By An Edible Mosaic
Make the cake batter, divide it into 2 cake pans, and bake.
Cool each cake completely, and then carefully use a serrated knife to slice each in half horizontally, so you end up with 4 layers of cake.
Make the buttercream. Place 1 cake round on a cake plate. Spread on a layer of buttercream.
Top with 6 tablespoons cranberry sauce, and then spread it out onto an even layer on top of the buttercream. Repeat this process twice.
Place the final cake round on top. Frost the top and sides of the cake. I like to do a thin layer of frosting on the outside for a "naked cake" look. Decorate the top with sugared cranberries if desired. Enjoy!