There’s something truly special about a cake that feels both elegant and comforting — that’s exactly what I adore about this Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe. It’s beautifully moist thanks to olive oil, with golden toasty pistachios and bursts of juicy blackberries that perfectly balance the sweetness. Whether you’re celebrating a cozy afternoon tea or impressing at a weekend brunch, this cake never fails to delight with its fresh, layered flavors and creamy, herbal frosting.

This is a two-layered cake placed on crinkled white parchment paper over a white marbled surface. The bottom and top layers are light green with a soft texture. Between these layers, there is a thick dark purple jam layer with a smooth light pink cream underneath. The top layer is covered with thick white cream, decorated with soft pink cream dollops around the edges. On top of the white cream, there are whole blackberries, sprinkled chopped green pistachios, and small white edible flowers scattered evenly. The cake slice is cut to show all the different layers clearly. Photo taken with an iphone --ar 4:5 --v 7 — Pistachio and Blackberry Olive Oil Cake, Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream, Elegant Fruit-Infused Olive Oil Cake, Moist Pistachio and Blackberry Cake, Summer Berry and Nut Cake

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Meet the Magic Behind This Dish
Why You’ll Love This
The Essentials: Ingredients That Do the Work
Step-by-Step: Bringing Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe to Life
Pro Moves to Elevate It
Switch It Up: Creative Variations
Storage & Reheating Tips
Serving Inspiration
Frequently Asked Questions
Notes & Handy Tools
Full Recipe

Meet the Magic Behind This Dish

What inspired this Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe was a simple craving for a cake that feels luxurious without being fussy. The olive oil keeps it surprisingly tender and moist, while the pistachios bring a subtle crunch and warmth that you notice with every bite. The salted blackberry thyme buttercream adds this gorgeous salty-sweet-herbal contrast that makes the whole thing unforgettable — it’s really the heart and soul of the flavor here.

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Why You’ll Love This

I love how this cake elegantly balances a nutty richness with juicy, fruity brightness, all wrapped up in a frosting that's not overly sweet but intriguingly savory thanks to the salted blackberry and thyme. It’s the kind of treat that feels special but comes together without stress.

Texture That Melts: Delicate crumb meets gentle crunch from ground pistachios for a delightful bite.
Flavor Layers You’ll Crave: Earthy olive oil, luscious blackberries, and aromatic thyme create complex yet harmonious notes.
Quick to Master: Simple techniques with easy-to-find ingredients mean you’re done in no time.
Perfect Anytime Meal: Equally wonderful with morning coffee as it is finishing a relaxed dinner.

The Essentials: Ingredients That Do the Work

Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe - Recipe Image — Pistachio and Blackberry Olive Oil Cake, Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream, Elegant Fruit-Infused Olive Oil Cake, Moist Pistachio and Blackberry Cake, Summer Berry and Nut Cake

Choosing great ingredients sets the foundation for this Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe. Each plays a starring role — the salted butter lends that indulgent creaminess, fresh blackberries offer pops of juicy brightness, and the olive oil adds a unique moistness that butter alone can’t achieve.

Shelled pistachios: Toast and grind them fresh for the deepest nutty flavor and lovely texture contrast.
Olive oil: Use a fruity, mild extra virgin olive oil to keep the cake moist with subtle fruit notes that complement the blackberry.
Blackberry preserves: Pick one with whole berries and natural sweetness to enrich both cake and buttercream.
Salted butter: Creates balance in the buttercream; don’t skip the salt or the flavor will fall flat.

Quick Note: Precise amounts and timing live in the recipe card at the end, so you can focus on the fun parts first.

Step-by-Step: Bringing Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe to Life

Step 1 — Gather, Chop, and Prep

Before diving in, pull out your mixing bowls, a food processor for the pistachios, and two 6- or 7-inch cake pans. Don’t forget to grease and flour them well, even lining with parchment rounds if you have them — this helps your cakes slip out effortlessly. Grinding the pistachios yourself adds a fresh aroma you’ll instantly appreciate, and prepping your buttermilk substitute will make the batter smooth and tender.

