Pistachio Olive Oil Cake with Plum Berry Jam, Pistachio Chantilly & Buttercream – A Lush Layered Showstopper

🌟 Introduction

This Pistachio Olive Oil Cake with Plum Berry Jam and Pistachio Chantilly Cream is not just a dessert—it’s a showstopper. With layers of earthy, nutty pistachio cake soaked in rich olive oil, tart plum-berry jam, silky pistachio-studded Chantilly cream, and a smooth vanilla buttercream finish, this cake is bold, elegant, and bursting with texture and flavor.

Perfect for birthdays, showers, weddings, or any celebration that deserves a centerpiece, this lush layered cake is as delicious as it is stunning. Don’t let the name intimidate you—each component is beautifully balanced and can be made ahead!

🛒 Ingredients

🟢 For the Pistachio Olive Oil Cake

• 1½ cups all-purpose flour
• 1 cup ground pistachios
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup brown sugar
• ¾ cup extra virgin olive oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• Zest of 1 lemon (optional for brightness)

🍓 For the Plum Berry Jam

• 1 cup plums, pitted and chopped
• 1 cup mixed berries (blueberries, raspberries)
• ¾ cup sugar
• 1 tbsp lemon juice
• Pinch of salt

💚 For the Pistachio Chantilly Cream

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ¼ cup ground pistachios
• 1 tsp vanilla extract

🍥 For the Buttercream Frosting

• 1 cup unsalted butter, room temp
• 3½ cups powdered sugar
• 1 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

👩‍🍳 Directions

Step 1: Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
3. In another bowl, beat sugars and olive oil until creamy. Add eggs one at a time. Mix in vanilla and lemon zest.
4. Alternate adding dry ingredients and buttermilk until smooth.
5. Divide into pans and bake for 28–32 minutes, or until a toothpick comes out clean.
6. Cool completely on wire racks.

Step 2: Make the Plum Berry Jam

1. In a saucepan, combine plums, berries, sugar, lemon juice, and salt.
2. Cook over medium heat for 15–20 minutes, stirring occasionally, until thick and syrupy.
3. Cool completely. Jam will thicken more as it cools.

Step 3: Make Pistachio Chantilly

1. In a chilled bowl, beat heavy cream until soft peaks form.
2. Add powdered sugar, pistachios, and vanilla.
3. Continue to whip until medium peaks form. Refrigerate until ready to use.

Step 4: Make the Buttercream

1. Beat butter until fluffy.
2. Gradually add powdered sugar, then vanilla, cream, and salt.
3. Beat for 3–4 minutes until silky smooth.

Step 5: Assemble the Cake

1. Level cake layers if needed.
2. Spread a thin layer of jam on the first layer.
3. Pipe or spread pistachio Chantilly cream over the jam.
4. Add the second cake layer, then frost the entire cake with buttercream.
5. Decorate with crushed pistachios, berries, or edible flowers for a stunning finish.

🍽️ Servings & Timing

• Serves: 10–12
• Prep Time: 40 minutes
• Bake Time: 30 minutes
• Assembly Time: 30 minutes
• Total Time: ~1 hour 40 minutes

🥄 Variations

• Almond Swap: Substitute pistachios with ground almonds.
• Citrus Boost: Add orange zest or orange blossom water to the batter.
• Filling Twist: Use fig jam or cherry preserves instead of plum berry.
• Buttercream Flavor: Add a splash of rosewater or almond extract to enhance the floral notes.
• Gluten-Free: Replace flour with a 1:1 gluten-free baking blend.

🧊 Storage & Reheating

• Refrigerator: Store the assembled cake for up to 4 days.
• Freezer (Unfrosted Layers): Wrap layers in plastic and freeze for up to 2 months.
• Make-Ahead Tips:
  • Bake cake layers 1–2 days ahead.
  • Make jam and frosting the day before assembling.
  • Chantilly cream is best made fresh but holds well for 12–18 hours.

❓ 10 FAQs

1. Can I use store-bought jam?
   Yes, but homemade jam offers the best flavor and texture.
2. Can I make this into cupcakes?
   Absolutely! Reduce bake time to 18–22 minutes.
3. What’s the best substitute for buttermilk?
   Mix 1 tbsp lemon juice or vinegar with 1 cup milk. Let sit for 5 minutes.
4. Can I omit the buttercream?
   You can use just the Chantilly for a lighter finish.
5. Is olive oil strong in flavor?
   It adds depth, not overpowering—especially balanced by pistachio and fruit.
6. Can I toast the pistachios?
   Yes! Lightly toasting before grinding brings out even more nutty flavor.
7. Can I use frozen berries?
   Yes, just thaw and drain first to avoid watery jam.
8. How do I get smooth buttercream?
   Use room-temperature butter and beat well after each sugar addition.
9. Can I decorate with fresh fruit?
   Definitely—berries, figs, or even citrus slices work beautifully.
10. What kind of olive oil is best?
    Use mild extra virgin olive oil for balance—avoid bitter varieties.

🏁 Conclusion

This Pistachio Olive Oil Cake with Plum Berry Jam and Pistachio Chantilly Cream is a celebration in every slice—nutty, fruity, creamy, and luxurious. Whether you’re baking for a special event or just craving a beautiful dessert that stuns visually and delivers on flavor, this recipe will not disappoint.

