Pistachio and Blackberry Olive Oil Cake

I love how this Pistachio and Blackberry Olive Oil Cake feels like a perfect balance of rustic charm and elegance. The nutty pistachios and fruity olive oil create a moist, rich crumb, while the blackberry preserves add a bright, tangy sweetness. Finished with a silky salted blackberry and thyme buttercream, this cake is as beautiful as it is delicious — a real showstopper for any occasion.

Why You’ll Love This Recipe

I adore this cake because it’s tender, flavorful, and unique. The olive oil keeps it incredibly moist, and the pistachios bring a subtle nuttiness that pairs beautifully with the sweet-tart blackberry filling. The buttercream, infused with blackberry preserves and thyme, has just the right touch of salt to balance the sweetness. I also love how pretty it looks topped with fresh blackberries and chopped pistachios — it’s a dessert that feels both sophisticated and comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

1. I start by preheating my oven to 350°F (175°C) and greasing two 8-inch round cake pans. I line the bottoms with parchment paper for easy removal.
2. In a blender or food processor, I pulse the pistachios with the sugar until finely ground, but not pasty.
3. In a large mixing bowl, I combine the pistachio mixture, flour, baking powder, and salt.
4. In a separate bowl, I whisk together the milk, vinegar (or lemon juice), olive oil, vanilla, and almond extract. I let the milk and vinegar sit for a minute to slightly curdle, creating a buttermilk-like effect.
5. I pour the wet ingredients into the dry ingredients and whisk until just combined. If I want a more vibrant color, I add a drop of natural green food dye.
6. I divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. I let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
8. While the cakes cool, I make the buttercream. In a large bowl, I beat the salted butter until creamy and fluffy, about 2 minutes.
9. I gradually add the powdered sugar, one cup at a time, mixing on low until combined. Then I add the blackberry preserves, vanilla, salt, and thyme, beating until smooth and airy.
10. Once the cakes are cool, I spread a layer of blackberry preserves between them, then frost the entire cake with the buttercream.
11. I garnish the top with fresh blackberries and chopped pistachios before serving.

Servings and Timing

This recipe makes 10–12 servings.
Prep time: about 25 minutes
Bake time: about 30 minutes
Cooling and assembly: about 30 minutes
Total time: roughly 1 hour 25 minutes

Variations

• I sometimes use raspberry preserves instead of blackberry for a slightly tarter contrast.
• For a citrus twist, I add a teaspoon of lemon zest to the batter.
• To make cupcakes instead, I divide the batter among a lined muffin tin and bake for about 18–20 minutes.
• For a lighter buttercream, I replace part of the butter with cream cheese for a tangier flavor.
• I’ve also added a drizzle of honey over the finished cake for an extra glossy, sweet touch.

Storage/Reheating

I store the frosted cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Before serving from the fridge, I let it sit at room temperature for about 30 minutes so the buttercream softens. To freeze, I wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. When ready, I thaw them overnight in the fridge and frost fresh.

FAQs

Can I make this cake ahead of time?

Yes — I bake the cake layers a day in advance and store them wrapped tightly at room temperature or in the fridge. Then I frost them the next day.

What kind of olive oil works best?

I use a light or mild olive oil. Extra-virgin has a stronger flavor, which can overpower the cake’s sweetness if too bold.

Can I use unsalted butter for the buttercream?

Yes — I just add an extra pinch of salt to maintain that sweet-salty balance.

Do I have to use food dye?

Not at all. The pistachios give the cake a subtle green hue naturally, but the dye just enhances the color if I want a more vibrant look.

Can I make this gluten-free?

Yes — I substitute a 1:1 gluten-free all-purpose flour blend. The texture may be slightly denser, but it still tastes delicious.

How do I keep the cake from being dry?

I make sure not to overbake it and measure the flour properly by spooning and leveling. The olive oil helps keep the crumb tender and moist.

What can I use instead of blackberry preserves?

Raspberry or cherry preserves work beautifully, or even a layer of lemon curd for a brighter twist.

Can I skip the thyme in the buttercream?

Yes — but I love how it adds a subtle herbal note that balances the sweetness. Rosemary can also work in very small amounts.

Can I make this into a single-layer cake?

Of course. I bake it in one 9×13-inch pan for about 35–38 minutes, then frost just the top.

What’s the best way to chop pistachios for garnish?

I pulse them gently in a food processor or crush them with a rolling pin — I like to leave some slightly larger pieces for texture and visual appeal.

Conclusion

This Pistachio and Blackberry Olive Oil Cake is one of my favorite celebration desserts — it’s moist, fragrant, and layered with vibrant flavor. The nutty pistachios, fruity olive oil, and rich blackberry buttercream make every bite indulgent yet balanced. It’s the kind of cake that looks stunning on the table and tastes even better than it looks.

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