Gingerbread Cake with Cranberry Frosting

Ingredients

• 1 cup butter, softened
• 2 cups packed light brown sugar
• 3 large eggs
• 1 tsp. vanilla extract
• 3 cups all-purpose flour
• 1 tsp. baking soda
• ½ tsp. baking powder
• ½ tsp. kosher salt
• ½ tsp. ground cinnamon
• ¼ tsp. ground cloves
• 1½ cups whole buttermilk
• ⅓ cup finely chopped crystallized ginger
• 1½ cups fresh cranberries
• ⅓ cup granulated sugar
• 1 cup butter, softened
• 1 Tbsp. vanilla extract
• ¼ tsp. kosher salt
• 2 (16-oz.) pkg. powdered sugar
• 6 to 8 Tbsp. heavy whipping cream, divided

Instructions

1. 1Preheat the oven to 350°F. Coat three 8-inch round baking pans with baking spray. In a stand mixer fitted with a paddle attachment, beat 1 cup of the softened butter on medium speed for about 1 minute until creamy.
2. 2Gradually add the brown sugar and beat for about 4 minutes until light and fluffy. Add the eggs one at a time, beating just until blended after each addition, then stir in 1 teaspoon of the vanilla extract.
3. 3In a separate medium bowl, whisk the all-purpose flour, baking soda, baking powder, kosher salt, ground cinnamon, and ground cloves together.
4. 4With the mixer on low speed, alternate adding the flour mixture and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until the batter comes together after each addition to avoid a tough cake.
5. 5Gently fold in the finely chopped crystallized ginger. Divide the batter evenly among the prepared baking pans.
6. 6Bake for 25 to 30 minutes, or until a wooden pick inserted into the center comes out clean. Let the cakes cool in the pans on wire racks for 10 minutes.
7. 7Turn the cakes out directly onto the wire racks to cool completely, about 1 hour. Frosting a warm cake will cause the buttercream to melt and slide off.
8. 8While the cakes cool, combine the fresh cranberries, the granulated sugar, and 2 tablespoons of water in a small saucepan.
9. 9Cook over medium heat for about 5 minutes, stirring frequently until the cranberries burst and the liquid thickens. Remove from the heat and let cool for 10 minutes.
10. 10Transfer the cranberry mixture to a food processor or blender and process for 1 to 2 minutes until completely smooth. Pour the puree into a small bowl, cover, and chill in the refrigerator for at least 1 hour.
11. 11For the frosting, beat the remaining 1 cup of softened butter, 1 tablespoon of vanilla extract, 1/4 teaspoon of kosher salt, and 1/4 cup of the chilled cranberry puree in a stand mixer on medium speed for about 2 minutes. Scrape down the sides of the bowl as needed.
12. 12With the mixer on low speed, gradually add the powdered sugar alternately with 6 tablespoons of the heavy whipping cream, mixing until smooth after each addition.
13. 13If the frosting is too thick, beat in additional heavy cream 1 tablespoon at a time until you reach your desired consistency. Increase the speed to medium and beat until light and fluffy.
14. 14Spread the cranberry frosting evenly between the cooled cake layers, then cover the top and sides. Garnish with fresh or sugared cranberries.

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