Ingredients
Scale
- 2 3/4 cups all-purpose flour.
- 2 teaspoons baking powder.
- 1/4 teaspoon baking soda.
- 1/2 teaspoon kosher salt.
- 2 cups granulated sugar.
- 3 large eggs, room temperature.
- 1 cup vegetable oil.
- 2 teaspoons vanilla extract.
- 1 cup buttermilk, room temperature.
- 1/2 cup red, green, and white holiday sprinkles.
- 1 1/2 cups salted butter (3 sticks), room temperature.
- 1 1/2 pounds powdered sugar (6 cups).
- 1/4 cup milk.
- 1 tablespoon vanilla extract.
- Forest green gel food coloring.
- Blue gel food coloring (optional).
- 5 brown mini candy-coated chocolates.
- 2 tablespoons holiday sprinkles.
- 30 yellow mini candy-coated chocolates.
- 40 red mini candy-coated chocolates.
- 1 (6-in.) piece red sour candy belt.
Instructions
- Preheat oven to 350°F. Spray 18×13-inch half-sheet pan with baking spray.
- Whisk flour, baking powder, baking soda, and salt.
- Whisk sugar and eggs until foamy, add oil and vanilla. Alternate adding flour mixture and buttermilk. Fold in sprinkles.
- Pour into pan, bake 20 minutes until golden. Cool completely, at least 1 hour.
- Beat butter until fluffy, gradually add powdered sugar, milk, and vanilla. Beat until light.
- Spread base frosting, create tree design with green frosting, add candy decorations following detailed pattern.
Notes
Cake can be frozen unfrosted up to 3 months.
Frosted cake keeps 3 days at room temperature or 1 week refrigerated.
Measure tree outline carefully for centered placement.
Nutrition
- Calories: ~
- Fat: ~
- Carbohydrates: ~
- Protein: ~