Cranberry Layer Cake for 12 Servings

Instructions:

1. Preheat oven to 350°F (175°C). Grease two 8-inch cake pans and line the bottoms with parchment paper.
2. Toss the halved cranberries with 1 tablespoon of the measured cake flour until lightly coated to prevent sinking.
3. Beat softened butter and granulated sugar on medium-high for 3-5 minutes until pale and fluffy, rubbing the orange zest into the sugar during the first minute.
4. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Sift together cake flour, baking powder, and salt. Gradually add the dry ingredients in three parts, alternating with the buttermilk.
6. Gently fold in the flour-coated cranberries.
7. Divide batter evenly between pans and bake for 35 minutes or until a toothpick comes out clean. Cool completely on wire racks.
8. Prepare the Citrus Buttercream by beating softened butter until smooth, then gradually adding powdered sugar, orange juice, orange zest, heavy cream, and vanilla extract until velvety.
9. Frost the cake layers and the exterior with buttercream.
10. Chill the cake for 2 hours to ensure structural stability before garnishing with fresh cranberries, rosemary sprigs, and orange slices.