Spiced Layer Cake with Cinnamon Buttercream Frosting and Sugared Cranberries
Spiced Layer Cake with Cinnamon Buttercream Frosting and Sugared Cranberries
Prep Time
45 mins
Cook Time
35 mins
Total Time
1 hr 20 mins
 
Servings: 6 inch four layer cake
Author: MaryAnn Dwyer
Ingredients
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 1/2 tsp. ground cinnamon
  • 1 tsp. cardamon
  • 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 confectioner's 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
  1. Preheat oven to 350 degrees. Butter two 6 inch round cake pans and line with parchment.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, cardamon, nutmeg, allspice, cloves and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Slice each cake into two equal layers so you have four layers total.
  7. 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.
  8. 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.
  9. 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).
  10. 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.
  11. 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.
  12. 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.
  13. Strain. Place a piece of parchment on a wire rack and let the cranberries dry on the parchment for an hour.
  14. 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.