Go Back
–+ servings
Pistachio and Blackberry Olive Oil Cake

Pistachio and Blackberry Olive Oil Cake That's Pure Indulgence

This Pistachio and Blackberry Olive Oil Cake combines earthy pistachios with sweet blackberries, topped with decadent buttercream.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be swapped with a gluten-free flour blend
  • 1 cup Granulated Sugar Can substitute with a sugar alternative
  • 1 teaspoon Baking Powder Ensure it's fresh
  • 0.5 teaspoon Salt
  • 1 cup Milk of Choice Substitute with non-dairy milk for dairy-free option
  • 0.5 cup Olive Oil Opt for a mild, fruity extra virgin olive oil
  • 1 teaspoon Vanilla Extract
  • 0.5 teaspoon Almond Extract Highly recommended but optional
  • 1 tablespoon Apple Cider Vinegar or Lemon Juice Acts as leavening agent
  • 1 cup Shelled Pistachios Use unsalted for balanced taste
  • 1 cup Fresh Blackberries Add just before serving
  • Optional All-Natural Green Food Dye Optional eye-catching enhancement
For the Filling and Buttercream
  • 0.5 cup Blackberry Preserves Use seedless for a velvety texture
  • 3-4 cups Powdered Sugar Sweetens the buttercream
  • 1 cup Salted Butter Let it sit at room temperature for better mixing
  • 1 teaspoon Dried Thyme Optional but pairs well with blackberry

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Cake Pans
  • Oven
  • Electric Mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare cake pans.
  2. Sift together flour, baking powder, and salt in a mixing bowl.
  3. Whisk together sugar, olive oil, milk, vanilla extract, almond extract, and vinegar in another bowl.
  4. Gradually combine the wet ingredients with the dry ingredients, folding gently.
  5. Fold in chopped pistachios and fresh blackberries into the batter.
  6. Divide the batter into prepared pans and bake for 25-30 minutes.
  7. Cool the cake layers in the pans for 10 minutes, then transfer to a wire rack.
  8. Beat softened salted butter until creamy, then incorporate powdered sugar and blackberry preserves to make buttercream.
  9. Assemble the cake by layering preserves and buttercream between the cake layers.
  10. Garnish with fresh blackberries and thyme before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 25mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

For best results, use high-quality ingredients and allow the cake layers to cool completely before frosting.

Tried this recipe?

Let us know how it was!