If you’ve never tried a pistachio and blackberry olive oil cake, prepare to fall in love. This dessert combines the earthy richness of pistachios, the fruity brightness of blackberries, and the silky texture of olive oil into one unforgettable bite. Moist, aromatic, and perfectly balanced between sweet and nutty, this cake is the best way to elevate your next gathering or afternoon tea.
Why You’ll Love This Pistachio and Blackberry Olive Oil Cake
- Unique flavor combination — Nutty pistachios meet tangy blackberries for a truly distinctive dessert.
- Incredibly moist texture thanks to the olive oil and buttermilk-style base.
- Elegant yet simple — Perfect for celebrations or a relaxed weekend bake.
- Eye-catching presentation with its lavender-toned buttercream and jewel-like berries.
- Customizable — Make it with fresh or frozen blackberries and use any high-quality olive oil you love.
Ingredients for Pistachio and Blackberry Olive Oil Cake
For the Cake Layers
- 4/5 cup (110 g) shelled pistachios
- 1 cup (220 g) granulated sugar
- 2 cups (260 g) all-purpose flour
- 2 ½ tsp (10 g) baking powder
- ½ tsp (3 g) salt
- 1 1/5 cups (290 ml) milk + 1 tbsp lemon juice (for homemade buttermilk)
- ½ cup (120 ml) extra virgin olive oil
- 1 tbsp vanilla extract
- 1 tsp almond extract
- Optional: a drop of green food dye for vibrant color
- ⅓ cup blackberry preserves (for layering)
For the Blackberry Buttercream
- 1 ½ cups (339 g) salted butter, softened
- 3 cups (360 g) powdered sugar
- ⅓ cup (105 g) blackberry preserves
- 1 ½ tsp vanilla extract
- 1 tsp fine salt
- ½ tsp dried thyme (optional but recommended)
For Garnish
- Fresh blackberries
- Chopped pistachios
Ingredient Notes & Substitutions
- Olive Oil: Use a mild, fruity olive oil—something you’d enjoy on salad rather than a strong peppery one. You can substitute with light olive oil or grapeseed oil for a neutral flavor.
- Pistachios: Unsalted roasted pistachios give the best flavor. If you’re allergic, try almonds or hazelnuts for a similar texture.
- Blackberries: Frozen berries can be used for the preserves; thaw and strain excess liquid before mixing.
- Thyme: A pinch of dried thyme adds an herbal layer that enhances the fruit’s brightness. Feel free to omit for a pure fruity profile.
- Butter: Unsalted butter works fine—just add an extra pinch of salt.
Step-by-Step Instructions
Step 1 – Prep the Pans and Oven
Preheat your oven to 350°F (175°C). Grease and line two 6-inch or 7-inch round cake pans with parchment paper. This helps the cakes release cleanly once baked.
Step 2 – Make Homemade Buttermilk
Stir 1 tablespoon lemon juice into 1 1/5 cups of milk. Let sit for 5–10 minutes until slightly curdled—this creates a tangy buttermilk substitute that makes your cake tender.
Step 3 – Grind the Pistachios
In a food processor, pulse the pistachios and sugar together until finely ground. This infuses the nutty flavor evenly throughout the batter.
Step 4 – Combine Dry Ingredients
In a large bowl, whisk together flour, baking powder, and salt. Add the pistachio-sugar mixture and stir to combine.
Step 5 – Mix Wet Ingredients
In a separate bowl, whisk together olive oil, vanilla, almond extract, and the homemade buttermilk. The olive oil gives the cake its velvety crumb and delicate aroma.
Step 6 – Make the Batter
Gradually pour the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix—this keeps the cake light and tender. Add a drop of green food dye if you’d like a soft pistachio tint.
Step 7 – Bake
Divide the batter evenly between your pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.
Step 8 – Prepare the Buttercream
In a large mixing bowl, beat the butter until smooth and creamy. Add blackberry preserves, vanilla, salt, and thyme. Gradually incorporate powdered sugar, one cup at a time, until fluffy and spreadable.
