Description
Christmas Sheet Cake is a tender, moist vanilla sheet cake baked in a large half-sheet pan, layered with creamy, tangy cream cheese frosting. Decorated with festive holiday sprinkles, mini candy canes, and peppermint candies, this cake is cut into adorable Christmas tree-shaped triangles, perfect for holiday parties and cookie platters.
Ingredients
Scale
For the Cake
- 1 1/4 cups (2 1/2 sticks) unsalted butter
- 1 1/4 cups water
- 2 1/2 cups all-purpose flour
- 2 1/2 cups sugar
- 1/2 cup + 2 tablespoons sour cream
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
For the Frosting
- 1/2 cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3 1/2 to 4 cups powdered sugar
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
For Decoration
- Mini candy canes (crook broken off to leave only straight pieces, approximately 24)
- Round peppermint candies (approximately 24)
- Assorted holiday sprinkles
Instructions
- Prepare the oven and pan: Adjust the oven rack to the center position and preheat your oven to 375°F (190°C). Grease an 18x13x1-inch rimmed half sheet pan with butter or coat with non-stick cooking spray.
- Make the cake batter: In a large pot, melt 1 1/4 cups (2 1/2 sticks) unsalted butter. Add 1 1/4 cups water and bring the mixture to a boil. Remove the pot from heat and immediately stir in 2 1/2 cups all-purpose flour, 2 1/2 cups sugar, and 1/2 cup plus 2 tablespoons sour cream briskly to combine. The batter should cool enough quickly so you can stir in 2 eggs without scrambling them. Then mix in 1 1/2 teaspoons vanilla extract, 1 1/4 teaspoons baking soda (ensuring no lumps), and 1/2 teaspoon salt until fully blended.
- Bake the cake: Pour the batter evenly into the prepared sheet pan and smooth the top with a spatula. Bake in the preheated oven for 15 to 18 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
- Prepare the frosting: Using an electric mixer, beat 1/2 cup (1 stick) softened butter with 8 ounces softened cream cheese until creamy and smooth. Gradually add 3 1/2 to 4 cups powdered sugar, 1/4 teaspoon salt, and 2 teaspoons vanilla extract, then beat on high until well combined and fluffy.
- Frost the cake: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top and smooth it out. Immediately sprinkle the frosting with assorted holiday sprinkles, pressing them lightly so they adhere well.
- Cut and decorate: Place the pan vertically on your countertop. Cut three evenly spaced vertical lines to create four rows. Then cut six Christmas tree-shaped triangles per row, making 24 trees total. Using a thin metal spatula, carefully lift each tree from the pan and transfer to a serving platter.
- Add candy decorations: Insert a straight piece of mini candy cane into the base of each triangle to form the tree trunk. Press a round peppermint candy at the top of each tree to resemble a star.
- Storage: Store the decorated Christmas trees refrigerated in a tightly covered container. They can also be frozen without hardening.
Notes
- Christmas Sheet Cake is a festive and fun dessert perfect for holiday gatherings and cookie platters.
- The cake is tender with a subtle vanilla flavor complemented by smooth cream cheese frosting.
- Adjust powdered sugar in frosting to your preferred sweetness and consistency.
- Breaking the crook off mini candy canes ensures they fit nicely as tree trunks.
- Use a thin metal spatula to carefully remove delicate tree-shaped slices to prevent breakage.
- Storing refrigerated helps keep the frosting firm and preserves the decorative elements.
- Trees can also be frozen for longer storage without compromising texture.
Nutrition
- Serving Size: 1 Christmas tree slice
- Calories: 364 kcal
- Sugar: 39 g
- Sodium: 169 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 0.4 g
- Protein: 3 g
- Cholesterol: 62 mg
