Christmas Sheet Cake (Print Version)
# Ingredients:
01 -
2 3/4 cups all-purpose flour.
02 -
2 teaspoons baking powder.
03 -
1/4 teaspoon baking soda.
04 -
1/2 teaspoon kosher salt.
05 -
2 cups granulated sugar.
06 -
3 large eggs, room temperature.
07 -
1 cup vegetable oil.
08 -
2 teaspoons vanilla extract.
09 -
1 cup buttermilk, room temperature.
10 -
1/2 cup red, green, and white holiday sprinkles.
11 -
1 1/2 cups salted butter (3 sticks), room temperature.
12 -
1 1/2 pounds powdered sugar (6 cups).
13 -
1/4 cup milk.
14 -
1 tablespoon vanilla extract.
15 -
Forest green gel food coloring.
16 -
Blue gel food coloring (optional).
17 -
5 brown mini candy-coated chocolates.
18 -
2 tablespoons holiday sprinkles.
19 -
30 yellow mini candy-coated chocolates.
20 -
40 red mini candy-coated chocolates.
21 -
1 (6-in.) piece red sour candy belt.
# Instructions:
01 -
Preheat oven to 350°F. Spray 18x13-inch half-sheet pan with baking spray.
02 -
Whisk flour, baking powder, baking soda, and salt.
03 -
Whisk sugar and eggs until foamy, add oil and vanilla. Alternate adding flour mixture and buttermilk. Fold in sprinkles.
04 -
Pour into pan, bake 20 minutes until golden. Cool completely, at least 1 hour.
05 -
Beat butter until fluffy, gradually add powdered sugar, milk, and vanilla. Beat until light.
06 -
Spread base frosting, create tree design with green frosting, add candy decorations following detailed pattern.
# Notes:
01 -
Cake can be frozen unfrosted up to 3 months.
02 -
Frosted cake keeps 3 days at room temperature or 1 week refrigerated.
03 -
Measure tree outline carefully for centered placement.