When the holiday season rolls around, there’s something truly exciting about the sweet smells wafting from the kitchen. I found myself in a festive frenzy this year, eager to craft a dessert that would not only impress my guests but also bring the joy of the season to life. Enter the Christmas Tree Sheet Cake! This delightful treat features a moist, fluffy vanilla confetti base that’s swirled with colorful sprinkles, transforming it into a charming edible tree.
What I love most about this cake is how effortlessly it comes together—perfect for those busy holiday days. With its vibrant buttercream frosting and playful candy decorations, this dessert isn’t just a treat; it’s a centerpiece that will brighten up any gathering. Whether you’re attending a potluck or hosting family at home, this festive cake slices beautifully, making it easy to serve a crowd. Join me in creating this showstopper that balances holiday cheer with simple, delicious flavors!
Why is Christmas Sheet Cake a Must-Bake?
Delightful presentation: This vibrant cake serves as a stunning centerpiece, instantly brightening any holiday table.
Effortless preparation: With just simple baking steps, even novice bakers can create this beautiful dessert without stress.
Versatile flavors: Feel free to experiment with different frosting or cake flavors, ensuring it’s tailored to your taste!
Great for gatherings: The easy slicing feature makes it perfect for parties and potlucks, allowing everyone to enjoy a piece.
Kid-friendly fun: Kids will love helping with decoration, making it a festive family activity. You can also check out more easy cake recipes to keep the holiday baking spirit alive!
Christmas Sheet Cake Ingredients
For the Batter
• Nonstick baking spray with flour – Prevents sticking during baking. Substitution: Use butter or oil for greasing.
• All-purpose flour (2 3/4 cups) – Provides structure. Substitution: Gluten-free flour blend may work for a gluten-free version.
• Baking powder (2 tsp.) – Leavening agent for fluffiness.
• Baking soda (1/4 tsp.) – Helps with browning and rise.
• Kosher salt (1/2 tsp.) – Enhances flavors.
• Granulated sugar (2 cups) – Sweetness and moisture.
• Large eggs (3, at room temperature) – Binding agents that add richness.
• Vegetable oil (1 cup) – Moisture and richness.
• Vanilla extract (2 tsp.) – Flavor enhancer.
• Buttermilk (1 cup, at room temperature) – Adds tanginess and moisture.
• Holiday sprinkles (1/2 cup [red, green, and white]) – Decorative element.
For the Buttercream Frosting
• Salted butter (1 1/2 cups, at room temperature) – Base for the creamy buttercream frosting.
• Powdered sugar (1 1/2 lb. [6 cups]) – Sweetens and thickens frosting.
• Milk (1/4 cup) – Adjusts frosting consistency.
• Vanilla extract (1 Tbsp. for frosting) – Additional flavor for frosting.
• Forest green gel food coloring – For the festive tree frosting color. Substitution: Use any preferred green food color.
• Optional blue gel food coloring – For deepening green shade.
For Decorations
• Mini candy-coated chocolates – Perfect for tree garnishments (i.e., brown, yellow, red).
• Red sour candy belt (1 piece) – Serves as a decorative tree trunk.
I can’t wait for you to start baking this Christmas Sheet Cake! Each ingredient plays a special role in crafting this festive masterpiece. Enjoy the process and your delicious creation!
How to Make Christmas Sheet Cake
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Preheat your oven to 350°F (175°C) and prepare a large sheet pan by spraying it with nonstick baking spray to avoid any sticking.
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Whisk together the dry ingredients in a bowl—combine 2 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. This mix will help your cake rise perfectly!
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Mix the sugar and eggs in a large bowl. Beat until the mixture turns pale, then introduce 1 cup of vegetable oil, 2 teaspoons of vanilla extract, and 1 cup of room temperature buttermilk. Stir until all elements are well combined.
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Incorporate the dry ingredient mixture into your wet mix gradually. Don’t over-mix; simply blend until just combined for a fluffy, moist cake!
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Fold in 1/2 cup of holiday sprinkles, adding a delightful pop of color.
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Pour the batter into the prepared sheet pan, smoothing the top with a spatula to ensure even baking.
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Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. The edges should start to golden slightly.
