Preheat oven to 350°F. Prepare three 8 inch round pans with baker's floured spray (or grease and line with parchment rounds).

Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.

Pour in eggs and mix on low until just incorporated. Mix in the buttermilk in two parts on low speed. Add in vanilla and oil, and mix at a low speed until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Bake for 35-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans – it helps to run an offset spatula or knife around the perimeter of the pan first. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

Once the layers have fully cooled, they can be leveled and any caramelized bits can be trimmed from the sides / top of the cake using a serrated knife if desired. Be sure the layers are completely cooled or chilled before trimming. If you try to trim the layers while they’re still warm, they will crumble apart.

The hang time while you’re waiting is a great time to make your frosting and prep your decorations!

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Remove about 1/3 cup of frosting from your bowl and stir in 2-3 large drops of green gel color – or the amount needed to get the shade of green you’d prefer. Set aside to use for decorating!

Repeat the process with your remaining cake layers.

Now you're ready to crumb-coat . If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer. I usually do this with my large offset spatula.

Transfer your green frosting to your piping bag fitted with the leaf tip. Place one of the tip ‘points’ against the cake, and pipe leaves in a circular pattern on the front side of the cake. (I pre-stamped a circle outline with a large container lid so that I’d have a ring to follow.)

Place 6-8 sugared cranberries in a ring around your wreath, spacing them with sprinkles in between.

Annnd you’re done! Congrats!