Mini Pistachio Olive Oil Cakes w/ Amarena Cherry Buttercream

DessertsCakes

Sep 12

These Mini Pistachio Olive Oil Cakes are tender, nutty, and lightly citrusy, topped with a fluffy Amarena cherry and amaretto buttercream. Extra-virgin olive oil gives the cakes a beautifully moist crumb, while ground pistachios, honey, vanilla bean paste, and fresh lemon zest add layers of flavor.

The pistachio olive oil cake base is adapted from Chef Jenn Allen’s Pistachio Olive Oil Cake from Bake What You Love, with a few of my own adjustments and transformed into individual mini cakes. I paired them with an Amarena cherry and amaretto buttercream for a sweet, slightly boozy finish that complements the pistachio and olive oil beautifully.

These little cakes feel special without being overly complicated and are perfect for spring gatherings, dinner parties, showers, or anytime you want an individual dessert that looks just as beautiful as it tastes. Let’s get bakin’!

INGREDIENTS

PISTACHIO OLIVE OIL CAKES

¾ cup extra-virgin olive oil
3 large eggs, room temp
¼ cup honey
⅔ cup granulated sugar
¾ cup finely ground unsalted pistachios
½ cup whole milk, room temp
2 teaspoons vanilla bean paste
Zest of 1 lemon
1 ¾ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon kosher salt

AMARENA CHERRY BUTTERCREAM

1 cup (226 g) unsalted butter, softened
3 ½ cups (420 g) powdered sugar, plus more as needed
2 tablespoons amaretto liqueur
2–3 tablespoons Amarena cherry syrup
⅓ cup Amarena cherries, finely chopped
1 teaspoon vanilla bean paste
¼ teaspoon kosher salt
1–2 tablespoons whole milk, as needed

FOR FINISHING

Chopped pistachios
Fresh dark sweet cherries

Instructions

Prep the pans
Preheat the oven to 350°F. Generously grease 6 individual mini cake or Bundt molds, making sure to coat all the edges and crevices so the cakes release easily after baking.
Combine the wet ingredients
In a large mixing bowl, whisk together the extra-virgin olive oil, eggs, honey, and granulated sugar until smooth and well combined.
Add the pistachios and flavorings
Whisk in the finely ground pistachios, whole milk, vanilla bean paste, and lemon zest until evenly incorporated.
Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, and kosher salt.
Finish the batter
Gradually add the dry ingredients to the wet ingredients, gently folding until just combined. Be careful not to overmix the batter.
Fill and bake
Divide the batter evenly between the prepared mini cake molds. Bake for 25–30 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Cool
Allow the cakes to cool in the molds for about 10 minutes before carefully turning them out onto a wire rack. Let them cool completely before frosting.
Make the Cherry Buttercream
Whip the butter
Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes, until smooth and creamy.
Add the powdered sugar + flavorings
Reduce the mixer speed to low and gradually add the powdered sugar. Once incorporated, increase the speed to medium and beat until smooth. Add the amaretto liqueur, 2 tablespoons Amarena cherry syrup, vanilla bean paste, and kosher salt. Mix until completely incorporated.
Add the cherries + whip until fluffy
Fold in the finely chopped Amarena cherries and mix briefly until evenly distributed throughout the buttercream. Beat the buttercream on medium-high for another 1–2 minutes, until light and fluffy. If needed, add additional cherry syrup or whole milk, a little at a time, until you reach your desired consistency. If the buttercream becomes too soft, add a little more powdered sugar.
Assemble
Decorate and enjoy!
Once the cakes are completely cool, pipe or spread the Amarena cherry buttercream over each cake. Finish with chopped pistachios and a fresh dark sweet cherry on top. Enjoy!

Jo’s Tips

Use an olive oil you actually enjoy. The flavor comes through in these cakes, so a good-quality extra-virgin olive oil makes a difference.

Don’t over-process the pistachios. You want them finely ground, but stop before they begin releasing their oils and turning into pistachio butter.

Finely chop the Amarena cherries for the buttercream. Smaller pieces distribute more evenly throughout the frosting and are less likely to clog your piping tip.

Watch the consistency of the buttercream. Between the amaretto and cherry syrup, you’re adding quite a bit of liquid. Start with 2 tablespoons of cherry syrup and only add more if needed. If the buttercream becomes too soft, add a little more powdered sugar.

Can’t find amaretto? Replace it with additional syrup from the Amarena cherry jar. You’ll still get plenty of rich cherry flavor in the buttercream.

Use fresh dark sweet cherries for decorating. I prefer fresh cherries on top of these cakes for a juicy, fresh contrast to the rich buttercream. Save the syrup-packed Amarena cherries for inside the buttercream rather than for decorating.

Cool the cakes completely before decorating. Even slightly warm cakes can soften or melt the buttercream, so give them plenty of time to cool before piping.

STORAGE

Store the finished cakes in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, let them sit at room temperature for about 20–30 minutes before serving.

The unfrosted cakes can also be made a day ahead and stored tightly covered at room temperature.