Can I make this pistachio blackberry olive oil cake ahead of time?

Yes, this pistachio blackberry cake recipe can be baked a day in advance. The olive oil keeps the pistachio cake moist, and the flavors develop even more overnight, similar to a classic Capitol Hill pistachio blackberry cake.

Can this pistachio olive oil cake recipe be made gluten free?

Absolutely. This pistachio olive oil cake gluten free version works well using a gluten-free flour blend or almond flour, maintaining the tender crumb expected from a pistachio cake recipe.

What frosting pairs best with pistachio blackberry cake?

A pistachio buttercream cake frosting is the best match, enhancing the nutty flavor without overpowering the blackberries. Light whipped cream also works for a pistachio blackberry cake Nigella-inspired finish.

Can I use other berries in this pistachio cake recipe?

Yes, raspberries are an excellent substitute. A pistachio and raspberry cake follows the same method and keeps the dessert light, fresh, and pistachio blackberry cake healthy.

Pistachio Blackberry Cake – Easy Moist Olive Oil Cake 2026

Name: Pistachio Blackberry Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 40 min
Yield: 8-10 servings
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup finely ground pistachios (unsalted, shelled); ¾ cup granulated sugar; ¼ cup brown sugar; 3 large eggs; ¾ cup olive oil or neutral oil; 1 teaspoon vanilla extract; ¾ cup buttermilk or plain yogurt; 1 cup fresh blackberries (lightly tossed in 1 tablespoon flour); 1 cup unsalted butter, softened (for frosting); 3 cups powdered sugar (for frosting); ½ cup pistachio paste or finely ground pistachios (for frosting); 1 teaspoon vanilla extract (for frosting); 2–3 tablespoons milk or cream (as needed for frosting); Optional: fresh blackberries, chopped pistachios, edible flowers

Description

A moist, elegant pistachio cake layered or topped with juicy blackberries and finished with a light pistachio frosting. This cake balances nutty richness with bright berry flavor, making it perfect for spring gatherings, celebrations, or an elevated everyday dessert.

Ingredients

Scale

🛒 Ingredients (for one 9-inch round cake):

For the Cake:

1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup finely ground pistachios (unsalted, shelled)
¾ cup granulated sugar
¼ cup brown sugar
3 large eggs
¾ cup olive oil or neutral oil
1 teaspoon vanilla extract
¾ cup buttermilk or plain yogurt
1 cup fresh blackberries (lightly tossed in 1 tablespoon flour)

For the Pistachio Frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
½ cup pistachio paste or finely ground pistachios
1 teaspoon vanilla extract
2–3 tablespoons milk or cream (as needed)

Optional Garnish:

Fresh blackberries
Chopped pistachios
Light dusting of powdered sugar or edible flowers

Instructions

📝 Instructions:

Step 1: Bake the Cake

Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan.

In a medium bowl, whisk flour, baking powder, baking soda, salt, and ground pistachios.

In a large bowl, whisk sugars, eggs, olive oil, and vanilla until smooth. Stir in buttermilk.

Gradually fold dry ingredients into wet ingredients until just combined. Gently fold in blackberries.

Pour batter into prepared pan and bake for 40–45 minutes, or until a toothpick inserted comes out clean. Cool completely.

Step 2: Make Pistachio Frosting

Beat butter until creamy. Gradually add powdered sugar, pistachio paste, and vanilla.

Add milk or cream a little at a time until smooth and spreadable.

Step 3: Assemble & Decorate

Level the cooled cake if needed.

Spread pistachio frosting evenly over the top (or slice and frost as a layer cake).

Garnish with fresh blackberries and chopped pistachios.

Notes

Flavor Boost: Lightly toast pistachios before grinding for deeper flavor.
Healthier Option: Use olive oil and reduce sugar slightly for a lighter pistachio blackberry cake.
Gluten-Free: Substitute a gluten-free flour blend plus almond flour.
Serving Idea: Delicious with whipped cream or a drizzle of honey.

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Category: Dessert / Cake
Method: Baked
Cuisine: European-inspired / American