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Cool the cake in the pan for about 10-15 minutes, then remove it to a wire rack to cool completely before frosting.
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Prepare the buttercream frosting by beating 1 1/2 cups of room temperature salted butter until creamy. Gradually add in 1 1/2 lbs (about 6 cups) of powdered sugar, mixing well.
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Adjust the consistency of the frosting with 1/4 cup of milk, and add 1 tablespoon of vanilla extract for that delicious flavor.
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Color your frosting using forest green gel food coloring until you achieve your desired shade, optionally adding blue gel for depth.
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Frost the cooled cake generously, piping festive designs and then adding your delightful candy decorations for that Christmas charm.
Optional: Top with additional holiday sprinkles for an extra festive touch!
Exact quantities are listed in the recipe card below.
What to Serve with Christmas Tree Sheet Cake?
Create a memorable holiday meal by pairing this festive treat with delightful accompaniments that round out the experience.
- Festive Punch: A sparkling cranberry punch brings a refreshing, tart flavor that complements the sweetness of the cake beautifully. It’s a fun, fizzy way to celebrate!
- Vanilla Ice Cream: The creamy texture of vanilla ice cream adds a delightful cool contrast to the rich buttercream frosting and warm cake.
- Peppermint Hot Cocoa: Cozy up with a mug of peppermint hot cocoa, whose rich flavors echo the Christmas season and enhance the cake’s festive vibes.
- Gingerbread Cookies: Crunchy gingerbread cookies bring a spice-infused crunch that balances the softness of the cake. Plus, they’re visually delightful!
- Mixed Green Salad: A fresh salad with crunchy apples and walnuts adds a light, vibrant note to your meal while still celebrating holiday flavors.
- Cheese Platter: A selection of sharp cheeses can bring a savory element that contrasts the sweet notes of the cake, creating a well-rounded plate.
- Pecan Pie: Keep the dessert theme alive with a classic pecan pie, offering a rich, nutty flavor that pairs wonderfully with your sheet cake.
- Eggnog: This holiday classic delivers creamy, spiced goodness that complements both the cake’s sweetness and the festive atmosphere beautifully.
How to Store and Freeze Christmas Sheet Cake
Room Temperature: Store the unfrosted cake in an airtight container at room temperature for up to 3 days. This keeps it fresh and moist!
Fridge: If frosted, cover the cake with an upside-down baking sheet to avoid smudging the decorations. It can be refrigerated for up to a week.
Freezer: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge before frosting.
Reheating: If desired, you can enjoy slices of your Christmas Sheet Cake at room temperature or warm them slightly in the microwave for about 10-15 seconds.
Christmas Sheet Cake Variations
Unleash your creativity with these fun twists on the classic Christmas Sheet Cake that’ll tantalize your taste buds!
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Chocolate Delight: Swap the vanilla confetti base for rich chocolate cake by using cocoa powder and chocolate chips for extra indulgence. This decadent twist takes the festive spirit up a notch!
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Dairy-Free Option: Replace buttermilk with almond or coconut milk and use dairy-free margarine for the frosting. Enjoy the same festive flavors while catering to dietary needs.
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Nutty Addition: Fold in 1/2 cup of chopped walnuts or pecans into the batter. The crunch adds a wonderful texture to each bite, making for a delightful surprise!
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Fruity Flavor: Mix in 1 cup of chopped fresh cranberries or raspberries into the batter for a tart burst of flavor that beautifully complements the sweetness of the cake.
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Frosting Fun: Try coconut-flavored frosting instead of vanilla for a tropical twist. Top it with shredded coconut to elevate the cake’s festive look and taste!
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Spicy Surprise: Add a teaspoon of cinnamon and nutmeg to the batter for a warm, spicy flavor profile that evokes holiday warmth and cheer.
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Candied Decorations: Swap out the mini candy-coated chocolates for crystallized ginger or candied citrus peel for a sophisticated holiday touch that packs a tasty punch.
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Vegan Version: Use flax eggs, nondairy milk, and coconut oil to make an entirely vegan-friendly Christmas Sheet Cake without losing any of the festive cheer!
