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Brown Sugar Layer Cake with Cranberry Buttercream

Brown sugar layer cake with cranberry buttercream pairs tender, fluffy cake layers with a smooth frosting made from simmered cranberry puree. Bake the cake in two 8-inch pans, cool completely, then frost with the cranberry buttercream.
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Prep Time 30 minutes
Cook Time 51 minutes
Total Time 1 hour 21 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 697
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 nonstick cooking spray for the pans
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 2.25 cups unsalted butter softened and divided (3/4 cup for the cake and 1 1/2 cups for the buttercream)
  • 1.5 cups light brown sugar packed
  • 3 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk at room temperature
For the cranberry buttercream
  • 1 bag (12 oz) cranberries fresh or frozen
  • 0.33 cup granulated sugar
  • 0.25 cup water
  • 5 cups powdered sugar

Equipment

  • 2 8-inch round cake pans
  • 1 electric mixer

Method
 

Bake the cake
  1. Preheat the oven to 350°F.
  2. Grease two 8-inch round cake pans with nonstick cooking spray and line the bottoms with parchment rounds.
  3. Set aside 1 1/2 cups of the softened butter for the buttercream.
  4. Use the remaining 3/4 cup butter for the cake.
  5. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  6. Beat the 3/4 cup butter and brown sugar in a large bowl with a mixer on medium-high speed for 3–4 minutes, until light and fluffy.
  7. Beat in the eggs one at a time, mixing well after each.
  8. Beat in the vanilla.
  9. Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour; mix on low just until combined.
  10. Divide the batter evenly between the pans and bake for 28–33 minutes, until the tops spring back lightly and a toothpick inserted in the centers comes out with a few moist crumbs.
  11. Cool the cakes in the pans for 10 minutes.
  12. Run a knife around the edges, then turn the cakes onto cooling racks.
  13. Remove the parchment and cool completely.
Make the cranberry puree
  1. Combine the cranberries, granulated sugar, and water in a small saucepan.
  2. Cook over medium heat for 10–15 minutes, stirring often, until the berries burst and the mixture thickens.
  3. Press the mixture through a fine-mesh sieve into the saucepan, discarding the solids.
  4. Simmer the puree over medium-low heat for 5–10 minutes, until reduced to 1/3 cup.
  5. Cool completely.
Make the buttercream and assemble
  1. Beat the reserved 1 1/2 cups butter in a large bowl with a mixer on medium-high speed for 2–3 minutes, until creamy.
  2. Gradually beat in the powdered sugar on low speed.
  3. Beat in the cooled cranberry puree until smooth and fluffy.
  4. Place one cake layer on a serving plate and spread about 1 cup buttercream over it.
  5. Top with the second layer, then frost the top and sides with the remaining buttercream.

Notes

For fluffy buttercream, make sure the cranberry puree is completely cool before mixing it in. Store covered in the refrigerator for up to 4 days; this cake can be frozen. For a dairy-free variation, use plant-based butter and unsweetened dairy-free buttermilk.