fun cake that brings carnival flavors to the table.
If you make this or any Baking with Blondie recipes, tag me @bakingwithblondie or use #bakingwithblondie so I can see your creations—I love seeing what bakers make!
As always, happy baking!
xo, Mandy
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Funnel Cake Layered Cake
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Ingredients
Funnel Cake Layers
- 2/3 cup buttermilk, room temperature
- 2/3 cup sour cream , room temperature
- 3 whole eggs, room temperature
- 1 egg white, room temperature
- 1/3 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 15.25oz Box of White or Yellow Cake Mix
Vanilla Bean Cinnamon Buttercream
- 1 cup unsalted butter , left out at room temperature for 10 minutes
- pinch of salt
- 1 teaspoon pure vanilla extract
- 2 teaspoons vanilla bean paste
- 1/2 teaspoon ground cinnamon
- 1/8 cup heavy cream
- 7 cups powdered sugar
Funnel Cakes
- 1 1/3 cup milk
- 2 whole eggs
- 1/4 cup granulated sugar
- 1 3/4 cup flour
- 1 teaspoon baking powder
- pinch of salt
- 8 cups vegetable oil for frying
Funnel Cake Crumble
- 6 small funnel cakes
- 1 teaspoon granulated sugar
- 1 teaspoon cinnamon
Garnish
Instructions
For the Funnel Cake Layers
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Preheat the oven to 325°F, then prep three 6-inch round cake pans with a swipe of shortening and dust of flour to prevent sticking. Set aside.
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In a large mixing bowl, whisk together the buttermilk, sour cream, eggs, oil, vanilla, and cinnamon until thoroughly combined. Sift in the cake mix and whisk until just combined. Do not overmix. Split the batter evenly between the prepared pans.
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Bake for 27 to 30 minutes, until the center is baked through. Let the cakes cool in the pan for a minute before flipping them out onto a wire rack to cool completely. Wrap and chill cakes before assembly.
For the vanilla bean cinnamon buttercream
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In the bowl of a stand mixer fitted with a paddle attachment, whip up the butter until it’s light and fluffy. Add the heavy cream, vanilla bean paste, vanilla, cinnamon, and salt. Whip up to combine and then scrape down the sides with a spatula.
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With the stand mixer on low speed, add the powdered sugar about a half cup at a time. The buttercream will be thick. Add a little more heavy cream to thin it out if needed (1 tablespoon at a time), and then flip the mixer to high speed and beat for 2 minutes to lighten the color and texture of the buttercream.
For the Funnel Cake
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*Prepare within an hour or two before serving for maximum freshness and crisp texture.
In a medium bowl, whisk together the milk, eggs, and sugar until combined. Whisk in the flour, baking powder, and salt. The batter should be similar in consistency to pancake batter. Transfer the batter to a large squeeze bottle.
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Heat vegetable oil in a large pan over medium heat. Working in a “bird’s nest” pattern, squirt the funnel cake batter in 6 clumps about 3 inches around, 2 clumps about 6 inches around, and one large one to go on top of the cake (no bigger than 6 inches around, but make it taller/thicker than the others). Deep fry on one side for a little under a minute, until golden, then flip the funnel cakes over to fry on the other side. Place on a paper towel-lined plate to drain.
TIP: place the hot funnel cakes in cinnamon sugar for extra sweetness!
For the funnel cake crumble
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Put the 6 small funnel cakes in a food processor with the sugar and cinnamon and pulse until a small crumble forms.
Assembly
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Place a cardboard cake round on a cake turntable. Dot a little bit of buttercream in the center of the round and spread out with an angled icing spatula. Place the first chilled cake layer in the center. Add a layer of buttercream, spreading it evenly with an angled icing spatula, then press on one of the 6-inch funnel cakes. Place the next cake layer on top, then repeat, making sure to line the layers up evenly. After adding on the top cake layer, crumb coat the cake by spreading a thin layer of buttercream around the entire cake. Freeze for 2 minutes to set the buttercream.
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Using a wooden spoon, beat out any air bubbles in the remaining buttercream. Spread the remaining buttercream on the top and sides of the cake, using a flat cake scraper for clean sides. Leave the top edge uneven for a more rustic look.
Press the funnel cake crumble around the bottom of the cake.
When ready to serve, place the large funnel cake on the top of the cake. Add whipped cream, powdered sugar, and strawberries for garnish.