Description
Bring joy and cheer to your holiday table with this Festive Christmas Sheet Cake with Cream Cheese Frosting and Holiday Decorations. This buttery, moist cake is easy to make and serves a crowd, making it perfect for holiday parties or family gatherings. Topped with a creamy, tangy cream cheese frosting and fun holiday decorations, this cake is as delicious as it is beautiful!
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 ½ cup works great)
- 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 for desired consistency)
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
For Decoration:
- Mini candy canes, crooks broken off to leave only straight pieces (approximately 24)
- Round peppermint candies (approximately 24)
- Assorted holiday sprinkles
Instructions
- Preheat and Prepare the 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 easy removal.
- Boil the Butter and Water: In a medium saucepan, combine the butter and water. Heat over medium heat until the butter melts completely, and the mixture comes to a gentle boil.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt until well combined.
- Combine Wet and Dry Ingredients: Slowly pour the butter and water mixture into the bowl of dry ingredients. Mix gently until just combined. Add the sour cream, eggs, and vanilla extract, stirring until the batter is smooth and well mixed. Be careful not to overmix.
- Bake: Pour the batter evenly into the prepared sheet pan, using a spatula to smooth out the surface. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Allow the cake to cool completely in the pan before frosting.
- Beat the Butter and Cream Cheese: In a large bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy.
- Add the Sugar, Salt, and Vanilla: Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud. Add the salt and vanilla extract. Increase the speed to medium-high and beat until the frosting is light and fluffy.
- Adjust the Consistency: If the frosting is too soft, add more powdered sugar until it reaches your desired thickness.
- Frost the Cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top using a spatula or an offset knife.
- Decorate: Press the mini candy canes and round peppermint candies into the frosting in a pattern of your choice. 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.
Notes
- Use Full-Fat Dairy: Full-fat sour cream and cream cheese ensure the best flavor and texture. Avoid low-fat substitutes for this recipe.
- Cool Completely Before Frosting: Be sure to let the cake cool completely before adding the frosting to avoid it melting.
- Storage: Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
- Make-Ahead Tip: You can bake the cake and prepare the frosting a day in advance. Frost and decorate the cake just before serving for the freshest look and flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American