Pistachio and Blackberry Olive Oil Cake
This Pistachio and Blackberry Olive Oil Cake is soft, rich, and bursting with flavor. It features a tender pistachio olive oil cake layered with sweet blackberry preserves and filled and frosted with a salted blackberry and thyme buttercream. Finished with fresh blackberries for a stunning and delicious touch, it's the perfect showstopper for any occasion.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Shelled pistachios
Granulated sugar
All-purpose flour
Baking powder
Salt
Milk of choice
Apple cider vinegar or lemon juice
Olive oil
Vanilla extract
Almond extract
Optional: all-natural green food dye
Blackberry preserves
Powdered sugar
Salted butter
Dried thyme
Fresh blackberries
Why You’ll Love a Pistachio and Blackberry Olive Oil Cake:
Unique flavor combo: Earthy pistachios, fruity blackberries, and herbaceous thyme create a sophisticated and unexpected flavor profile.
Soft and rich texture: Thanks to olive oil and ground pistachios, the cake is incredibly moist and tender with a luxurious crumb.
Sweet and tangy filling: A layer of blackberry preserves adds brightness and balance to every bite.
Salted blackberry thyme buttercream: Silky, lightly salted buttercream infused with blackberry and thyme brings a gourmet touch.
Naturally vibrant: Fresh blackberries and the rich green hue of pistachios make it as beautiful as it is delicious.
Perfect for special occasions: This show-stopping cake is ideal for birthdays, brunches, or elegant dinner parties.
Refined yet approachable: It feels fancy, but the ingredients and method are simple enough for home bakers.
Tips for Making a Pistachio and Blackberry Olive Oil Cake:
Use High-Quality Olive Oil: Choose a mild, fruity extra virgin olive oil for a rich flavor that won’t overpower the cake.
Grind Pistachios Finely: Use a food processor to grind shelled, unsalted pistachios into a fine meal—don’t overprocess or they’ll turn into pistachio butter.
Don’t Over-Mix the Batter: Once the dry ingredients are added, mix just until combined to keep the cake soft and tender.
Level and Fill Carefully: Trim the tops of your cake layers to create an even surface for the blackberry preserves and buttercream.
Use Seedless Blackberry Preserves: For a smooth filling, use high-quality seedless blackberry preserves or puree fresh berries and strain them.
Chill Before Assembling: Cool cake layers completely and chill the buttercream slightly to make layering and frosting easier.
Garnish Right Before Serving: Add fresh blackberries and a few sprigs of thyme just before serving to keep them fresh and vibrant.
Slice with a Warm Knife: Run your knife under warm water and wipe it dry between cuts for clean, sharp slices.
How to Store a Pistachio and Blackberry Olive Oil Cake:
Refrigerate in an Airtight Container: Store the fully frosted cake in the refrigerator in an airtight cake carrier or wrapped loosely with plastic wrap. It will stay fresh for up to 4–5 days.
Chill Before Slicing: For clean slices, refrigerate the cake for at least 30–60 minutes before serving to firm up the buttercream.
Store Leftovers Covered in the Fridge: After serving, cover any cut sections with plastic wrap or parchment and refrigerate to prevent the cake from drying out.
Add Fresh Berries Before Serving: If making ahead, wait to garnish with fresh blackberries until just before serving to keep them from softening or weeping.
Freeze Unfrosted Cake Layers: Wrap cooled, unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before assembling.
Avoid Freezing Fully Frosted Cake: Due to the texture of the salted blackberry and thyme buttercream and the fresh fruit topping, freezing a fully assembled cake is not recommended.
FAQs:
Q: Can I use a different oil instead of olive oil?
A: Yes! While extra virgin olive oil adds richness and depth, you can substitute with a neutral oil like avocado or grapeseed oil if you prefer a milder flavor.
Q: Can I make this cake ahead of time?
A: Absolutely. You can bake the cake layers a day ahead, wrap them tightly once cooled, and refrigerate. Assemble and frost the cake the next day for best freshness.
Q: Do I have to use fresh thyme in the buttercream?
A: No, the thyme is optional—but it adds an herbal note that pairs beautifully with the blackberry. If you're not a fan, feel free to leave it out.
Q: Can I substitute another jam for the blackberry preserves?
A: Yes! Raspberry, blueberry, or even fig preserves work well as substitutes if you don’t have blackberry on hand.
Q: Can I make this cake gluten-free?
A: You can try using a 1:1 gluten-free flour blend in place of all-purpose flour. Just keep in mind the texture may vary slightly.
Q: How should I store leftovers?
A: Store any leftover cake covered in the refrigerator for up to 4–5 days. For the best texture, let slices come to room temperature before serving.
Q: Can I freeze the cake?
A: You can freeze the unfrosted cake layers tightly wrapped for up to 2 months. Thaw in the refrigerator before assembling. Freezing the fully frosted cake isn’t recommended due to the fresh fruit and buttercream.
Q: What kind of pistachios should I use?
A: Use unsalted, shelled pistachios. Lightly toasting them before grinding or chopping enhances the flavor of the cake.
Q: What size cake pans work best?
A: This recipe works well with two 6-inch or 7-inch round pans. Be sure to grease and line them with parchment for easy release.
Check out my other cake recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this pistachio and blackberry olive oil cake. Happy baking!
