The History of Funnel Cakes

Funnel cakes (fried dough formed in a loose lattice shape and sprinkled with powdered sugar) are named for the tools used to make them: funnels. Indeed — to make them, cooks pour liquid cake batter into hot oil through a funnel and move it around to create the lattice-like shape. Funnel cakes have been around since the dawn of Colonial America. When German immigrants settled in Pennsylvania in the 17th and 18th centuries, they brought their culinary traditions with them, including something called Drechter Kuche, the precursor to the modern funnel cake. The Pennsylvania Dutch often made this fried dough dish for breakfast. The earliest recipe for funnel cake can be found in a German cookbook that dates back to 1879. Over time, funnel cake evolved into a decadently sweet treat commonly served at harvest festivals, carnivals, and fairs. It’s also frequently served during holidays such as Christmas. It is thought that funnel cakes as we know them today became popular in the U.S. after being introduced at the 1950 Kutztown Folk Festival, which celebrated Pennsylvania Dutch culture and food. Today, funnel cake is a quintessential part of the American fair, carnival, and festival experience.