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Pistachio and Blackberry Olive Oil Cake Recipe

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★★★★★

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.

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

  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 the pans aside ready for 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. 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.
  3. 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.
  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 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.
  5. 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

Find it online: https://cookcrisis.com/pistachio-and-blackberry-olive-oil-cake-recipe/