Step 9 – Assemble the Cake
Place one cake layer on a stand or plate. Spread a layer of buttercream and a spoonful of blackberry preserves. Top with the second cake layer, then frost the entire cake with the remaining buttercream.
Step 10 – Decorate
Finish with a sprinkle of chopped pistachios and fresh blackberries. Chill for 15–20 minutes before slicing to set the buttercream.
Pro Tips for Success
- Use room-temperature ingredients for even mixing.
- Don’t overmix—it keeps the crumb soft and fluffy.
- Choose a light olive oil if you want the pistachio flavor to stand out.
- Strain your blackberry preserves for a smoother buttercream.
- Chill layers before frosting for a neater finish.
- Add herbs subtly—a pinch of thyme or basil brings out the fruit beautifully.
Flavor Variations
- Lemon-Pistachio Olive Oil Cake: Add 1 tbsp lemon zest to the batter.
- Raspberry Twist: Substitute raspberries for blackberries.
- Chocolate Drizzle: Finish with a thin layer of melted dark chocolate on top.
- Honey Glaze: Drizzle honey over the finished cake for a glossy finish.
- Vegan Option: Use plant milk, flax eggs, and vegan butter for the frosting.
Serving Suggestions
Serve this cake slightly chilled or at room temperature. It pairs beautifully with:
- Hot tea or coffee
- A scoop of vanilla or pistachio gelato
- Whipped cream and extra berries for brunch
Storage and Freezing Instructions
- Room temperature: Keeps for 2 days in an airtight container.
- Refrigerator: Up to 5 days, tightly wrapped.
- Freezer: Unfrosted layers can be frozen for up to 2 months. Thaw overnight before frosting.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Protein | 6 g |
| Carbohydrates | 45 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sodium | 230 mg |
FAQ About Pistachio and Blackberry Olive Oil Cake
Can I make this cake without a food processor?
Yes! You can buy pre-ground pistachio flour or crush pistachios finely using a rolling pin and zip bag.
What type of olive oil should I use?
A light, fruity extra virgin olive oil works best. Avoid strong peppery varieties that can overpower the cake’s sweetness.
Can I use other berries?
Absolutely—raspberries, blueberries, or even strawberries taste wonderful with pistachios.
Is the thyme flavor strong?
Not at all. It’s very subtle and adds just a hint of herbal depth. You can omit it entirely if you prefer a simpler flavor.
Can I make cupcakes with this recipe?
Yes—bake for 18–20 minutes instead of 30. You’ll get about 12 standard cupcakes.
Final Thoughts
The Best Pistachio and Blackberry Olive Oil Cake Ever is a stunning blend of texture and flavor—moist, nutty, fruity, and just sweet enough. Whether you’re baking it for a celebration or simply treating yourself, this cake proves that simple ingredients can create something truly special.
Print
Best Pistachio and Blackberry Olive Oil Cake Ever
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist, nutty pistachio and blackberry olive oil cake with fruity buttercream and fresh berries for garnish.
Ingredients
4/5 cup shelled pistachios
1 cup granulated sugar
2 cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 1/5 cups milk + 1 tbsp lemon juice
½ cup olive oil
1 tbsp vanilla extract
1 tsp almond extract
⅓ cup blackberry preserves
1½ cups salted butter
3 cups powdered sugar
⅓ cup blackberry preserves
½ tsp dried thyme
Fresh blackberries and chopped pistachios for garnish
Instructions
1. Preheat oven to 350°F (175°C). Grease and line cake pans.
2. Make homemade buttermilk by mixing milk and lemon juice.
3. Grind pistachios and sugar until fine.
4. Whisk flour, baking powder, salt, and pistachio mix together.
5. Combine olive oil, vanilla, almond extract, and buttermilk.
6. Mix wet into dry ingredients until smooth.
7. Bake 25–30 minutes, cool completely.
8. Make buttercream with butter, preserves, vanilla, thyme, and sugar.
9. Layer and frost cakes, garnish with berries and pistachios.
Notes
Use mild olive oil for the best flavor.
Substitute frozen berries if needed.
Omit thyme for a simpler fruit flavor.
Chill layers before frosting for easy assembly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 230mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
