Pistachio Cranberry Cake – Pistachio cake layers with cranberry compote and cranberry buttercream.
Pistachio Cranberry Cake
Just when I thought I was done with my Christmas cakes, I have another ide: pistachio and cranberry! The idea for this cake actually came from the colors, pink and green. This color combination has been a popular one over the last few years for Christmas decorations. While I love a classic red and green Christmas, I actually have loved a splash of pink thrown into it all.
I immediately thought of my Pistachio Chocolate Chip Cake. I made this one earlier in the year. You’ll see the cake recipe has mini chocolate chips and a vanilla buttercream with a hint of lime. It’s delicious! I knew the layers would be perfect for this cake, minus the chocolate chips.
You’ll see the cake batter calls for Jell-O pistachio pudding mix. This is essential to getting the pale green color. I didn’t add any additional coloring. If you can’t find pistachio pudding mix, you can substitute it for vanilla pudding mix and add a drop of green food coloring.
The compote is quite easy to make!
Two suggestions for the compote:
- Make it a day ahead of time so that it has time to chill and thicken.
- Sift the corn starch to avoid getting white clumps of corn starch in your compote.
For the buttercream, I used my basic buttercream recipe as the base and then added a few tablespoons of the cranberry sauce from the compote. To make sure you don’t get chunks of cranberry in the buttercream, be sure to strain the thickened sauce from the compote before you add the sauce to the buttercream.
The sauce adds a beautiful, natural pink color, but you’ll notice it doesn’t create a super strong cranberry flavor. That’s on purpose. With the compote having such a dominant flavor, I let the buttercream compliment the compote.