Cranberry Cake with Cinnamon Buttercream Frosting
Ingredients
Ingredients for buttercream frosting:
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 tsp. vanilla extract
- 4 cups confectioner’s sugar
- 2 tbs. milk
- 1 tbs. cinnamon
Ingredients for cake:
- 1 1/2 cups sifted cake flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 large eggs
- 1/2 tsp. vanilla extract
- 1/2 cup whole milk
Instructions
Instructions for buttercream frosting:
- In a large bowl, cream together the butter, shortening and vanilla. Blend in confectioners' sugar, one cup at a time, beating well after each addition. Beat in the milk and continue mixing until light and fluffy. Add cinnamon. Keep icing covered until ready to decorate.
Instructions for cake:
- Heat the oven to 400 degrees F.
- Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour.
- Sift the cake flour, baking powder, and salt into a large mixing bowl. Beat in the butter one teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
- Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes.
- Cool cake in the pan on a wire rack for five minutes. Un-mold and cool completely before icing and adding cranberry filling.
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