Bright, nutty, and bursting with elegant charm, this Pistachio and Blackberry Olive Oil Cake is the showstopper your dessert table has been missing. Earthy pistachios blend beautifully with luscious blackberry preserves, layered into a moist olive oil-enriched crumb, then crowned with swirls of creamy frosting, fresh blackberries, and a finishing rain of crushed pistachios. Whether you’re serving dessert to impress special guests or just want to spoil yourself, this cake is an unforgettable fusion of flavors and colors.

Pistachio and Blackberry Olive Oil Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Pistachio and Blackberry Olive Oil Cake lies in the harmony of a few well-chosen ingredients. Every element brings something unique: tender texture, vibrant color, nutty depth, or fruity brightness. Here’s what you’ll need to make this stunner come to life:

All-purpose flour: The foundation for sturdy yet soft cake layers that hold everything together beautifully.
Baking powder: Gives the cake its delicate lift and lightness—don’t skip it!
Salt: Balances all the sweet and nutty flavors, enhancing each layer of taste.
Granulated sugar: Provides the perfect sweet base and helps with moistness.
Pistachios, finely ground: The star nut adds decadent flavor, a hint of green hue, and delightful texture.
Olive oil: Brings richness, moisture, and a subtle savory note that makes the cake utterly tender.
Milk: Binds and softens the batter for that melt-in-your-mouth crumb.
Apple cider vinegar or lemon juice: This bit of acidity gives the cake extra lightness and works magic with the milk.
Almond extract: Boosts the nutty pistachio flavor while adding a lovely aromatic touch.
Vanilla extract: Warmth and depth—vanilla ties everything together in the cake and frosting.
Dried thyme: An unexpected but welcome floral lift (use sparingly for just a whisper of complexity).
Salted butter, softened (for frosting): The creamy base that whips up lofty, rich, and flavorful.
Powdered sugar: Sweetens and stabilizes the frosting for cloud-like structure.
Blackberry preserves: A pop of fruitiness for both the filling and the frosting; choose a robust, tart preserve for best flavor.
Fresh blackberries: For topping and burst-in-your-mouth juiciness.
Crushed pistachios: For that crunchy, colorful finishing touch.

How to Make Pistachio and Blackberry Olive Oil Cake

Step 1: Prep Your Pans and Oven

Begin by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly from the moment it goes in. Grease and line two 8-inch cake pans with parchment—this is your insurance policy against sticking!

Step 2: Mix the Dry Ingredients

Whisk together the flour, baking powder, salt, and ground pistachios in a large bowl. Be sure to whisk thoroughly—this step disperses the baking powder and nutty pistachio goodness so every bite of Pistachio and Blackberry Olive Oil Cake is equally airy and flavorful.

Step 3: Whisk the Wet Ingredients

In a second bowl, combine the sugar, milk, olive oil, vinegar (or lemon juice), almond oil, vanilla extract, and dried thyme. Whisk until the mixture is smooth and homogenous. The olive oil and milk will create a rich, aromatic batter base that makes this cake irresistibly moist.

Step 4: Combine and Mix the Batter

Pour the wet mixture over the dry ingredients. Gently stir everything together until just combined—overmixing is the enemy of tender cakes! You’re looking for a smooth, slightly thick batter. The color should already look cheerful from the pistachios.

Step 5: Bake the Cakes

Divide the batter evenly between your prepared pans, smoothing the tops. Bake for 30–35 minutes, or until a toothpick poked in the center comes out clean. The Pistachio and Blackberry Olive Oil Cake layers should be golden and springy to the touch. Let them cool for 10 minutes in the pan, then turn out onto wire racks to finish cooling completely.

Step 6: Whip Up the Frosting

While the cakes cool, beat the softened salted butter until creamy and pale. Gradually sift in the powdered sugar, mixing until light and fluffy. Add the blackberry preserves last for a beautiful purple swirl and a subtle tart note that harmonizes with the pistachios. Taste and adjust the sweetness or tang as you like.

Step 7: Assemble the Cake

Place one cake layer on your serving plate. Spread a generous amount of blackberry frosting over the top, then swirl on a spoonful of extra blackberry preserves for more zing. Gently layer the second cake on top and continue frosting the sides and top. Once smooth, decorate with a scattering of fresh blackberries and a sprinkle of crushed pistachios for a stunning, jewel-like finish.

How to Serve Pistachio and Blackberry Olive Oil Cake

Garnishes

This cake practically begs for a flourish! Top it with a mountain of fresh blackberries, a dazzling handful of crushed pistachios, and even a few edible flowers if they’re handy. The contrast of deep purple and vivid green is absolutely eye-catching and highlights the vibrant flavors inside.

Side Dishes

If you want to make dessert a true event, serve each slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a brunchy spread, a lightly sweetened Greek yogurt alongside the cake is wonderfully refreshing and provides a tangy counterpoint.

Creative Ways to Present

For special occasions, try baking this as a collection of mini cakes or cupcakes—just adjust the baking time accordingly. Another fun twist: slice the cake layers in half for a four-layer beauty with thin ribbons of blackberry preserves and extra frosting. Pistachio and Blackberry Olive Oil Cake can also be served deconstructed in parfait glasses with alternating layers of cake chunks, frosting, and berries—a stunning, easy-to-serve option for a party!

Make Ahead and Storage

Storing Leftovers

Store any leftover Pistachio and Blackberry Olive Oil Cake in an airtight container at room temperature for up to two days, or refrigerate for up to five days to keep the fruit and frosting fresh. The flavorful crumb actually gets even more luscious by the second day!

Freezing

You can absolutely freeze this cake. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag, or wrap the whole (unfrosted) cake layers for up to two months. Defrost overnight in the refrigerator before frosting or serving.

Reheating

To revive a slice, pop it into the microwave for just 10–15 seconds to loosen the crumb and gently warm the berries—be careful not to overdo it. If you’ve frozen whole layers, allow them to thaw at room temperature (still wrapped) before assembling and frosting the cake fresh.

FAQs

Can I use pistachio flour instead of grinding my own pistachios?

Absolutely! Pistachio flour gives the same great flavor and vibrant color but saves a step. Just be sure to measure by weight if possible, and opt for unsalted pistachio flour for best results in the Pistachio and Blackberry Olive Oil Cake.

What if I don’t have blackberry preserves?

No worries! You can substitute raspberry, blueberry, or even cherry preserves if that’s what you have in the pantry. Each will bring a unique tart-sweet profile to the cake, keeping it delicious and colorful.

Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with your favorite 1-to-1 gluten-free flour blend. Check that your baking powder is gluten-free and proceed as usual—your Pistachio and Blackberry Olive Oil Cake will still turn out tender and flavorful.

Is there a vegan version for this cake?

To make a vegan Pistachio and Blackberry Olive Oil Cake, use non-dairy milk, a plant-based butter for the frosting, and ensure your preserves contain no honey or gelatin. The rest of the ingredients should work beautifully!

Can I add lemon zest or orange zest for extra flavor?

Definitely! Adding fresh citrus zest to the batter or frosting gives the cake a bright, sunny lift. Lemon and pistachio work especially well together to make every bite extra refreshing.

Final Thoughts

If you’re in the mood to wow your friends, spark your creativity, or savor something truly special, this Pistachio and Blackberry Olive Oil Cake has you covered. Whether it’s for Sunday brunch, a festive gathering, or a cozy night in, one slice is all it takes to fall in love. Happy baking!

Pistachio and Blackberry Olive Oil Cake Recipe