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

🎉 Introduction
If you’re on the hunt for a showstopping, flavor-packed dessert that’s as stunning as it is satisfying, look no further than this Pistachio Olive Oil Cake with Plum Berry Jam, Pistachio Chantilly & Buttercream. This is not just a cake — it’s an experience. Featuring nutty pistachio undertones, rich olive oil layers, tart plum-berry jam, airy chantilly cream, and smooth buttercream, it’s the kind of dessert that belongs at every celebration — from birthdays to weddings.

Layered cakes may look intimidating, but this recipe breaks it down step by step. Whether you’re an experienced baker or tackling your first layer cake, you’ll find joy in building each delicious tier. Want to know more about olive oil’s health benefits and role in baking? Check out this guide from California Olive Ranch.

This cake takes inspiration from modern patisserie-style bakes but remains approachable and deeply comforting. The balance of textures — soft cake, silky buttercream, jammy fruit, and cloud-like chantilly — make every bite unforgettable.

🧰 Equipment Needed

Here’s what you’ll need to make this layered masterpiece:

• Three 6-inch or two 8-inch cake pans
• Parchment paper
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Cooling racks
• Serrated knife or cake leveler
• Offset spatula
• Small saucepan (for jam)
• Whisk
• Cake turntable (optional but helpful for decorating)

🛒 Ingredients

🍑 Produce

• 1/2 cup mixed berries (blueberries, raspberries, strawberries)
• 1 lemon, zest only
• 1 cup plums, pitted and chopped

🥚 Refrigerated

• 3 large eggs

🍯 Condiments

• 1 tbsp lemon juice (for the jam)
• 4 tbsp pistachio spread (like pistachio cream or paste)

🧁 Baking & Spices

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt (for the cake)
• 1 pinch salt (for buttercream)
• 1 1/2 cups granulated sugar (divided for cake & jam)
• 1 3/4 cups powdered sugar (for buttercream)
• 2 tsp vanilla extract

🫒 Oils & Vinegars

• 3/4 cup extra virgin olive oil

🌰 Nuts & Seeds

• 1/2 cup unsalted pistachios, finely ground

🧈 Dairy

• 1/2 cup unsalted butter, softened
• 1 tbsp milk or heavy cream (for buttercream)
• 1 cup heavy whipping cream
• 3/4 cup whole milk or buttermilk

👩‍🍳 Directions

🍰 Step 1: Make the Plum Berry Jam

1. In a small saucepan, combine the plums, berries, 1/4 cup sugar, and 1 tbsp lemon juice.
2. Simmer over medium heat for 15–20 minutes, stirring occasionally, until thick and jammy.
3. Let cool completely. Store in the fridge if making ahead.

🍰 Step 2: Bake the Pistachio Olive Oil Cake

1. Preheat oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
2. In a large bowl, whisk together:
   • Flour, baking powder, baking soda, ground pistachios, and salt.
3. In another bowl, beat:
   • Eggs, granulated sugar, vanilla, olive oil, lemon zest, and milk or buttermilk.
4. Combine wet and dry ingredients. Mix until smooth but do not overmix.
5. Divide batter evenly between pans. Bake for 28–32 minutes, or until a toothpick comes out clean.
6. Cool in pans for 10 minutes, then remove and cool completely on racks.

🍰 Step 3: Make the Buttercream

1. Beat butter with an electric mixer until fluffy (3–4 minutes).
2. Gradually add powdered sugar, vanilla, and milk or cream.
3. Beat until smooth. Add a pinch of salt to balance sweetness.

🍰 Step 4: Make the Pistachio Chantilly

1. In a chilled bowl, whip heavy cream until soft peaks form.
2. Fold in the pistachio spread gently until combined and creamy.

🍰 Step 5: Assemble the Cake

1. Level the cake layers using a serrated knife.
2. Place the first layer on your cake stand or plate.
3. Pipe a buttercream dam around the edge.
4. Fill the center with a few tablespoons of plum berry jam and a layer of pistachio chantilly.
5. Repeat with the second (and third) layer.
6. Crumb-coat the entire cake and chill for 15 minutes.
7. Apply the final coat of buttercream and decorate as desired — use chopped pistachios, swirls of cream, fresh berries, or edible flowers.

🍰 Tip: For clean slicing, chill the cake for 1 hour before serving.

🍽️ Servings & Timing

• Servings: 10–12 slices
• Prep Time: 35 minutes
• Bake Time: 30 minutes
• Assembly & Chill: 45 minutes
• Total Time: ~1 hour 50 minutes

🧊 Storage & Reheating

Refrigerator

• Store the fully assembled cake in the fridge for up to 4 days.
• Cover loosely with plastic wrap or store in a cake box.

Freezer

• Freeze cake layers (unfrosted) for up to 2 months, tightly wrapped.
• Buttercream and chantilly do not freeze well due to cream content.

