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brown sugar layer cake with cranberry buttercream

This recipe looks so delicious and it takes advantage of the fresh cranberries that are still in season.  If you are feeling ambitious, try to make the sugared cranberry for the garnish.  Sugared fruit is an old-fashioned technique that definitely adds a “wow’ factor.  

 

 

recipe from New York Times Cooking, Yossy Arefi

brown sugar layer cake with cranberry buttercream

This recipe looks so delicious and it takes advantage of the fresh cranberries that are still in season.  If you are feeling ambitious, try to make the sugared cranberry for the garnish.  Sugared fruit is an old-fashioned technique that definitely adds a “wow’ factor.  

 

 

recipe from New York Times Cooking, Yossy Arefi

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Ingredients

3 cups/385 grams cake flour
2 teaspoons baking powder
½ teaspoon baking soda
1 ¾ cups/420 milliliters buttermilk, at room temperature
2 teaspoons vanilla extract
1 ¾ cups/385 grams light brown sugar
¾ cup/170 grams unsalted butter, softened
¼ cup/60 milliliters neutral oil like canola or grapeseed
1 teaspoon kosher salt
4 large egg whites, at room temperature
jam filling
12 ounces/340 grams fresh cranberries (3 1/2 cups)
1 cup/200 grams granulated sugar
½ cup/120 milliliters orange juice
½ teaspoon orange zest
1 teaspoon finely grated fresh ginger
1 teaspoon vanilla extract
buttercream frosting
4 large egg whites
1 cup/200 grams granulated sugar
2 cups/450 grams unsalted butter, softened and cut into tablespoons
1 teaspoon vanilla extract
pinch of kosher salt
sugared cranberries
1 cup/20 grams granulated sugar
1 cup/125 grams fresh cranberries
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brown sugar layer cake with cranberry buttercream
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  • skill level
    Medium

Ingredients

  • 3 cups/385 grams cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ¾ cups/420 milliliters buttermilk, at room temperature
  • 2 teaspoons vanilla extract
  • 1 ¾ cups/385 grams light brown sugar
  • ¾ cup/170 grams unsalted butter, softened
  • ¼ cup/60 milliliters neutral oil like canola or grapeseed
  • 1 teaspoon kosher salt
  • 4 large egg whites, at room temperature

  • jam filling

  • 12 ounces/340 grams fresh cranberries (3 1/2 cups)
  • 1 cup/200 grams granulated sugar
  • ½ cup/120 milliliters orange juice
  • ½ teaspoon orange zest
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon vanilla extract

  • buttercream frosting

  • 4 large egg whites
  • 1 cup/200 grams granulated sugar
  • 2 cups/450 grams unsalted butter, softened and cut into tablespoons
  • 1 teaspoon vanilla extract
  • pinch of kosher salt

  • sugared cranberries

  • 1 cup/20 grams granulated sugar
  • 1 cup/125 grams fresh cranberries

Directions

1
Done

cake

Heat oven to 350F (180C) degrees. Butter three 8-inch (20 cam) cake pans and line the bottoms with parchment paper. Flour the pans and paper.

2
Done

Sift the flour, baking powder and baking soda into a large bowl. Combine the buttermilk and vanilla extract in a small bowl.

3
Done

In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, butter, oil and salt.

4
Done

Beat on medium-high until very light and fluffy, about 5 minutes. Stop the mixer occasionally and scrape down the bottom and sides of the bowl. Add egg whites one at a time, mixing for about 20 seconds between each egg.

5
Done

Set mixer to low and alternate adding the dry and wet ingredients in three additions. Mix until a few spots of flour remain. Remove the bowl from the mixer.

6
Done

Using a rubber spatula, finish folding in the dry ingredients: Make sure to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.

7
Done

Divide the batter among the prepared pans (about 2 2/3 cups per pan), smooth the tops and tap the pans on a countertop to release any large air bubbles.

8
Done

Bake cakes until golden and puffed, and a tester inserted into the center comes out clean, 25 to 30 minutes.

9
Done

Cool the cakes in the pans on a rack for 10 minutes, then use the tip of a knife to loosen the edges and carefully place them parchment-side down onto the rack to cool completely.
10
Done

cranberry jam

Combine cranberries, sugar, 1/2 cup water, orange juice and zest, ginger and vanilla in a large saucepan over medium-high heat.

11
Done

Bring the mixture to a boil, stirring occasionally, and cook until the cranberries have burst and juices are thick and jammy, about 5 minutes.

12
Done

Cool mixture to room temperature, then use an immersion blender or food processor to purée the mixture until smooth. Set aside. (You should have about 2 1/2 cups.)
13
Done

buttercream frosting

In the bowl of a stand mixer, combine the egg whites and sugar. Set the bowl over a pot of simmering water and whisk continuously until the sugar has dissolved and mixture is hot to the touch, 5 to 7 minutes.

14
Done

Return the bowl to the stand mixer, and using the whisk attachment, beat the egg white mixture until stiff, glossy peaks form and both mixture and bowl are cool to the touch, about 10 minutes.

15
Done

Switch to the paddle attachment, and reduce the speed to medium. With the mixer running, add the butter a couple of tablespoons at a time and beat the buttercream until smooth and fluffy. NOTE: During this step, the buttercream will likely break and look curdled: Turn up the speed on the mixer for a few seconds, and it will come back together.

16
Done

Continue until all the butter is incorporated, then add the vanilla and salt.

17
Done

Slowly add 1/2 cup cooled cranberry jam, and mix until well combined. If the buttercream is extremely soft or runny, refrigerate for about 10 minutes, then whip until smooth.

18
Done

assemble the cake

f necessary, use a serrated knife to trim the cake layers so they are flat and even.

19
Done

Add a small spoonful of buttercream onto a cardboard cake round or serving plate, and place the first layer of cake, cut side up, on top.

20
Done

Spread about 3/4 cup buttercream on top of the cake. Spread about 1/4 cup cranberry jam over the buttercream. Be careful not to spread the jam all of the way to the edge so it doesn't spill out the sides.

21
Done

Place the second cake layer on top, and repeat with buttercream and jam.

22
Done

Place the final layer on top, cut side down, and spread the top and sides of the cake with a thin, even layer of buttercream. (Store leftover jam in an airtight container in the refrigerator.)

23
Done

Refrigerate the cake until the buttercream is firm, about 30 minutes. Then spread the remaining buttercream in an even layer over the cake.
24
Done

Decorate with sugared cranberries (see below) in a pattern that shows your personal creativity.
25
Done

sugared cranberries

These can be made in advance for decorations.
26
Done

Combine 1/2 cup water and 1/2 cup/100 grams sugar in a saucepan.

27
Done

Cook over medium-high until the sugar dissolves and the mixture comes to a simmer around the edges. Cool the syrup to room temperature.

28
Done

When the syrup is cool, add the cranberries and stir to coat. Work in batches if necessary. Use a slotted spoon to remove the cranberries from the syrup and place them on a cooling rack set over a sheet pan to drain.
29
Done

Let the cranberries dry for 45 minutes. Save the syrup for cocktails or another batch of cranberries.

30
Done

Pour the remaining 1/2 cups/100 grams sugar into a shallow dish and roll the cranberries, a few at a time, in the sugar until completely coated. Let them dry completely then store in an airtight container room temperature for up to 3 days.
31
Done

After a few days they may start to soften and weep a bit. Cook them down into sauce or quick jam.
32
Done

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