If you’re looking to wow your friends and family this holiday season, I’ve got just the thing for you—a Festive Christmas Sheet Cake with Buttercream Frosting Recipe that is as joyful to look at as it is delicious to eat. Trust me, this cake brings the party to your dessert table with its colorful sprinkles, luscious green frosting, and fun candy accents. When I first tried this recipe, it quickly became my go-to for holiday gatherings because it’s easy to make, looks stunning, and tastes absolutely amazing. Stick with me and I’ll walk you through every step to get it just right!
Why You’ll Love This Recipe
- Festive and Fun: The vibrant sprinkles and colorful candies make it perfect for holiday celebrations.
- Easy Sheet Cake: Unlike complicated tiered cakes, this one’s simple to bake in a single pan and easy to cut into generous squares.
- Creamy Buttercream Frosting: The frosting is silky smooth with just the right touch of sweetness—perfect for decorating or just smearing liberally over the cake.
- Crowd-Pleaser: My family goes crazy for this every year, and your guests will too!
Ingredients You’ll Need
This Festive Christmas Sheet Cake with Buttercream Frosting Recipe uses common ingredients you might already have on hand, with the sprinkles and candy adding that special holiday touch. I like to pick sprinkles that hold up well in batter so they don’t bleed too much color.
- All-purpose flour: The sturdy base for the cake’s tender crumb.
- Baking powder and baking soda: These give the cake a nice lift.
- Kosher salt: A pinch to balance sweetness.
- Granulated sugar: Sweetness that’s not overpowering.
- Eggs: Bring structure and moisture; make sure they’re at room temp for best mixing.
- Vegetable oil: Keeps the cake moist and tender—feel free to substitute with canola oil.
- Vanilla extract: Adds warmth and depth to flavor.
- Buttermilk: Makes the cake extra moist and tender; room temp is key here.
- Holiday sprinkles (red, green, white): For a festive pop and fun texture inside the cake.
- Salted butter: The base for that luscious buttercream frosting.
- Powdered sugar: Sweetens and thickens the frosting beautifully.
- Milk: Helps get the frosting to a perfect spreading consistency.
- Forest green gel food coloring: To transform your frosting into a gorgeous Christmas tree green.
- Blue gel food coloring (optional): For deepening the green when needed.
- Mini candy-coated chocolates (various colors): Perfect little ornaments and lights for decorating your frosted tree.
- Red sour candy belt: For the final bow on top of the Christmas tree.
Variations
I love personalizing this Festive Christmas Sheet Cake with Buttercream Frosting Recipe because it’s a perfect canvas for creativity. Whether you want to dial back the sweetness or boost the festive factor, there’s room to make it your own.
- Gluten-Free: I once swapped the all-purpose flour for a gluten-free blend and the texture was surprisingly close to the original—just watch your baking time since gluten-free batters can behave differently.
- Chocolate Version: Adding a half cup of cocoa powder to the dry ingredients turns this into a festive chocolate version; just reduce sugar slightly to keep balance.
- Dairy-Free: Use coconut oil instead of butter for frosting and a plant-based milk in place of buttermilk, and you’re set for any dietary needs.
- Frosting Colors: Play with different gel colors to create various tree themes—my kids love a frosted blue or even red “Christmas tree.”
How to Make Festive Christmas Sheet Cake with Buttercream Frosting Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350˚F and spraying an 18-by-13-inch half-sheet pan generously with nonstick baking spray that includes flour. This simple step guarantees your cake will lift out cleanly after baking, no stubborn sticking to worry about.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, and kosher salt. This ensures even distribution so your cake rises evenly and has a nice crumb—no pockets of baking powder that could leave a metallic taste.
Step 3: Combine Wet Ingredients and Sugar
In a large bowl, whisk together the granulated sugar and eggs until you see it get foamy and lighten in color—about 1 to 2 minutes. This tiny step adds air, making your cake lighter and fluffier. Then whisk in the vegetable oil and vanilla extract until smooth.
Step 4: Alternate Adding Dry Mix and Buttermilk
Slowly add the flour mixture in thirds, alternating with buttermilk, and stir just until combined after each addition. You’ll want to fold gently to avoid overmixing, which can make the cake tough. Finally, gently fold in the red, green, and white holiday sprinkles—you’ll love the festive surprise inside!
Step 5: Bake Your Cake
Pour the batter into your prepared pan and smooth it out evenly. Pop it in the oven for about 20 minutes, or until the top turns lightly golden and a toothpick inserted in the center comes out clean. It’s important not to overbake; you want a moist, tender crumb, so start checking a few minutes before the timer goes off.
Step 6: Make the Buttercream Frosting
While the cake cools completely (it’s crucial to wait a full hour!), beat salted butter on medium-high in your mixer for 2 to 3 minutes until it’s light and fluffy. Slowly add powdered sugar in two parts, mixing well after each addition, and pour in milk and vanilla. Beat on medium-high again until the frosting feels silky and spreadable. This fluffy buttercream is what really makes the cake sing.
