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Christmas Tree Sheet Cake with White Chocolate Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 3 reviews
  • Author: Lucy
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Little Debbie Christmas Tree Sheet Cake is a festive and delicious dessert featuring a classic yellow cake layered with a whipped cream filling and topped with rich white chocolate buttercream. Decorated with red buttercream accents, green sanding sugar, and holiday sprinkles, this cake is perfect for holiday gatherings and 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 any holiday sprinkles
  • 2-3 drops red gel coloring

Instructions

  1. Prepare the Yellow Cake: Preheat the oven to 325 degrees Fahrenheit. Grease a 9×13-inch cake pan with baking spray, cake goop, or shortening and flour. In a large bowl, whisk together buttermilk, sour cream, eggs, vegetable oil, and vanilla. Sift the yellow cake mix into the bowl and gently stir until combined. Pour the batter into the prepared pan and bake for 25 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely.
  2. Slice the Cake: Once cooled, flip the cake onto a sheet of parchment paper on your counter. Using a cake leveler or serrated knife, carefully slice the cake horizontally in half. Place a thin cutting board or flat piece of cardboard under the top layer and lift it off. Return the bottom cake layer to the 9×13 pan.
  3. Make the Whipped Cream Filling: Chill a metal mixing bowl and whisk attachment in the freezer for 5 minutes. Pour 4 cups heavy whipping cream into the cold bowl and whip on low speed for 1 minute, then medium for 1 minute, increasing to high for 1 minute until stiff peaks form. Add vanilla, almond extract (if using), and powdered sugar. Whip again to combine. Spread this whipped cream mixture evenly over the bottom cake layer in the pan. Carefully place the top cake layer on top of the whipped cream filling layer.
  4. Prepare the White Chocolate Buttercream: Heat 1/2 cup heavy cream and white chocolate chips together in the microwave for 30 seconds, stirring until smooth. Repeat heating for 10 seconds if necessary until fully melted and smooth. In a stand mixer fitted with a paddle attachment, beat the room-temperature butter until light and fluffy. Add a pinch of salt and vanilla, then beat in the white chocolate mixture. Gradually add 8-9 cups powdered sugar, beating well after each addition. Add up to 1/4 cup heavy cream if the buttercream is too thick. Beat on high speed for about 2 minutes until the buttercream is lighter in color and fluffy. Use a wooden spoon to gently press out some air bubbles.
  5. Frost the Cake: Using a flat cake scraper, frost the entire cake with the white chocolate buttercream, reserving about 2 1/2 to 3 cups for the decorative borders and details.
  6. Create Red Buttercream Decorations: Add 2-3 drops of red gel coloring to the reserved buttercream and mix until color is evenly distributed. Using a small round piping tip, pipe a red wavy pattern over the cake and on the Christmas tree shapes as desired. Then, fill a piping bag fitted with a large star tip with the remaining red buttercream and pipe a shell border around the edges of the cake.
  7. Add Final Decorations: Sprinkle the green sanding sugar generously in the middle of the cake to mimic pine needles. Decorate the outer edges with Wilton Christmas tree sprinkles or other festive holiday sprinkles. The cake is now ready to serve and enjoy!

Notes

  • Ensure your eggs, buttermilk, and sour cream are at room temperature to create a smooth batter and even texture.
  • Carefully slice the cake with a serrated knife or cake leveler to avoid breaking the layers.
  • Chilling the metal bowl and whisk before whipping the cream helps achieve better volume and stiffness.
  • If you do not have almond extract, you can omit it without affecting the overall flavor significantly.
  • Adjust the thickness of the buttercream with additional heavy cream as needed to get a spreadable but stable consistency.
  • Reserve some buttercream before coloring it red to keep the frosting colors vibrant and clean.
  • This cake is best served the same day or within 1-2 days stored in the refrigerator to maintain freshness.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 450 kcal
  • Sugar: 40 g
  • Sodium: 200 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 110 mg

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