Serving Tip

• Let refrigerated cake sit at room temp for 20–30 minutes before slicing for best texture.

🥄 Variations

• 🌿 Lemon Pistachio Cake: Replace jam with lemon curd for a zingy twist.
• 🍫 Chocolate Pistachio Cake: Add mini chocolate chips to the batter or ganache on top.
• 🍑 Peach Berry Version: Swap plums with peaches for a summer-forward profile.
• 🥥 Coconut Pistachio Cake: Add shredded coconut to the batter and buttercream.
• 🍰 Sheet Cake Version: Skip the layers and use a 9×13 pan for a simplified take.

Want more olive oil cake inspiration? Explore Bon Appetit’s olive oil dessert collection.

❓ 10 FAQs

1. Can I use store-bought pistachio spread?
Yes! Brands like Brontedolci or Fiasconaro work beautifully.

2. Can I make the jam ahead of time?
Absolutely — up to 5 days in advance, stored in the fridge.

3. What if I don’t have olive oil?
You can substitute with canola or vegetable oil, but you’ll lose some of the flavor complexity.

4. Can I use cake flour instead of all-purpose?
Yes, just use an extra 2 tablespoons to match the texture.

5. How do I make this cake gluten-free?
Use a 1:1 gluten-free flour blend and ensure all other ingredients are GF-friendly.

6. Is this cake overly sweet?
Nope — the tartness from the plum jam and richness of pistachio balance it perfectly.

7. What if I don’t have a mixer?
You can whisk by hand; just ensure your butter is softened and whipped properly.

8. Can I skip the pistachio chantilly?
Yes, but it’s highly recommended. You could substitute with plain whipped cream or mascarpone.

9. How do I get even layers?
Use a scale to divide the batter equally and level the tops with a serrated knife.

10. Can I make cupcakes from this recipe?
Yes! Bake at 350°F for 18–20 minutes. Yields 18–20 cupcakes.

🏁 Conclusion

This Pistachio Olive Oil Cake with Plum Berry Jam, Pistachio Chantilly & Buttercream is a stunning celebration of texture, flavor, and seasonal ingredients. Every bite is nutty, tart, creamy, and smooth. Whether you’re baking for a special occasion or just want to create something beautiful, this layered masterpiece delivers elegance without excess complication.

Once you master the components, feel free to experiment with different seasonal fruits, flavor infusions, or decorative elements. If you’re a fan of Mediterranean-inspired desserts and patisserie flair, this cake is an absolute must-bake.

Adam

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

If you’re on the hunt for a showstopping, flavor-packed dessert that’s as stunning as it is satisfying, look no further than this Pistachio Olive Oil Cake with Plum Berry Jam, Pistachio Chantilly & Buttercream. This is not just a cake — it’s an experience. Featuring nutty pistachio undertones, rich olive oil layers, tart plum-berry jam, airy chantilly cream, and smooth buttercream, it’s the kind of dessert that belongs at every celebration — from birthdays to weddings. Layered cakes may look intimidating, but this recipe breaks it down step by step. Whether you’re an experienced baker or tackling your first layer cake, you’ll find joy in building each delicious tier. Want to know more about olive oil’s health benefits and role in baking? Check out this guide from California Olive Ranch. This cake takes inspiration from modern patisserie-style bakes but remains approachable and deeply comforting. The balance of textures — soft cake, silky buttercream, jammy fruit, and cloud-like chantilly — make every bite unforgettable.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 30 minutes mins

Assembly & Chill 45 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 12 slices

Ingredients Equipment Method Notes

Ingredients

  

🍑 Produce

• 1/2 cup mixed berries blueberries, raspberries, strawberries
• 1 lemon zest only
• 1 cup plums pitted and chopped

🥚 Refrigerated

• 3 large eggs

🍯 Condiments

• 1 tbsp lemon juice for the jam
• 4 tbsp pistachio spread like pistachio cream or paste

🧁 Baking & Spices

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt for the cake
• 1 pinch salt for buttercream
• 1 1/2 cups granulated sugar divided for cake & jam
• 1 3/4 cups powdered sugar for buttercream
• 2 tsp vanilla extract

🫒 Oils & Vinegars

• 3/4 cup extra virgin olive oil

🌰 Nuts & Seeds

• 1/2 cup unsalted pistachios finely ground

🧈 Dairy

• 1/2 cup unsalted butter softened
• 1 tbsp milk or heavy cream for buttercream
• 1 cup heavy whipping cream
• 3/4 cup whole milk or buttermilk

Equipment

• Three 6-inch or two 8-inch cake pans
• Parchment paper
• Mixing bowls
• Electric mixer or stand mixer
• Rubber spatula
• Cooling racks
• Serrated knife or cake leveler
• Offset spatula
• Small saucepan (for jam)
• Whisk
• Cake turntable (optional but helpful for decorating)

Method

 

🍰 Step 1: Make the Plum Berry Jam

1. In a small saucepan, combine the plums, berries, 1/4 cup sugar, and 1 tbsp lemon juice.
2. Simmer over medium heat for 15–20 minutes, stirring occasionally, until thick and jammy.
3. Let cool completely. Store in the fridge if making ahead.

🍰 Step 2: Bake the Pistachio Olive Oil Cake

1. Preheat oven to 350°F (175°C). Grease and line your cake pans with parchment paper.
2. In a large bowl, whisk together:
3. Flour, baking powder, baking soda, ground pistachios, and salt.
4. In another bowl, beat:
5. Eggs, granulated sugar, vanilla, olive oil, lemon zest, and milk or buttermilk.
6. Combine wet and dry ingredients. Mix until smooth but do not overmix.
7. Divide batter evenly between pans. Bake for 28–32 minutes, or until a toothpick comes out clean.
8. Cool in pans for 10 minutes, then remove and cool completely on racks.

🍰 Step 3: Make the Buttercream

1. Beat butter with an electric mixer until fluffy (3–4 minutes).
2. Gradually add powdered sugar, vanilla, and milk or cream.
3. Beat until smooth. Add a pinch of salt to balance sweetness.

🍰 Step 4: Make the Pistachio Chantilly

1. In a chilled bowl, whip heavy cream until soft peaks form.
2. Fold in the pistachio spread gently until combined and creamy.

🍰 Step 5: Assemble the Cake

1. Level the cake layers using a serrated knife.
2. Place the first layer on your cake stand or plate.
3. Pipe a buttercream dam around the edge.
4. Fill the center with a few tablespoons of plum berry jam and a layer of pistachio chantilly.
5. Repeat with the second (and third) layer.
6. Crumb-coat the entire cake and chill for 15 minutes.
7. Apply the final coat of buttercream and decorate as desired — use chopped pistachios, swirls of cream, fresh berries, or edible flowers.

🍰 Tip: For clean slicing, chill the cake for 1 hour before serving.

Notes

🧊 Storage & Reheating

Refrigerator
Store the fully assembled cake in the fridge for up to 4 days.

Cover loosely with plastic wrap or store in a cake box.

Freezer
Freeze cake layers (unfrosted) for up to 2 months, tightly wrapped.

Buttercream and chantilly do not freeze well due to cream content.

Serving Tip
Let refrigerated cake sit at room temp for 20–30 minutes before slicing for best texture.

🥄 Variations

🌿 Lemon Pistachio Cake: Replace jam with lemon curd for a zingy twist.

🍫 Chocolate Pistachio Cake: Add mini chocolate chips to the batter or ganache on top.

🍑 Peach Berry Version: Swap plums with peaches for a summer-forward profile.

🥥 Coconut Pistachio Cake: Add shredded coconut to the batter and buttercream.

🍰 Sheet Cake Version: Skip the layers and use a 9×13 pan for a simplified take.

Want more olive oil cake inspiration? Explore Bon Appetit’s olive oil dessert collection.

❓ 10 FAQs

1. Can I use store-bought pistachio spread?
Yes! Brands like Brontedolci or Fiasconaro work beautifully.

2. Can I make the jam ahead of time?
Absolutely — up to 5 days in advance, stored in the fridge.

3. What if I don’t have olive oil?
You can substitute with canola or vegetable oil, but you’ll lose some of the flavor complexity.

4. Can I use cake flour instead of all-purpose?
Yes, just use an extra 2 tablespoons to match the texture.

5. How do I make this cake gluten-free?
Use a 1:1 gluten-free flour blend and ensure all other ingredients are GF-friendly.

6. Is this cake overly sweet?
Nope — the tartness from the plum jam and richness of pistachio balance it perfectly.

7. What if I don’t have a mixer?
You can whisk by hand; just ensure your butter is softened and whipped properly.

8. Can I skip the pistachio chantilly?
Yes, but it’s highly recommended. You could substitute with plain whipped cream or mascarpone.

9. How do I get even layers?
Use a scale to divide the batter equally and level the tops with a serrated knife.

10. Can I make cupcakes from this recipe?
Yes! Bake at 350°F for 18–20 minutes. Yields 18–20 cupcakes.

🏁 Conclusion

This Pistachio Olive Oil Cake with Plum Berry Jam, Pistachio Chantilly & Buttercream is a stunning celebration of texture, flavor, and seasonal ingredients. Every bite is nutty, tart, creamy, and smooth. Whether you’re baking for a special occasion or just want to create something beautiful, this layered masterpiece delivers elegance without excess complication.

Once you master the components, feel free to experiment with different seasonal fruits, flavor infusions, or decorative elements. If you’re a fan of Mediterranean-inspired desserts and patisserie flair, this cake is an absolute must-bake.