Pistachio and Blackberry Olive Oil Cake Recipe

Introduction

This Pistachio and Blackberry Olive Oil Cake is a delightful treat combining nutty flavors with fresh berry sweetness. Moist and tender, it’s perfect for special occasions or an impressive everyday dessert. The olive oil ensures a rich texture that pairs beautifully with the luscious blackberry buttercream.

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
• 1 1/2 tsp (6g) vanilla extract
• 1 tsp (6g) salt
• 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 homemade buttermilk. Meanwhile, pulse pistachios and granulated sugar in a food processor or blender until finely ground.
3. Step 3: In another bowl, whisk together the pistachio-sugar mixture, flour, baking powder, and salt. In a large bowl, combine the milk mixture, olive oil, vanilla extract, and almond extract. Optionally add green food dye for enhanced color.
4. Step 4: Gently fold the dry ingredients into the wet ingredients with a spatula until just combined. Avoid overmixing to keep the cake tender.
5. Step 5: Divide the batter evenly between the prepared pans (about 425g per pan). Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Remove from oven and cool completely on a wire rack. For best texture, wrap and chill layers overnight before assembling.
7. Step 7: To prepare the buttercream, beat salted butter and blackberry preserves until smooth. Gradually add powdered sugar on low speed until incorporated.
8. Step 8: Add vanilla extract, salt, and dried thyme. Increase speed to medium and beat for 4–5 minutes until light and fluffy. Scrape down bowl sides as needed.
9. Step 9: If desired, level the top of one cake layer by slicing off the dome with a serrated knife. Place this layer cut side up on a cake stand or platter.
10. Step 10: Spread or pipe a layer of buttercream in the center and edges to form a border. Spoon a generous amount of blackberry preserves in the middle, then add the second layer on top.
11. Step 11: Spread or pipe the remaining buttercream over the top. Add another spoonful of blackberry preserves in the center, then garnish with fresh blackberries and chopped pistachios. Slice and enjoy!

Tips & Variations

• For a more intense pistachio flavor, toast the pistachios lightly before grinding.
• If you prefer a dairy-free version, substitute milk and butter with plant-based alternatives.
• Add a teaspoon of lemon zest to the batter for a bright citrus note that complements the blackberries.
• Use fresh blackberries mixed into the buttercream for added texture and bursts of flavor.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To serve, let it come to room temperature for about 30 minutes for the best flavor and texture. Leftover cake layers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before frosting.

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 designed for baking. Be sure it includes xanthan gum or add it separately to maintain the cake’s texture.

What is the purpose of the apple cider vinegar or lemon juice in the recipe?

It reacts with the baking powder to help the cake rise and also creates a homemade buttermilk effect, which adds tenderness and moisture to the cake.

Pistachio and Blackberry Olive Oil Cake Recipe

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★★★★★

4.8 from 121 reviews

A moist and flavorful Pistachio and Blackberry Olive Oil Cake featuring ground pistachios and a tangy homemade buttermilk batter, layered with luscious blackberry buttercream and fresh blackberries for garnish. This elegant cake combines nutty, fruity, and herbal flavors to create a delightful dessert perfect for any occasion.

• Author: Caleb
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes plus chilling time
• 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
• 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
• 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 with butter, dust with flour, and line the bottoms with parchment paper rounds to prevent sticking. Set aside.
2. Make the cake batter: 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. 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. 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. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined, taking care not to overmix.
3. Bake the cake layers: Divide the cake batter evenly between the prepared pans (about 425g per pan). Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack. For best results, wrap and chill the cake layers overnight before assembling.
4. Prepare the buttercream: When ready to assemble, beat the salted butter and blackberry preserves in a stand mixer or with a handheld mixer until smooth. 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 for even mixing.
5. Assemble and serve: 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. 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. Add the second cake layer on top, then spread or pipe the remaining buttercream over the top, decorating as you like. Add another spoonful of blackberry preserves in the center, then garnish with fresh blackberries and chopped pistachios. Slice and enjoy!

Notes

• For the best texture, chill the cake layers overnight before assembling to make frosting easier.
• You can substitute milk of choice with almond milk or oat milk for a dairy-free option.
• Adding a few drops of all-natural green food dye enhances the pistachio color but is optional.
• Ensure not to overmix the batter to keep the cake light and tender.
• The blackberry preserves in the frosting add natural sweetness and a fruity tang that complements the pistachio well.
• Storing leftover cake in an airtight container refrigerated will keep it fresh for up to 3 days.

Keywords: pistachio olive oil cake, blackberry cake, olive oil cake, nutty cake recipe, berry buttercream cake