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Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe

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4.4 from 64 reviews

This Pistachio and Blackberry Olive Oil Cake is a moist, tender dessert bursting with nutty pistachios and vibrant blackberry flavors. The olive oil imparts a subtle fruitiness and rich moistness, while the salted blackberry and thyme buttercream adds a perfectly balanced sweet, salty, and herbal note. Finished with fresh blackberries and chopped pistachios, this cake is an elegant and delightful treat perfect for special occasions or any time you crave a flavorful, sophisticated dessert.

Ingredients

Cake

  • 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
  • All-natural green food dye (optional)

Buttercream

  • 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

Garnish

  • Blackberry preserves (for filling)
  • Fresh blackberries
  • Chopped pistachios

Instructions

  1. Preheat the Oven and Prepare Pans: Preheat your oven to 350F. Grease two 6- or 7-inch cake pans with butter, dust with flour, and line the bottoms with parchment paper rounds to prevent sticking and ensure clean removal.
  2. Create Your Homemade Buttermilk: Combine the milk of your choice with apple cider vinegar or lemon juice and let it sit for about 5 minutes to create a buttermilk substitute that tenderizes the cake batter.
  3. Process the Pistachios and Sugar: Pulse the shelled pistachios and granulated sugar in a food processor or blender until finely ground yet still slightly textured, infusing the batter with nutty flavor and crunch.
  4. Mix Dry Ingredients: In a medium bowl, whisk together the ground pistachio and sugar mixture with all-purpose flour, baking powder, and salt to evenly distribute leavening and seasoning for a light crumb.
  5. Combine Wet Ingredients: In a large bowl, whisk together the homemade buttermilk, olive oil, vanilla extract, and almond extract until fully combined. Add a few drops of all-natural green food dye if desired for an enhanced green hue.
  6. Bring It All Together: Gently fold the dry ingredients into the wet ingredients with a spatula or wooden spoon until just combined, ensuring the batter remains light and airy for a delicate cake texture.
  7. Bake the Cake Layers: Divide the batter evenly between the prepared pans (about 425 grams each). Bake at 350F for 30 minutes or until a toothpick inserted into the center comes out clean and the cake springs back to the touch.
  8. Cool and Chill the Layers: Allow the cakes to cool completely in their pans on a wire rack. Wrap them tightly in plastic wrap and refrigerate overnight to develop flavor and firmness for easier assembly.
  9. Prepare the Salted Blackberry and Thyme Buttercream: Beat the room temperature salted butter with blackberry preserves until smooth. Gradually add powdered sugar, mixing fully. Stir in vanilla extract, salt, and dried thyme. Increase mixer speed and whip for 4 to 5 minutes until the frosting is light, fluffy, and spreadable.
  10. Assemble the Pistachio and Blackberry Olive Oil Cake: Level the top of one cake layer if needed. Place it cut side up on a cake stand or platter. Spread a generous layer of buttercream, then add a spoonful of blackberry preserves in the center as filling. Place the second layer on top and coat the entire cake with the remaining buttercream. Garnish with fresh blackberries and chopped pistachios. Slice and serve to impress your guests.

Notes

  • Using freshly ground pistachios enhances the nutty flavor and adds texture; pre-ground nuts may result in a less vibrant taste.
  • If you prefer a denser cake, avoid overfolding the batter to maintain moisture and fluffiness.
  • The green food dye is optional but helps enhance the natural pistachio color for a more visually striking cake.
  • Overnight chilling of cake layers is recommended for easier handling and improved flavor development.
  • If you don't have a food processor, finely chop pistachios and mix with sugar for a similar effect.
  • For a dairy-free version, use plant-based milk and dairy-free butter substitutes.

Find it online: https://sweetworldtastes.com/pistachio-and-blackberry-olive-oil-cake-with-salted-blackberry-thyme-buttercream-recipe/