Name: Pistachio and Blackberry Olive Oil Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 110 g shelled pistachios (Fined ground); 220 g granulated sugar; 260 g all-purpose flour; 10 g baking powder; 3 g salt; 290 ml milk of choice (Combined with vinegar to make buttermilk); 15 g apple cider vinegar or lemon juice; 120 ml olive oil; 12 g vanilla extract; 4 g almond extract; 1 drop all-natural green food dye (Optional for color); 360 g powdered sugar; 339 g salted butter (At room temperature); 105 g blackberry preserves (For filling); 6 g vanilla extract; 6 g salt; 1 g dried thyme (Adds a savory note); to taste fresh blackberries (Optional, for garnishing); to taste chopped pistachios (Optional, for garnishing)

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A cake that instantly takes me back to late summers

The first time I made my Pistachio and Blackberry Olive Oil Cake Recipe, I remember opening the oven and the kitchen filling with this warm, nutty perfume that somehow smelled like a picnic and a bakery at once. That green-tinged crumb from the pistachios, the bright hit of blackberry, and the soft, almost tender crumb from the olive oil — it all felt like the kind of dessert you make for friends who stay late at the table. If you love fruity cakes, this will sit happily next to other favorites of mine like a Berry and Peach Cheesecake that I turn to when peaches are in season berry and peach cheesecake.

The pantry items I reach for every time

I rarely measure happiness, but I do measure ingredients. For this cake I keep on hand 4/5 cup (110g) shelled pistachios because that roast-toasted nuttiness is nonnegotiable. The rest of the cast reads like a friendly, familiar list: 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, 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. Saying it out loud like that makes the entire cake feel possible in one afternoon.

Making the batter and the tiny tricks I swear by

When I actually start, I do things in a way that keeps the rhythm calm. Preheat your oven to 350°F (175°C). Grease two 6-inch or 7-inch cake pans with butter, dust with flour, and line the bottoms with parchment paper rounds to prevent sticking. Set aside., In a medium bowl or measuring cup, whisk together milk and apple cider vinegar or lemon juice. Let sit for 5 minutes to create a homemade buttermilk. Meanwhile, pulse the pistachios and granulated sugar in a food processor or blender until finely ground. In another bowl, whisk together the pistachio-sugar mixture, flour, baking powder, and salt. In a large bowl, combine the milk mixture, olive oil, vanilla extract, and almond extract. Optionally, add green food dye to enhance the pistachio green color. Gently fold the dry ingredients into the wet ingredients with a spatula until just combined, taking care not to overmix., Divide the cake batter evenly between the prepared pans (about 425g per pan). Bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and cool completely on a wire rack. For best results, wrap and chill the cake layers overnight before assembling., When ready to assemble, beat the salted butter and blackberry preserves in a stand mixer or with a handheld mixer until smooth. Slowly add the powdered sugar while mixing on low until fully incorporated. Add vanilla extract, salt, and dried thyme, then increase the speed to medium and beat for 4-5 minutes until light and fluffy. Scrape down the bowl sides as needed for even mixing., If desired, level the top of one cake layer by slicing off the dome with a serrated knife. Place the leveled layer cut side up on a cake stand or platter. Spread or pipe a layer of buttercream in the center and along the edges to form a border. Spoon a generous amount of blackberry preserves in the middle. Add the second cake layer on top, then spread or pipe the remaining buttercream over the top, decorating as you like. Add another spoonful of blackberry preserves in the center, then garnish with fresh blackberries and chopped pistachios. Slice and enjoy!

A few things I’ve learned: pulse the pistachios with the sugar until finely ground or you’ll end up with little green clumps that settle oddly in the batter. I sometimes add a tiny drop of all-natural green food dye to make the pistachio color sing, but that is purely for vanity. Also, mixing the wet into the dry only until combined keeps the crumb tender; overmixing stiffens the cake.

Frosting, filling, and what really makes it sing

The buttercream here is not just sweet; blackberry preserves folded into salted butter and powdered sugar give an almost jammy depth. I increase the mixer speed at the end so it becomes light and fluffy; you’ll notice a glossy, velvety texture that pipes beautifully. The dried thyme in the buttercream sounds odd if you are used to only classic vanilla, but it adds a subtle savory lift that makes the preserves pop. When I spread the buttercream, I leave a little extra in the center to spoon in more blackberry preserves just before serving so there is a jewel-like pool of berries when you cut into it. If you want a matching crunchy top, scatter chopped pistachios and a few fresh blackberries for contrast.

Little ways to make it your own

If you’re wondering about variations: swap blackberries for raspberries or a mixed berry preserve if you want a brighter tartness. If pistachios feel too expensive, try substituting half pistachio flour and half almond meal, although you’ll lose some of that characteristic green tint. For a gluten-free option, use a 1:1 gluten-free flour blend and be gentle with mixing. I sometimes trade almond extract for lemon zest if I want a zippier profile.

A couple of quick tips I tuck into the process: chill the wrapped layers overnight if you can; it makes slicing and assembly so much easier and is a great excuse to make the cake a day ahead. When testing for doneness, the toothpick test is reliable but also look for a slight spring in the center and lightly golden edges. If you want a crisper crust, bake a minute or two longer but watch the color. And if you love green things, you might enjoy other pistachio treats like these pistachio pudding cookies I bake when I want something quicker pistachio pudding cookies.

When I bring it to the table and how I keep leftovers

I usually serve this after a relaxed dinner. It pairs well with a simple coffee or a light dessert wine; for summer afternoon gatherings, a chilled herbal tea is lovely. If the cake is part of a larger spread, it sits well beside savory bites — I once brought it to a picnic where someone had brought Maryland-style crab cakes and it was a delightful sweet finish to a sea-salty starter Maryland-style crab cakes.

To store: if you have leftovers, refrigerate them covered for up to four days. The olive oil keeps the cake moist so it never dries out quickly. For longer storage, you can freeze individual slices wrapped tightly in plastic and foil for up to three months; thaw in the fridge overnight and bring to room temperature before serving.

Conclusion

If you want another take on olive oil cake with a nutty buttercream, I often look to inspiration like Olive Oil Cake with Pistachio Buttercream – The Pancake Princess to see how others balance texture and flavor. And if you enjoy seeing other versions of this exact Pistachio and Blackberry Olive Oil Cake, there is a lovely write-up and photos that inspired parts of my approach at Pistachio and Blackberry Olive Oil Cake – Well Made by Kiley. Give it a try on a slow afternoon, and tell me how the first slice made you smile.