Festive Christmas Tree Sheet Cake (Print version)

A soft vanilla confetti sheet cake topped with white frosting, a piped green Christmas tree, candy ornaments, and holiday sprinkles.

# Ingredients:

For the cake

01 - Nonstick baking spray or softened butter, for the pan
02 - 2 3/4 cups (345 g) all-purpose flour
03 - 2 teaspoons baking powder
04 - 1/4 teaspoon baking soda
05 - 1/2 teaspoon kosher salt
06 - 2 cups (400 g) granulated sugar
07 - 3 large eggs, room temperature
08 - 1 cup (240 ml) vegetable oil
09 - 2 teaspoons vanilla extract
10 - 1 cup (240 ml) buttermilk, room temperature
11 - 1/2 cup (80 g) red, green, and white holiday sprinkles, preferably jimmies

For the buttercream

12 - 1 1/2 cups (340 g) unsalted butter, softened
13 - 6 cups (720 g) powdered sugar, sifted if lumpy
14 - 1/4 cup (60 ml) whole milk or heavy cream, plus more as needed
15 - 2 teaspoons vanilla extract
16 - 1/4 teaspoon kosher salt
17 - Green gel food coloring
18 - 1 tablespoon unsweetened cocoa powder or brown gel color, optional for the trunk frosting

For decorating

19 - 1/2 cup (90 g) mini red, yellow, green, and white candy-coated chocolates
20 - 2 tablespoons holiday sprinkles or sanding sugar
21 - 1 red sour candy belt, cut into a bow or star shape
22 - 5 brown candy-coated chocolates, for the trunk

# Instructions:

01 - Preheat the oven to 350°F. Grease an 18x13-inch half-sheet pan and line the bottom with parchment paper, leaving a little overhang if possible.
02 - In a medium bowl, whisk the flour, baking powder, baking soda, and salt until evenly combined.
03 - In a large bowl, beat the sugar and eggs for 1-2 minutes until slightly pale. Beat in the oil and vanilla. Add the flour mixture in three additions, alternating with the buttermilk, and mix just until smooth.
04 - Fold in the holiday sprinkles with a spatula. Spread the batter evenly in the prepared pan and bake for 18-22 minutes, until the center springs back and a toothpick comes out clean.
05 - Let the cake cool completely in the pan on a wire rack, at least 1 hour. Do not frost while warm.
06 - Beat the softened butter until creamy. Add powdered sugar, milk, vanilla, and salt, then beat on low until combined and on medium until fluffy. Add a splash more milk if it is too stiff to spread.
07 - Reserve about 1 1/2 cups white frosting for the snowy base. Tint most of the remaining frosting green. Tint a small spoonful brown with cocoa or brown gel color if you want to pipe a trunk.
08 - Spread the white frosting over the cooled cake. Lightly mark a Christmas tree outline, then pipe or dab green frosting branches from the bottom upward. Add candy ornaments, sprinkles, a brown trunk, and a sour candy bow or star.

# Good to know:

01 - Cool the cake fully before frosting so the buttercream stays neat.
02 - For best color, use gel food coloring instead of liquid.
03 - Cake can be baked one day ahead and decorated before serving.

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