Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe

Introduction

This Pistachio and Blackberry Olive Oil Cake is a delightful blend of nutty richness and fruity freshness. Soft pistachio-infused layers are paired with a vibrant blackberry buttercream, creating a beautiful and flavorful dessert perfect for any occasion.

Ingredients

• 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, at room temperature
• 1/3 cup (105g) blackberry preserves (for buttercream)
• 1 1/2 tsp (6g) vanilla extract (for buttercream)
• 1 tsp (6g) salt (for buttercream)
• 1/2 tsp (1g) dried thyme
• Fresh blackberries, for garnishing
• Chopped pistachios, for garnishing

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease two 6-inch or 7-inch cake pans with butter, dust them with flour, and line the bottoms with parchment paper rounds to prevent sticking. Set aside.
2. Step 2: In a medium bowl or measuring cup, whisk together the milk and apple cider vinegar or lemon juice. Let sit for 5 minutes to create a homemade buttermilk.
3. Step 3: Pulse the pistachios and granulated sugar in a food processor or blender until finely ground.
4. Step 4: In another bowl, whisk together the pistachio-sugar mixture, flour, baking powder, and salt.
5. Step 5: In a large bowl, combine the milk mixture, olive oil, vanilla extract, and almond extract. Optionally, add green food dye to enhance the pistachio green color.
6. Step 6: Gently fold the dry ingredients into the wet ingredients with a spatula until just combined, taking care not to overmix.
7. Step 7: Divide the cake batter evenly between the prepared pans (about 425g per pan). Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Step 8: Remove from the oven and cool completely on a wire rack. For best results, wrap and chill the cake layers overnight before assembling.
9. Step 9: To prepare the buttercream, beat the salted butter and blackberry preserves until smooth using a stand mixer or handheld mixer.
10. Step 10: Slowly add the powdered sugar while mixing on low until fully incorporated.
11. Step 11: Add vanilla extract, salt, and dried thyme, then increase the speed to medium and beat for 4-5 minutes until light and fluffy. Scrape down the bowl sides as needed.
12. Step 12: If desired, level the top of one cake layer by slicing off the dome with a serrated knife. Place the leveled layer cut side up on a cake stand or platter.
13. Step 13: Spread or pipe a layer of buttercream in the center and along the edges to form a border. Spoon a generous amount of blackberry preserves in the middle.
14. Step 14: Add the second cake layer on top, then spread or pipe the remaining buttercream over the top, decorating as you like.
15. Step 15: Add another spoonful of blackberry preserves in the center, then garnish with fresh blackberries and chopped pistachios. Slice and enjoy!

Tips & Variations

• You can substitute almond extract with a teaspoon of rose water for a floral twist.
• Using homemade pistachio butter or finely ground pistachio flour intensifies the nutty flavor.
• For a vegan version, use plant-based milk and butter substitutes and ensure the powdered sugar is vegan-friendly.
• Adding a few drops of natural green food dye will make the pistachio color pop beautifully but is optional.
• Chill the assembled cake for 1-2 hours to let the flavors meld and the buttercream set before serving.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, let it rest at room temperature for about 30 minutes to soften the buttercream. You can also freeze the cake layers wrapped tightly for up to 1 month; thaw overnight in the refrigerator before assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of nut instead of pistachios?

Yes, finely ground almonds or hazelnuts can be used as a substitute, but the flavor and texture will differ slightly.

Is olive oil suitable for baking a cake?

Absolutely. Olive oil adds moisture and a subtle fruitiness to the cake, making it tender and flavorful. Use a mild-flavored olive oil for best results.

Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe

Pin Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

This Pistachio and Blackberry Olive Oil Cake is a moist, flavorful dessert combining the rich nuttiness of ground pistachios and the fruity brightness of blackberry preserves. Enhanced with olive oil for a tender crumb, and layered with a salted blackberry and thyme buttercream, this cake is elegantly garnished with fresh blackberries and chopped pistachios. Perfect for a special occasion or a sophisticated afternoon treat.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes plus chilling time
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• Fresh blackberries, for garnishing
• Chopped pistachios, for garnishing

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 aside.
2. Make the cake batter: In a medium bowl or measuring cup, whisk together milk and apple cider vinegar or lemon juice. Let sit for 5 minutes to create a homemade buttermilk. Meanwhile, pulse the pistachios and granulated sugar in a food processor or blender until finely ground. In another bowl, whisk together the pistachio-sugar mixture, flour, baking powder, and salt. In a large bowl, combine the milk mixture, olive oil, vanilla extract, and almond extract. Optionally, add green food dye to enhance the pistachio green color. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined, taking care not to overmix.
3. Bake the cake layers: Divide the cake batter evenly between the prepared pans (about 425g per pan). Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack. For best results, wrap and chill the cake layers 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. Slowly add the powdered sugar while mixing on low until fully incorporated. Add vanilla extract, salt, and dried thyme, then increase the speed to medium and beat for 4-5 minutes until light and fluffy. Scrape down the bowl sides as needed for even mixing.
5. Assemble and serve: If desired, level the top of one cake layer by slicing off the dome with a serrated knife. Place the leveled layer cut side up on a cake stand or platter. Spread or pipe a layer of buttercream in the center and along the edges to form a border. Spoon a generous amount of blackberry preserves in the middle. Add the second cake layer on top, then spread or pipe the remaining buttercream over the top, decorating as you like. Add another spoonful of blackberry preserves in the center, then garnish with fresh blackberries and chopped pistachios. Slice and enjoy!

Notes

• For best texture and flavor, chill the cake layers overnight before assembling to make them easier to frost.
• If you prefer, use lemon juice instead of apple cider vinegar to make the buttermilk.
• The optional green food dye is natural and only enhances the pistachio color but can be omitted without affecting taste.
• Adjust the amount of blackberry preserves in the buttercream to suit your sweetness preference.
• Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: pistachio cake, blackberry cake, olive oil cake, buttercream frosting, nutty cake, fruit preserves cake, homemade cake