Preheat your oven to 350°F. Spray an 18 x 13-inch metal cookie pan with cooking spray, line with parchment paper, and spray again. Set aside.

In a medium-sized bowl, whisk together the cocoa powder, baking powder, baking soda, salt, and all-purpose flour. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on medium-high speed until light and fluffy, about 4 minutes. The mixture should turn white and nearly double in size.

With a rubber spatula, scrape down the sides and bottom of the bowl. With the mixer on medium speed, start adding the eggs one at a time, mixing for 30 seconds after each addition. Scrape the sides and bottom after each addition.

Once the eggs have been added, add the vanilla, LorAnn’s emulsion, sour cream, and vinegar. Mix on low just until incorporated, about 30-60 seconds.

Scrape down the sides of the bowl, then turn the mixer to low. Add half of the flour mixture, followed by half of the buttermilk, and mix until just incorporated. Finally, add the rest of the flour mixture and the last of the buttermilk, while mixing on low. Do not overmix; this should take 30-45 seconds.

Evenly distribute the cake batter in the prepared cake pan. Use the back of a spoon to smooth the batter for even baking.

Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.

Let the cake cool completely in the pan, then place it in the fridge to firm up for easier handling.

In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Add the marshmallow fluff to the bowl and mix until fully combined, scraping down the sides as needed.

Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. After all the powdered sugar is added, increase the mixer speed to medium-high and beat until light and fluffy, about 2-3 minutes.

Add the vanilla extract, heavy cream, and salt, mixing until just combined. Keep the filling at room temperature for easier piping.

Scoop out about ¼ cup of the filling, tint with red food coloring, and place in a piping bag. Place the remaining filling in a separate piping bag with a small hole cut. Set aside.

Once the cake has cooled, place it in the fridge or freezer to firm up for easier cutting while you melt the chocolate.

In a large, heatproof bowl, microwave the white chocolate or almond bark in 20-second intervals, stirring between each interval, until fully melted. Stir in the coconut oil until smooth and fully incorporated. Tip: Keep the white chocolate mixture in a warm spot while dipping, or place it over a warm water bath, occasionally stirring to maintain a smooth consistency.

Use a tree-shaped cookie cutter to cut the chilled cake into 16 tree shapes (or as many as your cutter allows).

If the cake softens too much after cutting, chill it for 10-15 minutes to firm it back up for easier handling.

Carefully slice each tree horizontally with a serrated knife.

Pipe the marshmallow filling onto one half of each tree, piping all the way to the edges. Place the second half on top, gently pressing to secure.

When ready to dip, take a tree and use a fork or skewer to carefully dip it into the melted white chocolate, lifting it out and placing it on parchment paper. Let the chocolate harden before piping the red frosting.

Using the red frosting, pipe a zigzag design at an angle over each tree and add green sprinkles. Serve and enjoy!