Cherry Pistachio Olive Oil Cake
I’ve always had a soft spot for olive oil cakes. There’s something about them that feels effortlessly elegant. They’re incredibly moist, have the most delicate crumb, and somehow taste even better the next day. The olive oil adds a subtle richness with just the right hint of savoriness that perfectly balances the sweetness of the cake, while freshly ground pistachios bring a warm, buttery nuttiness that makes every bite feel a little more special.
This Cherry Pistachio Olive Oil Cake is one of those desserts that instantly transports me somewhere else. I can almost picture myself sitting on a sunny balcony in Capri, overlooking the sparkling Amalfi Coast with a crisp glass of white wine in hand, slowly slicing into a piece of this cake. The pillowy homemade whipped cream, glossy maraschino cherries, and a drizzle of sweet cherry syrup make it feel simple yet luxurious—the kind of dessert you’d linger over long after dinner.
Whether you’re baking for a spring brunch, a summer gathering, or simply because you’re craving something beautiful, this cake is guaranteed to impress. It’s light, perfectly balanced, and proof that a handful of quality ingredients can create something truly unforgettable.
For the finishing touch, I used Hotel Starlino maraschino cherries. Their beautifully vibrant cherries and rich cherry syrup pair perfectly with the delicate pistachio cake and homemade whipped cream, making this dessert feel every bit as elegant as it tastes.
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Tips for the Best Cherry Pistachio Olive Oil Cake
- Use a good-quality extra virgin olive oil with a mild flavor.
- Pulse the pistachios just until finely ground.
- Don’t overmix the batter.
- Let the cake cool completely before adding the whipped cream.
- Use cold heavy cream for the fluffiest whipped topping.
- Spoon a little extra cherry syrup over each slice before serving for even more flavor.
Why You’ll Love This Recipe
Stays moist for days
Wonderfully moist with a tender crumb
Rich pistachio flavor in every bite
Made with extra virgin olive oil
Topped with homemade whipped cream and maraschino cherries
Beautiful enough for celebrations, yet easy enough for any weekend bake
Storage
Store covered in the refrigerator for up to 3 days.
For the best texture, let the cake sit at room temperature for about 15–20 minutes before serving.
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Frequently Asked Questions
Can I use salted pistachios?
Yes! If using salted pistachios, reduce the added salt slightly.
Can I make this cake ahead of time?
Absolutely. Bake the cake the day before and add the whipped cream and cherries just before serving.
Can I leave out the almond extract?
Yes. It’s optional, but it beautifully enhances both the pistachio and cherry flavors.
Why use olive oil instead of butter?
Olive oil creates an incredibly moist cake with a delicate crumb that stays fresh for days. It also adds a subtle richness that pairs beautifully with the pistachios and cherries.
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Amazon Kitchen Tools I Used
I’ll be linking all of my favorite baking tools below if you’d like to use the same ones I did!
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
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Ingredients
For the Cake
- ½ cup raw pistachios, finely ground
- 1 cup granulated sugar
- 2 large eggs, room temperature
- â…” cup high-quality extra virgin olive oil
- 1 tsp lemon zest
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon salt
Homemade Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
For Topping
- Hotel Starlino Maraschino Cherries
- Cherry syrup from the jar
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Instructions
Step 1
Preheat your oven to 350°F. Grease and line an 8-inch round cake pan with parchment paper.
Step 2
Place the pistachios into a food processor and pulse until they’re finely ground. Be careful not to over-process them into a paste.
Step 3
In a large mixing bowl, whisk together the sugar, eggs, and lemon zest until the mixture becomes light and slightly pale.
Step 4
Slowly whisk in the olive oil until fully incorporated. Stir in the vanilla and almond extracts.
Step 5
In a separate bowl, whisk together the flour, baking powder, salt, and ground pistachios.
Step 6
Fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
Step 7
Pour the batter into the prepared cake pan and smooth the top.
Step 8
Bake for 32–38 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs attached.
Step 9
Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
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Make the Whipped Cream
Using a hand mixer, beat the cold heavy cream, powdered sugar, and vanilla until medium peaks form.
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Assemble the Cake
Once the cake has completely cooled, spread or pipe the homemade whipped cream over the top.
Arrange the Hotel Starlino maraschino cherries over the whipped cream and finish with a generous drizzle of the cherry syrup from the jar.