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Cherry-Pistachio Olive Oil Cake for Sweet Celebrations

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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

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

  1. Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease lightly.
  2. Whisk eggs on high speed for 2 minutes until foamy. Gradually add sugar and continue beating until tripled in volume.
  3. Slowly drizzle in olive oil, then mix in milk and almond extract until just combined.
  4. Add baking powder, baking soda, and salt. Gently fold in flour until smooth and lump-free.
  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.
  6. Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  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.
  8. Slice each cooled cake horizontally to create four even layers.
  9. Spread a thin layer of pistachio buttercream and a spoonful of blackberry jam between each layer, stacking carefully.
  10. Frost the top and sides with remaining buttercream, then decorate with fresh cherries and chopped pistachios.

Notes

Use mild olive oil to avoid overpowering the cake’s flavor.

Ensure eggs are at room temperature for better volume and texture.

For dairy-free cake, use almond milk and margarine in place of butter.

Add orange zest for a citrusy variation or use raspberry jam instead of blackberry.

Bring the cake to room temperature before serving for the best texture and flavor.

Nutrition

Find it online: https://chocolatecoveredamy.com/cherry-pistachio-olive-oil-cake-for-sweet-celebrations/