This Spiced Layer Cake with Cinnamon Buttercream Frosting and Sugared Cranberries is the perfect centerpiece for your holiday dessert table. The flavors are warm and cozy and oh so Christmasy!
This is the cake that almost wasn’t folks. For weeks I’ve been trying to work up my nerve and attempt a layer cake for the holidays. And since I’m terrible, no actually worse than terrible at icing cakes, I knew the cake would need to be along the lines of a rustic, naked cake.
So since I’ve been in full blown baking mode this holiday season, I thought now was the perfect time to conquer my fears and challenge myself. It was time to cross the naked cake right off my baking bucket list!
Now, I really wasn’t worried about the actual taste of the cake, it was the look of the cake that made me nervous. I tend to make most of my cakes in 9×13 pans, so I can just slap the icing on the top and be done with it. Not the prettiest, but honestly always delicious.
So when I heard there was such a thing as a naked cake, I thought B-I-N-G-O! That’s got my name written all over it! I will admit, I was still a bit nervous when it came to putting it all together, but I have to say it was not as hard as I thought it would be.
Spiced Layer Cake Ingredients
- all-purpose flour
- baking powder
- baking soda
- ground cinnamon
- cardamom
- nutmeg
- allspice
- ground cloves
- fine sea salt
- vegetable oil
- applesauce
- orange zest
- granulated sugar
- eggs
- milk
Cinnamon Buttercream Frosting Ingredients
- unsalted butter
- vanilla extract
- confectioners’ sugar
- ground cinnamon
- heavy cream
Sugared Cranberries Ingredients
- water
- granulated sugar
- fresh cranberries
I decided on a spice cake because there’s something so comforting and Christmasy about warm winter spices. Cinnamon, nutmeg, allspice, cardamom and cloves along with some grated orange peel give this cake fantastic flavor and some added applesauce makes it extra moist.
And since I can never get enough cinnamon, I opted for a cinnamon buttercream frosting. If you’re more of a fan of vanilla buttercream just omit the cinnamon. You decide. And last but not least, I had to add some festive sugared cranberries to really get us in the holiday spirit. Sugared cranberries are easy, delicious and take the ordinary holiday cake to extraordinary in a matter of minutes!
This would be a showstopper for your holiday dessert table this year guys! Hope you give it a go!
I hope you all have a wonderful holiday and a Happy New Year too! XO MaryAnn
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Spiced Layer Cake with Cinnamon Buttercream Frosting and Sugared Cranberries
I love the cinnamon buttercream frosting for this cake, but you could also omit the cinnamon and just go with vanilla buttercream.
The sugared cranberries give this cake the WOW factor, so I definitely would not omit. They are sugar easy to make too!
More Delicious Holiday Dessert Recipes to Enjoy
Pumpkin Whoopie Pies with Maple Buttercream
Double Chocolate Bundt Cake with Chocolate Peppermint Ganache
Spiced Layer Cake with Cinnamon Buttercream Frosting and Sugared Cranberries
Print Recipe Pin RecipeIngredients
Spices Cake
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1 tsp. cardamom
- 1/2 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. ground cloves
- 1 tsp. fine sea salt
- 3/4 cup vegetable oil
- 1 cup applesauce
- 1 Tbsp. orange zest
- 1 1/4 cups granulated sugar
- 3 large eggs room temperature
- 1/3 cup whole milk
Cinnamon Buttercream
- 1 cup two sticks unsalted butter
- 1 tsp. vanilla extract
- 2 cups confectioners' sugar
- 2 1/2 tsp. ground cinnamon
- 2-3 Tbsp. heavy cream
Sugared Cranberries
- 1 cup water
- 1 1/2 cups granulated sugar divided
- 2 cups fresh cranberries
Instructions
Spice Cake
- Preheat oven to 350 degrees. Butter two 6 inch round cake pans and line with parchment.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cardamon, nutmeg, allspice, cloves and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together vegetable oil, applesauce, and orange zest. Add sugar and eggs, one at a time, and continue to mix until smooth.
- With the mixer on low, add half the flour mixture until just combined. Add the milk. Continue to mix until just combined. Add remainder of flour mixture. Mix until you can no longer see streaks of flour, scraping down bowl as necessary.
- Divide cake batter evenly between prepared pans. Level using an offset spatula. Bake for 35 minutes or until toothpick inserted in middle of cake comes out clean. Cool in pan for 5 minutes.Release cakes from pans and allow to cool on wire rack.
- Slice each cake into two equal layers so you have four layers total.
- Place one layer on cake stand. Spread about 1/2 cup frosting evenly on first layer. Place another layer on top and top with frosting and continue until you reach the top layer.
