• Preheat oven to 350
• Prepare 2 8" round cake pans with a baking spray or shortening and butter.
• Prepare the cranberry puree first for the frosting as it'll need to cool completely.
• Bring the cranberries and water to a boil, then simmer on medium-low until thick and the liquid has evaporated and the mixture is thick.
• Press with the back of a spoon through a fine strainer, allow this to cool completely.

Making the cake

• In the bowl of a mixer beat butter with sugar.
• add in vanilla and 1 egg at a time mixing on low to combine each.
• Add in flour with baking powder and salt.
• On low start mixing and pour in the buttermilk to combine everything, then raise the speed to mix on medium to medium-high until completely combined and smooth.
• Stir in cranberries.
• Pour batter into cake pans.
• Bake at 350° for 30 minutes or until a toothpick comes out clean.
• Allow the cakes to cool for 10 minutes, then turn them out onto a cooling rack to cool completely.

Mix frosting

• In the bowl of a mixer beat butter until smooth add in powdered sugar and cream and mix to combine on high until fluffy, then add in the cranberry puree and mix to blend, scrape down the sides so everything combines well.
• Spread frosting on the cake with an offset spatula or the back of a spoon to create swirls.
• Top cake with sugar-coated cranberry and fresh mint if desired.