Brighten your holiday gatherings with a Christmas Sheet Cake, a festive, crowd-pleasing dessert that’s moist, flavorful, and easy to whip up. Topped with creamy frosting and colorful holiday sprinkles, this Christmas sheet cake recipe is perfect for spreading cheer at parties, potlucks, or cozy family nights. Ready in under an hour, it’s a holiday must-have!
Why You’ll Love Christmas Sheet Cake
- Festive and Fun: Holiday sprinkles add a joyful, celebratory touch.
- Quick to Make: Ready in about 45 minutes with simple steps.
- Crowd-Pleaser: Moist cake and creamy frosting delight all ages.
- Easy to Customize: Swap decorations or flavors to suit your style.
- Perfect for Sharing: Ideal for large gatherings or gifting.
Ingredients for Christmas Sheet Cake
Here’s what you need for this Christmas sheet cake recipe (serves 12–16):
For the Cake:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 tsp (5g) baking soda
- 1 tsp (5g) salt
- 1 cup (225g) unsalted butter
- 1 cup (240ml) water
- ½ cup (120ml) buttermilk
- 2 large eggs
- 1 tsp (5ml) vanilla extract
For the Frosting:
- ½ cup (115g) unsalted butter
- ¼ cup (60ml) buttermilk
- 3½ cups (420g) powdered sugar
- 1 tsp (5ml) vanilla extract
- Holiday sprinkles, for decoration
Equipment
- 13×9-inch baking pan
- Large mixing bowl
- Medium saucepan
- Whisk or electric mixer
- Measuring cups and spoons
- Toothpick
Ingredient Tips
- Use room-temperature eggs and buttermilk for a smoother batter.
- Swap buttermilk with ½ cup milk mixed with 1 tsp vinegar if needed.
- Choose festive sprinkles (red, green, or gold) for a holiday vibe.
- Gluten-free flour can be used for a gluten-free version; check ratios.
- Unsalted butter ensures you control the saltiness of the cake.
Directions for Christmas Sheet Cake
Let’s make this Christmas sheet cake recipe—simple, sweet, and festive!
Prepare the Cake
- I preheat the oven to 350°F (175°C) and grease a 13×9-inch baking pan.
- In a large bowl, I whisk 2 cups flour, 2 cups sugar, 1 tsp baking soda, and 1 tsp salt.
- In a saucepan, I melt 1 cup butter with 1 cup water over medium heat, bringing it to a boil, then remove from heat.
- I pour the hot butter mixture over the dry ingredients, stirring until combined.
- I add ½ cup buttermilk, 2 eggs, and 1 tsp vanilla, mixing until smooth.
- I pour the batter into the pan and bake for 20–25 minutes, until a toothpick comes out clean.
- I let the cake cool completely in the pan.
Make the Frosting
- In a saucepan, I melt ½ cup butter with ¼ cup buttermilk over medium heat, bringing it to a boil, then remove from heat.
- I gradually whisk in 3½ cups powdered sugar and 1 tsp vanilla until smooth and creamy.
Frost and Decorate
- I spread the frosting evenly over the cooled cake.
- I sprinkle holiday sprinkles generously for a festive look, ensuring every slice pops with color.
Serve
- I cut the cake into squares and serve on a festive platter, perfect for holiday gatherings or cozy evenings.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 20–25 minutes
- Total Time: ~45 minutes
- Servings: 12–16
- Calories: ~350 kcal per serving (based on 16 servings)
- Macros per Serving: 50g carbs, 3g protein, 15g fat, 0g fiber
Variations
Try these twists on this recipe:
- Chocolate Twist: Add ¼ cup cocoa powder to the batter, inspired by LaylaCooks’ Mini Peanut Butter Cup Cookies.
- Citrus Zest: Mix 1 tbsp orange zest into the frosting for a holiday glow.
- Gluten-Free: Use gluten-free flour; adjust liquid if needed.
- Nutty Crunch: Sprinkle chopped pecans or almonds with the sprinkles.
- Peppermint Pop: Add ½ tsp peppermint extract to the frosting for a festive kick.
Serving Ideas:
- Pair with LaylaCooks’ Hibiscus Iced Tea for a festive drink.
- Serve with LaylaCooks’ Feta Watermelon Cucumber Salad for a light contrast.
- Enjoy with LaylaCooks’ Pumpkin Scones for a holiday dessert spread.
Storage
I store the cake in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. To freeze, I wrap the unfrosted cake tightly in plastic wrap and foil, storing for up to 3 months. I thaw at room temperature before frosting and serving.
Serving Tips
- Presentation: Serve on a festive platter with holiday-themed napkins.
- Garnish: Add edible glitter or holiday toppers for extra sparkle.
- Pairing: Pair with LaylaCooks’ Sweet Potato Toast for a unique twist.
- Portion Size: Cut into 12–16 squares for easy sharing.
- Occasions: Perfect for Christmas parties, potlucks, or family gatherings.
FAQs
Can I use a different pan size?
Yes, a 15×10-inch pan works but reduces baking time to 15–20 minutes.
What can I substitute for buttermilk?
Mix ½ cup milk with 1 tsp vinegar or lemon juice; let sit for 5 minutes.
Can I make this gluten-free?
Use gluten-free flour and check all ingredients for gluten-free certification.
Can I prepare the cake ahead?
Bake the cake a day ahead, store at room temperature, and frost before serving.
How do I prevent frosting from melting?
Ensure the cake is completely cooled before frosting to keep it smooth.
More Dessert Ideas You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Christmas Sheet Cake is a festive, joyful dessert that’s perfect for holiday celebrations. This Christmas sheet cake recipe delivers moist, sweet goodness with minimal effort. Try this recipe and share the holiday cheer with every delicious bite!
Christmas Sheet Cake
Ingredients
For the Cake:
- 2 cups 240g all-purpose flour
- 2 cups 400g granulated sugar
- 1 tsp 5g baking soda
- 1 tsp 5g salt
- 1 cup 225g unsalted butter
- 1 cup 240ml water
- ½ cup 120ml buttermilk
- 2 large eggs
- 1 tsp 5ml vanilla extract
For the Frosting:
- ½ cup 115g unsalted butter
- ¼ cup 60ml buttermilk
- 3½ cups 420g powdered sugar
- 1 tsp 5ml vanilla extract
- Holiday sprinkles for decoration
Instructions
Prepare the Cake
- I preheat the oven to 350°F (175°C) and grease a 13×9-inch baking pan. In a large bowl, I whisk 2 cups flour, 2 cups sugar, 1 tsp baking soda, and 1 tsp salt. In a saucepan, I melt 1 cup butter with 1 cup water over medium heat, bringing it to a boil, then remove from heat. I pour the hot butter mixture over the dry ingredients, stirring until combined. I add ½ cup buttermilk, 2 eggs, and 1 tsp vanilla, mixing until smooth. I pour the batter into the pan and bake for 20–25 minutes, until a toothpick comes out clean. I let the cake cool completely in the pan.
Make the Frosting
- In a saucepan, I melt ½ cup butter with ¼ cup buttermilk over medium heat, bringing it to a boil, then remove from heat. I gradually whisk in 3½ cups powdered sugar and 1 tsp vanilla until smooth and creamy.
Frost and Decorate
- I spread the frosting evenly over the cooled cake. I sprinkle holiday sprinkles generously for a festive look, ensuring every slice pops with color.
Serve
- I cut the cake into squares and serve on a festive platter, perfect for holiday gatherings or cozy evenings.
Notes
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