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Ridiculously Easy Funfetti Sheet Cake

Besides being ridiculously easy (one-bowl, no mixer), this Funfetti Sheet Cake is also moist, tender, ridiculously delicious and so FUN with a magical kaleidoscope of multi-hued polka dots!
Course Dessert, Snacks
Cuisine American
Keyword Funfetti Cake, Funfetti Sheet Cake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 20
Calories 329 kcal
Author Chris Scheuer

Ingredients

For the cake:

  • 1 cup butter cubed
  • 1 cup water
  • ½ cup buttermilk
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • teaspoon almond extract
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 cups all-purpose flour
  • ¾ cup multi-colored jimmies or quins (not nonpareils)

For the icing:

  • ½ cup butter cubed
  • 4-6 tablespoons half & half
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 3 cups powdered sugar
  • 2-6 drops food coloring optional

Instructions

For the cake:

  1. Preheat oven to 375˚F. Spray a 10x15 jelly roll pan or a sheet pan generously with baking spray and rub with a paper towel to coat all surfaces. Set aside
  2. In a medium-large microwave-safe bowl, combine the cubed butter and water. Microwave on high for 2 minutes. Most of the butter should be melted. Remove from the microwave and stir until butter is completely melted.
  3. Add the buttermilk and sugar, then whisk until well combined. Add the eggs and whisk again.

  4. Add the vanilla and almond extracts, baking powder, baking soda and salt, and stir to combine.
  5. Add flour and whisk until smooth and lump free. It will seem lumpy at first, but keep stirring. It will get nice and smooth. Fold in the sprinkles.

  6. Transfer to the prepared pan. Bake until golden brown and a toothpick inserted in center comes out clean, 18-25 minutes.
  7. Cool on a wire rack for 30 minutes before icing:

For the icing:

  1. While the cake is cooling, make the icing. Place the butter in a medium-large microwave-safe bowl. Microwave on high power for 1 minute or until the butter is melted.

  2. Remove from the microwave and add the vanilla and almond extracts, 4 tablespoons of the half and half and all of powdered sugar. Stir until well combined. Add enough half and half to make a smooth, spreadable icing.
  3. Add the food coloring, one drop at a time, stirring well after each addition, until the desired color is achieved (I usually end up using 4-5 drops.)
  4. Transfer the icing to the center of the cake and spread to the edges (an offset or angled cake spatula works well for this). While the icing is still wet, use the back of a small spoon to make pretty swirls, if desired. Sprinkle with nonpareils, jimmies or cake decorating quins in the color(s) of your choice. Allow the cake to cool and enjoy!

Recipe Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.

Be sure to read the section above in the post on "What type of sprinkles I should use for this Funfetti Cake?" before making this recipe.

If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.

Nutrition Facts
Ridiculously Easy Funfetti Sheet Cake
Amount Per Serving
Calories 329 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 9g56%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 54mg18%
Sodium 238mg10%
Potassium 58mg2%
Carbohydrates 48g16%
Fiber 1g4%
Sugar 38g42%
Protein 2g4%
Vitamin A 464IU9%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.