Step 7: Frost and Decorate Your Cake
Spread 3 cups of plain buttercream evenly over the cooled cake as a smooth base. Set aside about 1/4 cup of frosting in a small bag to use white frosting for “snow” decorations later. Add forest green gel food coloring (with a little blue if you want darker tones) to the remaining frosting for that classic Christmas tree color. Use a piping bag with a medium tip to outline a large triangle as the tree on top of the white frosting base. Then pipe rows of little frosting dots that you gently curve downward to mimic pine branches; this is my favorite part and takes a bit of patience, but it’s totally worth it. Place brown mini chocolates in rows for the tree trunk, decorate with colorful mini candies as ornaments and lights, and finish with a sour candy belt bow on top.
Pro Tips for Making Festive Christmas Sheet Cake with Buttercream Frosting Recipe
- Room Temperature Ingredients: Always bring eggs and buttermilk to room temperature for smooth batter and better rise.
- Don’t Overmix: Stir just until ingredients come together to keep the cake tender and light.
- Tracing the Tree: Use a ruler and a small offset spatula to lightly trace the tree outline on the cake before piping green frosting; it really helps keep your design neat.
- Cool Completely: Make sure your cake is fully cooled so your frosting doesn’t melt, keeping decorations crisp and clean.
How to Serve Festive Christmas Sheet Cake with Buttercream Frosting Recipe
Garnishes
Besides the candy-coated chocolates and sprinkles already on the cake, I like to sprinkle a few crushed peppermint candies around the border for a minty crunch and extra holiday flair. It feels festive and adds an unexpected texture contrast that guests love.
Side Dishes
This sheet cake pairs beautifully with a cup of spiced hot cocoa or a mug of mulled cider. For savory sides, I recommend serving it alongside a cheese plate or charcuterie board during your holiday party to balance all that sweetness.
Creative Ways to Present
For holiday gatherings, I like to place the decorated cake on a festive wooden board and surround it with fresh pine sprigs for a natural touch. Setting some fairy lights around the display really makes the colors pop and creates a cozy atmosphere. Plus, if you’re feeling crafty, add edible gold leaf or shimmer dust for a sparkling finish that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
I usually cover the leftover cake tightly with plastic wrap or store it in an airtight container at room temperature for up to three days. The buttercream keeps it from drying out, and honestly, it tastes even better after a day when the flavors meld.
Freezing
If you want to prep in advance, I recommend baking the unfrosted cake and wrapping it tightly in plastic wrap and then foil before freezing for up to 3 months. When you’re ready to enjoy, thaw it fully and apply the frosting fresh for the best texture and appearance.
Reheating
This cake is best served at room temperature, so I usually take leftovers out of the fridge about 30 minutes before serving. If you’re really craving warm cake, a few seconds in the microwave (15–20 seconds per slice) does the trick without melting the frosting too much.
FAQs
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Can I use regular milk instead of buttermilk in this recipe?
Yes, you can substitute regular milk with 1 tablespoon of lemon juice or white vinegar added to a cup of milk to create a buttermilk substitute. Let it sit for 5–10 minutes before using to ensure proper acidity for tenderizing the cake.
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How do I prevent the sprinkles from bleeding color in the batter?
To minimize color bleeding, add the sprinkles at the very end and fold in gently. Using jimmies or thicker sugar sprinkles rather than nonpareils can help keep colors more stable during baking.
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Can this cake be made into cupcakes instead?
Absolutely! Just adjust the baking time to 18–22 minutes depending on your cupcake size and keep an eye on them to avoid overbaking. The frosting and decorations translate beautifully to cupcakes for holiday parties or gifts.
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What’s the best way to store leftover decorated cake?
Store the cake loosely covered with plastic wrap or in an airtight container at room temperature for up to three days. If refrigerated, let sit at room temp before serving to soften the frosting.
Final Thoughts
This Festive Christmas Sheet Cake with Buttercream Frosting Recipe has quickly become one of my all-time favorites because it’s fun, flavorful, and feels celebratory with every bite. It’s a great way to involve kids in decorating and makes your holiday dessert spread instantly more eye-catching. I can’t recommend it enough if you want a show-stopping, easy-to-make Christmas dessert that will have everyone asking for seconds. Give it a try—I promise it’ll be your new holiday tradition!
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Festive Christmas Sheet Cake with Buttercream Frosting Recipe
- Prep Time: 1 hr
- Cook Time: 20 mins
- Total Time: 2 hrs 20 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This festive Christmas Sheet Cake is a delightful holiday treat featuring a moist and tender cake studded with colorful holiday sprinkles, topped with a luscious green buttercream frosting decorated to resemble a Christmas tree with candy accents. Perfect for celebrations, this sheet cake is a cheerful centerpiece that combines classic flavors with joyful decorating, making it an irresistible seasonal dessert.
