Go Back
–+ servings
Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake for Spring Indulgence

A delightful Pistachio and Blackberry Olive Oil Cake that showcases rich, nutty flavors complemented by tart blackberries, creating a moist and tender dessert perfect for spring.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ground Pistachios Adds nutty richness and texture; substitute with ground almonds if desired.
  • 1 cup Granulated Sugar Sweetens the cake and balances tartness.
  • 1.5 cups All-Purpose Flour Provides structure to the cake.
  • 2 teaspoons Baking Powder Acts as a leavening agent for a fluffy cake.
  • 0.5 teaspoon Salt Enhances flavor.
  • 0.75 cup Olive Oil Offers moisture and fruity notes; extra virgin recommended.
  • 1 teaspoon Vanilla Extract Adds warmth and depth.
  • 0.5 teaspoon Almond Extract Provides additional nutty flavor; can be omitted if unavailable.
  • 1 cup Homemade Buttermilk (milk + apple cider vinegar or lemon juice) keeps the cake moist.
  • 0.5 cup Blackberry Preserves Sweet-tart layer that complements the cake.
For the Buttercream Frosting
  • 0.5 cup Butter Creates a creamy texture in the buttercream; vegan butter can be used.
  • 2 cups Powdered Sugar Sweetens and thickens the buttercream.
  • 1 teaspoon Dried Thyme Adds a subtle herbal note; can be replaced with rosemary or lavender.

Equipment

  • Oven
  • food processor
  • Mixing bowls
  • Spatula
  • cake pans
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour two 6- or 7-inch round cake pans.
  2. Make homemade buttermilk by combining 1 cup of milk with 1 tablespoon of apple cider vinegar or lemon juice and let sit for 5 minutes.
  3. Blend the ground pistachios with granulated sugar until fine in a food processor.
  4. In a medium mixing bowl, whisk together the pistachio-sugar mixture, all-purpose flour, baking powder, and salt.
  5. In a large mixing bowl, combine the buttermilk, olive oil, vanilla extract, and optional almond extract.
  6. Carefully fold your dry ingredients into the wet mixture until just combined.
  7. Pour the batter evenly into prepared pans and bake for 25-30 minutes.
  8. Allow cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack.
  9. Beat softened butter until creamy, then mix in blackberry preserves and gradually add powdered sugar and thyme.
  10. Once cool, assemble the cake by layering with buttercream and blackberry preserves, and decorate as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, chill the cake layers overnight before frosting. Use high-quality olive oil for superior flavor.

Tried this recipe?

Let us know how it was!