Every layer brings something distinct to the table—from the soft, olive oil–kissed crumb to the tart jam and light, nutty Chantilly. Prepare for the compliments—this cake is a lush, layered masterpiece worthy of center stage. 🌿🍓

Pistachio Olive Oil Cake with Plum Berry Jam, Pistachio Chantilly & Buttercream – A Lush Layered Showstopper

Adam

This Pistachio Olive Oil Cake with Plum Berry Jam and Pistachio Chantilly Cream is not just a dessert—it’s a showstopper. With layers of earthy, nutty pistachio cake soaked in rich olive oil, tart plum-berry jam, silky pistachio-studded Chantilly cream, and a smooth vanilla buttercream finish, this cake is bold, elegant, and bursting with texture and flavor. Perfect for birthdays, showers, weddings, or any celebration that deserves a centerpiece, this lush layered cake is as delicious as it is stunning. Don’t let the name intimidate you—each component is beautifully balanced and can be made ahead!

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Assembly Time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings 12 servings

Ingredients

  

🟢 For the Pistachio Olive Oil Cake

• 1½ cups all-purpose flour
• 1 cup ground pistachios
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup brown sugar
• ¾ cup extra virgin olive oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• Zest of 1 lemon optional for brightness

🍓 For the Plum Berry Jam

• 1 cup plums pitted and chopped
• 1 cup mixed berries blueberries, raspberries
• ¾ cup sugar
• 1 tbsp lemon juice
• Pinch of salt

💚 For the Pistachio Chantilly Cream

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ¼ cup ground pistachios
• 1 tsp vanilla extract

🍥 For the Buttercream Frosting

• 1 cup unsalted butter room temp
• 3½ cups powdered sugar
• 1 tbsp heavy cream or milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions

 

Step 1: Make the Cake Layers

• Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
• In a bowl, whisk together flour, ground pistachios, baking powder, baking soda, and salt.
• In another bowl, beat sugars and olive oil until creamy. Add eggs one at a time. Mix in vanilla and lemon zest.
• Alternate adding dry ingredients and buttermilk until smooth.
• Divide into pans and bake for 28–32 minutes, or until a toothpick comes out clean.
• Cool completely on wire racks.

Step 2: Make the Plum Berry Jam

• In a saucepan, combine plums, berries, sugar, lemon juice, and salt.
• Cook over medium heat for 15–20 minutes, stirring occasionally, until thick and syrupy.
• Cool completely. Jam will thicken more as it cools.

Step 3: Make Pistachio Chantilly

• In a chilled bowl, beat heavy cream until soft peaks form.
• Add powdered sugar, pistachios, and vanilla.
• Continue to whip until medium peaks form. Refrigerate until ready to use.

Step 4: Make the Buttercream

• Beat butter until fluffy.
• Gradually add powdered sugar, then vanilla, cream, and salt.
• Beat for 3–4 minutes until silky smooth.

Step 5: Assemble the Cake

• Level cake layers if needed.
• Spread a thin layer of jam on the first layer.
• Pipe or spread pistachio Chantilly cream over the jam.
• Add the second cake layer, then frost the entire cake with buttercream.
• Decorate with crushed pistachios, berries, or edible flowers for a stunning finish.

Notes

🥄 Variations
Almond Swap: Substitute pistachios with ground almonds.

Citrus Boost: Add orange zest or orange blossom water to the batter.

Filling Twist: Use fig jam or cherry preserves instead of plum berry.

Buttercream Flavor: Add a splash of rosewater or almond extract to enhance the floral notes.

Gluten-Free: Replace flour with a 1:1 gluten-free baking blend.

🧊 Storage & Reheating
Refrigerator: Store the assembled cake for up to 4 days.

Freezer (Unfrosted Layers): Wrap layers in plastic and freeze for up to 2 months.

Make-Ahead Tips:

Bake cake layers 1–2 days ahead.

Make jam and frosting the day before assembling.

Chantilly cream is best made fresh but holds well for 12–18 hours.

❓ 10 FAQs
Can I use store-bought jam?
Yes, but homemade jam offers the best flavor and texture.

Can I make this into cupcakes?
Absolutely! Reduce bake time to 18–22 minutes.

What’s the best substitute for buttermilk?
Mix 1 tbsp lemon juice or vinegar with 1 cup milk. Let sit for 5 minutes.

Can I omit the buttercream?
You can use just the Chantilly for a lighter finish.

Is olive oil strong in flavor?
It adds depth, not overpowering—especially balanced by pistachio and fruit.

Can I toast the pistachios?
Yes! Lightly toasting before grinding brings out even more nutty flavor.

Can I use frozen berries?
Yes, just thaw and drain first to avoid watery jam.

How do I get smooth buttercream?
Use room-temperature butter and beat well after each sugar addition.

Can I decorate with fresh fruit?
Definitely—berries, figs, or even citrus slices work beautifully.

What kind of olive oil is best?
Use mild extra virgin olive oil for balance—avoid bitter varieties.

🏁 Conclusion
This Pistachio Olive Oil Cake with Plum Berry Jam and Pistachio Chantilly Cream is a celebration in every slice—nutty, fruity, creamy, and luxurious. Whether you’re baking for a special event or just craving a beautiful dessert that stuns visually and delivers on flavor, this recipe will not disappoint.

Every layer brings something distinct to the table—from the soft, olive oil–kissed crumb to the tart jam and light, nutty Chantilly. Prepare for the compliments—this cake is a lush, layered masterpiece worthy of center stage. 🌿🍓