1-Preheat and Prepare: Preheat your oven to 350°F (175°C) and prepare two 8- or 9-inch cake pans by spraying with non-stick spray, lining with parchment paper, and spraying again.

2-Mix Batter: First, whisk together 2 cups flour, 3/4 cup Dutch-processed cocoa powder, 2 teaspoons instant espresso powder, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt in a bowl. In another bowl, beat 3/4 cup softened butter and 1 3/4 cups sugar until light and fluffy, then add 4 room temperature eggs one at a time, followed by 2 teaspoons vanilla extract. On low speed, alternately add the flour mixture in thirds and 1 1/2 cups milk in halves, finishing by stirring by hand. Divide the batter evenly into the pans and bake for 35-40 minutes until a toothpick inserted comes out mostly clean. Cool the cakes for 10 minutes in the pans before removing to cool completely.

3-Frost and Decorate: For the buttercream frosting, beat 1 cup softened butter until fluffy, then gradually add 4 to 5 cups powdered sugar, 1/4 cup cream, 2 teaspoons vanilla extract, and a pinch of salt on low speed until smooth. Adjust consistency as needed. To make sugared cranberries, heat 1 cup sugar with water until dissolved, stir in 1 (12-ounce) bag fresh cranberries, roll them in the remaining sugar, and let dry for at least one hour. Create the rosemary wreath by twisting 5 to 10 pieces of floral wire around 5 to 10 sprigs of fresh rosemary to form a 7-inch diameter circle and secure the ends.

4-Assemble Your Cake: To assemble, level the cake layers if needed, spread frosting between layers and around the sides, then chill the cake to firm the frosting. Place the rosemary wreath on top and decorate with sugared cranberries both around and inside the wreath. This recipe produces about 12 generous slices, and for the best texture, allow the cake to come to room temperature before serving. The sugared cranberries can be stored in an airtight container for up to 3 days or frozen, while buttercream can be made up to one week ahead and stored refrigerated; rewhip before use, and cake layers can be stored one day at room temperature or frozen for up to one month.