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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.

Ingredients

Scale

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

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