Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract and mix no low until combined and there are no chunks of butter. Add the eggs, milk, and heavy whipping cream and mix on low until combined, scraping down the sides of the bowl.

In a separate bowl, add the cake flour, cocoa, baking powder, and sea salt and whisk together. With the mixer on low, slowly add the flour mixture to the butter mixture. Continue to mix on low until you don’t see any specs of flour, scraping down the sides of the bowl. Divide the batter evenly into the prepared pans, about 226 grams each.

Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.

Crumb coat the cake and then frost it smooth. Leave a boarder of extra frosting on top of the cake to act as snow banks.

Add the door on first, as this will be the center of the house. Use 3 pieces of candy cane to create a door. Add 1 mini chocolate chip for the doorknob.

Use the Nonpareils to create a roof. Create the roof second. Add one Nonpareil centered above the door, then more at an angle on each side, until about half way down the cake.

When the Nonpareils stop, add mini chocolate chips, flat side up to go down from the roof to the bottom of the cake to create the sides of the house.

Break off 4 squares of the Peppermint Crunch Chocolate Bar. Add a little extra frosting onto the bottom of each, and then place them in a square shape on the top left of the cake. This will create the chimney. Don’t worry if there are some small gaps, as you can fill it in later with extra frosting (snow)!

Place some extra frosting on the bottom of Santa, and place him just in front of the chimney, to the right a little bit so you can see the chimney behind him.

Use the white sprinkles and place them all around the bottom portion of the cake, to act as snow.

Add the remaining frosting into a piping bag with Ateco tip #864 (or any closed star tip). I used this larger one, as it was the only one I had. But you are welcome to use a smaller closed star tip too, that will also work!

Going around the house, place one dollop of frosting almost all the way up the cake, then place two dollops centered below, then three dollops, and if you can fit then four dollops. This creates a triangle shape, or a tree! Add the snowflake sprinkles and the small blue sugars onto the tree. Repeat with more trees around the cake. To finish the trees, break off small pieces of candy cane. Add a small amount of frosting onto each one, and place them as a tree trunk.

For the extra snow piles on top of the cake an on the roof, just use the piping bag and star tip and place a few dollops around Santa and the chimney. If you have gaps in the chimney, then pipe a little bit of snow to fill in those gaps. Top this snow with snowflake sprinkles or blue sugar.