Funfetti Christmas Tree Sheet Cake

Why not celebrate the most wonderful time of the year with this festive Christmas Tree Sheet Cake. This Christmas cake is a moist, vanilla cake that is sprinkled with red, green, and white jimmies and topped off with a vanilla bean buttercream. This sheet cake is easy to make, transport, and to cut. It is the prefect dessert to bring to your holiday gatherings. I guarantee this cake will impress your friends and family!

WHAT YOU NEED TO MAKE THIS SHEET CAKE

All Purpose Flour: Will give the cake the structure you need. For a softer and fluffier cake texture you can use cake flour. If you can’t find cake flour a good substitute is for every cup of all purpose flour add 2 tablespoons of cornstarch.
Sugar: Adds sweetness.
Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
Baking Powder & Baking Soda: Helps the cake rise. Aways double-check that your baking powder and soda are fresh and not expired.
Butter: I recommend using unsalted butter because you are able to control the amount of salt you want especially when making the frosting. Be sure to bring the butter to room temperature. I always take mine out a couple hours before I want to bake. It must be soft enough so your finger leaves a dent when pressing it. If you forgot to take your butter out to come out to room temperature you can also zap it in the microwave for about 20 seconds. Do not melt the butter completely.
Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
Buttermilk: Make sure you bring the milk to room temperature. Avoid lower fat or nonfat milks. Milk with fat will give you the best flavor and add moisture to the cake. If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Sour Cream: Makes cakes moist! Make sure sour cream is at room temperature. I would suggest removing from the fridge an hour or so ahead of time.
Eggs: Make sure you bring the eggs to room temperature so they can effortlessly mix into the batter without over mixing.
Sprinkles (optional): I used Christmas colored jimmies for baking the cake and Sweet Tooth Fairy white and gold sprinkles from Michaels for decoration.
Cake Toppers (optional): I used Target Favorite Day Icing Decorations but you can use whatever you’d like.
Trader Joes Gingerbread Cookie Topper (optional)
Edible Glitter (optional): I used Fancy Sprinkles edible gold glitter.
Green & Brown Food Coloring: You can use your favorite food coloring but I enjoy using Americolor color gel and Colour Mill Oil Based food colouring. You can find both on Amazon.

WHAT INGREDIENTS YOU NEED TO MAKE VANILLA BEAN BUTTERCREAM

Butter: Unsalted
Salt
Pure Vanilla Extract & Vanilla Bean Paste: Vanilla bean paste is a game changer in recipes. If you do not have vanilla bean paste it’s not the end of the world, you can substitute with pure vanilla extract. My favorite brand for vanilla bean paste is Nielsen-Massey and you can find it on Amazon. I believe Trader Joe’s also sells their own vanilla bean paste too!
Heavy Cream: You can also use whole milk if you do not have heavy cream on hand.
Powdered Sugar: Also called confectioners sugar. PS- you do not need to sift it!

WHAT SUPPLIES YOU NEED

Pipping Bags: I get mine from Amazon.
Pipping Tips: 1M and 4B. I get mine from Michaels.
Offset Icing Spatula. You can find one on Amazon.
Christmas Tree Stencil: I got mine here.
Toothpick
Spatula Palette Knife: You can get them on Amazon. If you don’t have one and mostly likely you won’t, you can just use a butter knife.
9×13 Inch Pan: Metal, glass or disposable pan is fine. Either will do. I love using Fat Daddio pans.

HOW TO MAKE FUNFETTI VANILLA SHEET CAKE

Preheat the oven to 350°F. Generously grease a 9×13 inch cake pan.

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugar on medium speed and beat until light and fluffy in color. Beat in eggs and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the sour cream on medium high speed until combined.

In a large bowl, whisk the flour, baking soda, and salt together.

Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Fold in the sprinkles. Do not overmix. Pour the batter into the prepared pan.

Bake for 45-50 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, make the frosting.

HOW TO MAKE VANILLA BEAN BUTTERCREAM

Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, vanilla bean paste, heavy cream and salt with the mixer running on low. Slowly add the powdered sugar. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet. Yields about 6 cups of frosting.

