White Chocolate, Pistachio & Raspberry Olive Oil Cake
Nov 26, 2025
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I truly love an olive oil cake! Olive oil is a secret ingredient when it comes to baking as it creates the most delicious and moist cake with a tender crumb. This white chocolate, pistachio and raspberry olive oil cake is such a lovely cake that will always impress!
Why you’ll love this White Chocolate, Pistachio & Raspberry Olive Oil Cake!
Olive oil desserts are truly my favourite sweet treats to make. Not only does olive oil create the most tender, moist crumb, it also means we don’t need to pull out the stand mixer. All you need is a bowl and a whisk. I’ve shared so many olive-oil based cakes with you over the years, from my lemon olive oil cake to my blueberry and ricotta version, but this white chocolate, pistachio and raspberry olive oil cake feels extra special.
The batter is made with a beautiful white chocolate olive oil from Olivetta and lots of crushed pistachios for richness and flavour, while the raspberry jam is cooked from scratch in just a few minutes (though you can absolutely use store-bought if you’re short on time). Once the cake is baked, it’s topped with the jam and gently swirled through soft whipped cream for the most gorgeous, creamy, raspberry-streaked finish. This is one of those cakes everyone falls in love with… and I know you will too.
Ingredients For White Chocolate, Pistachio & Raspberry Olive Oil Cake
This cake is made with just a handful of beautiful flavours that work perfectly together. We have white chocolate olive oil for richness, pistachios for texture, and a bright homemade raspberry jam.
- White chocolate olive oil – this is what gives the cake its rich flavour, tender crumb and subtle sweetness. I have used a white chocolate olive oil from Olivetta but you could always use a regular olive oil and add some chopped white chocolate into the batter.
- Pistachios – finely crushed for a nutty depth and a beautiful texture throughout the cake. They also give the cake that gorgeous green colour!
- Raspberries – cooked down into a quick homemade jam, though store-bought works if you need to save time.
- Cream – softly whipped and swirled with the raspberry jam for a gorgeous, creamy topping.
How To Make
This white chocolate, pistachio and raspberry olive oil cake is one of those beautifully easy cakes where everything comes together in a single bowl. No stand mixer required!
Step 1: In a food processor, blend the pistachios until finely ground.
Step 2: Once you have made your cake batter, evenly pour the cake batter into your prepared cake tins.
Step 3: Bake for 35 – 50 minutes depending on your cake tins. A deeper cake tin will need a little more time in the oven. Poke a wooden skewer into the middle of the cake and if it comes out dry your cake is ready! Allow the cake to slightly cool in the tin and then remove and place onto a wire rack.
Step 4: Once the cake is cool enough to assemble (if it’s too hot the cream will met) assemble your cake! Spread an even layer of whipped cream onto the first cake and the spoon over the raspberry jam. Place the second cake on top and follow this step. Sprinkle over the reserved pistachios and serve!
FAQ’s
Yes, you can use a good quality extra virgin olive oil if you don’t have white chocolate olive oil. You can add in 1 cup of chopped white chocolate to the raw batter before baking to still get that white chocolate flavour!
Not at all. Homemade jam gives the best flavour and takes only a few minutes to cook, but a good-quality store-bought raspberry jam works perfectly and saves time.
Absolutely. Almonds or walnuts work well, but pistachios give the prettiest colour and the best flavour pairing with white chocolate and raspberries.
Because this cake is topped with whipped cream and jam, it’s best kept in the fridge. Store it in an airtight container and let slices sit at room temperature for 10 to 15 minutes before serving.
Yes. The cake itself can be baked a day ahead and stored at room temperature. Add the whipped cream and raspberry topping just before serving for the freshest texture and appearance.
How To Serve
This white chocolate, pistachio and raspberry olive oil cake is best served chilled or at a cool room temperature so the whipped cream and raspberry swirls stay beautifully set. I love slicing it with a warm knife to get those clean, gorgeous layers. Finish each slice with an extra sprinkle of crushed pistachios and a few fresh raspberries if you have them. It’s perfect for afternoon tea, birthdays, summer lunches or any moment that calls for a stunning yet effortless dessert.
hOW to sTORE
Because this cake is topped with whipped cream and raspberry jam, it’s best stored in the fridge. Keep it in an airtight container for up to 3 days. For the best texture, let each slice sit at room temperature for about 10 minutes before serving so the crumb softens slightly. If you want to prepare ahead, bake the cake base a day in advance and store it at room temperature, then add the cream and raspberry topping just before serving.
