Name: Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3/4 cup buttermilk, room temperature; 2/3 cup sour cream, room temperature; 3 whole eggs, room temperature; 1/3 cup vegetable oil; 1 tablespoon vanilla; 1 15.25 oz box yellow Duncan Hines cake mix; 4 cups heavy whipping cream; 1 teaspoon vanilla; 1/2 teaspoon almond extract (optional); 2 cups powdered sugar; 1/2 cup white chocolate chips; 1/2 cup heavy cream; 3 sticks (1 1/2 cups) unsalted butter, room temperature; Pinch of salt; 1 tablespoon vanilla; 8-9 cups powdered sugar; 1/4 cup heavy cream (if needed to thin); 1/2 cup green sanding sugar; 1 cup Wilton Christmas Tree sprinkles (or other holiday sprinkles); 2-3 drops red gel coloring

Jump to Recipe· 4.4 from 42 reviews

Alright, friend, if you’re looking to wow everyone this holiday season, I have to share my absolutely fan-freaking-tastic Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe. This isn’t just any holiday cake – it’s layers of tender yellow cake, a cloud of whipped cream filling, and the silkiest white chocolate buttercream frosting you’ll want to spread on everything (trust me, I’ve been there!). Plus, the festive decorations make it the ultimate centerpiece for your Christmas table. Stick with me and I’ll walk you through every step so your cake comes out perfect and everyone asks for seconds.

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Why This Recipe Works

Simple Yet Decadent: Combines a boxed cake mix with fresh ingredients for ease without sacrificing flavor.
Layered Flavor & Texture: The whipped cream filling adds lightness that balances the rich buttercream.
Festive Presentation: Green sanding sugar and Christmas sprinkles turn a sheet cake into holiday magic.
Trusted Techniques: Detailed steps to avoid common cake baking blunders, so your layers and frosting shine.

Christmas Tree Sheet Cake with White Chocolate Buttercream, festive holiday cake, Christmas cake recipe, white chocolate buttercream frosting, holiday dessert ideas - The image shows a rectangular cake in a metal pan with a smooth white frosting base covered with fine green sprinkles. The cake has a border made of thick, bright red piped icing around the edges, decorated with small green tree-shaped sprinkles and thin red, white, and green rod sprinkles. Wavy lines of the same bright red icing run across the top of the cake, evenly spaced and parallel. The cake sits on a white marbled surface next to a small white bowl filled with green sprinkles and a white plate partly visible. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe plays a key role — from giving structure to flavor to texture. Using a quality yellow cake mix keeps things easy without sacrificing that fresh-baked taste, while the homemade whipped cream filling keeps the cake from being too dense. And that white chocolate buttercream? It’s rich but airy, perfect for Christmas celebrations.

Buttermilk: Adds a subtle tang and tender crumb by reacting with the cake mix’s leaveners.
Sour Cream: Keeps the cake moist and enhances flavor depth.
Eggs: Essential for structure and richness; using room temperature eggs helps everything come together smoothly.
Vegetable Oil: Helps the cake stay soft and moist long after baking.
Vanilla: Boosts all the flavors; never skip good quality vanilla extract.
Yellow Cake Mix: My secret weapon for easy, dependable cake layers with perfect rise.
Heavy Whipping Cream: For luscious whipped cream filling and silky buttercream texture.
Powdered Sugar: Sweetens and stabilizes the whipped cream and buttercream.
White Chocolate Chips: Melted into the buttercream for that dreamy white chocolate flavor.
Unsalted Butter: Room temperature butter whips up fluffy and light in the buttercream.
Almond Extract (optional): Adds a subtle nutty note to the whipped cream for flair.
Green Sanding Sugar & Holiday Sprinkles: Festive fun for decorating your Christmas tree cake.
Red Gel Coloring: Gives that perfect red tint for piping cheerful borders and details.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

Now, I love this recipe as-is but have definitely played around with tweaks over the years. Don’t be afraid to put your spin on it — after all, that’s what makes a recipe truly yours. Whether you’re into more vibrant flavors or need to adjust for dietary needs, I’ve got some suggestions you’re going to love.

Variation: Swap out the almond extract in the whipped cream for a splash of orange or peppermint extract to get a fun holiday twist I tried last year — it’s a crowd-pleaser!
Dietary mods: For a lighter version, you can reduce sugar slightly or use a whipped coconut cream if dairy isn’t an option, but make sure to stabilize it well to keep the filling fluffy.
Decorating style: Don’t hesitate to use other colored gel food colorings or sprinkles to match your holiday décor or party theme.

Step-by-Step: How I Make Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe

Step 1: Prepping and Baking the Yellow Cake

First things first, preheat your oven to 325°F (yes, nice and low) and grease your 9×13 pan generously – I swear by a good coat of baking spray or that old-fashioned shortening + flour combo to stop the cake from sticking. In a large bowl, whisk together the buttermilk, sour cream, eggs, vegetable oil, and vanilla until smooth. Then sift in the box cake mix and gently fold everything just till combined—don’t overmix or you’ll risk a denser cake. Pour into your pan and pop it in the oven for 22-25 minutes. The cool-down period is crucial here: let it cool completely before going any further to get clean layers.

Step 2: Slicing and Layering the Cake

Once cooled, flip the cake onto a piece of parchment paper. Carefully slice it in half horizontally with a cake leveler or a serrated knife for clean layers. Remember: steady hands here will save you heartache! Then, very gently slide a thin cutting board or cardboard underneath to lift that top layer off and place the bottom back in the pan. This preps the cake for that dreamy whipped cream filling.

