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A Tiered Christmas Tree Cake is more than just a delicious dessert; it's a stunning centerpiece that captures the festive essence of the holiday season.
It's sure to delight your guests and create a memorable Christmas experience that will be cherished for years to come.
1 cup unsalted butter, room temperature, plus more for greasing
1 1/2 cups (12.6 ounces) light brown sugar, packed
2 cups (15 ounces) granulated sugar
2 tablespoons red gel food coloring
6 large eggs, room temperature
4 1/2 cups (20 ounces) all-purpose flour, plus more for greasing
1/4 cup (1 ounce) cocoa powder
2 teaspoons kosher salt
3 cups buttermilk, room temperature
1/2 cup sour cream, room temperature
2 tablespoons white vinegar
2 1/2 teaspoons baking soda
4 cups (2 pounds) unsalted butter, room temperature
12 cups (3 pounds 5 ounces) powdered sugar, sifted
1/2 cup heavy cream, cold
2 teaspoons pure vanilla extract
1/2 teaspoon kosher salt
Green gel food coloring, as desired
White, yellow and red pearl sprinkles, for garnish
For cake: Preheat oven to 325°F. Grease one 8-inch, two 6-inch, and one 4-inch cake pans with butter, and line with parchment paper rounds. Dust pans with flour.
Combine butter, granulated sugar, brown sugar and red gel food coloring in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until light and fluffy, about 3-5 minutes
On low speed, add eggs, one at a time, until completely combined. Increase speed to medium-high and beat until mixture is nearly doubled in volume. Whisk together flour, cocoa powder and salt in a separate medium bowl until combined.
With the mixer on a low speed, slowly add flour mixture and buttermilk alternately into butter mixture until just combined, scraping down sides and bottom of bowl as needed.Fold in sour cream until combined. Combine the vinegar and baking soda in a small bowl until it fizzes. Mix vinegar mixture into batter until combined.
Divide batter evenly between prepared pans, filling about halfway. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Let cakes cool in pans for 10 minutes. Invert onto wire racks and let cool completely.
For buttercream and assembly: Meanwhile, beat butter in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. With mixer on low, gradually add powdered sugar, followed by heavy cream, vanilla and salt. Once ingredients are combined, turn mixer to medium-high and beat for about 3-5 minutes. Scrape down sides of the bowl and beat 2 more minutes. Divide buttercream into 2 separate bowls. Leave one bowl white. Add green gel food coloring to one bowl, adjusting shades as desired.
Once cakes have cooled, create a flat cake surface by removing a 1/4-inch from the crown of the cakes with a cake level. Cut cakes in half with cake level. Transfer one 8-inch layer to cake turntable. Using an offset or straight spatula, spread roughly 1/2 to 1 cup of buttercream evenly over the top, right to the edge of the cake. Place the second 8-inch cake layer on top, pressing gently to adhere. Repeat with remaining 6-inch and 4-inch cake layers. Refrigerate for at least 15 minutes, until buttercream is set.
Cut layers diagonally down from the top creating a cone shape. Spread a thin layer of green frosting on the outside of the cake to crumb coat. Refrigerate for another 5-10 minutes to cool frosting.
Transfer green buttercream to piping bag fitted with coupler attachment and tip K48. Pipe green stars all over the cake by applying even pressure and pulling quickly to create a pointed edge. Top evenly with red and white sprinkles. Transfer to refrigerator for at least 30 minutes, until buttercream is set. Slice and serve.