As the holiday season approaches and twinkling lights adorn every corner, there’s a certain warmth in the air that calls for delicious homemade treats. I stumbled upon this Christmas Sheet Cake in a delightful old cookbook, and let me tell you, it was a game-changer! With a moist chocolate base that’s deep with cocoa flavor, this cake is not just festive but incredibly easy to whip up, making it the perfect crowd-pleaser for family gatherings or holiday parties.
Imagine the joy of your loved ones as they dig into this rich, fudgy delight, topped off with a swirl of frosting and a sprinkle of colorful decorations that capture the spirit of the season! Whether you’re a seasoned chef or just starting your baking journey, this cake promises to elevate your holiday celebrations without overwhelming your schedule. Ready to spread some holiday cheer? Let’s get baking!
Why is Christmas Sheet Cake a must-bake?
Simplicity at its Best: This Christmas Sheet Cake requires minimal effort to prepare, making it an ideal choice for bakers of all skill levels.
Rich, Decadent Flavor: The moist chocolate base, enhanced with cocoa, offers a delightful taste that will have everyone coming back for seconds.
Festively Versatile: Top it with your favorite frosting and colorful sprinkles for a cheerful holiday presentation.
Quick and Easy: With only 50 minutes from prep to dessert, it’s perfect for those busy holiday gatherings.
Crowd-Pleasing Delight: This generous recipe serves 12, ensuring there’s plenty to go around at your holiday festivities!
Ready to enjoy a slice of happiness this season? Check out my tips for holiday baking essentials to make your baking experience even smoother!
Christmas Sheet Cake Ingredients
• Get ready for festive baking!
For the Cake
- 2 cups all-purpose flour – sift for a lighter texture
- 1.5 cups granulated sugar – balances the rich cocoa flavor
- 1 cup unsweetened cocoa powder – pure cocoa for a deep chocolate taste
- 1.5 teaspoons baking powder – helps the cake rise
- 1.5 teaspoons baking soda – works with the acidic ingredients for fluffiness
- 1 teaspoon salt – enhances the overall flavor
- 2 large eggs – bind the ingredients together
- 1 cup milk – adds moisture to the batter
- 0.5 cups vegetable oil – keeps the cake moist and tender
- 2 teaspoons vanilla extract – fragrant addition for depth of flavor
- 1 cup boiling water – unlocks the cocoa’s full flavor
For the Topping
- Frosting of choice – personalize your cake with flavors you love
- Colored sprinkles or festive decorations – bring the holiday spirit to your dessert
Let the delicious aroma of this Christmas Sheet Cake fill your kitchen as you prepare for a festive celebration!
How to Make Christmas Sheet Cake
Preheat the oven: Start by preheating your oven to 350°F (175°C). Prepare a 9×13 inch baking pan by greasing it lightly and dusting with flour for easy removal later.
Combine dry ingredients: In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1.5 cups of granulated sugar, 1 cup of cocoa powder, 1.5 teaspoons of baking powder, 1.5 teaspoons of baking soda, and 1 teaspoon of salt. This will ensure a well-blended batter!
Mix wet ingredients: Add in the 2 large eggs, 1 cup of milk, 0.5 cups of vegetable oil, and 2 teaspoons of vanilla extract. Use a mixer or whisk to blend everything together until smooth and well combined, about 2 minutes.
Add boiling water: Carefully stir in 1 cup of boiling water to the batter. This step will make the batter quite thin, but it unlocks that fabulous cocoa flavor.
Pour and smooth: Pour the batter into the prepared baking pan and use a spatula to smooth out the top. It should look glossy and inviting!
Bake: Place your pan in the preheated oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. The cake should look moist and springy.
Cool and frost: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once cool, frost it with your favorite frosting and decorate with colorful sprinkles to make it festive!
Optional: For an extra touch, drizzle some chocolate ganache on top before adding sprinkles.
Exact quantities are listed in the recipe card below.
What to Serve with Christmas Sheet Cake?
As you celebrate the holiday season, pair this delightful cake with complementary sides that enhance its festive charm.
- Whipped Cream: A dollop of freshly whipped cream adds a lightness that balances the rich chocolate cake perfectly.
- Vanilla Ice Cream: Serve with a scoop of creamy vanilla ice cream for a delightful contrast in temperature and texture.
- Festive Fruit Salad: Brighten up your dessert table with a colorful fruit salad to provide a refreshing bite alongside the sweetness of the cake.
- Hot Chocolate: Embrace the cozy vibes with a mug of hot chocolate, making each slice feel extra indulgent.
- Peppermint Bark: The cool minty flavor of peppermint bark creates a deliciously seasonal twist when enjoyed with a slice of chocolate cake.
- Coffee: A warm cup of coffee enhances the cake’s flavors and adds a delightful contrast to the sweetness.
- Chocolate Ganache: Top your slice with a drizzle of chocolate ganache for an extra rich and decadent treat.
- Nut Brittle: Crumbled nut brittle adds a crunchy texture that’s perfect against the soft, fudgy cake.
- Spiced Apple Cider: Warm spiced apple cider around the holidays makes for a comforting drink to enjoy with dessert as it brings in festive flavors.
Christmas Sheet Cake Variations
Feel free to get creative and make this delicious Christmas Sheet Cake your own with these fun twists!
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free delight that everyone can enjoy.
Vegan: Replace the eggs with flaxseed meal (1 tbsp mixed with 2.5 tbsp water) and use almond or soy milk instead for a plant-based treat.
Minty Fresh: Add 1 teaspoon of peppermint extract to the batter for a festive twist, perfect for holiday gatherings.
