Ingredients:

  • 225g (1 cup) unsalted butter, softened
  • 200g (1 cup) granulated sugar
  • 50g (1/4 cup) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 280g (2 1/4 cups) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 240ml (1 cup) buttermilk
  • 225g (1 cup) unsalted butter, softened (for buttercream)
  • 450g (3 3/4 cups) powdered sugar, sifted (for buttercream)
  • 60ml (1/4 cup) heavy cream (for buttercream)
  • 1 vanilla bean, split and seeds scraped (for buttercream)
  • Pinch of salt (for buttercream)
  • 120g (1 cup) fresh cranberries (for sugared cranberries)
  • 60ml (1/4 cup) water (for sugared cranberries)
  • 120g (1 cup) granulated sugar, plus extra for coating (for sugared cranberries)

Instructions:

  1. Preheat oven to 175°C (350°F). Grease and flour two 8-inch cake pans. Line the bottoms with parchment paper circles.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Don't overmix!
  6. Divide the batter evenly between the prepared cake pans. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. While the cakes are cooling, make the buttercream. In a large bowl, cream the softened butter until light and fluffy. Gradually beat in the sifted powdered sugar until smooth.
  9. Beat in the heavy cream, vanilla bean seeds, and a pinch of salt. Beat until light and fluffy.
  10. Combine water and sugar in a saucepan over medium heat. Bring to a simmer, stirring until sugar is dissolved. Add cranberries and simmer for 2-3 minutes. Remove cranberries with a slotted spoon and place on a wire rack to dry slightly. Roll in granulated sugar to coat.
  11. Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand. Spread with a generous layer of buttercream. Top with the second cake layer. Frost the entire cake with the remaining buttercream.
  12. Decorate with sugared cranberries.