Why You’ll Love This Recipe

I love this recipe because it combines elegance with simplicity. The olive oil adds a smooth, luxurious texture, and the subtle almond flavor ties everything together. The pistachio buttercream pairs perfectly with the light, fluffy cake, and the blackberry jam adds a pop of tart sweetness. It’s one of those desserts that looks impressive but is surprisingly easy to put together.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cake
4 large Eggs Use room temperature for better mixing.
1 cup Sugar Brown sugar can add a hint of caramel.
1/2 cup Olive Oil Opt for mild extra-virgin for balance.
1 cup Milk Can be replaced with almond milk for dairy-free.
1 teaspoon Almond Extract Substitute with vanilla extract if preferred.
1 teaspoon Baking Powder Check for freshness.
1/2 teaspoon Baking Soda Check for freshness.
1/2 teaspoon Kosher Salt Table salt is a fine substitute.
2 cups All-Purpose Flour Use gluten-free flour blend for gluten-free version.

For the Pistachio Buttercream
1 cup Unsalted Butter Margarine may be used for dairy-free.
2 cups Powdered Sugar Avoid cornstarch-containing brands.
1/2 cup Pistachio Paste Feel free to swap with hazelnut or almond paste.
2 tablespoons Heavy Cream or Milk More cream creates a richer frosting.

For Assembly
1/2 cup Blackberry Jam Feel free to substitute with your favorite berry jam.
1 cup Fresh Cherries Choose sweet, ripe cherries for the best taste.
1/2 cup Pistachios Chopped for garnish.

Directions

I begin by preheating my oven to 350°F (175°C) and lining two 8-inch cake pans with parchment paper. I grease them lightly to ensure easy release after baking.

Using my stand mixer, I whisk the eggs on high speed for about 2 minutes until foamy, then gradually add the sugar, continuing to beat until the mixture has tripled in volume. I slowly drizzle in the olive oil while mixing, followed by the milk and almond extract, until everything is just combined.

Next, I sprinkle the baking powder, baking soda, and salt over the mixture, folding gently to incorporate. I add the flour in stages, mixing until the batter is smooth and lump-free. I divide the batter evenly between the pans and bake for 35–40 minutes, until golden and springy to the touch. Once baked, I let the cakes cool for a few minutes before transferring them to a wire rack.

For the pistachio buttercream, I beat softened butter until creamy, gradually adding powdered sugar until fluffy. I mix in pistachio paste and cream until the frosting is smooth and spreadable.

Once the cakes have cooled completely, I slice each one horizontally to create four layers in total. I spread a thin layer of pistachio buttercream and a spoonful of blackberry jam between each layer, stacking them carefully. I frost the top and sides with the remaining buttercream and finish by decorating with fresh cherries and chopped pistachios.

Servings and Timing

This recipe serves 8 slices.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

I like to play with different flavor pairings in this cake. Sometimes I use raspberry or cherry jam instead of blackberry for a different berry note. For a more citrusy twist, I add a teaspoon of orange zest to the batter. If I want a more rustic look, I skip the frosting and serve the cake simply dusted with powdered sugar and topped with cherries and nuts. For a lighter buttercream, I whip in some mascarpone or cream cheese.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. Before serving, I let it come to room temperature to bring back the softness of the olive oil cake and buttercream. The cake layers can also be baked ahead, wrapped tightly, and frozen for up to 2 months. I thaw them overnight in the fridge before assembling.

FAQs

Can I use another type of oil instead of olive oil?

Yes, I can substitute with vegetable or sunflower oil, but olive oil gives a unique depth of flavor.

What can I use instead of pistachio paste?

Hazelnut, almond, or cashew paste works beautifully if I want a different nutty flavor.

Can I make this cake dairy-free?

Yes, I use almond milk and dairy-free butter or margarine for the frosting.

How do I keep the cake moist?

The olive oil naturally keeps it moist, but I make sure not to overbake it and store it covered.

Can I make this cake gluten-free?

Yes, I use a good-quality gluten-free flour blend in equal measurement.

What’s the best way to slice the layers evenly?

I use a long serrated knife and rotate the cake slowly as I cut to keep it level.

Can I make cupcakes instead of a layer cake?

Absolutely. I bake them at 350°F for 18–20 minutes until a toothpick comes out clean.

How do I prevent the cherries from sinking?

I toss them lightly in flour before adding them as decoration, or add them just before serving.

Can I make the buttercream ahead of time?

Yes, I make it a day before and store it in the fridge, then rewhip it before using.

What other toppings work well?

I love adding edible flowers, shaved white chocolate, or a drizzle of honey for an extra elegant finish.

Conclusion

I find this Cherry-Pistachio Olive Oil Cake to be a true celebration of flavor and texture. The moist olive oil crumb, nutty pistachio frosting, and bursts of fruity cherry make every bite feel special. Whether I bake it for birthdays, holidays, or just because, it’s always a show-stopping dessert that brings joy to any table.