Olive Oil Cake with Strawberry Hearts and Pistachio Buttercream

Prep Time: 30 Min

Cook Time 45 Min

Equipment

  • 2 8-inch cake pans

  • Kitchenaid or Handmixer

Ingredients

For the olive oil cake

  • 3 large eggs

  • 1.5 cups sugar

  • 1 cup + 2 tbsp extra virgin olive oil

  • 1.25 cups milk

  • 1 tsp vanilla extract

  • 5 tsp baking powder

  • 3/4 tsp baking soda

  • 1.5 tsp kosher salt

  • 3 cups all-purpose flour

For the pistachio buttercream

  • 2 sticks softened unsalted butter

  • 4 cups powdered sugar

  • 1 cup raw unsalted pistachios (I found them in their shells at Publix & without shells at Trader Joe’s)

  • 2-3 tbsp milk, if needed

  • 1 tsp vanilla extract

  • 1/4 tsp salt

For assembly

  • 2-3 strawberries sliced into hearts

Instructions

For the olive oil cake

  • Preheat oven to 350 F. Line 2 8-inch cake pans with parchment paper.

  • Whisk the eggs briefly on high speed until combined and foamy. Add sugar and whip on high until eggs are lightened and voluminous, about 5 minutes.

  • Lower speed to medium and stream in the olive oil, milk and almond extract and beat until just combined.

  • Add baking powder, baking soda and salt and beat to combine. Finally, add the flour and mix on medium low until flour is just incorporated. Use a spatula to incorporate any remaining bits of flour.

  • Divide batter evenly into the two cake pans. Bake for 35-40 minutes, or until the cake is fragrant, tops are golden, and a knife comes out clean.

For the pistachio buttercream

  • Put pistachios in a food processor & blend until they look like micro beads or as blended as you can get them. Add a tablespoon of powdered sugar and a tablespoon of water. Blend. Add another tablespoon of water if needed. You are looking for a paste consistency. Set aside. 

  • In the bowl of stand mixer, using the paddle attachment, add the softened butter and beat until smooth. 

  • Gradually add 1 cup at a time of powdered sugar. Once you’ve added all of the sugar, beat on high speed for 3 minutes.

  • Add the pistachio paste and beat until the paste is fully incorporated. If the icing is too thick, add a splash of milk and beat again. Add the vanilla and salt.

To assemble

Split each cake in half to form 2 thinner layers of cake so you have 4 thin cake layers total. On each layer, spread with pistachio buttercream, then slices of strawberries. Repeat with the remaining layers. To make strawberry hearts, cut a V shape into the top of the strawberry as you are removing the stem then slice the strawberry into slivers. Top cake with icing & strawberry hearts! Note: This is a tricky cake to ice since it’s a very delicate cake. If you aren’t serving it in slices, but want to display a full beautiful cake, I’d recommend wrapping & freezing it for an hour or more to make it easier to ice.

Rylee Hitchner