Description

Christmas Sheet Cake is a tender and moist vanilla sheet cake baked in a large rimmed pan, then topped with smooth cream cheese frosting and decorated with festive holiday sprinkles, candy canes, and peppermint candies to resemble charming Christmas trees. Perfectly sized for holiday parties or cookie platters, these cut-out treat triangles combine classic flavors with a fun seasonal presentation.

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 (depending on desired consistency & sweetness)
1/4 teaspoon salt
2 teaspoons pure vanilla extract

For Decoration

Mini candy canes, crook broken off, approximately 24 straight pieces
Round peppermint candies, approximately 24
Assorted holiday sprinkles

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Instructions

Preheat Oven and Prepare Pan: Adjust the oven rack to the center position and preheat your oven to 375°F. Grease an 18x13x1-inch rimmed half sheet pan with butter or spray with non-stick cooking spray to prevent sticking.
Make the Cake Batter: In a large pot, melt 1 1/4 cups butter over medium heat. Add water and bring the mixture to a boil. Remove the pot from heat immediately, then stir in flour, sugar, and sour cream briskly until combined. Let the batter cool just enough so you can add the eggs without scrambling them. Then mix in the eggs, vanilla extract, baking soda (ensuring no lumps are present), and salt, stirring until smooth and well blended.
Bake the Cake: Pour the batter into the prepared sheet pan and smooth the top evenly. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely before frosting.
Prepare the Frosting: Using an electric mixer, beat the softened butter and cream cheese together until creamy. Gradually add powdered sugar, salt, and vanilla extract while mixing slowly, then beat on high speed until the frosting becomes smooth and well combined.
Frost the Cake: Once the cake is fully cooled, spread the cream cheese frosting evenly over the surface. Then sprinkle the entire cake generously with holiday sprinkles, gently pressing them into the frosting if they don’t stick well initially.
Cut and Assemble Christmas Trees: Place the sheet pan vertically on your counter. Cut three evenly spaced vertical lines, dividing the cake into four long rows. Then cut six Christmas tree-shaped triangles in each row, for a total of 24 trees. Use a thin metal spatula to carefully lift each triangle from the pan onto a serving platter.
Decorate Each Tree: Insert a straight piece of mini candy cane into the base of each triangular piece to serve as the tree trunk. At the top of each tree, press a round peppermint candy into the frosting to resemble a star.
Storage: Store the decorated Christmas tree cakes in a tightly covered container in the refrigerator. They can also be frozen; note they will remain soft and will not harden after freezing.

Notes

Ensure the batter cools slightly after boiling water and butter before adding eggs to prevent scrambling.
If desired, adjust powdered sugar quantity in frosting to achieve preferred sweetness and thickness.
The triangle shape is traditional for this recipe, resembling Christmas trees ideal for holiday gatherings.
These treats freeze well, making them great for advance holiday preparations.
Using a thin metal spatula to lift the cake pieces prevents breakage and keeps design intact.
Decorate immediately after frosting while frosting is still soft to help sprinkles and candies adhere properly.

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