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Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 42 reviews
  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Little Debbie Christmas Tree Sheet Cake features a moist yellow cake layered with fluffy whipped cream filling and covered in a luscious white chocolate buttercream. Decorated festively with red buttercream accents, green sanding sugar, and holiday sprinkles, this sheet cake is perfect for Christmas celebrations.

Ingredients

Scale

Classic Yellow Cake

  • 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

Whipped Cream Filling

  • 4 cups heavy whipping cream
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract (optional)
  • 2 cups powdered sugar

White Chocolate Buttercream

  • 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)

Red Buttercream Border & Decorating Elements

  • 1/2 cup green sanding sugar
  • 1 cup Wilton Christmas Tree sprinkles (or other holiday sprinkles)
  • 2-3 drops red gel coloring

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 325 degrees Fahrenheit. Prepare a 9×13 inch cake pan by spraying with baking spray or coating with shortening and flour. Set aside.
  2. Make Yellow Cake Batter: In a large bowl, hand-whisk together buttermilk, sour cream, eggs, vegetable oil, and vanilla until combined. Sift the yellow cake mix into the wet ingredients and gently stir until just combined. Pour batter into the prepared pan and bake for 25 minutes. Allow cake to cool completely.
  3. Slice Cake in Half: Flip the cake onto a parchment-lined surface. Using a cake leveler or serrated knife, carefully slice the cake horizontally into two even layers. Slide a thin cutting board under the top layer and lift it off. Place the bottom layer back into the 9×13 pan.
  4. Prepare Whipped Cream Filling: Chill a metal bowl and whisk in the freezer for 5 minutes. Pour heavy cream into the chilled bowl and whip on low speed for 1 minute, medium for 1 minute, then high for 1 minute until stiff peaks form. Add vanilla, almond extract (if using), and powdered sugar. Whip again until smooth and fluffy.
  5. Assemble Cake with Filling: Spread the whipped cream filling evenly over the bottom cake layer in the pan. Carefully place the top cake layer over the filling.
  6. Make White Chocolate Buttercream: In a microwave-safe bowl, heat heavy cream and white chocolate chips for 30 seconds; stir until smooth. Repeat heating in 10-second intervals if needed. In a stand mixer with paddle attachment, whip butter until light and fluffy. Add salt and vanilla. Slowly add white chocolate mixture and whip again. Gradually add powdered sugar and continue mixing. Add up to 1/4 cup heavy cream if needed to achieve spreadable consistency. Beat on high for about 2 minutes until lighter in color and texture. Gently stir with a wooden spoon to remove air bubbles.
  7. Frost Cake: Using a flat cake scraper, frost the entire cake with white chocolate buttercream, reserving 2 1/2 to 3 cups for decorating.
  8. Color Red Buttercream: Add 2-3 drops of red gel coloring to the reserved buttercream. Using a small circle piping tip, pipe a red wavy pattern across the cake and on the Christmas trees.
  9. Pipe Border and Decorate: Fill a piping bag fitted with an Ateco 325 open star tip with the remaining red buttercream. Pipe a shell border around the cake’s edge. Sprinkle green sanding sugar in the center of the cake, then decorate the perimeter with Christmas tree sprinkles or other holiday sprinkles.
  10. Serve and Enjoy: Allow the cake to set slightly before slicing into 12 servings. Enjoy this festive, creamy delightful holiday cake!

Notes

  • Allow all refrigerated ingredients to come to room temperature for best mixing results.
  • If you don’t have a cake leveler, use a serrated knife carefully to slice the cake horizontally.
  • Chilling the bowl and whisk for whipping cream helps achieve stiffer peaks faster.
  • Substitute almond extract with more vanilla if unavailable.
  • Adjust powdered sugar quantity in buttercream to achieve desired sweetness and consistency.
  • If the buttercream is too thick, add heavy cream one tablespoon at a time to thin.
  • Use clear or light-colored gelatin sheet cake goop or baking spray for easier cake removal.
  • Decorate immediately after frosting to ensure the buttercream is soft enough to hold piped designs.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 40 g
  • Sodium: 190 mg
  • Fat: 28 g
  • Saturated Fat: 17 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 90 mg

Find it online: https://ovenandolive.com/christmas-tree-sheet-cake-with-white-chocolate-buttercream-recipe/