Pistachio and Blackberry Olive Oil Cake Recipe

Introduction

This Pistachio and Blackberry Olive Oil Cake offers a delightful combination of nutty flavor and fruity sweetness. Moist and tender, it pairs the richness of pistachios with vibrant blackberry preserves for a show-stopping dessert perfect for any occasion.

Ingredients

• 4/5 cup (110g) shelled pistachios
• 1 cup (220g) granulated sugar
• 2 cups (260g) all-purpose flour
• 2 1/2 tsp (10g) baking powder
• 1/2 tsp (3g) salt
• 1 1/5 cups (290ml) milk of choice
• 1 tbsp (15g) apple cider vinegar or lemon juice
• 1/2 cup (120ml) olive oil
• 1 tbsp (12g) vanilla extract
• 1 tsp (4g) almond extract
• Optional: all-natural green food dye
• Blackberry preserves, for filling
• 3 cups (360g) powdered sugar
• 1 1/2 cups (339g) salted butter, at room temperature
• 1/3 cup (105g) blackberry preserves (for buttercream)
• 1 1/2 tsp (6g) vanilla extract (for buttercream)
• 1 tsp (6g) salt (for buttercream)
• 1/2 tsp (1g) dried thyme
• Fresh blackberries, for garnishing
• Chopped pistachios, for garnishing

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease two 6-inch or 7-inch cake pans with butter, dust with flour, and line the bottoms with parchment paper rounds to prevent sticking. Set aside.
2. Step 2: In a medium bowl or measuring cup, whisk together milk and apple cider vinegar or lemon juice. Let sit for 5 minutes to create a homemade buttermilk.
3. Step 3: Meanwhile, pulse the pistachios and granulated sugar in a food processor or blender until finely ground. In another bowl, whisk together the pistachio-sugar mixture, flour, baking powder, and salt.
4. Step 4: In a large bowl, combine the milk mixture, olive oil, vanilla extract, and almond extract. Optionally, add green food dye to enhance the pistachio green color.
5. Step 5: Gently fold the dry ingredients into the wet ingredients with a spatula until just combined, taking care not to overmix.
6. Step 6: Divide the cake batter evenly between the prepared pans (about 425g per pan). Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Remove the cakes from the oven and cool completely on a wire rack. For best results, wrap and chill the cake layers overnight before assembling.
8. Step 8: To prepare the buttercream, beat the salted butter and blackberry preserves in a stand mixer or with a handheld mixer until smooth.
9. Step 9: Slowly add the powdered sugar while mixing on low until fully incorporated. Add vanilla extract, salt, and dried thyme, then increase the speed to medium and beat for 4-5 minutes until light and fluffy. Scrape down the bowl sides as needed.
10. Step 10: If desired, level the top of one cake layer by slicing off the dome with a serrated knife. Place the leveled layer cut side up on a cake stand or platter.
11. Step 11: Spread or pipe a layer of buttercream in the center and along the edges to form a border. Spoon a generous amount of blackberry preserves in the middle.
12. Step 12: Add the second cake layer on top, then spread or pipe the remaining buttercream over the top, decorating as you like.
13. Step 13: Add another spoonful of blackberry preserves in the center, then garnish with fresh blackberries and chopped pistachios.
14. Step 14: Slice and enjoy!

Tips & Variations

• Grinding the pistachios finely helps integrate their flavor smoothly without adding too much texture.
• Use full-fat milk or plant-based alternatives like oat or almond milk for best results.
• Adding a touch of green food dye enhances the pistachio color but is entirely optional.
• For a dairy-free version, substitute butter with a plant-based margarine and use dairy-free milk.
• Fresh thyme in the buttercream adds a subtle herbal note; you can omit it for a more classic taste.

Storage

Store the assembled cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. The cake layers can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Baking times may vary slightly.

Can I use other nuts instead of pistachios?

You can swap pistachios for almonds or walnuts, but the unique flavor and color of pistachios make this cake special. Keep the quantity the same for best results.

Pistachio and Blackberry Olive Oil Cake Recipe

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★★★★★

4.8 from 121 reviews

This Pistachio and Blackberry Olive Oil Cake is a moist, flavorful cake combining the richness of pistachios and the vibrant tartness of blackberries, all enhanced by the smoothness of olive oil. The cake layers are light with a hint of almond and vanilla, filled and frosted with a luscious blackberry buttercream, then garnished with fresh blackberries and chopped pistachios for a fresh and elegant finish. Perfect as a spring or summer dessert that balances nutty, fruity, and herbal notes.