HOW TO DECORATE THE CAKE

In a bowl place about a cup of the vanilla bean buttercream and tint it green. I used Forest Green Colour Mill Oil Based food colouring. Add the green buttercream to your piping bag and cut off the tip of the bag. Then add a 1M pipping tip to another pipping bag and cut off the tip of the bag. Place the bag of green buttercream in the bag with the 1M pipping tip. Set aside.

Fill a piping bag with the white vanilla bean buttercream and another bag with a 4B piping tip and cut the tips off both piping bags. Place the white vanilla bean buttercream in the bag with the 4B pipping tip. Set aside.

In a bowl place about 1/4 cup of the vanilla bean buttercream and tint it brown or if you have chocolate buttercream laying around like I do you can use that too! Set the bowl aside.

Next, evenly spread the vanilla bean buttercream over the top of the cake using an icing spatula. I used about 2 cups of frosting.

Using the pipping bag filled with the white vanilla bean buttercream and the 4B pipping tip, pipe the design (see below) evenly all the way around the pan. Place the cake in the refrigerator for about 10 minutes so the frosting can set before you place the tree stencil on.

You can use any tree stencil you like but I used this tree template. I printed it and cut it out and placed it on the cake.

I then used a toothpick to trace out the tree.

With the brown buttercream “paint” on the tree trunk. I used a spatula palette knife but you can use a butter knife.

For the tree, take your green buttercream in the piping bag with the 1M pipping tip and pipe the design as shown below. Start from the bottom and work your way up to the top.

If you’d like to take your decorating up a notch add icing toppers, sprinkles, and/or gold edible glitter like it did. I suggest doing this right after you finishing piping so they can stick to the frosting.

Ta-da! You are all done!

Slice and serve. Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days.

TIPS FOR MAKING THIS RECIPE

Do not over-mix the batter as you risk over-developing the gluten leading to a tough, dry, and dense cake.
All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
Make sure to allow the cake to cool before you add the buttercream.
Make sure the butter is room temperature before you cream it, as cold butter will lead to lumpy buttercream.
The longer you chill the cake, the better the buttercream will stick to the cake layers.

FREQUENTLY ASKED QUESTIONS

Can I make this cake in advance?

Yes! You can make the cake and buttercream frosting a few days ahead of time and keep them tightly wrapped in the fridge, then assemble them when you’re ready. You will need to pull out your buttercream from the refrigerator a few hours before you’d like to decorate to bring it back to a spreadable consistency. I would suggest once the buttercream has softened whip it up in your mixer before adding it to your pipping bags to decorate. You can also make the entire cake in advance, wrap and place it in the fridge for up to 5 days.

Can I turn this recipe into a 2 layer cake?

Yes! Grease two 8 or 9 inch round cake pans (which ever size you have on hand), line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide the batter evenly between the pans. Bake time will be a few minutes shorter—keep a close eye on the cakes and check for doneness with a toothpick.

Can I turn this recipe into a bundt cake?

Yes! Grease your bundt pan with. Bake time will be a few minutes longer—keep a close eye on the cake and check for doneness with a toothpick.

Can I turn this recipe into cupcakes?

Yes! Using a cupcake pan fill cupcake liners 2/3 full. I love using this baking scoop for my regular sized cupcakes and this baking scoop and mini cupcake liners for my mini cupcakes. Bake at 350°F for 18-20 minutes. Yields about 2 dozen regular sized cupcakes.

What kind of sprinkles can I use for adding to the cake mix?

I always use jimmie sprinkles when adding to cake batter. You can find these on Amazon.

Avoid nonpareils (the little balls pictured below), which tend to bleed their color. These would go great on top of the cake though!

Do I need to add sprinkles to the cake batter?

Of course not! You can totally leave them out.

Can I make this with store bought cake mix?

Yes! You can use any vanilla or funfetti store bought cake mix. Follow the directions on the cake box to mix all the ingredients. Bake according to the directions on the box.

Can I make this with store bought frosting?

Yes! You can use any vanilla store bought frosting. I would suggest using 2 to 4 containers of the store bought frosting. Proceed to Step 7 on directions on how to color frosting and decorate the cake.