Step 2 — Heat, Stir, and Build Flavor

Mixing your milk with vinegar or lemon juice starts the magic of homemade buttermilk — you’ll notice it thickens slightly and tastes tangy, a beautiful base for the batter. As you pulse the pistachios with sugar, the kitchen fills with toasty nutty scents. Blending wet ingredients with olive oil and extracts creates a golden, silky mix you’ll want to dip a spoon into. Folding in the flour mix gently ensures a tender crumb that rises with a subtle, airy lift. Baking at 350°F, the oven aroma is irresistible — warm nuts, fruit, and a whisper of herbs all blending together.

Step 3 — Finish and Taste-Test

Once your cakes have cooled and you’ve whipped up the salted blackberry thyme buttercream, assembly is the fun part. Spreading the creamy frosting and luscious preserves feels almost like painting layers of flavor. The pop of fresh blackberries and crunch of chopped pistachios on top elevate the presentation and texture. Take a moment to savor that first bite — the balance of sweet, salty, fruity, and nutty notes is truly something special in this Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe.

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Pro Moves to Elevate It

I’ve learned a few tricks along the way that take this recipe from great to truly memorable. For example, chilling the cake layers overnight really helps the flavors meld and makes frosting easier to apply smoothly. And whipping the buttercream longer gives it that cloud-like fluffiness that’s just perfect.

Heat Wisdom: Keep your oven temperature steady at 350°F; too hot and the edges brown before the center cooks through.
Timing Trick: Pulse the pistachios just enough to retain some texture — it’s the perfect little crunch.
Make-Ahead Strategy: Bake and wrap the cakes a day ahead; the flavors deepen and assembly is quicker.
Common Slip-Up: Don’t overmix the batter — fold gently to keep the crumb light and tender.

Switch It Up: Creative Variations

This Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe is a beautifully flexible base for your kitchen creativity. You can easily swap blackberries with fresh raspberries or blueberries for a tangier zing, or add a splash of rose water to the buttercream for a floral note that’s breathtaking. A sprinkle of toasted coconut or a drizzle of white chocolate can give it a decadent, tropical touch.

When You’re Feeling Bold

If you want to up the ante, try adding a hint of cardamom or cinnamon to the dry ingredients — it transforms the cake with a warm spice twist. For a bit more texture, fold chopped dark chocolate into the batter. Or swap thyme for fresh basil in the buttercream for a unique herbal surprise that’s still wonderfully fresh. Making it your own is part of the joy.

Storage & Reheating Tips

This cake holds up beautifully when stored properly. Keep it covered in the fridge in an airtight cake dome or securely wrapped to maintain freshness for up to 4 days. If you want to freeze, wrap each layer tightly in plastic and foil — it keeps well for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before serving. Avoid microwaving frosted portions as it can affect texture; instead, enjoy it gently warmed for the best taste.

Serving Inspiration

This cake shines on its own, but I love pairing it with a scoop of creamy vanilla bean ice cream for dessert, or fresh whipped cream with a drizzle of honey for something lighter. For brunch, serve alongside a pot of herbal tea or a sparkling elderflower cocktail for a special touch. The fresh blackberries and pistachios on top give you that natural, toasty crunch and juicy burst that will have your guests asking for seconds.

Frequently Asked Questions

Can I substitute almond extract for vanilla?

While almond extract adds a lovely nutty note complementary to pistachios, it’s best used alongside vanilla, not as a full replacement. For balanced flavor, keep both.

Can I use salted butter if I don’t have unsalted?

Yes, salted butter can work fine, but reduce or omit adding extra salt in your recipe to keep the balance just right.

How do I keep my buttercream from becoming too runny?

Make sure your butter is at room temperature and whip it long enough to achieve a fluffy structure. Too warm butter will soften too much, so chill briefly if needed before whipping again.

Can I prepare this cake in advance for a party?

Absolutely! Baking and wrapping the layers a day ahead, then assembling the cake the day of the event will save you time. The resting overnight also deepens the flavor beautifully.

Notes & Handy Tools

A reliable food processor or high-quality blender for grinding pistachios is a must to get that lovely texture. Two 6- or 7-inch cake pans help keep those layers perfectly even for stacking. A stand mixer or electric hand mixer makes whipping the buttercream a breeze and ensures a fluffy finish. Lastly, a serrated knife for leveling cake layers helps with perfect stacking and a clean look.

Full Recipe