For the cake:
3 cups all-purpose flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon sea salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups packed light brown sugar
1 cup whole milk
1/2 cup oil
2 teaspoon vanilla
1 jar of cranberry jam
¼ cup of cane sugar
For the Frosting:
1/2 cup (1 stick) unsalted butter, room temperature
1 8 oz. block (1 package) of cream cheese, room temperature
1/4 teaspoon sea salt
1 teaspoon vanilla
4 cups powdered sugar
1 tablespoon milk or heavy cream
Caramel sauce, for topping
For the cake:
Preheat oven to 325 degrees.
Grease two cake pans with oil or butter and set aside.
In a medium-sized mixing bowl, add the flour, baking soda, cinnamon, allspice, ginger, cloves, and sea salt. Whisk well and set aside.
In another bowl, add the milk, oil, and vanilla. Whisk well and set aside.
In a large mixing bowl or stand mixer, add the room temperature butter and brown sugar. Mix on medium to medium-high for several minutes until light and fluffy.
Add in the eggs, two at a time, mixing on medium after each addition, but only until just combined.
Alternately add in the flour mixture and the milk mixture, about 1/3 of each at a time, and mix on medium until combined. Repeat until you finish both bowls and the mixture is well combined. Scrape down the sides of the bowl and mix again for several seconds. Mixing for several minutes is too long!
Divide the mixture into the two greased cake pans and place them in the center of the oven. Cook for about 50 minutes.
Allow the cake to cool before transferring out of the cake pans and onto a baking sheet. After transferring, allow cooling for about 20 minutes, or until completely cooled. This is important so the filling or frosting does not melt when applying!
For the filling:
Add the jar of jam and sugar into a bowl and mix by hand using a flexible spatula until combined.
For the glaze:
In a medium-sized mixing bowl or stand mixer, add the softened butter and cream cheese. Mix on medium until smooth.
Add in the salt, vanilla, and powdered sugar. Mix on low at first until incorporated, then on medium until it's well mixed.
Add in a tablespoon of milk or cream and mix well. Scrape down the sides of the bowl and mix again.
For the Presentation:
Place the bottom layer of the cake on a cake stand or plate.
Apply the sugared cranberry jam mixture to the center and spread until evenly layered.
Place the second layer of the cake on top.
Using a flexible spatula, begin frosting the top and sides of the cake until the cake is completely covered and there is little to no frosting leftover.
Generously pour the caramel topping on the top of the cake, allowing it to drip over the sides.
When ready, slice, and serve!