There is something quietly elegant about a cake like this. Soft, tender crumb infused with olive oil, bursts of juicy blackberries, and that delicate nutty flavor from pistachios. It feels simple, yet just a little special.
This Pistachio and Blackberry Olive Oil Cake Recipe is one I love when I want a dessert that looks beautiful without too much effort. It is light, moist, and perfectly balanced between fruity and nutty. Whether for a cozy afternoon or a small gathering, this cake always feels just right. Let's get baking!
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Why You'll Love This Recipe
- Moist, tender crumb from olive oil
- Fresh blackberries add juicy bursts of flavor
- Subtle nutty richness from pistachios
- Lightly sweet and perfectly balanced
- Beautiful and elegant without being complicated
- Perfect for brunch, dessert, or coffee time
Ingredients
For the Cake
- 1 cup shelled pistachios, finely ground
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup olive oil
- ½ cup whole milk or yogurt
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup fresh blackberries
For the Topping (Optional)
- Powdered sugar for dusting
- Extra blackberries
- Chopped pistachios
Ingredient Notes & Substitutions
I have tested this cake a few times, and these little details really bring it together.
- Pistachios: Finely grind them for a soft texture. They add both flavor and a delicate crumb.
- Olive oil: Use a mild, fruity olive oil so it does not overpower the cake.
- Blackberries: Fresh berries work best, but frozen can be used if gently folded in.
- Lemon zest: Brightens everything and balances the richness.
If you do not have blackberries, raspberries or blueberries are lovely substitutes.
Instructions
- Preheat the oven
Set your oven to 350°F and grease a round cake pan. - Mix dry ingredients
In a bowl, whisk together ground pistachios, flour, baking powder, baking soda, and salt. - Whisk wet ingredients
In another bowl, whisk sugar and eggs until light and slightly fluffy. Add olive oil, milk, vanilla, and lemon zest. - Combine the batter
Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the berries
Gently fold in the blackberries, being careful not to crush them too much. - Transfer to pan
Pour the batter into the prepared pan and smooth the top.
- Bake
Bake for 40 to 45 minutes, until golden and a toothpick inserted in the center comes out clean. - Cool and decorate
Let the cake cool completely. Dust with powdered sugar and top with extra berries and pistachios.
Pro Tips for Success
- Do not overmix the batter to keep the texture light
- Use room temperature eggs for a smoother batter
- Toss berries lightly in flour before adding to prevent sinking
- Let the cake cool fully before slicing
- Choose a mild olive oil for the best flavor balance
Storage and Reheating
- Store at room temperature for up to 2 days
- Refrigerate for up to 4 days if needed
- Bring to room temperature before serving
Make Ahead & Freezing
- Bake the cake a day in advance for convenience
- Freeze slices for up to 2 months
- Thaw at room temperature before serving
Tips and Variations
- Add a light lemon glaze for extra brightness
- Use orange zest instead of lemon for a warmer flavor
- Swap pistachios for almonds if needed
- Add a dollop of whipped cream when serving
- Bake in a loaf pan for a different presentation
FAQs
Yes, just fold them in gently while still slightly frozen.
It keeps the cake moist and adds a subtle richness.
Yes, use a 1:1 gluten-free flour blend.
📖 Recipe
Pistachio and Blackberry Olive Oil Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American
Description
This Pistachio and Blackberry Olive Oil Cake is a moist, flavorful dessert that combines the nutty richness of pistachios with the fruity tartness of blackberry preserves. Made with olive oil for a tender crumb and topped with a salted blackberry and thyme buttercream, it's a sophisticated yet approachable cake perfect for any occasion.
Ingredients
- ⅘ cup (110g) shelled pistachios
- 1 cup (220g) granulated sugar
- 2 cups (260g) all-purpose flour
- 2 ½ teaspoons (10g) baking powder
- ½ teaspoon (3g) salt
- 1 ⅕ cups (290ml) milk of choice
- 1 tablespoon (15g) apple cider vinegar or lemon juice
- ½ cup (120ml) olive oil
- 1 tablespoon (12g) vanilla extract
- 1 teaspoon (4g) almond extract
- Optional: all-natural green food dye
- Blackberry preserves, for filling
- 3 cups (360g) powdered sugar
- 1 ½ cups (339g) salted butter, at room temperature
- ⅓ cup (105g) blackberry preserves
- 1 ½ teaspoons (6g) vanilla extract
- 1 teaspoon (6g) salt
- ½ teaspoon (1g) dried thyme
- Fresh blackberries, for garnishing
- Chopped pistachios, for garnishing
Instructions
- Preheat the 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.
- In a medium bowl or measuring cup, whisk together the milk and apple cider vinegar or lemon juice. Let sit for 5 minutes to create a homemade buttermilk.
- 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. Add green food dye if using.
- Gently fold the dry ingredients into the wet ingredients with a spatula until just combined.
- Divide the batter evenly between the prepared pans and bake for 25 to 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.
- To make the buttercream, beat the salted butter and blackberry preserves until smooth.
- Slowly add the powdered sugar while mixing on low until fully incorporated.
- Add the vanilla extract, salt, and dried thyme, then beat on medium speed for 4 to 5 minutes until light and fluffy.
- If desired, level the top of one cake layer with a serrated knife. Place it on a cake stand or platter.
- Spread or pipe a layer of buttercream in the center and along the edges to form a border, then spoon blackberry preserves into the middle.
- Add the second cake layer on top and spread or pipe the remaining buttercream over the top.
- Top with another spoonful of blackberry preserves and garnish with fresh blackberries and chopped pistachios before slicing and serving.
Notes
For a traditional buttermilk effect, let the milk and vinegar or lemon juice sit for 5 minutes before using. Chilling the cake layers overnight improves texture and flavor and makes assembly easier. All-natural green food dye is optional but enhances the pistachio color. You can substitute salted butter with unsalted butter plus 1 teaspoon additional salt, adjusting to taste. Store leftover cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture.
Serving Suggestions
This cake is perfect for those quiet, cozy moments.
- Serve with coffee or tea in the afternoon
- Add whipped cream for a soft, creamy contrast
- Pair with fresh fruit for a light dessert
- Serve at brunch for something a little special
It is one of those cakes that feels effortless but leaves a lasting impression.
Nutrition & Notes
- Yield: 8 slices
- Total Time: 1 hour
I have made this cake for small gatherings and slow weekends, and it always feels like a little treat. The combination of pistachio and blackberry is simple, but so memorable.
Reader Reviews or Testimonials
"So moist and flavorful. The pistachio and blackberry combination is perfect."
"Light, elegant, and easy to make. I loved every bite."
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