Do I have to decorate it they way you did?

Of course not! If you think the way I designed this cake is too hard or not to your liking then be my guest to recreate your own Christmas Tree design. You do you boo!

How do I store leftover frosting?

Buttercream frosting can be stored in the refrigerator for at least seven days. Just be sure that the container is tightly sealed and that you keep the frosting far from pungent foods like seafood since the smells can transfer. You can also freeze buttercream frosting for up to 3 months in an airtight container or freezer bag. The day before you’re ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before re-whipping again. This is helpful if you’re making buttercream months in advance, or you have leftover frosting you’d like to use later on.

How do I store cake leftovers?

Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days. You can also freeze frosted cake or unfrosted cake can be frozen up to 2-3 months. Make sure to throughly wrap with plastic wrap and aluminum foil. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Level: Intermediate

By: Tammie

November 28, 2023
12
4 hr
Count the memories not the calories! Cals/Serving
Print this

Ingredients

Funfetti Vanilla Cake:
1 cup (2 sticks) unsalted butter, at room temperature
1 and 1/2 cups granulated sugar
3 eggs, at room temperature
1 Tablespoon pure vanilla extract
1/3 cup sour cream, at room temperature
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
Sprinkles (optional)
Cake Toppers (optional)
Edible Glitter (optional)
Vanilla Bean Buttercream:
1 and 1/2 cups (3 sticks) unsalted butter, at room temperature
1 Tablespoon pure vanilla extract
1 Tablespoon vanilla bean paste
1/4 teaspoon salt
1/2 cup heavy cream
2 lbs powdered sugar (1 bag)
Green & Brown Food Coloring
Supplies:
9x13 inch sheet pan
Pipping bags
Pipping tips 1M & 4B
Offset Icing Spatula
Christmas tree stencil
Toothpick
Spatula palette knife or butter knife

Directions

Step 1: PREP CAKE: Preheat the oven to 350°F. Generously grease a 9×13 inch cake pan.
Step 2: CREAM: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugar on medium speed and beat until light and fluffy in color. Beat in eggs and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the sour cream on medium high speed until combined.
Step 3: DRY INGREDIENTS: In a large bowl, whisk the flour, baking soda, and salt together.
Step 4: COMBINE: Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Fold in the sprinkles. Do not overmix. Pour the batter into the prepared pan.
Step 5: BAKE: Bake for 45-50 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, make the frosting.
Step 6: FOR THE FROSTING: Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, vanilla bean paste, heavy cream and salt with the mixer running on low. Slowly add the powdered sugar. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet. Yields about 6 cups of frosting.
Step 7: COLOR THE FROSTING: In a bowl place about a cup of the vanilla bean buttercream and tint it green. Add the green buttercream to your piping bag and cut off the tip of the bag. Then add a 1M pipping tip to another pipping bag and cut off the tip of the bag. Place the bag of green buttercream in the bag with the 1M pipping tip. Set aside. Fill another piping bag with the white vanilla bean buttercream and another bag with a 4B piping tip. Place the white buttercream in the bag with the 4B pipping tip. Set aside. In another bowl place about 1/4 cup of the vanilla bean buttercream and tint it brown. Set the bowl aside.
Step 8: DECORATE THE CAKE: Evenly spread the vanilla buttercream over the top of the cake using an icing spatula. I used about 2 cups of frosting. Using the pipping bag filled with white vanilla buttercream and the 4B pipping tip, pipe the design (see above) evenly all the way around the pan. Place the cake in the refrigerator for about 10 minutes so the frosting can set before you place the tree stencil on. You can use any tree stencil you like, but see above for the link of the tree template I used. I printed it and cut it out and placed it on the cake. Then I used a toothpick to trace out the tree. With the brown buttercream “paint” on the tree trunk. I used a spatula palette knife but you can use a butter knife. For the tree, take your green buttercream in the piping bag with the 1M pipping tip and pipe the design as shown above. Start from the bottom and work your way up to the top. If you’d like to take your decorating up a notch add icing toppers, sprinkles, and/or gold edible glitter like it did. I suggest doing this right after you finishing piping so they can stick to the frosting.
Step 9: Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days