If you’re on the hunt for a show-stopping dessert that screams holiday cheer, you’ve got to try this Festive Christmas Sheet Cake with Buttercream Frosting Recipe. Trust me, this cake isn’t just about looking beautiful with its colorful tree design and candy decorations — it tastes absolutely divine. Whether you’re hosting a holiday party or just want to wow your family, this easy-to-make sheet cake has become one of my absolute favorites for Christmas festivities. Ready? Let’s dive in!
Why You’ll Love This Recipe
- Simple Yet Stunning: The classic sheet cake base is easy to bake, but the frosting and decorations take it straight to festive perfection.
- Crowd-Pleaser: My family goes crazy for the rich buttercream frosting and the fun candy toppings that make every bite a holiday party.
- Perfect for Entertaining: It’s baked in a half-sheet pan, so you get plenty of servings without fussing with layers.
- Customizable Decorations: You can tweak colors and embellishments to match your holiday vibe or your kid’s favorite candies.
Ingredients You’ll Need
This recipe strikes a lovely balance between moist, tender cake and a rich, buttery frosting that’s just sweet enough. I love how the holiday sprinkles baked right into the batter add little bursts of color and texture. Keep an eye out for high-quality butter and fresh buttermilk–they make a huge difference!
- All-purpose flour: The backbone of the cake; make sure to measure it correctly by spooning into your cup and leveling.
- Baking powder & baking soda: These help the cake rise beautifully and stay light.
- Kosher salt: Balances sweetness and enhances flavor; don’t skip it!
- Granulated sugar: Adds that perfect sweetness and helps with texture.
- Eggs: At room temperature for best mixing and structure.
- Vegetable oil: Keeps the cake moist and tender.
- Vanilla extract: A must for warm, inviting flavor.
- Buttermilk: Adds a subtle tang and helps tenderize the crumb.
- Holiday sprinkles: Red, green, and white sprinkles – it’s the little festive surprise baked right into the cake.
- Salted butter: For that luscious, creamy frosting – quality matters here!
- Powdered sugar: The key to a smooth, sweet buttercream.
- Milk: To thin the frosting just enough for spreading.
- Forest green gel food coloring: Essential for that vibrant Christmas tree shade.
- Blue gel food coloring (optional): Adds depth to the green frosting if you want the tree darker.
- Mini candy-coated chocolates (brown, yellow, red): For the tree trunk, lights, and ornaments – these little details make all the difference.
- Red sour candy belt: A fun and tasty bow on top of the tree.
Variations
I love making this festive Christmas sheet cake my own by tweaking the decorations or adding a twist to the frosting. You can really make it fit your holiday style, whether that’s subtle elegance or full-on Christmas explosion.
- Chocolate Lover’s Twist: Swap half the flour for cocoa powder for a chocolate version – my kids went wild for this one year!
- Dairy-Free Option: Use dairy-free butter and milk alternatives; the frosting stays just as creamy.
- Different Color Themes: Try blue and silver sprinkles and frostings for a winter wonderland instead of traditional red and green.
- Nuts & Seeds: If you like crunch, sprinkle chopped toasted pecans or almonds on top of the buttercream before decorating.
How to Make Festive Christmas Sheet Cake with Buttercream Frosting Recipe
Step 1: Preparing Your Pan and Oven
Start by preheating your oven to 350˚F and generously spray an 18-by-13-inch half-sheet pan with nonstick baking spray with flour. This little prep step ensures your cake comes out cleanly and keeps its perfect shape. Trust me — scraping cake off the pan? Not fun.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together your all-purpose flour, baking powder, baking soda, and kosher salt. This helps distribute those leavening agents evenly so your cake rises uniformly without any weird dense spots.
Step 3: Whisk Sugar, Eggs, Oil, and Vanilla
In a large bowl, whisk the granulated sugar and eggs briskly for about 1 to 2 minutes until they’re light and foamy. This aerates the batter for a tender crumb. Then, whisk in the vegetable oil and vanilla extract until well combined.
Step 4: Combine Ingredients and Add Sprinkles
Gradually add the flour mixture to the wet ingredients in three additions, alternating with the buttermilk, starting and ending with the flour. Whisk gently after each addition until smooth — you don’t want to overmix here. Finally, fold in the red, green, and white holiday sprinkles. This is where your cake gets its fun surprise inside!
Step 5: Bake the Cake
Pour the batter into the prepared pan and smooth the surface with a spatula. Pop it into the oven for about 20 minutes or until it’s lightly golden and a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan — this usually takes about an hour. Patience here means your frosting won’t melt.
Step 6: Make the Buttercream Frosting
Using a stand mixer or hand mixer with a paddle attachment, beat the room-temperature salted butter on medium-high speed until it’s light and fluffy — about 2 to 3 minutes. Reduce speed and gradually add half of the powdered sugar, then the milk, then the vanilla, and finally the remaining powdered sugar, mixing until smooth each time. Beat on medium-high for another 3 minutes until your buttercream is cloud-soft and spreadable.
Step 7: Frost and Decorate the Cake
Spread about 3 cups of plain buttercream evenly over the cooled sheet cake with an offset spatula. Then, set aside ¼ cup of plain frosting for piping white accents. Add forest green gel food coloring to the remaining frosting, mixing until you get a deep saturated green. If you want a darker tree, add a drop or two of blue food coloring and mix well. Transfer both frostings to piping bags with different sized tips and let the decorating fun begin!
Lightly trace a large triangle on your frosted cake to mark the tree’s outline. Place three rows of brown mini candy-coated chocolates as the trunk centered underneath. Pipe rows of green dots along the triangle’s bottom edge and drag each dot downward in swooping curves to mimic branches. Layer multiple rows filling the triangle — this technique creates beautiful texture. Use white frosting dots as snow accents, pipe swooping “garland” lines, and press yellow and red mini candies as Christmas lights and ornaments. Top it all off with a red sour candy belt fashioned into a bow at the tree tip.
Pro Tips for Making Festive Christmas Sheet Cake with Buttercream Frosting Recipe
- Room Temperature Ingredients: This makes mixing easier and prevents curdling, especially when combining eggs and buttermilk.
- Don’t Overmix the Batter: To keep the cake tender, mix just until ingredients are combined, especially after adding flour.
- Decorate with Purpose: Using a ruler and light triangle outline helps center your tree perfectly every time, making the design neat and professional.
- Chill Before Decorating: Make sure your cake is fully cooled to avoid buttercream melting and sliding off.
How to Serve Festive Christmas Sheet Cake with Buttercream Frosting Recipe
Garnishes
I love going all out with garnishes! Besides the candy-coated chocolates and sprinkles baked into and on top of the cake, I sometimes add edible glitter or small peppermint candies to the border for extra sparkle and crunch. They add such a joyful touch and make every slice feel extra special.
Side Dishes
This festive cake pairs beautifully with a simple hot cocoa or mulled wine to complement the sweet flavors. If you want to add another dessert dimension, serve it alongside a bowl of fresh berries or lightly sweetened whipped cream to balance the richness.
Creative Ways to Present
Presenting this cake on a rustic wooden board with some pine sprigs or cinnamon sticks tied with twine creates instant Christmas magic. I’ve also made it part of a holiday dessert table with mini cupcakes in matching colors and tea light candles—all the cozy vibes.
Make Ahead and Storage
Storing Leftovers
I usually keep leftovers covered loosely in the fridge for up to a week. Bringing them to room temp before serving helps the frosting soften and makes the cake taste freshly baked again. I avoid airtight containers with this frosting as it can sometimes get sticky.
Freezing
This cake freezes wonderfully unfrosted — just wrap it tightly in plastic wrap and foil for up to 3 months. Then, thaw completely before frosting. I learned this trick when I needed to prep desserts well in advance for holiday parties.
Reheating
Reheating isn’t necessary for this cake, but if you want a warm slice, I pop it in the microwave for 10-15 seconds. The frosting softens slightly, giving a little feeling of fresh from the oven without drying things out.
FAQs
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Can I make this Festive Christmas Sheet Cake with Buttercream Frosting Recipe dairy-free?
Yes! You can substitute the butter with dairy-free margarine or vegan butter and use almond milk or oat milk for the milk in the frosting. Just make sure your dairy alternatives are unsweetened and at room temperature to get the best texture.
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How far ahead can I frost this sheet cake?
You can frost the cake up to 3 days before serving and keep it at room temperature. If storing longer, refrigerate the frosted cake and bring it back to room temperature before serving for the best flavor and texture.
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What can I use instead of holiday sprinkles?
If sprinkles aren’t your thing, chopped nuts, mini chocolate chips, or even freeze-dried fruit bits add great texture and festive color inside the cake without compromising flavor.
