A Flavorful Delight Awaits
Ever had a dessert that makes you feel like you’re indulging in a slice of heaven? The Pistachio and Blackberry Olive Oil Cake is just that! This cake hits all the right notes with its moist, rich texture and a beautiful contrast of colors. With the nutty flavor of pistachios blended beautifully with juicy blackberries, this cake will have your tastebuds dancing. Plus, it’s surprisingly easy to whip up, making you the star of the next gathering without breaking a sweat!
Why Make This Recipe
Here’s the scoop: who wouldn’t love a cake that’s easy to make, looks stunning, and packs a punch of flavor? Not only does cleanup feel like a breeze (hello, one-bowl wonder!), but this delightful treat is perfect for any occasion, be it casual or fancy. And let’s be honest, impressing your friends with your baking skills while secretly enjoying a simple, quick recipe is the ultimate win-win. 🍰
Ingredients
You don’t need fancy stuff — just these basics!
- 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
- 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
Directions
Ready to get your bake on? Here’s how you bring this beauty to life:
- Preheat the oven to 350°F (175°C).
- Grease two 6” or 7” cake pans with butter, then dust with flour. Don’t forget to line the bottoms with parchment paper rounds!
- In a medium measuring cup, whisk together milk and apple cider vinegar; let it rest for 5 minutes — this is your homemade buttermilk!
- Add pistachios and sugar to a food processor or blender; blend until finely ground.
- In a medium bowl, whisk together the pistachio/sugar mixture, flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the buttermilk mixture, olive oil, and both extracts until smooth. If you like, add a touch of all-natural food dye for that extra pop of green!
- Fold the dry ingredient mixture into the wet ingredients gently, using a spatula.
- Divide the batter evenly between the two prepared pans (aim for about 425g of batter in each).
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes completely in the pans on a wire rack. For best results, wrap and chill the layers in the fridge overnight before assembling.
- Prepare the buttercream: Beat butter with blackberry preserves until smooth. Gradually mix in powdered sugar, then add vanilla, salt, and thyme.
- Cream until fluffy (about 4-5 minutes). Adjust all your cake layers to be even if needed; one should be domed, while the other should be leveled.
- On a cake stand, place the leveled cake layer cut side up. Spread some buttercream in the middle, followed by a generous spoonful of blackberry preserves.
- Add the second layer on top. Decorate the top with remaining buttercream, more blackberry preserves, fresh blackberries, and chopped pistachios.
- Slice, serve, and enjoy every bite!
How to Make Pistachio and Blackberry Olive Oil Cake (Overview)
Want a quick view of the baking process? It’s as simple as mixing the wet and dry ingredients, combining them, baking, and frosting! The key pro tip? Chill those layers before frosting. Trust me, it will make the assembly so much easier. Plus, who doesn’t love a good ‘chill’ moment? 😉
How to Serve Pistachio and Blackberry Olive Oil Cake
Presentation is everything, folks! Layer your beautiful cake with a dusting of powdered sugar, drizzle a bit of melted chocolate, or even serve it alongside a scoop of vanilla ice cream. The vibrant colors paired with the crunchy pistachios and luscious blackberry preserves will have everyone swooning before they even take a bite. 🌈
How to Store Pistachio and Blackberry Olive Oil Cake
If there’s any cake left (which is a big if!), store it in an airtight container in the fridge, and it should stay fresh for about 5 days. You can also freeze the cake layers! Just wrap them tightly in plastic wrap, and they’ll be good to go for about 3 months. Just remember to let them thaw completely before frosting.
Tips to Make Pistachio and Blackberry Olive Oil Cake
- For an extra green hue, don’t shy away from adding that food dye!
- Swap the olive oil for avocado oil if you want a subtle flavor change.
- If your cake layers dome up while baking, no worries! Use a serrated knife to level them out before frosting.
- Want a bigger punch of blackberry? Add a layer of preserves between the cake layers too.
- Always let your butter get to room temperature for a creamier frosting.
Variation
Feel like switching it up a bit? Try making it vegan by swapping the butter for vegan butter and using your favorite non-dairy milk. Or mix in some cocoa powder to give your cake a chocolaty twist. The possibilities are endless!
FAQs
Can I use unsalted butter instead of salted?
Absolutely! Just add a pinch of salt to the batter to balance it out.
Can I make the cake layers ahead of time?
Yes! Just bake, cool, wrap them tightly, and store in the fridge. They’ll be perfect for frosting later.
Can I freeze the cake?
Definitely! Wrap it well, and it can last up to 3 months in the freezer. Just remember to let it thaw completely before frosting.
📌 Pin this recipe for your next cozy dinner night!
Pistachio and Blackberry Olive Oil Cake
Ingredients
Cake Ingredients
- 110 g shelled pistachios
- 220 g granulated sugar
- 260 g all-purpose flour
- 10 g baking powder
- 3 g salt
- 290 ml milk of choice or homemade buttermilk with vinegar
- 15 g apple cider vinegar or lemon juice
- 120 ml olive oil
- 12 g vanilla extract
- 4 g almond extract
- Optional: all-natural green food dye
Buttercream Ingredients
- 360 g powdered sugar
- 339 g salted butter at room temperature
- 105 g blackberry preserves
- 6 g vanilla extract
- 6 g salt
- 1 g dried thyme
Garnishes
- Fresh blackberries for garnishing
- Chopped pistachios for garnishing
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease two 6” or 7” cake pans with butter, then dust with flour. Line the bottoms with parchment paper rounds.
- In a medium measuring cup, whisk together milk and apple cider vinegar; let it rest for 5 minutes to create homemade buttermilk.
- Add pistachios and sugar to a food processor or blender; blend until finely ground.
- In a medium bowl, whisk together the pistachio/sugar mixture, flour, baking powder, and salt. Set aside.
- In a large bowl, whisk together the buttermilk mixture, olive oil, and both extracts until smooth. Optionally, add food dye for color.
- Fold the dry ingredient mixture gently into the wet ingredients using a spatula.
- Divide the batter evenly between the two prepared pans (around 425g of batter each).
Baking
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cakes completely in the pans on a wire rack. For best results, wrap and chill the layers in the fridge overnight before assembling.
Making the Buttercream
- Beat butter with blackberry preserves until smooth.
- Gradually mix in powdered sugar, then add vanilla, salt, and thyme.
- Cream until fluffy (about 4-5 minutes). Level the cakes if needed.
Assembly
- Place the leveled cake layer cut side up on a cake stand. Spread some buttercream in the middle, followed by a spoonful of blackberry preserves.
- Add the second layer on top. Decorate with remaining buttercream, more blackberry preserves, fresh blackberries, and chopped pistachios.
- Slice, serve, and enjoy every bite!
Notes
Printable Recipe Card
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