Step 1

Preheat the oven to 350 degrees F and lightly grease and line a 9" x 13" pan with parchment paper with enough hanging over the sides for an easy release later. Set aside.

Step 2

In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

In a separate, larger bowl, use an electric mixer to beat the butter and and sugar until it is light and fluffy. Mix for 3-5 minutes or until the mixture has lightened in color and is fluffy.

Step 4

Add in the eggs one at a time mixing between each addition. Add in the vanilla.

Step 5

Beginning and ending with the dry ingredients alternate adding in the dry ingredients and buttermilk. Mixing a little bit between each addition.

Step 6

Do not over mix the batter, use a silicone spatula to ensure that everything is combined nice and evenly.

Step 7

Scoop half of the batter into the prepared pan and bake for 12-15 minutes or until golden brown. You will need to use a silicone spatula to evenly distribute and spread the batter in the pan.

Step 8

Once the first cake is done baking allow it to sit in the pan it baked in for about 5 minutes before picking it up out of the pan and placing it onto a wire rack to cool completely. Repeat the greasing and lining step in the same pan then bake the rest of the batter to make the second cake.

Step 9

Let the cake sit in the pans for about 5 minutes before flipping them out onto parchment paper. Once you’ve flipped the cakes onto parchment paper, allow them to cool at room temperature and set aside.

Step 10

Allow both cakes to cool completely before decorating. To make the cutting and decorating process easier, wrap the cakes in plastic wrap then let chill in the fridge for an hour. You can make the vanilla buttercream in the meantime.

Step 11

To make the buttercream, use an electric mixer or a stand mixer fit with the paddle attachment to whisk together the butter and confectioner's sugar on low speed while slowly adding in the heavy cream one tablespoon at a time until the buttercream starts to soften and have a smoother texture. Mix until there are no lumps of butter.

Step 12

Add in the vanilla and salt to the buttercream. Be sure to scrape down the sides of the bowl to ensure that everything is mixing together evenly.

Step 13

Once your cakes have fully cooled, cut them out into a christmas tree shape. You can either free hand it or you can measure and draw a christmas tree onto paper then cut that out and use it as a stencil to help guide you in cutting to perfectly even cakes. I recommend using a stencil so your cakes are identical.

Step 14

Cut your cakes out into 2 Christmas tree shapes. Save the scraps for another use like cake pops!

Step 15

Place one cake face down onto your serving dish then pipe an even layer of buttercream on top to make the filling. Line the other cake up side to side with the frosted cake then flip it on top.

Step 16

Now that our layers are set up we are going to crumb coat the entire cake. This is just a thin layer of buttercream that traps in all of those little crumbs, hence the name crumb coat so that way in the end we have a nice, even finish.

Step 17

Once you've frosted a crumb coat, allow the cake to set in the fridge for one hour to chill. In the meantime, cover your buttercream with plastic wrap so it doesn't dry out.

Step 18

Once your cake has chilled, frost it again with a thicker layer of icing. I use a silicone spatula and cake scraper to get the job done. You can always lightly wet your silicone spatula with water to help get an evenly smooth finish. The sides of the cake should be frosted as well.

Step 19

Dye about 1/4 of buttercream red for the designs. Once your cake is frosted you can add on the green sprinkles then pipe on the red lines.

Step 20

Enjoy!

Step 21

If you're making this cake ahead of time, it should be stored covered in the fridge. It can stay good in the fridge covered with plastic wrap for up to one week. This cake can also be stored in the freezer for up to two months. Just note that the longer this cake is stored, the higher the chances of the green sprinkles or the red lines bleeding into the white buttercream. Leave the cake out at room temperature for at least one hour before serving if serving from cold.