Pistachio and Blackberry Olive Oil Cake Recipe

Introduction

This Pistachio and Blackberry Olive Oil Cake is a delightful blend of nutty and fruity flavors with a moist, tender crumb. Perfect for special occasions or a cozy afternoon treat, it combines fresh blackberries with a rich pistachio buttercream for an elegant finish.

Ingredients

• 0.8 cup shelled pistachios
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 2.5 tsp baking powder
• 0.5 tsp salt
• 1.2 cups milk of choice
• 1 tbsp apple cider vinegar or lemon juice
• 0.5 cup olive oil
• 1 tbsp vanilla extract
• 1 tsp almond extract
• All-natural green food dye (optional)
• 1/3 cup blackberry preserves (for filling)
• 3 cups powdered sugar
• 1.5 cups salted butter (at room temperature)
• 1/3 cup blackberry preserves (for buttercream)
• 1.5 tsp vanilla extract (for buttercream)
• 1 tsp salt (for buttercream)
• 0.5 tsp dried thyme
• Fresh blackberries (for garnishing)
• Chopped pistachios (for garnishing)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease two 6” or 7” cake pans with butter, dust with flour, and line the bottoms with parchment paper rounds.
2. Step 2: In a medium cup or bowl, whisk together the milk and apple cider vinegar; let it rest for 5 minutes to curdle.
3. Step 3: Combine the pistachios and sugar in a food processor or blender and blend until finely ground.
4. Step 4: In a medium bowl, whisk together the ground pistachio mixture, flour, baking powder, and salt.
5. Step 5: In a large bowl, whisk the milk mixture, olive oil, vanilla extract, and almond extract until well combined.
6. Step 6: Gently fold the dry ingredients into the wet ingredients until just combined; avoid overmixing.
7. Step 7: Divide the batter evenly between the prepared pans.
8. Step 8: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Cool the cakes completely in the pans, then wrap and chill them in the fridge overnight before assembling.
10. Step 10: For the buttercream, beat the room temperature butter with the blackberry preserves until smooth.
11. Step 11: Gradually add powdered sugar and mix until fully incorporated.
12. Step 12: Beat in vanilla extract, salt, and dried thyme.
13. Step 13: Increase speed to medium and beat for 4-5 minutes until very light and fluffy.
14. Step 14: If needed, trim the top of one cake layer to make it even; leave the other with its domed top.
15. Step 15: Place the trimmed layer cut side up on a cake stand or platter. Spread or pipe some buttercream in the middle and around the edges to create a border.
16. Step 16: Spoon blackberry preserves into the center.
17. Step 17: Place the second cake layer on top, then spread or pipe the remaining buttercream over it.
18. Step 18: Add another spoonful of blackberry preserves in the center, then garnish with fresh blackberries and chopped pistachios as desired.
19. Step 19: Slice and serve.

Tips & Variations

• Use almond extract sparingly if sensitive to strong flavors; it complements pistachios well but can overpower.
• For a more vibrant green hue, add a few drops of all-natural green food dye to the batter.
• Substitute fresh blackberries for preserves in the buttercream for a chunkier texture and fresher taste.
• Chill the cake layers overnight to make slicing and assembling easier.

Storage

Store the assembled cake in an airtight container or cake dome in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best flavor and texture. Leftover cake layers can be wrapped tightly and frozen for up to 2 months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of pistachios?

Yes, you can substitute almonds or walnuts, but the flavor and texture will change slightly. Pistachios provide a unique nutty sweetness that pairs especially well with blackberry.

Can I make this cake dairy-free?

Absolutely. Use a plant-based milk such as almond or oat milk and choose a dairy-free butter alternative for the buttercream. Make sure the vanilla extract and other ingredients are also dairy-free.

