Introduction

This Little Debbie Christmas Tree Sheet Cake is a festive and delicious treat perfect for the holiday season. Featuring a moist yellow cake layered with fluffy whipped cream and a smooth white chocolate buttercream, it’s decorated with colorful sprinkles and green sanding sugar to resemble a Christmas tree. It’s a delightful centerpiece for any holiday gathering.

The image shows a rectangular cake with two main layers visible: the bottom layer is a white frosting base sprinkled lightly with green sugar crystals, while the top layer features bright red piped icing forming wavy lines and a thick border along the edges. The red icing border is decorated with small green Christmas tree-shaped sprinkles and thin black, red, and white sprinkles scattered around. The cake is in a metal baking tray placed on a white marbled surface with some sprinkles and cake crumbs around. There is a white plate on the left side, a cake server near the top, and a fork with a green handle on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 15.25oz box Yellow Duncan Hines Cake Mix

Whipped Cream Filling:

4 cups heavy whipping cream
1 teaspoon vanilla
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 (or 1 1/2 cups) unsalted butter, room temperature
Pinch of salt
1 Tablespoon vanilla
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 other holiday sprinkles
2-3 drops red gel coloring

Instructions

Step 1: Preheat the oven to 325 degrees Fahrenheit. Prepare a 9×13 inch cake pan by greasing with shortening, using baking spray, or applying a flour-and-shortening combo. Set aside.
Step 2: In a large bowl, whisk together the buttermilk, sour cream, eggs, vegetable oil, and vanilla. Sift the yellow cake mix over this mixture and gently stir until combined. Pour the batter into the prepared pan and bake for 22-25 minutes. Let the cake cool completely.
Step 3: Flip the cooled cake onto a countertop lined with parchment paper. Using a cake leveler or serrated knife, carefully slice the cake horizontally into two even layers. Slide a thin cutting board or flat piece of cardboard under the top layer to lift it off. Place the bottom layer back into the cake pan.
Step 4: Prepare the whipped cream filling. Chill a metal bowl and whisk attachment in the freezer for 5 minutes. Pour the heavy cream into the cold bowl. Using a stand mixer, whip the cream on low speed for 1 minute, medium speed for 1 minute, then high speed for 1 minute until stiff peaks form. Add vanilla, almond extract (if using), and powdered sugar, then whip again until fully combined.
Step 5: Spread the whipped cream filling evenly over the cake’s bottom layer. Carefully place the top cake layer back on top to form a sandwich.
Step 6: Make the white chocolate buttercream. Warm the heavy cream and white chocolate chips together in the microwave in 30-second intervals, stirring after each, until melted and smooth. Set aside.
Step 7: In a stand mixer, beat the room temperature butter until light and fluffy. Add salt, vanilla, then the white chocolate mixture. Mix again, then gradually add powdered sugar. Add extra heavy cream if needed to reach a spreadable consistency. Beat on high for about 2 minutes to lighten the texture. Tap the bowl with a wooden spoon to reduce air bubbles.
Step 8: Frost the entire cake with the white chocolate buttercream using a flat cake scraper. Reserve about 2½ to 3 cups of the buttercream for the border and decorations.
Step 9: Add 2-3 drops of red gel coloring to the reserved buttercream. Using a piping bag fitted with a small round tip, pipe a red wavy pattern across the top of the cake and on the “trees”. With a larger star tip, pipe a shell border around the cake’s edge.
Step 10: Sprinkle green sanding sugar in the center of the cake to resemble a tree. Decorate the edges with Wilton Christmas Tree Sprinkles or other holiday-themed sprinkles. Serve and enjoy your festive sheet cake!

Tips & Variations

For best results, ensure all dairy ingredients are at room temperature before mixing to create a smooth batter and filling.
If almond extract is unavailable or unwanted, simply omit it without replacing it.
Use a serrated knife if you don’t have a cake leveler to slice the cake layers evenly.
Make the cake a day ahead to allow flavors to meld and the frosting to set for easier decoration.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the whipped cream filling fresh. For best texture, allow the cake to sit at room temperature for about 15-20 minutes before serving. Leftover cake can be wrapped tightly and frozen for up to a month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a rectangular cake in a silver tray with two thick light yellow sponge layers separated by a thick layer of white cream frosting. The top of the cake is fully covered with white frosting sprinkled with small green sugar granules. Red frosting is piped in swirly lines across the top, with clusters of red frosting flowers and green and white sprinkles at the edges for decoration. The tray is on a white marbled surface with a small white bowl of green sugar visible on the side. One corner of the cake is cut out, revealing the inner layers clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix instead of yellow?

Yes, you can substitute with white or butter cake mix for a slightly different flavor, but yellow cake mix offers the classic taste that pairs well with the fillings and frosting in this recipe.

Is it okay to use regular gel food coloring instead of red gel coloring?

Regular gel coloring works fine, but red gel food coloring is preferred because it provides a more vibrant color without affecting the buttercream’s texture.