Introduction

This pistachio and blackberry olive oil cake is a delightful blend of nutty, fruity, and floral flavors, perfect for any occasion. Moist and tender, it’s layered with a rich blackberry buttercream that pairs beautifully with the subtle almond and vanilla notes.

A two-layer round cake with light brown sponge layers separated by a green creamy filling, topped with evenly spaced dollops of thick purple cream around the edge, a mound of fresh blackberries piled in the center, sprinkled with crushed nuts, and decorated with small white edible flowers. The cake is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Instructions

Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Gently fold the dry ingredients into the wet ingredients with a spatula until just combined, taking care not to overmix.
Step 6: Divide the cake batter evenly between the prepared pans (about 425g per pan). Bake 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.
Step 7: For best results, wrap and chill the cake layers overnight before assembling.
Step 8: When ready to assemble, beat the salted butter and blackberry preserves in a stand mixer or with a handheld mixer until smooth.
Step 9: Slowly add the powdered sugar while mixing on low until fully incorporated. Add vanilla extract, salt, and dried thyme, then increase speed to medium and beat for 4–5 minutes until light and fluffy. Scrape down the bowl sides as needed.
Step 10: 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 platter. Spread or pipe a layer of buttercream in the center and along the edges to form a border.
Step 11: 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.
Step 12: Add another spoonful of blackberry preserves in the center, then garnish with fresh blackberries and chopped pistachios. Slice and enjoy!

Tips & Variations

Use raw, unsalted pistachios for the best flavor and to control saltiness.
Substitute lemon juice for apple cider vinegar if preferred or for a brighter citrus note.
Add a few drops of natural green food dye for a vibrant pistachio color without artificial additives.
Try swapping blackberries with raspberries or blueberries for a different berry flavor in the buttercream.
Chilling the cake layers overnight improves texture and makes assembly easier.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Cake layers can be wrapped tightly and frozen for up to 2 months; thaw completely before frosting and assembling.

How to Serve

A two-layer green cake with a rich texture, each layer is thick and moist. Between the layers is a spread of purple berry jam and light pink cream. The top layer is decorated with pink piped cream around the edge, white cream in the center, blackberries, chopped green pistachios, and small delicate white edible flowers scattered over the top. The cake sits on crumpled white parchment paper on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of nut instead of pistachios?

Yes, almonds or walnuts can be used, but they will change the flavor and texture slightly. Toast them lightly for enhanced nuttiness.

Is olive oil really good for baking cakes?

Absolutely! Olive oil adds moisture and a subtle fruity flavor, resulting in a tender crumb. Use a mild or light-flavored olive oil to avoid overpowering the cake.