Description
A moist, festive vanilla sponge cake studded with tart fresh cranberries and topped with a smooth vanilla buttercream frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1.5 cups fresh cranberries
- 2 cups powdered sugar
- 1/2 cup unsalted butter, softened (for frosting)
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Cream the softened butter and granulated sugar in a large bowl until pale and fluffy.
- Beat in the eggs one at a time, followed by 1 teaspoon of vanilla extract.
- Whisk together flour and baking powder in a separate bowl.
- Gradually add the flour mixture and milk to the butter mixture, alternating between them, until just combined.
- Gently fold in the fresh cranberries using a spatula.
- Divide the batter evenly between the two prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the frosting butter until smooth, then gradually add powdered sugar, heavy cream, and vanilla extract until fluffy.
- Frost the first layer, stack the second on top, and cover the entire cake with the remaining buttercream.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American