Make Ahead Options
These Christmas Sheet Cakes are a delightful choice for meal prep, making your holiday baking less stressful! You can bake the unfrosted cake up to 3 days in advance; simply let it cool completely, then wrap it tightly in plastic wrap and refrigerate to maintain moisture. The buttercream frosting can also be prepared 1-2 days ahead and stored in an airtight container in the fridge—just re-whip it lightly before using. Finally, decorate with the candy garnishes right before serving to ensure they stay vibrant. By prepping ahead, you’ll save time and energy, allowing you to enjoy the festivities with loved ones while delivering a stunningly festive dessert!
Helpful Tricks for Christmas Sheet Cake
- Perfect Texture: Ensure all refrigerated ingredients, like eggs and buttermilk, are at room temperature before mixing. This yields a fluffier cake.
- Avoid Overmixing: Gently fold in the dry ingredients until just combined to prevent a dense texture in your Christmas Sheet Cake.
- Decorating Joy: Practice piping techniques on parchment paper before frosting the cake. This helps gain confidence for beautiful holiday designs.
- Storing Made Easy: To store your frosted cake, place it on an upside-down baking sheet to keep the frosting intact and fresh for 3 days.
- Flavor Customization: Feel free to try different cake and frosting flavors to make this Christmas Sheet Cake uniquely yours while still being festive!
Christmas Sheet Cake Recipe FAQs
What type of flour is best for making Christmas Sheet Cake?
I recommend using all-purpose flour for this recipe because it provides the ideal structure and texture. If you’re looking for a gluten-free version, a gluten-free flour blend might work well as a substitute.
How should I store leftover Christmas Sheet Cake?
For a frosted cake, cover it with an upside-down baking sheet to prevent smudging the decorations. This will keep it fresh in the refrigerator for up to a week. If it’s unfrosted, store it in an airtight container at room temperature for up to 3 days.
Can I freeze Christmas Sheet Cake?
Absolutely! To freeze the unfrosted cake, wrap it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. It can be stored for up to 3 months. When you’re ready to use it, thaw it in the refrigerator overnight before frosting.
What if my cake is too dense?
If your cake turns out dense, it may be due to overmixing the batter. Always mix until just combined when adding the dry ingredients. Additionally, ensure that your ingredients are at room temperature; this helps with texture, yielding a fluffier cake.
Is this cake suitable for kids with allergies?
Always check for allergies! This recipe contains eggs and dairy. If you need a dairy-free option, you can use dairy-free butter and substitute the buttermilk with a plant-based milk mixed with a bit of vinegar to create a similar tangy effect.
How do I decorate the cake if I want to modify the theme?
Feel free to get creative with decorations! Besides the traditional holiday sprinkles, you can swap in mini candy canes, coconut flakes for a snowy effect, or even colored frosting to match your party’s theme. Enjoy the process—decorate it as a family to make it a festive event!
Festive Christmas Sheet Cake That Steals the Dessert Show
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a large sheet pan by spraying it with nonstick baking spray to avoid any sticking.
- Whisk together the dry ingredients: combine 2 3/4 cups of all-purpose flour, 2 teaspoons of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon of kosher salt.
- Mix the sugar and eggs in a large bowl. Beat until the mixture turns pale, then introduce 1 cup of vegetable oil, 2 teaspoons of vanilla extract, and 1 cup of buttermilk. Stir until well combined.
- Incorporate the dry ingredient mixture into your wet mix gradually, blending until just combined.
- Fold in 1/2 cup of holiday sprinkles.
- Pour the batter into the prepared sheet pan, smoothing the top.
- Bake for about 20-25 minutes, or until a toothpick inserted comes out clean.
- Cool the cake in the pan for about 10-15 minutes before transferring it to a wire rack.
- Prepare the buttercream frosting by beating 1 1/2 cups of room temperature salted butter until creamy.
- Gradually add in 1 1/2 lbs (about 6 cups) of powdered sugar, mixing well.
- Adjust the consistency of the frosting with 1/4 cup of milk, and add 1 tablespoon of vanilla extract.
- Color your frosting using forest green gel food coloring until you achieve your desired shade.
- Frost the cooled cake generously and add the candy decorations.