Christmas Sheet Cake
A delightful Christmas sheet cake perfect for holiday gatherings, featuring festive flavors and decorations.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
Instructions
Preparation
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In another bowl, combine the flour, baking powder, and spices. Gradually add the dry mixture to the wet ingredients, alternating with milk, until well combined.
- Pour the batter into a greased sheet pan. Bake in a preheated oven at 350°F for about 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Once cooled, spread the frosting evenly over the top. Decorate with festive sprinkles or edible glitter.
- Cut the cake into 8 equal slices and serve on a decorative platter. Garnish with fresh holly or rosemary if desired.
Storage
- Store any leftover cake in an airtight container in the refrigerator for up to 5 days. Allow the cake to come to room temperature before serving again.
Notes
Pro Tips: Use room temperature ingredients for better mixing and texture. Ingredient Substitutions: You can replace all-purpose flour with a gluten-free mix. How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Storage & Freshness: Store in an airtight container in the refrigerator for up to 5 days. Make-Ahead Tips: Bake the cake a day in advance and frost it on the day you plan to serve it.