- Spread remaining frosting on the side of the cake. Smooth with an icing smoother, letting some of the cake show through for a more rustic, naked look. Keep in refrigerator until ready to serve.
- Remove from fridge 45 minutes before serving. Just before serving garnish the cake with some sugared cranberries around the top and bottom of cake (as pictured).
Cinnamon Buttercream Frosting
- In bowl of stand mixer fitted with a whisk attachment, beat butter at medium speed until light and fluffy, about 2-3 minutes.
- Add vanilla and continue to beat until blended. Add in the powdered sugar and cinnamon. Beat until well blended. Add heavy cream, one tablespoon at a time, until you've reached desired spreading consistency.
Sugared Cranberries
- In a small saucepan, combine water and 1 cup sugar. Bring to a simmer over medium heat and whisk until sugar is dissolved. Remove from the heat and stir in the cranberries. Cover the pan and let stand for 10 minutes.
- Strain. Place a piece of parchment on a wire rack and let the cranberries dry on the parchment for an hour.
- Place the remaining 1/2 cup sugar in a shallow bowl and toss the cranberries in the sugar to coat. Decorate the top and bottom of the cake (as pictured) with the cranberries. You will have extra cranberries. You can serve them on the side of each slice of cake.
Updated: This post was first published here at the BHK in December 2016. I decided it was worthy of a re-share so you could make this showstopper of a layer cake for your holiday dessert table too. It’s one of my favorite recipes, so I hope you give it a go! I’ve updated some of the content and added some notes to the post above.
Wow, Mary Ann! I’m certainly glad this cake did happen! This looks absolutely gorgeous!!! Look at those layers! You must have measured them out ;) So pretty!! Love the combination of spices, the orange zest and brilliant move with the applesauce. Plus, those sugared cranberries are like little jewels! I wouldn’t mind having a piece of this right now and it’s only a little after 9am :) Pinning! Have a fab week, my friend! XO
Thanks Dawn. I hope you try it out because it’s easier than you think! I was dying to put sugared cranberries on something! Have a great week! XO
Well I’m most certainly glad this became a cake that WAS, Mary Ann! Talk about show stopping! WOWZA! I’m terrible at frosting, icing, decorating.. all that too! So a naked cake has been on my bucket list for a while, but cookies and cupcakes always seem to get in my way. ;) Now that I this fabulous recipe I’m thinking it’s time to cross naked cake off my list, because holy moly, how can I NOT make this?! It looks absolutely delicious and I’m just loooooving the flavors!! Gimme all the spices and triple the cinnamon please! And I adore that you added the orange and used apple sauce!! This is so gorgeous, but I’m sure it tastes even better than it looks! PINNED! Cheers!
It really is a delicious cake Chey. I love spice cakes during the winter months and the little pop of orange perks it up a bit. I totally admire bakers who puts lots of planning and time into baking their cakes! I’ll never be a pro at it because I just don’t have the patience, but I’ll definitely try another naked cake or two! So much easier!
I’ve been impatiently anticipating this post since seeing it on IG yesterday! Boy, does it live up to my expectations, and then some! So, you and I have that in common…decorating cakes is not my thing, however, this might be something I can get right! This cake is a show stopper, my friend! And the flavors are fabulous! Pinned, of course!!
Thanks Annie! I was so nervous to ice this one, but it actually wasn’t that hard at all! I made the cake two days before I even iced it. I was too scared, so I kept putting it off. But I figured if I didn’t ice it soon it would go bad! Ha!
This is one epic cake, Mary Ann! It’s absolutely beautiful and I’m sure delicious! Congrats on conquering your fears of the layer cake! The sugared cranberries are the perfect final touch!
Thanks Rachelle! Would be perfect with some of your White Hot Cocoa!
This is a serious stunner, bravo! You’d never know it was your first! I too am totally intimidated by layer cakes and have never attempted. I love the naked look, it’s rustic yet elegant at the same time. Those sugared cranberries make this SO festive :)
Thanks Gina! I am so impatient when it comes to icing cakes! I totally admire bakers who really work at it. I’m so into the naked cake thing now because it doesn’t have to look perfect!
Spectacular is the only word for this! I’m with you on layer cakes, I hardly ever attempt them, but I actually have one in the works right now…it must be holiday fever :) Pinning and sharing this gorgeous creation ~ happy holidays MaryAnn!
I’m so excited to see yours Sue! I’m sure it will be a beauty! Thank you so much and I hope you have a wonderful holiday too!
I agree with Sue, this is a spectacular looking cake. It’s a real showpiece, congratulations Mary Ann.
