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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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 20
Calories: 329 kcal
Course: Dessert , Snacks
Cuisine: American

Ingredients

For the cake:
  • 1 cup butter cubed
  • 1 cup water
  • ½ cup buttermilk
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ⅛ 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:
    Cup of Yum
  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!

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 Information

Calories 329kcal (16%) Carbohydrates 48g (16%) Protein 2g (4%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 1g Cholesterol 54mg (18%) Sodium 238mg (10%) Potassium 58mg (2%) Fiber 1g (4%) Sugar 38g (76%) Vitamin A 464IU (9%) Calcium 28mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 20Serving

Amount Per Serving

Calories 329

% Daily Value*

Calories 329kcal 16%
Carbohydrates 48g 16%
Protein 2g 4%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 54mg 18%
Sodium 238mg 10%
Potassium 58mg 1%
Fiber 1g 4%
Sugar 38g 76%
Vitamin A 464IU 9%
Calcium 28mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.