Step 3: Whipping the Perfect Cream Filling

Pop a metal bowl and whisk into the freezer for 5 minutes — cold equipment means quicker whipping. Pour in your heavy cream and whip starting on low, gradually increasing to high speed over 3 minutes until you see beautifully stiff peaks (hold your whisk up and those peaks should stand firm). Fold in vanilla, almond extract if using, and powdered sugar. Spread this fluffy cloud gently over the bottom cake layer, then place the top layer back on. You’ll feel like a pro already.

Step 4: Making the Silky White Chocolate Buttercream

Microwave the white chocolate chips with heavy cream in short bursts, stirring in between, until it’s a smooth ganache. Let it cool slightly. Meanwhile, whip your room-temp butter in a mixer till dreamy and light, then add salt and vanilla. Pour in the ganache, whip again, and gradually add powdered sugar. If the consistency gets too thick, stir in a splash more heavy cream. Keep whipping on high speed for about 2 minutes until it’s light, fluffy, and pale. A quick tip from me: after whipping, tap a wooden spoon against the bowl to pop big air bubbles – this keeps your frosting silky and smooth.

Step 5: Frosting & Decorating That Christmas Tree

Use a flat cake scraper to frost the entire cake, leaving about 2.5 to 3 cups of buttercream for decorating. Stir a few drops of red gel coloring into this reserved portion and pipe a wavy red pattern across your cake – it adds festive cheer and mimics those classic Little Debbie Christmas Tree vibes. Then, using a large open star tip, pipe a shell border around the edges. Finish by sprinkling green sanding sugar generously in the cake’s center and scattering your favorite holiday sprinkles around the border. That’s the magic touch! Now step back and admire — you just made a Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe masterpiece.

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Pro Tips for Making Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe

Room Temperature Ingredients: Bringing eggs, butter, and dairy to room temp ensures everything blends beautifully, giving you that perfect cake texture and buttercream fluffiness.
Gentle Folding: When mixing your batter, gently combine the cake mix to avoid developing gluten and keep the crumb tender.
Chill Whipping Equipment: A chilled bowl helps the cream whip faster and hold peaks better — it’s a total game-changer.
Avoid Overbaking: Start checking your cake at 22 minutes; overbaking dries out the cake and ruins that luscious texture we want for this holiday star.

How to Serve Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe

Garnishes

I usually keep it festive but simple with classic green sanding sugar and Christmas tree sprinkles — they add sparkle and crunch without overwhelming the delicate flavors. If you want to get creative, try edible glitter or tiny silver dragées. They’re just the right touch of fancy for a Christmas party! And the red piped borders? Add that perfect pop of color and holiday cheer.

Side Dishes

Because this cake is so rich and creamy, I love pairing it with simple holiday sides like a fresh berry salad or a cup of spiced hot cider. It balances things perfectly and keeps the focus on that show-stopping cake. Plus, a hot beverage makes every bite even cozier!

Creative Ways to Present

For festive gatherings, I like to place the sheet cake on a rustic wooden board surrounded by fresh pine sprigs and cinnamon sticks—instant holiday vibe! Another fun idea: cut smaller individual Christmas tree slices and plate them with a drizzle of raspberry sauce. It’s such a lovely conversation starter and makes serving easy for guests!

Make Ahead and Storage

Storing Leftovers

I always cover leftover cake tightly with plastic wrap and store it in the fridge. The whipped cream filling means it shouldn’t sit out at room temperature for long. Stored well, it stays fresh and moist for up to 3 days — though it’s often eaten long before then in my house!

Freezing

If you want to freeze it, wrap cake slices individually in plastic wrap and place in an airtight container. I freeze with the buttercream but leave the whipped cream filling for fresh prep to keep the best texture. When ready, thaw overnight in the fridge — the flavors still taste spot-on even after freezing!

Reheating

Since it’s a chilled cake, you don’t really reheat it; instead, I take it out of the fridge about 20 minutes before serving so the buttercream softens a bit and all the flavors bloom. That little waiting game makes all the difference in taste and texture.

FAQs

Can I make the Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe without a boxed mix?

Absolutely! You can use your favorite homemade yellow cake recipe if you prefer. Just make sure it yields a sturdy but tender crumb that can handle the layers and filling — too crumbly and it might be tricky to slice and layer.
How do I prevent my white chocolate buttercream from being too runny?

Make sure you don’t overheat the ganache and allow it to cool before adding it to the butter. Also, add powdered sugar gradually and keep some on hand to thicken the buttercream as needed. If it’s still thin, chill the frosting for 10-15 minutes, then whip again before using.
Can I use regular buttercream instead of the white chocolate buttercream?

Yes, but the white chocolate adds a subtle sweetness and richness that really elevates this cake. If you swap it out, consider adding vanilla and a pinch of salt to balance the flavor.
What is the best way to get sharp cake layers?

Using a cake leveler or serrated knife carefully is key, along with making sure the cake has cooled completely. Cutting onto parchment paper can help prevent sticking and tearing.
How far ahead can I make this cake?

This cake is best made the day before serving to allow the flavors to meld and the frosting to set beautifully. You can prep the cake layers and filling earlier, then assemble and decorate the day of for freshness.

Final Thoughts

I have to say, this Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe holds a special place in my holiday heart. It’s the perfect blend of ease, elegance, and pure festive fun — and that makes it a go-to holiday treat for me every year. Whether you’re baking for a family party or just want to impress your friends, this cake will deliver smiles and sweet memories. So go on, give it a whirl, and get ready to have everyone begging you for your secret. You’ve got this!