The Pistachio and Blackberry Olive Oil Cake is an elegant dessert that combines nutty richness, fruity brightness, and a moist, tender crumb. This cake stands out for its sophisticated flavor profile while remaining approachable and comforting. With finely ground pistachios, fragrant olive oil, and vibrant blackberries, it offers a modern twist on a classic layered cake, making it ideal for celebrations, gatherings, or simply elevating everyday baking.
Unlike traditional butter-based cakes, this olive oil cake delivers exceptional moisture and depth of flavor, while the pistachios add structure and subtle earthiness. The blackberry component brings a fresh, tangy contrast that balances the sweetness beautifully.
Why Olive Oil Works So Well in Cake
Olive oil is the key to this cake’s luxurious texture. It produces a softer crumb than butter and keeps the cake moist for days. When paired with pistachios, olive oil enhances their natural nuttiness without overpowering them. A mild, fruity olive oil works best, contributing flavor while allowing the pistachio and blackberry notes to shine.
Another advantage of olive oil cakes is their longevity — they remain tender even after refrigeration, making them perfect for make-ahead desserts.
Ingredients
For the Pistachio Olive Oil Cake
- 1 cup shelled unsalted pistachios
- 1 ½ cups granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup milk (or plant-based milk)
- 1 tablespoon lemon juice or apple cider vinegar
- ¾ cup extra-virgin olive oil (mild and fruity)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
For the Blackberry Filling
- ¾ cup blackberry preserves or seedless blackberry jam
For the Blackberry Buttercream Frosting
- 1 cup unsalted butter, softened
- 3–3 ½ cups powdered sugar
- ¼ cup blackberry preserves (seedless preferred)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon finely crushed dried thyme (optional)
For Garnish (Optional)
- Fresh blackberries
- Chopped pistachios
- Light dusting of powdered sugar
Instructions
1. Prepare the Cake Pans
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Make the Pistachio Sugar
Place the pistachios and granulated sugar in a food processor. Pulse until the pistachios are finely ground and evenly mixed with the sugar. Do not overprocess into a paste.
3. Mix the Dry Ingredients
In a large bowl, whisk together the pistachio sugar, flour, baking powder, baking soda, and salt.
4. Prepare the Wet Ingredients
In a separate bowl, mix the milk and lemon juice. Let sit for 2–3 minutes to create a buttermilk-like texture.
Add the olive oil, eggs, vanilla extract, and almond extract. Whisk until smooth.
5. Combine the Batter
Gradually add the wet ingredients to the dry ingredients. Mix gently until just combined. Do not overmix — the batter should be smooth and slightly thick.
6. Bake the Cake
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Blackberry Buttercream
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, mixing well after each addition.
Beat in the blackberry preserves, vanilla extract, salt, and thyme (if using).
Continue beating until light, fluffy, and smooth.
8. Assemble the Cake
Place one cake layer on a serving plate. Spread an even layer of blackberry preserves over the top.
Add a thin layer of buttercream.
Place the second cake layer on top.
9. Frost and Decorate
Frost the top and sides of the cake with the remaining buttercream.
Decorate with fresh blackberries, chopped pistachios, or a light dusting of powdered sugar if desired.
10. Serve
Allow the cake to rest for 15–20 minutes before slicing.
Serve at room temperature for the best flavor and texture.
Tips for Best Results
- Use a mild, high-quality olive oil for balanced flavor
- Grind pistachios finely but avoid turning them into a paste
- Allow cake layers to cool completely before frosting
- Chill the cake briefly before slicing for cleaner cuts
- Add fresh berries just before serving for the best texture
Storage and Make-Ahead Options
This cake stores well thanks to the olive oil base. Once assembled, it can be kept refrigerated in an airtight container for up to five days. The cake layers can also be baked in advance and frozen unfrosted for later use.
Before serving, allow the cake to sit at room temperature for a short time to bring out its full flavor and softness.
A Cake That Feels Special Yet Approachable
The Pistachio and Blackberry Olive Oil Cake is a dessert that feels both luxurious and comforting. Its thoughtful combination of nutty, fruity, and aromatic elements makes it memorable without being complicated. Whether served at a celebration or enjoyed with a quiet afternoon coffee, this cake delivers elegance, balance, and irresistible flavor in every slice.