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

If you're looking for an elegant and unforgettable dessert, this Pistachio Olive Oil Cake with Plum Berry Jam, Pistachio Chantilly, and Pistachio Buttercream is pure luxury in layer form. It’s not only beautiful, it’s a masterclass in flavor pairing — rich, nutty pistachio, fruity tart jam, silky chantilly cream, and velvety buttercream, all built on the lush base of a moist olive oil cake. Perfect for a celebration or high-end dinner party, this cake’s deep flavor and stunning appearance make it a true bakery-quality showpiece you can recreate at home.
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Prep Time 45 minutes
Cook Time 30 minutes
Assembly time 20 minutes
Total Time 1 hour 35 minutes
Servings: 10 people
Ingredients Equipment Method Notes

Ingredients
  

For the Pistachio Olive Oil Cake:
  • 1 ½ cups all-purpose flour
  • ½ cup finely ground pistachios unsalted
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup extra virgin olive oil
  • ¾ cup whole milk or buttermilk
  • 3 large eggs
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • For the Plum Berry Jam or use store-bought:
  • 1 cup plums pitted and chopped
  • ½ cup mixed berries blueberries, raspberries, etc.
  • ½ cup granulated sugar
  • 1 tbsp lemon juice
  • For the Pistachio Chantilly Cream:
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla
  • 2 tbsp pistachio paste or blend pistachios with a splash of cream
For the Pistachio Buttercream:
  • ½ cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 2 tbsp pistachio paste
  • 1 –2 tbsp heavy cream or milk
  • Pinch of salt

Equipment

  • Two 6-inch or 8-inch cake pans
  • Parchment paper
  • Electric mixer or stand mixer
  • Medium saucepan
  • Mixing bowls
  • Rubber spatula
  • Offset spatula or piping bag
  • Cake turntable (optional but helpful)

Method
 

Make the Pistachio Olive Oil Cake:
  1. Preheat oven to 350°F (175°C). Grease and line two cake pans with parchment.
  2. In a large bowl, whisk together flour, ground pistachios, sugar, baking powder, baking soda, salt, and lemon zest.
  3. In another bowl, whisk olive oil, milk, eggs, and vanilla.
  4. Pour wet into dry and mix until smooth.
  5. Divide between pans and bake for 25–30 minutes or until a toothpick comes out clean.
  6. Cool completely before assembling.
Make the Plum Berry Jam:
  1. In a saucepan, combine plums, berries, sugar, and lemon juice.
  2. Simmer over medium heat for 15–20 minutes until thick and jammy.
  3. Cool and refrigerate until ready to use.
Make Pistachio Chantilly:
  1. Beat cream, sugar, and vanilla until soft peaks form.
  2. Add pistachio paste and continue beating until stiff peaks form.
  3. Chill until ready to use.
Make Pistachio Buttercream:
  1. Beat softened butter until creamy.
  2. Add powdered sugar and beat until fluffy.
  3. Mix in pistachio paste and cream. Beat until smooth and silky.
🎂 Assembly
  1. Level cooled cakes if needed.
  2. Pipe or spread a border of pistachio buttercream around the edge of the bottom layer.
  3. Fill the center with a spoonful of plum berry jam and a layer of pistachio chantilly.
  4. Top with second cake layer.
  5. Pipe large decorative dollops of buttercream on top and sprinkle with chopped pistachios.
Optional: Garnish with edible flowers or a drizzle of extra jam.

    Notes

    🧁 Variations
    Use raspberry or cherry jam if plum isn’t available.
    Add rosewater to the chantilly for a Middle Eastern twist.
    Use almond or hazelnut flour for part of the pistachio to mix up the flavor.
    🧊 Storage & Reheating
    Refrigerator: Store covered for up to 4 days.
    Freezer: Freeze layers separately, wrapped tightly, for up to 1 month.
    Serve chilled or room temp for best flavor.
    ❓ FAQs
    1. Can I use store-bought jam?
    Yes! Use any quality berry or stone fruit jam.
    2. What if I can’t find pistachio paste?
    Make your own by blending roasted pistachios with a splash of cream or oil until smooth.
    3. Can this cake be made ahead?
    Yes — bake cakes and prep fillings a day ahead. Assemble the day of serving.
    4. Can I make it nut-free?
    You can substitute sunflower seed butter, but flavor will differ.
    5. Does olive oil taste strong?
    Not at all — it adds richness and keeps the cake moist.