Name: Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 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; Optional: all-natural green food dye; Blackberry preserves, for filling; 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; Fresh blackberries, for garnishing; Chopped pistachios, for garnishing

If you’re looking for a dessert that’s as stunning as it is delicious, you’ve got to try this Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe. It’s got that perfect balance of nutty richness from pistachios, a burst of fresh blackberry flavor, and the subtle herbal note of thyme in the buttercream that you didn’t know you needed. Trust me, once you bake this cake, it’ll be your go-to for impressing friends or treating yourself to an indulgent slice of heaven.

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Why You’ll Love This Recipe

Unique Flavor Combo: The earthy pistachios, vibrant blackberries, and fragrant thyme make every bite unforgettable.
Moist and Tender Texture: Using olive oil keeps the cake rich and soft unlike any butter-based cakes you’ve tried.
Make-Ahead Friendly: The cake layers improve after chilling overnight, making it perfect for planning ahead.
A Beautiful Showstopper: From the green hint in the cake to the glossy buttercream topping, it’s impressive without being intimidating.

Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream, pistachio blackberry cake, olive oil berry cake, blackberry dessert with thyme, elegant berry cake - The image shows a two-layer green cake with a rough, crumbly texture. Between the two layers, there is a thick layer of bright pink cream mixed with a dark purple berry sauce. On top of the cake, there is a layer of green frosting, topped with dollops of bright pink cream, sprinkled with small chopped nuts. The top is decorated with whole blackberries and small white edible flowers. The cake sits on white baking paper over a wooden surface with green plants blurred in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe blends creamy, nutty, and fruity flavors beautifully. When you use good-quality olive oil and fresh pistachios, you get a depth of flavor that really stands out. Plus, the thyme in the buttercream adds a subtle herbal brightness that’s unexpected and delightful.

Pistachios: Shelled pistachios bring a rich, nutty flavor and help give the cake a lovely texture.
Olive oil: The key to a moist, tender crumb with a subtle fruity undertone; opt for a mild extra virgin olive oil.
Blackberry preserves: Used both in the filling and buttercream to infuse the cake with fresh berry flavor.
Milk and apple cider vinegar: This combo creates a buttermilk substitute that tenderizes the cake and adds slight tanginess.
Baking powder and salt: Essential for the cake’s rise and balanced flavor.
Vanilla and almond extracts: These scents deepen the flavor profile without overpowering the key ingredients.
Salted butter: Provides richness and helps carry the buttercream’s flavor, plus ensures it’s not too sweet.
Dried thyme: Adds an aromatic herbal note, making the buttercream uniquely sophisticated.
Fresh blackberries and chopped pistachios: Perfect for garnishing and giving a fresh, textural contrast to the finished cake.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love tweaking this Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe depending on the season or my mood. You’ll find it’s super flexible—easy to swap ingredients or add your own spin while still capturing that magic combination of flavors.

Variation: Once, I swapped blackberries for raspberries in the buttercream, and it was just as fantastic—especially for summer gatherings.
Dietary modification: If you want a dairy-free version, use a vegan butter substitute and almond or oat milk—and it still works beautifully.
Color tweak: To enhance the pistachio color, I sometimes add a little all-natural green food dye to the batter; it’s purely optional but makes it extra festive.
Texture difference: For a bit of crunch, sprinkle some chopped pistachios between the layers in addition to the filling.

Step-by-Step: How I Make Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe

Step 1: Prep your pans and preheat the oven

I always start by setting my oven to 350°F (175°C). Grease two 6” or 7” cake pans with butter and dust them lightly with flour to prevent sticking. I like to line the bottoms with parchment paper rounds—it just makes removing the cake layers so much easier and keeps them perfectly intact.

Step 2: Make your homemade buttermilk

In a small bowl or measuring cup, whisk together your choice of milk with apple cider vinegar or lemon juice. Let it sit for about 5 minutes. This simple trick gives you tangy homemade buttermilk that tenderizes the cake beautifully without needing to buy anything special.

Step 3: Grind pistachios and mix dry ingredients

Pop your pistachios and sugar in a food processor or blender, then pulse until you get a fine, sandy texture. This helps distribute the nutty flavor evenly through the cake. In a separate bowl, whisk together this pistachio-sugar mix with flour, baking powder, and salt. Set it aside for later.

Step 4: Combine wet ingredients

In a large bowl, whisk your homemade buttermilk, olive oil, vanilla extract, and almond extract until smooth. If you want to get fancy, add a drop or two of green food dye here to make the pistachio color pop in the finished cake. But remember, that step is totally optional!

Step 5: Bring wet and dry ingredients together

Gently fold the dry ingredients into the wet mixture with a spatula or wooden spoon until just combined. Don’t overmix—overworked batter can lead to a tougher cake, and we want this one nice and tender!

Step 6: Bake your cake layers

Divide the batter evenly between your prepared pans—you’re aiming for about 425g in each to keep the layers uniform. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool completely in their pans on a wire rack. For best results, wrap and chill them overnight so the flavors can meld and the layers will be easier to handle during assembly.

Step 7: Make the salted blackberry thyme buttercream

Using a stand mixer or handheld mixer, beat the room temperature salted butter with blackberry preserves until smooth. Slowly add your powdered sugar while mixing on low, then whip in vanilla extract, salt, and dried thyme. Increase speed to medium and beat 4-5 minutes until fluffy and light. Don’t forget to scrape down the bowl occasionally to get an even blend—the thyme really makes this buttercream special, and I promise you’ll love the subtle herbal twist.

Step 8: Assemble and decorate the cake

If one of your cake layers has a high dome, slice that off with a serrated knife so both layers sit flat. Place the evened layer cut side up on your serving platter. Spread or pipe a generous layer of the buttercream, then add a spoonful of blackberry preserves right in the middle for an extra berry burst. Top with the second cake layer, and cover it with the remaining buttercream however you like—smooth, piped, or rustic-style. Finish by garnishing with fresh blackberries and chopped pistachios for that pretty pop of color and crunch.

Pro Tips for Making Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe

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Use High-Quality Olive Oil: The flavor difference is noticeable, so pick a fruity, mild extra virgin olive oil for best results.
Chill Cake Layers Overnight: Wrapping the cooled layers and chilling them not only makes assembly easier but also improves texture and flavor melding.
Thyme Dosage Matters: A little dried thyme goes a long way—too much can overpower the delicate blackberry notes, so stick to the recipe amount.
Avoid Overmixing Batter: Mix just until combined to keep the cake tender and prevent it from becoming dense.

How to Serve Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe

Garnishes

I love topping this cake with fresh blackberries and chopped pistachios—it brightens the look and adds textural contrast. Sometimes, I’ll also add a sprig of fresh thyme on top to echo the herbal notes in the buttercream. If you’re feeling fancy, a light dusting of powdered sugar looks beautiful too.

Side Dishes

This cake pairs wonderfully with a simple cup of Earl Grey or jasmine tea to complement its nutty and fruity flavors. For a brunch or dessert spread, some lightly whipped vanilla cream or a bowl of fresh seasonal berries on the side work beautifully—keeps the palate fresh without stealing the show.

Creative Ways to Present

For special occasions, I like to assemble this cake on a glass cake stand and pipe delicate rosettes of buttercream around the edges. Adding edible flowers or a drizzle of blackberry coulis around the plate really elevates the presentation and makes guests feel spoiled.

Make Ahead and Storage

Storing Leftovers

Once assembled, keep the cake covered in an airtight container or cake dome in the refrigerator. It stays fresh for about 3-4 days, and the flavors actually deepen as it rests—win-win! Make sure to bring slices to room temperature before serving for the best texture.

Freezing

I’ve successfully frozen individual cake layers and buttercream separately—wrap them tightly in plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge, then assemble fresh the next day. Freezing the assembled cake is possible but may affect the texture slightly, so I usually avoid that.

Reheating

Since it’s a cake, reheating isn’t usually necessary, but if you want to warm a slice slightly, I pop it in the microwave for 10-15 seconds—just enough to soften the buttercream without melting it completely. It’s surprisingly delicious warmed up!

FAQs

Can I use regular butter instead of salted butter for the buttercream?

Yes, you can use unsalted butter, but I recommend adding a pinch of salt to balance the sweetness and enhance the blackberry flavor just like in the original recipe.
Is it okay to substitute fresh blackberries for the preserves?

Fresh blackberries won’t provide the same concentrated sweetness or texture as preserves in the buttercream, but you can use them for garnish or mix in a small amount gently to the frosting if you prefer a fresher burst.
How do I prevent the buttercream from being too runny by adding blackberry preserves?

Beat the butter well first, then add preserves slowly and gradually incorporate powdered sugar to maintain the right consistency. If your buttercream feels too loose, add a bit more powdered sugar until it firms up.
Can I make this cake gluten-free?

Absolutely! Swap the all-purpose flour for a gluten-free blend that measures cup for cup and includes xanthan gum. The taste and texture might be slightly different but still delicious.

Final Thoughts

This Pistachio and Blackberry Olive Oil Cake with Salted Blackberry Thyme Buttercream Recipe is close to my heart because it combines simple ingredients in such an extraordinary way. Every time I make it, friends swoon, and I can’t help but smile knowing I created something both elegant and cozy. Give it a try—you’ll be amazed at how approachable yet special this cake feels in your kitchen. I can’t wait to hear how much you love it!