Thanks Gerlinde! This one is definitely worth the effort. I hope you have a wonderful holiday!
Six inch cake? Just checking.
Hi Marjorie. Yes, my pans are 6-inch x 2-inch deep. Enjoy!
You did an amazing job Mary Ann, love everything about this. So perfect for every holiday table.
Thanks so much Matt! I bet the boys are getting so excited!!
What a beautiful cake, Mary Ann. It’s so gorgeous and sophisticated – a grown up cake for sure. Glad you overcame your fears and tackled it – it’s truly stunning! And I just love spice cake – pinning!
Thanks Geraldine! It honestly wasn’t as hard as I thought! Not as much pressure because it’s more rustic. My kind of cake! I love the spice flavors too. Enjoy and have the happiest of holidays!
Literally drooling over that Cinnamon Buttercream Frosting!!!!
Ha! Glad you’re lovin’ it Jennifer!
That is a show stopping cake if I ever saw one. I’m sure it tastes as good as it looks.
Thanks Karen! The warm spices of winter make this cake pretty tasty! Definitely a hit at our house! Happy Holidays!
I can’t believe you say you are terrible at icing cakes. This baby is a showstopper. I love the naked cake look and it tastes better too. Who needs a ton of icing? I am so glad you got up your nerve but I’m sure you can do just about anything you put your mind to girl!
Naked cakes are now my thing Karen! They don’t have to look perfect, so they’re right up my alley! I wish I had more patience for totally iced cakes. Maybe that will be one of the things I’ll work at in the New Year! Have a great week!
Wow Mary Ann. . .I had no idea that you were so into being naked. You learn something new every day, don’t you? Wink! Wink! I kid.
But in all seriousness, I sure am glad that you were able to muster up the courage to conquer layer cakes because . . .boy oh boy. . .is this a looker. Frankly, I would have never guessed that you were inexperienced and fearful of layer cakes. This one is iced beautifully and they layers are so perfect and even.
P.S. I adore those sugared cranberries. They are so pretty and so appropriate for the season.
Ha! I am hoping to get in more practice, so I can feel more comfortable with layer cakes! I’m no Lynn from Road to Honey, but I’m working on it!
Mary Ann this cake is amazing!! And gorgeous and perfect–oh you did such a great job! Your slices are perfect as well! What a delicious (and pretty!) cake for Christmas!
Aww, thanks Jessica! I have to say, I worked extra hard on this one! I’m hoping to bring a few more to the blog in 2017!
Absolutely stunning!! Love everything about this – from the spice cake to the buttercream to the pretty and festive sugared cranberries. A holiday centrepiece :)
Thanks Jennifer! We all really enjoyed it! Happy Holidays!
I’m not the best cake decorator either and always rely on naked cakes, but I don’t even ice the sides! This one is simply stunning, Mary Ann, and would be the highlight of any holiday celebration :)
Awww, thanks so much Megan! I really envy all those talented cake decorators out there! They work so hard at it!
Hooray!! I was so excited when I saw your cake in Instagram, Mary Ann, because you mentioned your hesitation with making a layer cake before… but you DID it and it looks perfect! Your layers are even, straight and with not too much icing (a win-win!). The flavors are over the top delicious and I can totally see myself making this! Way to go YOU!!!
So glad you may try it Traci! It really is a delicious cake! If I had more patience I know I could get better at it. I’ll be making more of an effort in 2017 and hope to bring a few more to the blog!
This cake is a work of art! You have some mad skills in the cake decorating department and I can only imagine how warm and christmasy it must taste.
Thanks so much Nicole! It’s got all the warm flavors of winter!
This is so gorgeous, I love the layers and those pretty sugared cranberries!
Thanks Laura! I love sugared cranberries around the holidays. They make everything so festive looking!
What a stunning beauty of a cake Mary Ann! Wow!
Thanks Kevin! Have a great holiday!
What? I am afraid I can’t believe you were afraid of making this cake… you absolutely got it perfect! You must work well with fear! HA. My brother in law loves ginger and I think this cake will make him very happy. His birthday is fast approaching, and I might have to tackle this naked beauty. Cheers! And congrats on conquering your fears.
Ha! Thanks Cindy! I think it was way easier because naked cakes don’t have to be perfect looking, so they’re definitely my kind of cakes! It was actually kind of fun! Hope you had a great holiday!
Hi I’ve just come across your recipe and would love to try it. Just one problem- what is applesauce? I’m in Australia, I’m assuming it’s just like cooked, puréed apples? Thanks kindly, I hope you are able to answer soon!!
