Description
This Little Debbie Christmas Tree Sheet Cake is a festive holiday dessert featuring a classic yellow cake layered with whipped cream filling and frosted with a luxurious white chocolate buttercream. Decorated with red buttercream borders, green sanding sugar, and holiday sprinkles, it makes a perfect centerpiece for any Christmas celebration.
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 extract
- 1 15.25 oz box Yellow Duncan Hines Cake Mix
Whipped Cream Filling
- 4 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 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 for 10-15 minutes
- Pinch of salt
- 1 tablespoon vanilla extract
- 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 other holiday sprinkles
- 2-3 drops red gel coloring
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 9×13 inch cake pan by greasing it with cake goop, baking spray, or a mixture of shortening and flour, then set aside.
- Mix and Bake Cake: In a large bowl, whisk together buttermilk, sour cream, eggs, vegetable oil, and vanilla extract. Sift in the yellow cake mix and gently stir until just combined. Pour the batter into the prepared pan and bake for 25 minutes. Remove and let the cake cool completely.
- Slice Cake Layers: Place a sheet of parchment paper on the counter and invert the cooled cake onto it. Using a cake leveler or serrated knife, carefully slice the cake horizontally in half. Slide a thin cutting board under the top layer and carefully lift it off. Place the bottom layer back into the 9×13 pan.
- Prepare Whipped Cream Filling: Chill a metal bowl and whisk in the freezer for 5 minutes. Pour heavy whipping cream into the chilled bowl on a stand mixer. Whip on low speed for 1 minute, medium for 1 minute, then high for 1 minute until stiff peaks form. Add vanilla extract, almond extract (if using), and powdered sugar, then whip again until combined.
- Assemble Cake with Filling: Spread the whipped cream filling evenly over the bottom cake layer in the pan. Carefully place the top cake layer over the whipped cream filling.
- Make White Chocolate Buttercream: In a small bowl, microwave heavy cream and white chocolate chips for 30 seconds. Stir and heat for an additional 10 seconds if needed, until smooth. In a stand mixer with paddle attachment, whip butter until light and fluffy. Add salt, vanilla extract, and white chocolate mixture, then whip again. Gradually add powdered sugar, and add extra heavy cream if needed to reach desired consistency. Beat on high for about 2 minutes until light in color and texture, then beat down with a spoon to remove air bubbles.
- Frost the Cake: Using a flat cake scraper, frost the entire cake with the white chocolate buttercream, reserving 2 1/2 to 3 cups for decorating.
- Color and Pipe Red Buttercream: Add 2-3 drops of red gel coloring to the reserved buttercream. Using a small circle piping tip, pipe a red wavy pattern on the cake and Christmas tree decorations. Then, using a large star piping tip, pipe a shell border around the outside edge of the cake.
- Decorate with Sprinkles: Sprinkle green sanding sugar in the center of the cake and add the Christmas sprinkles around the edges. Your festive Christmas tree sheet cake is ready to enjoy!
Notes
- For best results, make sure all dairy ingredients are at room temperature before mixing.
- Almond extract in the whipped cream filling is optional but adds a lovely subtle flavor.
- If the buttercream is too thick, add heavy cream one tablespoon at a time until it reaches desired consistency.
- Use a serrated knife or cake leveler for clean, even cake layers.
- Chilling the mixing bowl and whisk helps achieve stiff peaks in the whipped cream.
- You can substitute Duncan Hines Cake Mix with any preferred yellow cake mix.
- Store the cake refrigerated and consume within 3 days for optimal freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 40 g
- Sodium: 150 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg