Cherry Pistachio Olive Oil cake is a must-try dessert that brings a delightful twist to traditional cakes. This moist and flavorful cake features a tender olive oil crumb, complemented by rich pistachio buttercream and luscious layers of sweet blackberry jam. It’s elegantly topped with fresh cherries and chopped pistachios, making it perfect for any celebration. The combination of flavors and textures will leave your guests in awe and wanting more.

Why You’ll Love This Cherry Pistachio Olive Oil

There are numerous reasons to fall in love with this Cherry Pistachio Olive Oil cake. First, it’s incredibly moist due to the use of olive oil, which also adds a unique flavor. This cake is not only delicious but also a healthier alternative to butter-based cakes. With its vibrant colors and festive appeal, it’s perfect for celebrations. Furthermore, the combination of cherries and pistachios provides a delightful contrast in taste and texture. This cake is also vegetarian-friendly, making it suitable for a wider audience. Lastly, the Cherry Pistachio Infused Olive Oil elevates this recipe, adding depth and richness that will impress anyone who takes a bite.

Ingredients for Cherry Pistachio Olive Oil

Gather these items:

4 large eggs (room temperature)
1 cup sugar (or brown sugar)
1/2 cup olive oil (mild extra-virgin)
1 cup milk (or almond milk)
1 tsp almond extract (or vanilla extract)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 cups all-purpose flour (or gluten-free blend)
1 cup unsalted butter (for buttercream)
2 cups powdered sugar
1/2 cup pistachio paste
2 tbsp heavy cream or milk
1/2 cup blackberry jam
1 cup fresh cherries
1/2 cup pistachios, chopped

How to Make Cherry Pistachio Olive Oil Step-by-Step

Step 1: Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease lightly.
Step 2: Whisk eggs on high speed for 2 minutes until foamy. Gradually add sugar and continue beating until tripled in volume.
Step 3: Slowly drizzle in olive oil, then mix in milk and almond extract until just combined.
Step 4: Add baking powder, baking soda, and salt. Gently fold in flour until smooth and lump-free.
Step 5: Divide the batter evenly between pans and bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
Step 6: Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: For the pistachio buttercream, beat softened butter until creamy. Gradually add powdered sugar, then mix in pistachio paste and heavy cream until light and fluffy.
Step 8: Slice each cooled cake horizontally to create four even layers.
Step 9: Spread a thin layer of pistachio buttercream and a spoonful of blackberry jam between each layer, stacking carefully.
Step 10: Frost the top and sides with remaining buttercream, then decorate with fresh cherries and chopped pistachios.

Cherry Pistachio Olive Oil Cake for Sweet Celebrations - Cherry Pistachio Olive Oil - main visual representation

Pro Tips for the Best Cherry Pistachio Olive Oil

Keep these in mind:

Always use room temperature eggs for a better rise.
Measure your flour carefully to avoid a dense cake.
Ensure your baking powder is fresh for optimal leavening.
Consider using Cherry Pistachio Gourmet Olive Oil for enhanced flavor.
Let the cake cool completely before frosting to prevent melting.

Best Ways to Serve Cherry Pistachio Olive Oil

Here are a few delightful serving ideas:

Pair with a scoop of vanilla ice cream for a decadent dessert.
Serve alongside a fruit compote for added freshness.
Top with a drizzle of Cherry Pistachio Olive Oil Dressing for a unique twist.

How to Store and Reheat Cherry Pistachio Olive Oil

To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It can last up to 3 days at room temperature or up to a week in the refrigerator. To reheat, simply warm slices in the microwave for a few seconds before serving. This cake is also perfect for meal prep, as you can bake it ahead of gatherings and frost it just before serving.

Frequently Asked Questions About Cherry Pistachio Olive Oil

What’s the secret to perfect Cherry Pistachio Olive Oil?

The secret lies in using high-quality ingredients, especially the Cherry Pistachio Infused Olive Oil, which enhances the cake’s flavor profile. Proper mixing and baking times are also crucial in achieving the perfect texture.

Can I make Cherry Pistachio Olive Oil ahead of time?

Yes, you can bake the cake a day in advance. Just keep it covered in the refrigerator and frost it the day you plan to serve it. This allows the flavors to meld beautifully.

How do I avoid common mistakes with Cherry Pistachio Olive Oil?

Common mistakes include overmixing the batter and not measuring ingredients accurately. Make sure to mix gently and use the right measuring tools for the best results.

Variations of Cherry Pistachio Olive Oil You Can Try

If you’re looking to switch it up, consider these variations:

Substitute the blackberries with raspberries for a different fruity flavor.
Try adding a layer of lemon zest to the buttercream for a citrusy twist.
Use gluten-free flour for a gluten-free version of this cake.
Incorporate a layer of Cherry Pistachio Olive Oil Marinade for added moisture.

Cherry Pistachio Olive Oil Cake for Sweet Celebrations - Cherry Pistachio Olive Oil - additional detail

For more delicious recipes, check out our desserts category or try making Pistachio Pavlova Meringue Cakes for a delightful treat. If you’re interested in the health benefits of olive oil, visit Healthline for more information.

Cherry Pistachio Olive Oil Cake for Sweet Celebrations

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Author: Michael
Total Time: 1 hour
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Cherry-Pistachio Olive Oil Cake is a moist, flavorful dessert featuring a tender olive oil crumb, rich pistachio buttercream, and layers of sweet blackberry jam. Topped with fresh cherries and chopped pistachios, it’s an elegant cake perfect for celebrations.

Ingredients

Scale

4 large eggs (room temperature)
1 cup sugar (or brown sugar)
1/2 cup olive oil (mild extra-virgin)
1 cup milk (or almond milk)
1 tsp almond extract (or vanilla extract)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 cups all-purpose flour (or gluten-free blend)
1 cup unsalted butter (for buttercream)
2 cups powdered sugar
1/2 cup pistachio paste
2 tbsp heavy cream or milk
1/2 cup blackberry jam
1 cup fresh cherries
1/2 cup pistachios, chopped

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Instructions

Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease lightly.
Whisk eggs on high speed for 2 minutes until foamy. Gradually add sugar and continue beating until tripled in volume.
Slowly drizzle in olive oil, then mix in milk and almond extract until just combined.
Add baking powder, baking soda, and salt. Gently fold in flour until smooth and lump-free.
Divide the batter evenly between pans and bake for 35–40 minutes, or until golden and a toothpick inserted in the center comes out clean.
Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the pistachio buttercream, beat softened butter until creamy. Gradually add powdered sugar, then mix in pistachio paste and heavy cream until light and fluffy.
Slice each cooled cake horizontally to create four even layers.
Spread a thin layer of pistachio buttercream and a spoonful of blackberry jam between each layer, stacking carefully.
Frost the top and sides with remaining buttercream, then decorate with fresh cherries and chopped pistachios.