Christmas Sheet Cake recipe

Step 1

Preheat the oven to 350 degrees and spray the 9x13 cake pan with nonstick spray.

Step 2

Cream together the butter and sugar in a large mixing bowl.

Step 3

Add the vanilla, eggs, oil, lemon juice, and milk to the bowl with the butter mixture. Use a hand mixer and beat on medium speed until fully combined.

Step 4

In a separate mixing bowl, combine the flour, salt, and baking powder. Mix well.

Step 5

Combine the butter and flour mixture and beat on medium until no lumps remain and all ingredients are fully combined.

Step 6

Pour into the prepared cake pan, spread evenly, and bake for 30 minutes or until a toothpick placed in the center comes out clean.

Step 7

Remove from the oven and let fully cool. This can take about an hour.

Step 8

While the cake is cooling, place half the butter for the frosting in a large mixing bowl and use the hand mixture to beat it until smooth.

Step 9

Add the rest of the butter, vanilla, and salt. Mix again until smooth and combined.

Step 10

One cup at a time, add the powdered sugar to the butter mixture and beat until fully incorporated. You'll use between 5 and 6 cups.

Step 11

Once finished, place the frosting in the fridge while your cake cools.

Step 12

Once the cake is ready, separate the frosting into four equal parts, each in their own bowl.

Step 13

Place a different color in each bowl and mix until no white streaks appear. If you need to add a little more color to get the right hue, do so now.

Step 14

Place ¾ of the forest green frosting in a frosting bag with tip #849 and make around 6-7 medium rosettes randomly across the surface of the cake. I do this by starting from the outside and working my way in with a circular motion.

Step 15

Place half of the red in a frosting bag with tip #869, however, don’t do rosettes like the forest green, do dollops. Do this in around 6-7 spots randomly across the cake. Make the dollops by holding the tip straight up and down, squeezing the frosting into a small pile, lightly pressing down, and then squeezing out more frosting into a small pile on top of the first, ending with a light press down and release of the pressure on the frosting.

Step 16

Place the light green frosting in a frosting bag with tip #862 and place small dollops randomly across the cake. A lot of them. Have fun with it. Do this by releasing a bit of frosting and ending with a light press down and release of pressure (stop squeezing the frosting out).

Step 17

Repeat the same exact process as the light green, with the white frosting, except use its own frosting bag and tip #Do even more of the white than the light green.

Step 18

Revisit the forest green and start doing dollops with the same tip instead of rosettes.  Do this all over, where you see fit.

Step 19

Add the rest of the red frosting to a frosting bag and use tip #863 and fill in small holes with small dollops.

Step 20

Add the rest of the forest green frosting to a frosting bag and use tip #861 and fill in smaller holes with tiny dollops. Slice, serve, and enjoy!