• Author: Felix
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes plus overnight chilling
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 4/5 cup (110g) shelled pistachios
• 1 cup (220g) granulated sugar
• 2 cups (260g) all-purpose flour
• 2 1/2 tsp (10g) baking powder
• 1/2 tsp (3g) salt
• 1 1/5 cups (290ml) milk of choice
• 1 tbsp (15g) apple cider vinegar or lemon juice
• 1/2 cup (120ml) olive oil
• 1 tbsp (12g) vanilla extract
• 1 tsp (4g) almond extract
• Optional: all-natural green food dye

Filling and Frosting Ingredients

• Blackberry preserves, for filling (about 1/2 cup plus extra for decorating)
• 3 cups (360g) powdered sugar
• 1 1/2 cups (339g) salted butter, at room temperature
• 1/3 cup (105g) blackberry preserves
• 1 1/2 tsp (6g) vanilla extract
• 1 tsp (6g) salt
• 1/2 tsp (1g) dried thyme

Garnishes

• Fresh blackberries, for garnishing
• Chopped pistachios, for garnishing

Instructions

1. Preheat the oven and prepare cake pans: Preheat your oven to 350°F (175°C). Grease two 6-inch or 7-inch cake pans thoroughly with butter, dust them with flour, and line the bottoms with parchment paper rounds to ensure the cake layers do not stick. Set the pans aside while you prepare the batter.
2. Make the cake batter: In a medium bowl or measuring cup, whisk together the milk and apple cider vinegar or lemon juice. Let this mixture sit for 5 minutes to create a homemade buttermilk that will help tenderize the cake. Meanwhile, pulse the shelled pistachios and granulated sugar in a food processor or blender until finely ground. In a separate bowl, whisk together the ground pistachio-sugar mixture, all-purpose flour, baking powder, and salt. In a large mixing bowl, combine the milk mixture, olive oil, vanilla extract, and almond extract. Optionally, add natural green food dye to intensify the pistachio color. Gently fold the dry ingredients into the wet ingredients using a spatula, mixing just until combined to avoid overworking the batter.
3. Bake the cake layers: Evenly divide the cake batter between the two prepared cake pans, approximately 425g in each. Place the pans in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, remove the pans from the oven and let the cakes cool completely on a wire rack. For the best texture and flavor, wrap the cooled cake layers tightly and chill them overnight before assembling.
4. Prepare the blackberry buttercream: When you are ready to assemble, place the salted butter and 1/3 cup (105g) of blackberry preserves in a stand mixer bowl or use a handheld mixer. Beat until smooth and creamy. Gradually add the powdered sugar while mixing on low speed until fully incorporated. Add the vanilla extract, salt, and dried thyme. Increase the mixing speed to medium and beat the frosting for 4 to 5 minutes until it becomes light, fluffy, and well aerated. Scrape down the mixture from the bowl’s sides as needed to ensure uniform consistency.
5. Assemble the cake: If needed, level the top of one cake layer by slicing off the dome with a serrated knife to create a flat surface. Place this leveled cake layer cut side up on a cake stand or serving platter. Spread or pipe a layer of the blackberry buttercream in the center and around the edges to create a border, then spoon a generous amount of blackberry preserves in the middle within the buttercream border. Carefully top with the second cake layer, then spread or pipe the remaining buttercream evenly over the top. Add an additional spoonful of blackberry preserves in the center on top of the frosting.
6. Garnish and serve: Decorate the assembled cake by scattering fresh blackberries and chopped pistachios over the top for a beautiful contrast of color and texture. Slice into desired portions and serve at room temperature for the best flavor.

Notes

• For best flavor and texture, chilling the baked cake layers overnight before assembling is recommended.
• Using homemade buttermilk by combining milk and apple cider vinegar or lemon juice helps create a tender crumb.
• If you want a more vivid green color in the cake, natural green food dye can be added but is optional.
• Ensure the cake pans are properly prepared with butter, flour, and parchment paper to prevent sticking.
• The dried thyme in the buttercream adds a subtle herbal note that complements the blackberry preserves beautifully; however, it can be omitted if you prefer a more traditional flavor.
• Use salted butter for the frosting to balance the sweetness and enhance flavor complexity.
• Store any leftover cake covered in the refrigerator for up to 3 days.

Keywords: pistachio cake, blackberry cake, olive oil cake, nutty cake, fruit buttercream, pistachio dessert, berry cake, easy layer cake, spring desserts