Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe

If you’re on the hunt for a show-stopping holiday dessert, you’ve got to try this Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe. It’s one of those recipes that always gets compliments – moist yellow cake layers sandwiched with fluffy whipped cream filling, then generously coated in a luscious white chocolate buttercream that’s as festive as it is delicious. Plus, decorating it with green sanding sugar and holiday sprinkles turns this simple sheet cake into a stunning Christmas tree centerpiece you’ll be proud to serve.

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Ingredients & Why They Work

The ingredients in this Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe strike an amazing balance between convenience and indulgence. I love using a boxed yellow cake mix boosted with real buttermilk and sour cream because it makes the cake super moist yet fluffy, while the whipped cream filling lends a light contrast to the rich buttercream.

• Buttermilk: Adds tang and tenderness, making the cake milder and moist.
• Sour Cream: Works with buttermilk to provide extra moisture and a creamy crumb.
• Vanilla: A staple that rounds out all the flavors beautifully without overpowering.
• Yellow Cake Mix: A convenient base that bakes up flawlessly and consistently.
• Heavy Whipping Cream: For the fluffy whipped cream filling and the rich ganache base of the buttercream.
• White Chocolate Chips: Melt smoothly into the buttercream, giving that luscious flavor and texture.
• Unsalted Butter: Make sure it’s softened to room temperature for creamy frosting without lumps.
• Powdered Sugar: Gives your frosting that sweet, silky finish and structure.
• Green Sanding Sugar & Holiday Sprinkles: Simple yet effective decorating touches to create the Christmas tree look.

Make It Your Way

I like to keep things pretty traditional with this Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe, but don’t let that stop you from making it your own! Whether you want to switch up the filling, change the color accents, or even make it dairy-free, there’s room for creativity here.

• Variation: Once, I swapped out the whipped cream filling for a mascarpone-based cream cheese filling. It added a bit more tang and richness that my family adored.
• Dietary Modifications: You can use dairy-free butter and coconut cream to adapt the buttercream for lactose intolerance – just make sure to chill your coconut cream well for a fluffy texture.
• Seasonal Changes: I’ve decorated this cake with pastel sprinkles for Easter and it worked just as well—versatile enough for other holidays too.

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

Step 1: Mix and Bake the Perfect Yellow Cake

Start by preheating your oven to 325°F and prepping a 9×13 pan generously with baking spray or grease and flour. In a large bowl, whisk together buttermilk, sour cream, eggs, oil, and vanilla until smooth. Then sift in the yellow cake mix and gently stir until combined—don’t overmix or you’ll lose that tender crumb. Pour it into your pan and bake for 22-25 minutes. When it’s done, you’ll want the cake to feel springy to the touch and a toothpick should come out clean. Let it cool completely before moving on.

Step 2: Whip Up Your Light and Fluffy Filling

While the cake cools, you can prepare your whipped cream filling. For best results, chill a metal bowl and your whisk attachments in the freezer for a few minutes—it helps the cream whip faster. Beat the heavy cream starting on low, gradually increasing speed over 2-3 minutes until you reach stiff peaks. Fold in vanilla, almond extract (if using), and powdered sugar for flavour and stability. This filling is wonderfully airy and perfectly balances the sweet richness of the buttercream.

Step 3: Slice and Layer Like a Pro

This part gets a little technical but is so worth the effort. Flip the cake out onto parchment paper and carefully slice it horizontally with a cake leveler to create two even layers. Slide a flat cutting board or piece of cardboard beneath the top layer and lift it gently away. Return the bottom layer to the pan, spread your whipped cream filling evenly, then slide the top layer right back on. It’s easier than it sounds, just take your time so your layers stay perfect.

Step 4: Make That Showstopping White Chocolate Buttercream

Heat the heavy cream and white chocolate chips in short bursts in the microwave, stirring until smooth and glossy—that’s your ganache base. Meanwhile, whip softened butter until fluffy, then mix in salt, vanilla, and the ganache. Start adding powdered sugar bit by bit, mixing well, and add more cream if the frosting feels too thick. Finally, whip on high until it’s a light pastel ivory and creamy. Don’t rush this step – the texture makes all the difference.

Step 5: Frost, Decorate, and Celebrate!

Use a flat cake scraper to frost the whole cake with most of your buttercream, reserving about 2 ½ to 3 cups. Color the reserved portion red with gel food coloring and pipe wavy lines and a shell border using your piping tips. Finish off with a generous sprinkle of green sanding sugar in the center, surrounded by festive holiday sprinkles to mimic a glittering tree. Seeing your cake come alive like this is seriously the best holiday feeling.

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

Garnishes

I personally love the combination of green sanding sugar and holiday-themed sprinkles to evoke that fresh pine tree look. The red piped buttercream adds a festive pop and looks so charming. But you can also sprinkle crushed peppermint candy for a minty crunch or edible gold dust for a touch of sparkle — whatever feels like holiday magic to you.

Side Dishes

This cake pairs wonderfully with a simple cup of spiced hot cocoa or a warm chai latte — the perfect combo for cold winter evenings. If it’s a holiday brunch, I sometimes serve it alongside fresh fruit salad and eggnog pour-overs for a festive spread everyone enjoys.

Creative Ways to Present

For special occasions, I’ve shaped this sheet cake into mini Christmas tree slices by cutting triangles after frosting, then stacked them tiered on a platter with twinkle lights around. Another fun idea is to add tiny edible gold stars or candy canes as ornaments on the piped buttercream borders for extra holiday cheer.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. Because of the whipped cream filling and buttercream, keeping it cold helps maintain freshness and texture. I like to slice it before storing, so you can grab a piece without doing a full cake round.

Freezing

I’ve frozen this cake successfully by wrapping slices individually in plastic wrap and then tin foil, freezing for up to 2 months. When ready to enjoy, thaw overnight in the fridge. The texture holds up superbly, and the buttercream stays creamy without breaking down.

Reheating

This cake is best served chilled or at room temperature, so I recommend simply removing slices from the fridge 30 minutes before serving. If your kitchen is really cold and you want to soften the buttercream a little, leave it out longer, but avoid microwaving or warming the cake directly as it can melt the frosting and change the texture.

FAQs

Final Thoughts

This Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe has honestly become one of my go-to holiday treats because it’s as joyful to make as it is to eat. There’s something magical about the fluffy layers and that creamy frosting all decorated like a sparkly Christmas tree—it never fails to bring smiles. I hope you enjoy making and sharing this cake as much as I do. Trust me, once you’ve tried it, it’ll be your festive favorite too!

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