: Vanilla Cranberry Vertical Layer Cake: A Delightful Dessert Waiting to Be Devoured

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. This helps create a light texture for the cake.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined—don’t overmix!
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

In a medium saucepan, combine the cranberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and the mixture thickens (about 10-15 minutes).
Once the filling has thickened, remove from heat and allow it to cool to room temperature. The cranberry filling should be thick but still spreadable.

In a large bowl, beat the softened butter on medium-high speed until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract, salt, and 2 tablespoons of heavy cream. Beat on high for 3-4 minutes until the frosting is light and fluffy. Add more cream if you need to adjust the consistency.

Once the cakes are completely cool, slice each cake in half horizontally to create four layers of cake. You’ll have two layers from each cake.
Place the first layer of cake on a serving platter. Spread a generous amount of cranberry filling over the cake layer.
Add the second layer of cake and spread with a layer of frosting. Repeat this process with the remaining layers of cake, cranberry filling, and frosting. Top the final layer of cake with frosting.
Use the remaining frosting to cover the sides of the cake for a smooth finish. For an elegant touch, you can pipe frosting onto the top and sides of the cake if desired.