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This Pistachio Olive Oil Cake cake kind of came together as I went. I started with an olive oil cake I love and then pulled in a few ideas from another recipe, but it really turned into its own thing along the way.
I added toasted pistachios to the batter, which made a big difference. It gave the cake a deeper, slightly nutty flavor without making it heavy. The crumb stays really soft and light.
I also wrapped the layers and froze them overnight, then leveled them the next day. It just makes everything easier to handle and the final cake looks much cleaner.
For the filling, I used raspberry jam. I kept it fairly thin so it didn’t overpower the rest of the cake. The buttercream is where I had to adjust a bit. The first time I made it, you couldn’t really taste the thyme, so I increased it and that made it much better. It’s still subtle, but you actually notice it now.
Then I just finished it with fresh raspberries on top. Nothing fancy, just piled on.
It’s one of those cakes where everything works together without being too much.
Pistachio Olive Oil Cake with Raspberry Jam and Thyme Buttercream
Ingredients
Olive Oil Pistachio Cake
- 3 large eggs
- 1 1/2 cups 300g sugar
- 1 cup + 2 tbsp 225g olive oil
- 1 1/4 cups 284g milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 3 cups 360g cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp salt
- 3/4 cup 100g pistachios, toasted and finely ground
Filling
- 1 to 1 1/2 cups raspberry jam
- Thyme Buttercream
- 1 1/2 cups 340g unsalted butter, softened
- 3 to 4 cups 360-480g powdered sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
- 1 to 1 1/2 tsp finely crushed dried thyme or 2 tsp fresh, very finely minced
- pinch of salt
Garnish
- Fresh raspberries about 1 punnet
- Chopped pistachios
- Optional: small thyme sprigs
Instructions
Prepare the Cake
- Preheat oven to 180°C. Grease and line two 20 cm (8-inch) cake pans.
- In a stand mixer, whip eggs and sugar on high speed for 5 to 6 minutes until pale and voluminous.
- Slowly stream in olive oil, then mix in milk, vanilla, and almond extract.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and ground pistachios.
- Fold dry ingredients into wet until just combined.
- Divide batter evenly between pans.
- Bake 30 to 40 minutes, until golden and springy.
- Cool completely. Wrap cake layers tightly in cling wrap and freeze overnight for best results.
- The next day, level the cake layers before assembling for clean, even stacking.
Make the Thyme Buttercream
- Beat butter until smooth and fluffy.
- Gradually add powdered sugar until incorporated.
- Add milk, vanilla, thyme, and salt.
- Beat until light, airy, and spreadable.
Assemble the Cake
- Level the cake layers by trimming the top so you have a flat surface.
- Place first layer on cake stand.
- Spread a thin layer of buttercream.
- Pipe a border of buttercream around the edge.
- Fill center with a layer of raspberry jam.
- Repeat with remaining layer.
- Pipe buttercream with a decorative piping tip on top or spread remaining buttercream on top.
Finish
- Top with fresh raspberries. Sprinkle with chopped pistachios, a dust of icing sugar and add small thyme sprigs if desired.
Notes
- Wrapping and freezing the cake layers overnight makes them easier to handle and results in cleaner slices.
- Level the cakes after freezing for neat, even layers.
- Toast the pistachios before grinding to deepen their flavor and add a warm, nutty note.
- Keep the jam layer thin for balance.
- The thyme should be subtle and aromatic, not overpowering.
- This cake tastes even better the next day as the flavors settle together.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. In fact, it works better that way. Wrap the cake layers in cling wrap and freeze overnight, then level and assemble the next day.
Do I have to toast the pistachios?
You don’t have to, but it makes a big difference. Toasting brings out a deeper, nuttier flavor in the cake.
Can I use a different jam?
Yes. Raspberry works really well, but blackberry or a mix of both would also be good. Just keep the layer thin so it doesn’t overpower the cake.
Why can’t I taste the thyme in my buttercream?
Yes, but use more and chop it very finely. Fresh thyme is milder, so you’ll need about 2 teaspoons.