Ingredients
For the Cake:
- Nonstick baking spray with flour, for the pan
- 2 3/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 cup vegetable oil
- 2 tsp. vanilla extract
- 1 cup buttermilk, at room temperature
- 1/2 cup red, green, and white holiday sprinkles
For the Frosting:
- 1 1/2 cups salted butter (3 sticks), at room temperature
- 1 1/2 lb. powdered sugar (6 cups)
- 1/4 cup milk
- 1 Tbsp. vanilla extract
- Forest green gel food coloring, for the frosting
- Blue gel food coloring, for the frosting (optional)
- 5 brown mini candy-coated chocolates (about 1/2 tsp.), such as mini M&M’s
- 2 Tbsp. red, green, and white holiday sprinkles
- 30 yellow mini candy-coated chocolates (about 2 tsp.), such as mini M&M’s
- 40 red mini candy-coated chocolates (about 2 1/2 tsp.), such as mini M&M’s
- 1 (6-in.) piece red sour candy belt
Instructions
- Prepare the Cake Pan: Preheat the oven to 350˚F. Lightly spray an 18-by-13-inch half-sheet pan with nonstick baking spray containing flour to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and salt throughout the flour.
- Combine Wet Ingredients and Sugar: In a large mixing bowl, whisk the granulated sugar and eggs until the mixture becomes foamy and lightened in color, which should take about 1 to 2 minutes. Then whisk in the vegetable oil and vanilla extract until fully incorporated.
- Incorporate Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Whisk well after each addition to create a smooth, well-blended batter. Finally, gently fold in the red, green, and white holiday sprinkles to add festive color and texture.
- Bake the Cake: Pour the batter into the prepared sheet pan, spreading it evenly. Bake in the preheated oven for about 20 minutes or until the cake is lightly golden and a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely in the pan for at least 1 hour.
- Prepare the Frosting: Using a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the salted butter on medium-high speed until light and fluffy, about 2 to 3 minutes. Reduce speed to low and mix in half of the powdered sugar until combined. Add the milk and vanilla extract, then the remaining powdered sugar. Increase speed again to medium-high and beat for an additional 3 minutes until the frosting is light and fluffy.
- Frost Base Layer: Spread 3 cups of the buttercream frosting evenly over the cooled cake using an offset or rubber spatula, creating a smooth surface.
- Prepare Piping Bags: Place 1/4 cup of the remaining white frosting into a piping bag fitted with a small tip (about 1/8 inch opening). Add green gel food coloring to the remaining 1 3/4 cups frosting until a deep green color is achieved; optionally add a few drops of blue for a darker shade. Transfer this green frosting to another piping bag with a slightly larger tip (about 1/4 inch).
- Outline the Tree: Using a ruler and small offset spatula, lightly outline a large triangle on the frosted cake to represent the Christmas tree’s body. This triangle should be centered and sized as described for perfect placement.
- Create Tree Trunk: Place 3 rows of brown mini candy-coated chocolates under the triangle to form the tree trunk, with 5 chocolates per row, centered beneath the triangle.
- Pipe Tree Branches: Starting at the bottom of the triangle and just above the trunk, pipe a row of 3/4-inch green frosting dots across the width. Use a small offset spatula or butter knife to drag each dot downward and outward in a curved motion to form branches, cleaning the spatula between each swoop. Continue piping rows of dots, overlapping as you move upward, until the entire tree shape is filled with textured green frosting branches.
- Decorate Cake Border and Snow: Sprinkle red, green, and white holiday sprinkles around the edge of the cake. Use the white frosting bag to pipe small dots around the tree to simulate snow.
- Add Garland and Ornaments: Pipe swooping lines of white frosting across the tree to resemble garland. Press yellow mini candy-coated chocolates sideways onto these lines about 1 inch apart to mimic Christmas lights. Place red mini candies flat on the tree to act as ornaments.
- Create Candy Bow: Cut the red sour candy belt in half lengthwise. Fold one strip into a bow shape and position it on top of the tree as the finishing touch. Save or enjoy the remaining strip separately.
Notes
- The unfrosted cake can be baked, wrapped tightly in plastic wrap, and frozen for up to 3 months.
- The cake can be frosted up to 3 days in advance and stored at room temperature for up to 3 days, or refrigerated for up to 1 week.
- To perfectly center the tree on your cake, position the pan with a short side facing you. The triangle’s bottom side should start 2 ½ inches from the bottom and sides of the pan, with the top tip 2 inches from the pan’s top edge.
- Use gel food coloring to tint frosting without altering its consistency.
- This cake serves 12 people.
Nutrition
- Serving Size: 1 slice (based on 12 servings)
- Calories: 480
- Sugar: 45g
- Sodium: 220mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
