Brown Sugar Layer Cake with Cranberry Buttercream

1. Prepare the Cake Pans

Begin by greasing three 8-inch cake pans with butter. Cut parchment paper to fit the bottom of each pan, place it inside, and then grease the paper. Lightly dust flour over the pans and parchment, shaking out any excess.

2. Mixing Dry Ingredients

Sift the cake flour, baking powder, and baking soda into a large bowl to ensure they're well combined and aerated. This step is crucial for a light and even cake texture.

3. Combine Wet Ingredients

In a small bowl, whisk together the buttermilk and 2 teaspoons of the vanilla extract. This mixture will be alternated with the dry ingredients later to create a smooth batter.

4. Creaming Sugar and Butter

Using a stand mixer with a paddle attachment, beat the brown sugar, softened butter, oil, and salt on medium-high speed for about 5 minutes.

5. Incorporate Egg Whites

To the creamed mixture, add the egg whites one at a time, beating well after each addition.

6. Combine Dry and Wet Mixtures

Gradually alternate adding the sifted dry ingredients and the buttermilk mixture to the creamed mixture. Start and end with the dry ingredients, mixing until just combined after each addition.

7. Bake the Cake

Divide the batter evenly among the prepared cake pans. Bake in a preheated 350°F (175°C) oven for 25 to 30 minutes.

8. Cool the Cakes

Allow the cakes to cool in their pans for 10 minutes before transferring them to a cooling rack to cool completely.

9. Make Cranberry Jam

Cook the cranberries with 1 cup of granulated sugar, orange juice, zest, ginger, and the remaining 2 teaspoons of vanilla extract. Puree into a smooth jam.

10. Create Cranberry Buttercream

Combine egg whites and 1 cup of granulated sugar in a heatproof bowl, then transfer to a stand mixer and beat until stiff peaks form. Gradually add softened butter and then the cranberry jam.

11. Assemble the Cake

Place one cake layer on a serving plate, spread cranberry buttercream and jam. Repeat with remaining layers and apply a crumb coat of buttercream.

12. Serve the Cake

Bring the cake to room temperature before serving. Garnish with sugared cranberries if desired.