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How do I make sure the tree decoration is centered on my sheet cake?
A helpful trick is to orient the pan so the short side faces you, then lightly mark your triangle about 2½ inches from the sides and bottom, with the tip around 2 inches from the top. Using a ruler or offset spatula to trace the triangle first helps keep everything neat and centered.
Final Thoughts
This Festive Christmas Sheet Cake with Buttercream Frosting Recipe has become one of my go-to desserts around the holidays because it’s festive, fun, and seriously delicious. The joy it brings when you slice into that sprinkle-studded cake and reveal the candy-decorated tree is priceless. If you want a dessert that’s both impressive and easy to pull off, you really can’t go wrong here. So go ahead, gather your ingredients, put on some holiday tunes, and bake up a slice of Christmas magic for your family and friends!
Print
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, moist cake layered with rich homemade buttercream frosting. Bursting with holiday sprinkles in the batter and decorated intricately to resemble a Christmas tree using vibrant green frosting, colorful candy ornaments, and a candy belt bow, this sheet cake is perfect for holiday parties and family celebrations.
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
- Preheat and Prepare Pan: Preheat your oven to 350˚F. Spray an 18-by-13-inch half-sheet pan with nonstick baking spray that contains flour to ensure the cake doesn’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined.
- Make Cake Batter: In a large bowl, whisk the granulated sugar with the eggs until the mixture becomes foamy and lightened in color, about 1 to 2 minutes. Whisk in the vegetable oil and vanilla extract. Gradually add the dry flour mixture alternated with buttermilk, whisking thoroughly after each addition. Gently fold in the red, green, and white holiday sprinkles.
- Bake the Cake: Pour the batter into the prepared sheet pan, smoothing it out evenly. Bake in the preheated oven until the cake is lightly golden and a toothpick inserted in the center comes out clean, approximately 20 minutes. Allow the cake to cool completely in the pan, at least 1 hour.
- Prepare the Frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the salted butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and blend in half of the powdered sugar until combined. Add the milk and mix to incorporate. Add vanilla extract and remaining powdered sugar and mix thoroughly. Beat again on medium-high speed until the frosting is light and fluffy, about 3 minutes.
- Apply Base Frosting: Using an offset or rubber spatula, spread 3 cups of the buttercream evenly over the cooled cake to create a smooth base layer. Reserve 1/4 cup of the remaining frosting for piping and put it into a piping bag with a small 1/8-inch opening.
- Color and Prepare Green Frosting: Add forest green gel food coloring to the remaining 1 3/4 cups frosting until you achieve a deep green shade. For a very dark green, incorporate a few drops of blue gel food coloring. Transfer the green frosting to a piping bag fitted with a slightly larger opening (about 1/4 inch).
- Decorate Christmas Tree: Use a ruler and small offset spatula to lightly trace a large triangle on the frosted cake as a guide for the tree body. Arrange 3 rows of brown mini candy-coated chocolates (5 per row) centered under the triangle to form the tree trunk. Pipe a row of 3/4-inch green frosting dots across the triangle’s bottom (~above trunk). Drag each dot downward and outward to form curved branches, wiping the spatula clean between swoops. Continue piping rows of dots and dragging them down, overlapping preceding rows, covering the triangle fully to simulate the tree branches.
- Add Border and Snow Dots: Outline the cake’s edges with the red, green, and white holiday sprinkles. Using the reserved white frosting, pipe small dots around the tree area on the white frosting to resemble snow.
- Create Garland and Ornaments: Pipe swooping white lines across the tree to mimic garland. Press yellow mini candies sideways into these lines about 1 inch apart as Christmas lights. Place red mini candies flat on the tree to represent ornaments.
- Make and Place Bow: Cut the red sour candy belt lengthwise in half. Fold one strip into a bow shape and position it atop the tree. Save or enjoy the other half as desired.
Notes
- The unfrosted cake can be baked ahead, 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 3 days or refrigerated for up to 1 week.
- For a perfectly centered Christmas tree, position the cake pan so one short side faces you. Outline a triangle measuring 2 ½ inches up from the bottom of the pan and 2 ½ inches in from each side at the base, and 2 inches down from the top of the pan for its tip.
Nutrition
- Serving Size: 1 slice (approx. 1/12 cake)
- Calories: 480
- Sugar: 48g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
