Introduction

This Pistachio and Blackberry Olive Oil Cake is a delightful blend of nutty, fruity, and buttery flavors with a moist texture. Featuring a homemade buttermilk base and a salted blackberry thyme buttercream, it’s perfect for a special occasion or an elegant afternoon treat.

The image shows a two-layer round cake with light brown sponge layers and a thick pale green cream filling between and on top of the layers. On the top layer, there are evenly spaced dollops of smooth, purple cream forming a ring around the edge. In the center of the ring is a pile of shiny blackberries, sprinkled with crushed pistachios. Small white flowers with yellow centers are scattered among the blackberries and cream dollops. The cake is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: In a medium bowl or measuring cup, whisk together the milk and apple cider vinegar or lemon juice. Let sit for 5 minutes to create a homemade buttermilk.
Step 3: 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.
Step 4: In a large bowl, combine the milk mixture, olive oil, vanilla extract, and almond extract. If desired, add natural green food dye to enhance the pistachio color.
Step 5: Gently fold the dry ingredients into the wet ingredients with a spatula until just combined, being careful not to overmix.
Step 6: Divide the 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.
Step 7: Remove the cakes from the oven and let cool completely on a wire rack. For best results, wrap and chill the layers overnight before assembling.
Step 8: To make the buttercream, beat the salted butter and blackberry preserves until smooth. Gradually add powdered sugar on low speed until fully incorporated.
Step 9: Add vanilla extract, salt, and dried thyme; beat on medium speed for 4-5 minutes until light and fluffy. Scrape down the sides as needed.
Step 10: Level the top of one cake layer by slicing off the dome. Place it cut side up on a platter. Spread or pipe buttercream around the edges to form a border and spoon blackberry preserves in the center.
Step 11: Add the second cake layer on top. Spread or pipe the remaining buttercream over the top. Spoon more preserves in the center.
Step 12: Garnish with fresh blackberries and chopped pistachios. Slice and serve.

Tips & Variations

Use full-fat milk or a nut milk for richer flavor in the cake.
Add a teaspoon of orange zest to the batter for a citrus twist.
Substitute fresh blackberries in the filling if you prefer less sweetness.
For a smoother buttercream, sift the powdered sugar before mixing.

Storage

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

How to Serve

A two-layered green cake with a light brown crust, placed on crumpled white parchment paper on a white marbled surface. The bottom layer is topped with a thick, dark purple fruit jam and a soft pink cream layer. The top layer has a thick, smooth pink frosting with a piped edge all around. On the top, there are dark blackberries, small white edible flowers, and crushed green pistachios scattered across the surface. A slice is cut out, showing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of nut instead of pistachios?

Yes, toasted almonds or walnuts can be used, but the flavor will differ. Pistachios provide a unique nutty taste and color.

Can I make this cake dairy-free?

Absolutely. Use a plant-based milk like almond or oat milk and ensure the butter used for the buttercream is dairy-free or use a dairy-free butter substitute.

Pistachio and Blackberry Olive Oil Cake Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

This Pistachio and Blackberry Olive Oil Cake is a moist, flavorful dessert featuring the nutty richness of pistachios combined with aromatic olive oil and a vibrant hint of almond. The cake layers are tender, enhanced by homemade buttermilk and a touch of green food dye for a lovely pistachio hue. Filled and frosted with a luscious salted blackberry and thyme buttercream, it’s garnished with fresh blackberries and chopped pistachios for a beautiful, fresh finish. Perfect for gatherings or an elegant treat, this cake balances sweet and savory notes with a subtle herbal twist.

Author: Marco
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes plus chilling time
Yield: One 2-layer cake, serving 8-10 slices 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pistachio Olive Oil Cake:

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

Salted Blackberry and Thyme Buttercream:

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

Garnish:

Fresh blackberries
Chopped pistachios

Instructions

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 the pans aside ready for the batter.
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. Meanwhile, pulse the pistachios and granulated sugar together in a food processor or blender until finely ground. In another bowl, whisk together the ground pistachio-sugar mix, flour, baking powder, and salt. In a large bowl, combine the homemade buttermilk, olive oil, vanilla extract, and almond extract. Optionally, add a few drops of green food dye to deepen the pistachio color. Gently fold the dry ingredients into the wet mixture using a spatula until just combined, taking care not to overmix to keep the cake tender.
Bake the cake layers: Evenly divide the batter between the prepared pans, about 425g each. Bake in the preheated oven at 350°F (175°C) for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool the cakes completely on wire racks. For best texture and flavor, wrap the cooled layers and chill them overnight before assembling.
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 and creamy. Gradually add the powdered sugar while mixing on low speed until fully incorporated. Add the vanilla extract, salt, and dried thyme, then increase the mixer speed to medium and beat for 4 to 5 minutes until the buttercream is light and fluffy. Remember to scrape down the sides of the bowl to ensure even mixing.
Assemble and serve: If desired, level the top of one cake layer by slicing off its dome using a serrated knife. Place this leveled layer cut-side up on a cake stand or serving platter. Spread or pipe a border of buttercream along the edges of the layer, then spoon a generous amount of blackberry preserves into the center. Gently place the second cake layer on top. Spread or pipe the remaining buttercream evenly over the top and decorate with another spoonful of blackberry preserves in the center. Garnish the cake with fresh blackberries and chopped pistachios for an elegant finish. Slice and enjoy your delicious pistachio and blackberry olive oil cake!

Notes

For a more vibrant pistachio color, use all-natural green food dye sparingly.
Chilling the cake layers overnight enhances the flavor and makes assembling easier.
Use full-fat milk or a milk alternative for best texture in the cake.
The almond extract enhances the nutty pistachio flavor without overpowering it.
Buttercream can be refrigerated and brought to room temperature before piping or spreading.
Use salted butter as specified for the perfect balance of sweet and savory in the frosting.

Keywords: pistachio cake, olive oil cake, blackberry buttercream, nutty cake, moist cake, homemade cake, salted buttercream frosting, thyme buttercream