Christmas is all about sharing the joy of the season with your friends and loved ones! Christmas Lane Sheet Cake does the same, embracing the spirit of the season by making enough for everyone! The tender chocolate cake, dyed red to really get into the jolly feeling of the holidays, has just the slightest touch of tang to keep you coming back for more. On top is a luscious cream cheese frosting unlike anything you’ve ever tasted, a snowy touch that guarantees a white Christmas no matter the weather outside! Let your tastebuds take a stroll down the Christmas Lane Sheet Cake!

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For the cake:

  • 2 1/2 cups flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened
  • 1 1/2 cups sugar
  • 1 cup sour cream
  • 2 eggs
  • 1 cup buttermilk
  • 1 (12-ounce) bottle red food coloring
  • 1 teaspoon vanilla
  • 2 teaspoons baking soda
  • 2 teaspoons vinegar

For the icing:

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 3-4 tablespoons heavy cream


Step 1 –Preheat the oven to 350 degrees F.

Step 2 –Line an 11×7-inch baking sheet with parchment paper and grease the paper and the edges with nonstick cooking spray.

Step 3 –In a large bowl, whisk the flour, the cocoa powder, the baking powder, and the salt together.

Step 4 –In another bowl, beat 1/4 cup of the butter and the sugar.

Step 5 –Add the sour cream and the eggs to the butter mixture and beat until smooth.

Step 6 –In a third bowl, combine the buttermilk, the food coloring, and 1 teaspoon of the vanilla.

Also Read:  Jamberry Muffins

Step 7 –Add 1/2 of the flour mixture to the butter mixture and beat to combine.

Step 8 –Add 1/2 of the buttermilk mixture to the butter mixture and beat to combine.

Step 9 –Mix the remaining flour mixture into the butter mixture until combined.

Step 10 –Mix the remaining buttermilk mixture into the batter until combined.

Step 11 –In a small bowl, combine the baking soda and the vinegar and fold the mixture into the batter until just combined.

Step 12 –Evenly spread the batter into the prepared baking sheet.

Step 13 –Bake the cake until a toothpick inserted in the center comes out clean, about 25-30 minutes.

Step 14 –Allow the cake to cool on a wire cooling rack until completely cooled.

Step 15 –While the cake cools, in a bowl, beat the cream cheese and the remaining butter together.

Step 16 –Add the powdered sugar, 1/2 of the heavy cream, and the remaining vanilla to the cream cheese mixture and beat to combine.

Step 17 –Add more of the heavy cream, 1/2 tablespoon at a time, to the icing until it has reached the desired consistency.

Step 18 –Spread the icing over the cake and slice.

Step 19 –Serve.