More Sweets To Love
If you make this white chocolate, pistachio and raspberry olive oil cake, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations! If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
White Chocolate, Pistachio and Raspberry Olive Oil Cake
Ingredients
Raspberry jam
- 10 oz raspberries
- 3/4 cup caster sugar
- 2 tbsp lemon juice
Whipped Cream
- 3/4 cup thickened cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Cake
- 1/2 cup full cream milk
- 1 tsp lemon juice
- 1 cup pistachios
- 1 1/2 cups white flour
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup white chocolate olive oil, or extra virgin olive oil
- 1 1/4 cup white sugar
- 1 tsp vanilla extract
- 1 tbsp lemon zest
Instructions
Raspberry jam
- Macerate: Place the raspberries in a saucepan and add the sugar and lemon juice. Massage the sugar and juice into the strawberries with your hands and leave to sit for 1 hour, or until the natural juices have been released.
- Cook: Place the saucepan over medium heat and bring the berry mixture to a simmer. Cook for 20 minutes, stirring occasionally, or until the jam is at your desired consistency. Allow to cool.
Whipped Cream
- Prep: Place a stainless steel bowl into the freezer 10 minutes before making your whipped cream. This step is optional but it will result in the best whipped cream!
- Whip: Add all ingredients to the cold bowl and whip with a hand held mixer or by hand until stiff peaks form.
Cake
- Preheat oven: Preheat your oven to 170°C / 340°F.
- Pre-line baking tins: Grease and line two 8" / 20cm cake tins
- Grind pistachio: In a food processor, add the pistachios and blend until fully ground. Reserve 1tbsp of pistachios to decorate the cake with.
- Buttermilk: To make the buttermilk, warm the milk on the stovetop or in the microwave. Add the lemon juice to the warm milk and leave to sit for 5 minutes or until it slightly curdles.
- Sift dry ingredients: In large clean bowl, sift in the flour, baking soda, baking powder and salt.
- Wet ingredients: In a large clean bowl, add the eggs and sugar. Using a hand held mixer or whisk, whisk for 5 minutes or until the eggs have turned pale and frothy. Continuing to whisk, slowly drizzle in the olive oil. Add the vanilla extract, ground pistachios, lemon zest and buttermilk and whisk through.
- Combine wet & dry: Using a spatula, fold the dry ingredients into the wet ingredients, ensuring you do not over mix in this step or your cake will become dense.
- Bake: Evenly pour the cake batter into your prepared cake tins. You can do this by setting the cake tins on a digital scale or just eyeball it. Bake for 35 – 50 minutes depending on your cake tins. A deeper cake tin will need a little more time in the oven. Poke a wooden skewer into the middle of the cake and if it comes out dry your cake is ready!
- Assembly: Allow the cake to slightly cool in the tin and then remove and place onto a wire rack. Once the cake is cool enough to assemble (if it's too hot the cream will met) assemble your cake! Spread an even layer of whipped cream onto the first cake and the spoon over the raspberry jam. Place the second cake on top and follow this step. Sprinkle over the reserved pistachios and serve!
Notes
- White chocolate olive oil – this is what gives the cake its rich flavour, tender crumb and subtle sweetness. I have used a white chocolate olive oil from Olivetta but you could always use a regular olive oil and add some chopped white chocolate into the batter.
- Pistachios – finely crushed for a nutty depth and a beautiful texture throughout the cake. They also give the cake that gorgeous green colour!
- Raspberries – cooked down into a quick homemade jam, though store-bought works if you need to save time.
- Cake tin – I use 8″ / 20cm cake tins
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I made this last night and it was incredible! I especially loved the homemade jam. Thank you!
Aw thank you so much. I love to hear this.