This Christmas Sheet Cake is the perfect dessert centerpiece for your holiday celebrations! With a moist, tender cake base and a rich cream cheese frosting, it’s not only delicious but also beautifully festive. Topped with candy canes, peppermint candies, and holiday sprinkles, this sheet cake is easy to serve to a crowd and brings a touch of holiday cheer to any gathering. Simple to make yet impressive in appearance, it’s a delightful treat that both kids and adults will love.
Ingredients
For the Cake
- 1¼ cups (2½ sticks) unsalted butter
- 1¼ cups water
- 2½ cups all-purpose flour
- 2½ cups granulated sugar
- ½ cup + 2 tablespoons sour cream (a heaping half cup should be fine)
- 2 large eggs
- 1½ teaspoons pure vanilla extract
- 1¼ teaspoons baking soda
- ½ teaspoon salt
For the Cream Cheese Frosting
- ½ cup (1 stick) unsalted butter, softened
- 8 ounces cream cheese, softened
- 3½ to 4 cups powdered sugar (adjust to desired sweetness and consistency)
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
For Decoration
- Mini candy canes, crook broken off to leave only straight pieces – approximately 24
- Round peppermint candies – approximately 24
- Assorted holiday sprinkles
Instructions
For the Cake:
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 12×18-inch sheet pan, or line it with parchment paper for effortless removal.
- Boil Butter and Water: In a medium saucepan, combine the butter and water, heating over medium heat until the butter melts and the mixture comes to a gentle boil.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Combine Wet and Dry Ingredients: Pour the butter and water mixture into the dry ingredients, mixing until just combined. Add the sour cream, eggs, and vanilla extract, stirring until the batter is smooth and well mixed.
- Bake: Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Let the cake cool completely in the pan before applying the frosting. Allow the cake to cool completely in the pan before frosting.
For the Cream Cheese Frosting:
- Beat Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese on medium speed until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, salt, and vanilla extract, mixing on low speed until combined. Adjust the powdered sugar to achieve your desired frosting consistency.
To Frost and Decorate:
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Decorate: Press the mini candy canes and round peppermint candies into the frosting in a pattern across the cake. Scatter assorted holiday sprinkles over the top to add a festive touch.
- Serve: Slice into squares and serve immediately, or cover and refrigerate until ready to serve. This cake can be stored in the refrigerator for up to 3 days in an airtight container.
Conclusion
This Christmas Sheet Cake is not only a delicious dessert but also a festive addition to your holiday table. With a soft, moist cake base and creamy frosting, each bite is filled with classic holiday flavors. The candy canes, peppermint candies, and holiday sprinkles make it look as festive as it tastes. Easy to make and share with loved ones, this sheet cake is sure to become a holiday favorite. Enjoy a slice of holiday cheer with this delightful cake!