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
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.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 30g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 70mg