Pistachio and Blackberry Olive Oil Cake Recipe

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★★★★★

4.7 from 89 reviews

A moist and flavorful pistachio and blackberry olive oil cake featuring finely ground pistachios, a delicate olive oil batter, and a luscious blackberry buttercream. Perfect for gatherings, this cake combines nutty richness with fresh blackberry notes and is beautifully garnished with fresh berries and chopped pistachios.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 15 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 0.8 cup shelled pistachios
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 2.5 tsp baking powder
• 0.5 tsp salt
• 1.2 cups milk of choice
• 1 tbsp apple cider vinegar or lemon juice
• 0.5 cup olive oil
• 1 tbsp vanilla extract
• 1 tsp almond extract
• all-natural green food dye (optional)
• 1/3 cup blackberry preserves (for filling)

Buttercream

• 3 cups powdered sugar
• 1.5 cups salted butter (at room temperature)
• 1/3 cup blackberry preserves
• 1.5 tsp vanilla extract
• 1 tsp salt
• 0.5 tsp dried thyme

Garnish

• fresh blackberries
• chopped pistachios

Instructions

1. Preheat and Prepare Pans: Preheat the 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 for easy removal.
2. Make Buttermilk Mixture: In a medium measuring cup or bowl, whisk together the milk of choice and apple cider vinegar or lemon juice. Let it rest for 5 minutes to curdle and create a buttermilk substitute.
3. Grind Pistachios and Sugar: Add the shelled pistachios and granulated sugar to a food processor or blender and blend until finely ground, creating a nutty sugary base for the cake.
4. Mix Dry Ingredients: In a medium bowl, whisk together the pistachio/sugar mixture, all-purpose flour, baking powder, and salt. Set aside this dry mixture.
5. Combine Wet Ingredients: In a large bowl, whisk together the milk/apple cider vinegar mixture, olive oil, vanilla extract, and almond extract until fully mixed. Optionally, add all-natural green food dye here for color.
6. Incorporate Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix to keep the cake tender.
7. Divide Batter and Bake: Evenly divide the cake batter between the two prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and Chill: Remove the cakes from the oven and let them cool completely in the pans. Once cooled, wrap them and chill in the refrigerator overnight to set and firm up for easier assembly.
9. Prepare Buttercream: Using a mixer, combine the room temperature salted butter with blackberry preserves until smooth. Gradually add powdered sugar and mix until fully combined.
10. Flavor Buttercream: Beat in vanilla extract, salt, and dried thyme. Increase mixing speed to medium and beat for 4-5 minutes until the buttercream is very light, fluffy, and spreadable.
11. Even Cake Layers: If necessary, slice the domed top off one cake layer to create an even surface. Leave the other layer with its domed top intact for stacking.
12. Assemble Cake – First Layer: Place the leveled cake layer cut side up on a cake stand or serving platter. Spread or pipe a portion of the buttercream in the center, then pipe or spread some around the edges to form a border.
13. Add Blackberry Preserves: Spoon some blackberry preserves into the center within the buttercream border to add fruity flavor and moisture.
14. Add Second Layer and Frost: Place the second cake layer on top, domed side up, and spread or pipe the remaining buttercream evenly across the top surface.
15. Top with Preserves and Garnish: Spoon an additional amount of blackberry preserves in the middle of the top layer. Garnish the cake with fresh blackberries and chopped pistachios as desired.
16. Serve: Slice the cake and serve to enjoy the nutty, fruity flavors and moist crumb of the pistachio and blackberry olive oil cake.

Notes

• Chilling the cake layers overnight in the fridge helps the cake set and makes it easier to frost.
• Using a food processor to grind the pistachios finely ensures a smooth, even texture in the cake.
• Feel free to substitute the milk with any plant-based milk to make the cake dairy-free.
• All-natural food dye is optional and can add a beautiful green hue to enhance visual presentation.
• Dried thyme in the buttercream adds a subtle herbal note that complements the blackberry flavor.
• Store leftover cake covered in the refrigerator; consume within 3-4 days for best quality.

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