Nutty Crunch: Fold in half a cup of chopped nuts (like walnuts or pecans) into the batter for added texture and richness.
Spiced Up: Include a teaspoon of cinnamon or nutmeg in the dry ingredients for a warm, spiced flavor that evokes holiday cheer.
Fruity Addition: Toss in half a cup of festive dried fruits, like cranberries or cherries, to add a hint of tartness that contrasts beautifully with the rich chocolate.
Decadent Topping: Use cream cheese frosting instead of traditional frosting for a tangy complement to the chocolate cake base.
Peanut Butter Swirl: Create a delightful swirl by adding ½ cup of peanut butter into the batter. It adds creaminess and a rich, nutty flavor!
Make Ahead Options
These Christmas Sheet Cake preparations are perfect for busy cooks looking to save time during the festive season! You can mix the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, and salt) and store them in an airtight container up to 3 days ahead to keep everything fresh. The wet ingredients (eggs, milk, oil, and vanilla) can be pre-measured and combined in a separate bowl; just refrain from adding boiling water until you’re ready to bake, as this helps preserve that moist texture. When you’re set to serve, simply combine the wet and dry mixes, add the boiling water, pour into the pan, bake, cool, and frost your cake for a homemade dessert that tastes just as delicious! Prepare ahead, and enjoy more time with your loved ones this holiday!
How to Store and Freeze Christmas Sheet Cake
Room Temperature: Store the unfrosted Christmas Sheet Cake at room temperature for up to 3 days, covered tightly with plastic wrap to keep it moist.
Fridge: If frosted, keep the cake in the refrigerator for up to 5 days. Use a cake dome or wrap it in plastic to prevent it from absorbing odors.
Freezer: Freeze the cake (either frosted or unfrosted) in an airtight container for up to 3 months. For best results, wrap it in plastic wrap and then aluminum foil.
Reheating: To serve a frozen Christmas Sheet Cake, let it thaw overnight in the fridge, and if desired, reheat in the oven at 350°F (175°C) for about 10-15 minutes before serving.
Expert Tips for Christmas Sheet Cake
Measuring Matters: Always measure your flour accurately. Too much flour can lead to a dense cake, so using the spoon-and-level method is best.
Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for better mixing and a fluffier Christmas Sheet Cake.
Don’t Overmix: Once you add the wet ingredients, mix just until combined. Overmixing can lead to a tough cake, which nobody wants!
Check for Doneness: Start checking your cake a few minutes before the suggested baking time. Ovens can vary, and you want to avoid an overbaked cake.
Cool Completely: Allow the cake to cool completely before frosting to prevent the frosting from melting. Patience pays off with this delicious dessert!
Christmas Sheet Cake Recipe FAQs
How do I choose the right cocoa powder for my Christmas Sheet Cake?
Absolutely! For the best flavor, I recommend using high-quality unsweetened cocoa powder, such as Dutch-process or natural cocoa. Dutch-process cocoa has a mellower taste and darker color, while natural cocoa tends to have a more intense chocolate flavor. Both work well, but be mindful of your chosen frosting, as it can complement or clash with the cake’s cocoa profile.
How can I store my Christmas Sheet Cake?
After baking, if you haven’t frosted the cake yet, it can be stored at room temperature for up to 3 days. Just wrap it tightly with plastic wrap! If it’s frosted, transfer it to the refrigerator where it can last for about 5 days, and consider covering it to keep it fresh and to prevent it from picking up any lingering fridge smells.
What’s the best way to freeze my Christmas Sheet Cake?
The more the merrier when it comes to leftovers! To freeze, either wrap the unfrosted cake tightly in plastic wrap, then in aluminum foil for extra protection, or place it in an airtight container. This way, it can be stored for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge, and if desired, warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Why did my Christmas Sheet Cake turn out dry?
Very frustrating, isn’t it? A dry cake can result from too much flour being added. Always use the spoon-and-level method to measure flour carefully—scooping directly from the bag can pack it down and lead to excess. Also, ensure not to overbake; start checking on your cake a few minutes before the timer goes off.
Can I make the Christmas Sheet Cake ahead of time?
Absolutely! You can bake the cake a day or two in advance and store it unfrosted at room temperature. Just wrap it well, and when you’re ready to serve, frost it freshly so the toppings look vibrant and appealing. This allows you to enjoy the holiday festivities without feeling rushed!
Are there any dietary considerations for the Christmas Sheet Cake?
Very mindful of you! This cake contains common allergens such as gluten (from the flour), dairy (from milk), and eggs. For a dairy-free version, you can substitute the milk for almond milk or soy milk, and use a dairy-free frosting. Similarly, for a gluten-free option, you might try a gluten-free flour blend, but ensure that all other ingredients are also gluten-free as well. Always check labels for potential allergens!
Irresistibly Festive Christmas Sheet Cake You’ll Love to Bake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly and dusting with flour for easy removal later.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1.5 cups of granulated sugar, 1 cup of cocoa powder, 1.5 teaspoons of baking powder, 1.5 teaspoons of baking soda, and 1 teaspoon of salt.
- Add in the 2 large eggs, 1 cup of milk, 0.5 cups of vegetable oil, and 2 teaspoons of vanilla extract. Blend everything together until smooth and well combined, about 2 minutes.
- Carefully stir in 1 cup of boiling water to the batter.
- Pour the batter into the prepared baking pan and use a spatula to smooth out the top.
- Place your pan in the preheated oven and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once cool, frost and decorate with colorful sprinkles.