Red Velvet Cake Layers:

Flour-based baking spray, for the pans

5 cups all-purpose flour 

3 cups granulated sugar 

1/4 cup unsweetened cocoa powder 

1 tablespoon baking soda 

2 teaspoons fine-grain sea salt 

4 large eggs, at room temperature 

3 cups vegetable oil 

2 cups full-fat buttermilk 

1 tablespoon red gel food coloring 

1 tablespoon pure vanilla extract 

1 tablespoon white vinegar 

Dark Chocolate Cake Layers:

Flour-based baking spray, for the pans

1 cup unsweetened cocoa powder 

1 cup hot water 

1 cup (2 sticks) unsalted butter, at room temperature 

2 cups granulated sugar 

4 large eggs, at room temperature 

1 teaspoon baking soda 

1 teaspoon fine-grain sea salt 

1 1/2 teaspoons baking powder 

1 cup full-fat buttermilk 

3 cups all-purpose flour 

Swiss Meringue Almond Buttercream:

12 large egg whites

3 cups granulated sugar 

1/4 teaspoon fine-grain sea salt 

5 cups (10 sticks) unsalted butter, at room temperature 

1 tablespoon almond extract 

Green American Buttercream:

1 cup (2 sticks) unsalted butter, at room temperature

4 cups confectioners’ sugar 

Milk or heavy cream, to thin 

1 teaspoon pure vanilla extract 

Leaf green food coloring, as needed

Neon green food coloring, as needed

Decorations:

4 ounces yellow candy wafers, melted

2 ounces red candy wafers, melted 

1 ounces prepared marzipan 

1 tablespoon unsweetened cocoa powder, plus more for dusting 

White sugar pearls, as needed 

White nonpareils, as needed 

Red round candy-coated chocolates, as needed 

Candy snowflakes, as needed 

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