Pistachio and Blackberry Olive Oil Cake Recipe

Imagine a moist, tender cake kissed by the earthy richness of pistachios and the bright burst of blackberry preserves—that’s exactly what this Pistachio and Blackberry Olive Oil Cake Recipe delivers. It’s perfect for celebrations or cozy weekend treats when you want something a little special yet surprisingly simple. Trust me, you’ll love how the olive oil makes every bite irresistibly soft and subtly fruity.

Jump to:

• In the Kitchen
• Ingredients at a Glance
• How to Make Pistachio and Blackberry Olive Oil Cake Recipe
• Things to Remember
• Ways to Serve It
• Make-Ahead & Keeping Fresh
• Frequently Asked Questions
• Final Thoughts
• Full Printable Recipe

Ingredients at a Glance

Choosing quality ingredients makes a noticeable difference in this Pistachio and Blackberry Olive Oil Cake Recipe. I always use fresh pistachios for their rich, nutty flavor and ripe blackberries or preserves for a juicy, fragrant punch.

• Shelled pistachios: Freshly ground offers the best aroma and subtle crunch inside the batter.
• Olive oil: Use a good quality, fruity extra virgin for moist cake with nuance.
• Blackberry preserves: Pick one with natural fruit chunks and balanced sweetness to elevate filling and frosting.
• Milk and vinegar: Your homemade buttermilk keeps the cake tender and light.

How to Make Pistachio and Blackberry Olive Oil Cake Recipe

Step 1 — Preheat Oven and Prep Your Pans

Set your oven to 350°F (175°C). Grease two 6- or 7-inch round cake pans with butter, then lightly dust with flour to prevent sticking. For an extra sure release, line the bottoms with parchment paper rounds—you’ll find your cake layers come out smoothly every time and look just right for stacking later.

Step 2 — Make Your Homemade Buttermilk

Combine your chosen milk (dairy or plant-based) with apple cider vinegar or lemon juice and let it sit for about five minutes. You’ll see it start to thicken slightly and get that faintly tangy scent. This trick tenderizes the crumb wonderfully and balances the cake’s sweetness, especially with the blackberries in play.

Step 3 — Grind Pistachios and Sugar

Pop the pistachios and granulated sugar into a food processor or blender. Pulse until finely ground but still with tiny bits of crunch. This will infuse the batter with a deep, nutty flavor and enliven each bite with texture. I love the smell that fills the kitchen at this stage—it’s a lovely preview of what’s to come!

Step 4 — Mix Your Dry Ingredients

In a medium bowl, whisk together the pistachio-sugar mix, flour, baking powder, and salt until thoroughly combined. Taking time here means the leavening is evenly spread, which helps the cake puff up beautifully and have a tender crumb.

Step 5 — Blend Your Wet Ingredients

In a large bowl, whisk the homemade buttermilk with olive oil, vanilla extract, and almond extract. If you want to highlight the pistachio’s lovely color, add a few drops of natural green food dye. This aromatic blend adds moisture and warmth that’ll keep the cake soft and appealing.

Step 6 — Combine Wet and Dry Ingredients

Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Do this just until no flour streaks remain—overmixing can make the cake dense and tough, and we want light, airy slices. You’ll notice the batter has a lovely green tint and an inviting, nutty aroma.

Step 7 — Bake Your Pistachio and Blackberry Olive Oil Cake Recipe

Divide the batter evenly between the two prepared pans, about 425 grams in each for consistency. Bake for 25 to 30 minutes at 350°F until a toothpick inserted in the center comes out clean. The kitchen will be sweetly fragrant, and the tops should be golden with slight springiness—just perfect.

Step 8 — Cool and Chill

Let your cake layers cool completely in their pans on a wire rack. Once cool, wrap each layer tightly with plastic wrap and refrigerate overnight if you can. This resting helps flavors develop further and firms the cake a bit, which makes frosting and slicing easier and neater the next day.

Step 9 — Make the Salted Blackberry and Thyme Buttercream

Beat the room-temperature salted butter with blackberry preserves until smooth and creamy. Slowly add powdered sugar, mixing well to avoid lumps. Stir in vanilla extract, salt, and dried thyme. Then whip on high for 4–5 minutes until the frosting is light and fluffy. The salty, fruity, herbal notes here perfectly echo the cake flavors.

Step 10 — Assemble Your Pistachio and Blackberry Olive Oil Cake Recipe

If necessary, level one cake layer with a serrated knife for a flat surface. Place it cut side up on your stand or plate, spread a generous layer of buttercream, then add a spoonful of blackberry preserves in the center for a luscious surprise. Top with the second cake layer and cover the whole cake with remaining buttercream. Garnish with fresh blackberries and chopped pistachios for a show-stopping finish.

Ways to Serve It

Finishing Touches

I love garnishing this Pistachio and Blackberry Olive Oil Cake Recipe with fresh blackberries that add a juicy pop and a handful of chopped pistachios for extra crunch. A light dusting of powdered sugar or edible flower petals can elevate the look for gatherings. The contrasts between creamy frosting, nutty cake, and fruity preserves create a delightful harmony in every slice.

Plays Well With

This cake pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream for extra indulgence. A cup of black tea or freshly brewed coffee complements the nutty and fruity flavors nicely, making it a perfect afternoon treat or after-dinner dessert.

Simple Plating Upgrades

Try serving individual slices with a drizzle of blackberry coulis or a sprig of fresh thyme for an elegant touch. You can also plate the cake on a rustic wooden board for a cozy vibe or use colorful plates to highlight the green hues from the pistachios—both ways bring an inviting feel to the table.

Make-Ahead & Keeping Fresh

Storing Leftovers

Keep any leftover Pistachio and Blackberry Olive Oil Cake wrapped tightly in plastic wrap or in an airtight container. Stored in the fridge, it will stay fresh for up to 4 days. You’ll notice the flavors meld beautifully overnight, and the texture remains soft and moist if wrapped well to avoid drying out.

Freezing Tips

This cake freezes well either as whole layers or sliced pieces. Wrap layers individually in plastic wrap and freeze in a freezer bag or container. Thaw overnight in the refrigerator before frosting or serving. The texture stays good, but it’s best not to freeze after the frosting is applied to maintain creaminess and appearance.

Reheating Pistachio and Blackberry Olive Oil Cake Recipe Without Drying Out

To revive chilled or frozen cake slices, gently warm them in the microwave for 10–15 seconds or in a 300°F oven wrapped in foil for about 10 minutes. This helps maintain moistness without drying the crumb. If you’re in a hurry, a quick air-fryer blast at low temperature for 3–4 minutes works well too. Avoid overheating to preserve that tender texture.

Final Thoughts

This Pistachio and Blackberry Olive Oil Cake Recipe has become a go-to when I want something impressive yet comforting. The combination of nutty richness, bright berry sweetness, and plush texture truly makes it a baker’s delight. I hope you enjoy making and sharing this cake as much as I have—it’s a treat that always brings smiles and warm conversation around the table.

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