Brown Sugar Layer Cake With Cranberry Buttercream Recipe - NYT Cooking

Par un écrivain mystérieux

Description

An easy cranberry jam lends its naturally pink hue and pleasantly tart flavor to this stunning cake It's also tucked between the layers of a fluffy brown sugar buttermilk cake for an extra hit of cranberry and gorgeous color You'll have enough jam for the buttercream and cake filling, plus some extra for your morning toast or oatmeal
An easy cranberry jam lends its naturally pink hue and pleasantly tart flavor to this stunning cake. It's also tucked between the layers of a fluffy brown sugar buttermilk cake for an extra hit of cranberry and gorgeous color. You'll have enough jam for the buttercream and cake filling, plus some extra for your morning toast or oatmeal. This recipe might seem like a lot of steps, but you can also make and store the jam in the refrigerator up to about a week in advance. For best results and the fluffiest cake, make sure all of the cake ingredients are at room temperature before forging ahead.