Preparation

Step 1: Prepare the Red Velvet Cake Batter

1. Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line them with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
3. In another bowl, mix the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth.
4. Gradually combine the wet and dry ingredients, mixing just until the batter is smooth and free of lumps. Avoid overmixing.

Step 2: Bake the Cake Layers

1. Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
2. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3. Remove the cakes from the oven and let them cool in the pans for about 10 minutes.
4. Carefully transfer the cakes to a wire rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

1. In a large mixing bowl, beat the softened cream cheese and butter using an electric mixer until smooth and creamy.
2. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
3. Add the vanilla extract and continue mixing until the frosting is fluffy and smooth.

Step 4: Assemble the Tree Cake Shape

1. Once the cakes are completely cool, trim the tops to create flat, even layers.
2. Place one layer of cake onto a serving platter or cake board. Spread a generous amount of cream cheese frosting evenly on top.
3. Stack the second cake layer on top and repeat with more frosting. Add the third layer and frost the entire cake with a thin crumb coat to seal in any crumbs.
4. Refrigerate the cake for 15-20 minutes to allow the crumb coat to set.
5. Using a serrated knife, carefully carve the cake into a cone or tree shape by trimming the edges of each layer to form a gradual slope.

Step 5: Frost and Decorate the Cake

1. Cover the entire tree-shaped cake with a final thick layer of cream cheese frosting. Smooth the frosting with a spatula for a clean look.
2. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Transfer the whipped cream into a piping bag fitted with a star nozzle.
3. Pipe decorative swirls and rosettes around the cake to create the effect of snowy layers.
4. Add red and silver edible ornaments, arranging them across the piped swirls to resemble Christmas tree decorations.
5. Place the star topper at the peak of the cake. Sprinkle edible glitter or shimmer dust for a festive sparkle.