Yes, applesauce is cooked apples that can then be pureed into a smooth sauce. Hope you give the recipe a go! Enjoy!
Wow!! I made this recipe tonight for our Christmas Eve celebration, except I did cupcakes instead because I don’t have a 6 in cake pan. It is incredible! Best cake I’ve ever had, I’m in love! I cannot wait for my family to try it. Plus, the sugared cranberries are so beautiful and festive! Thank you!
Yay Karen!! I’m so excited you love it! Thanks so much for taking the time to stop by to leave a comment! Happy Holidays!!
Hi! I found this and really want to make it for Christmas this year! Do you think it would work in an 8 inch pan instead? I have 3, just not any 6 inch pans. Also what would you recommend in place of the apple sauce? A friend coming for dinner has an apple allergy. Maybe sour cream? Thanks!
I have only tested this recipe with the 6-inch pans Laura. In my opinion, I don’t think there would be enough batter to fill two 8-inch pans. You could substitute pear puree or sour cream should work. Definitely test ahead of time to make sure. I never make something for the first time on a holiday!
Thank you!!! I will give it a trial run to test out for sure!
Let me know!
Made this on Saturday. Unfortunately, the cake batter rose up over the sides of the 2 PME 6″ by 3″tall cake tins that I used. There was batter all over my oven and I copied the ingredients exactly as they appear on the recipe. However, I must admit the batter tasted delicious. Has this happened to anybody else? I would love to try again for Christmas but would like to know what went wrong.
Hmmm Marnee? I just got your comment this morning and I’m so disappointed the cake didn’t work out for you. In fact, I was so disappointed, I had to make the batter and test again in my 6-inch round cake pans right after I received your comment. They are baking now, have 14 minutes left in the oven and they are not anywhere near overflowing. I can’t think of what went wrong for you. Just a few tips. Make sure when you measure your flour, you do not pack it in your measuring cup. Spoon the flour into the cup and level off with a knife. Make sure your eggs are at room temperature and make sure they are large, not extra large. I cannot really thunk of anything else that could have gone wrong. My 6-inch pans are only 2 inches deep and my cakes still did not overflow. Good luck next time if you give the recipe another try. Let me know!
Thank you for answering so quickly. The only thing I can see that was different was perhaps that the eggs were extra large.(they were at room temperature)I always convert the flour to grams as I live in Europe so I don’t think that was the problem.I wondered if the apple sauce was too runny. How did you make yours? I will definitely try again before Christmas because I have a bee in my bonnet now. Will let you know how it goes.
I just used store-bought applesauce Marnee. It wasn’t extra thick, just regular. If you feel there is too much batter, use some for cupcakes. My 6-inch round pans were about 2/3 full. I froze the cakes I made the other day and will be unfreezing and icing for the Thanksgiving holiday here! Keep me posted!
Have just made it again. Perfect!! It must have been my shaking hands with the weighing of ingredients. The recipe is exquisite. The consistency of the cake and its taste are divine. Well done Mary Ann. Thank you so much for your advice.
YAY Marnee! I’m sooooo happy it turned out for you! Thanks so much for following the BHK and have a wonderful holiday season!
Just wanted to comment to anyone who is reading this that doubling the recipe gives you the proper amount of batter for 2 9-inch rounds. Just made this tonight and it’s looking great. I frosted it completely however, and there’s a surprise of a little salted caramel between the layers. Can’t wait to cut into it tomorrow!
Thanks for the input Damian! I’ll be serving this tomorrow for Thanksgiving dessert too! What a GREAT idea to add the salted caramel! Hope you have a wonderful Thanksgiving and thanks so much for following the BHK!
We made this cake today and the flavors are absolutely incredible! The orange mixes so well with the spices. Thank you so much for sharing!
You’re so welcome Ann Marie! Thank you so much for trying the recipe and for following along here at the BHK!
This is the best cake I’ve ever tasted! And I don’t say that lightly. My family and I have been making this cake for about 3 years now (just sorry I didn’t think to leave a review earlier). We found it when we were looking for a wedding cake, and this was for sure the winner. Believe it or not, we make the cake with gluten-free flour, and non-dairy milk (nutpods). And yet, it is the most moist and tender cake ever! The smell makes the house feel like the holidays instantly. This is our go-to cake for special occasions and family events. We’ve done the cake in many different sizes as well, such as cupcakes. People stop to tell us how much they enjoy it! I can’t enough good things about the pleasure and comfort that this recipe has given to me and my family. Thank you!
Best review ever Tatiana! You’ve made my day! I’m so happy you and your family and friends enjoy this cake. And thanks so much for taking the time to leave your comment! XO