I have a soft spot for desserts that feel a little whimsical, a little dreamy, and this one absolutely lives in that space. This cake is tender, pale green, and lightly nutty, with a flavor that feels calm and comforting rather than loud.
The first time I made it, I wasn’t trying to impress anyone. I just wanted something pretty and a little different from the usual chocolate or vanilla rotation. But once I sliced into it and saw that soft pistachio crumb, I knew it was going to become one of those recipes I return to again and again.
It’s the kind of cake that looks decorative without being fussy, and tastes rich without feeling heavy. The sour cream keeps everything moist, while the pistachios add that subtle earthiness that makes people pause and ask what makes it so good.
I love serving this when I want a dessert that feels thoughtful and artistic, but still approachable. It’s not complicated, just layered with care, color, and texture in a way that makes it feel special.
Why This Cake Feels So Special
There’s something about pistachio that instantly changes the mood of a dessert. It’s softer than almond, more interesting than plain vanilla, and it brings a natural color that feels delicate rather than artificial.
Paired with a fluffy vanilla buttercream and those playful pink and green tones, the cake becomes as much about feeling as it is about flavor. It’s gentle, lightly sweet, and just a little nostalgic, like those vintage bakery cakes with swirls and sprinkles.
What I appreciate most is that it doesn’t rely on complicated techniques. The beauty comes from contrast. Smooth frosting, tender crumb, and a hint of crunch from ground pistachios.
Ingredients Needed for the Recipe
- White cake mix – Forms the base and keeps the texture light and consistent.
- Finely ground raw unsalted pistachios – Adds flavor, color, and a soft nutty richness.
- Water – Helps bring the batter together and keeps it balanced.
- Vegetable oil – Ensures the cake stays moist and tender for days.
- Sour cream – Adds tanginess and creates a plush, bakery-style crumb.
- Egg whites – Provide structure while keeping the color pale and delicate.
- Unsalted butter – The foundation of the buttercream, giving it a smooth, creamy body.
- Powdered sugar – Sweetens and stabilizes the frosting.
- Kosher salt – Balances the sweetness and sharpens the flavors.
- Vanilla extract – Adds warmth and rounds out both cake and frosting.
- Heavy cream – Whips the buttercream into a fluffy, spreadable texture.
- Green gel food color – Creates the signature soft green tone.
- Pink gel food color – Adds contrast for decorative piping.
- Pink and green sprinkles – Bring a playful finish and a little crunch.
How to make Pisces Pistachio Cake?
Step 1 – Prepare the Pans and Oven
Start by heating your oven to 350°F. Grease the bottoms of two 8 inch cake pans so nothing sticks later.
I like to take an extra second to smooth the grease evenly. It makes releasing the cakes much easier and keeps the edges neat.
Step 2 – Mix the Batter
In a large bowl, combine the cake mix, ground pistachios, water, oil, sour cream, and egg whites. Beat everything on medium speed until the batter looks smooth and slightly thick.
The pistachios will tint the batter a soft green, and you’ll notice a mild nutty aroma already forming. That’s when you know you’re on the right track.
Step 3 – Divide and Bake
Split the batter evenly between the prepared pans and smooth the tops. Bake for 26 to 31 minutes, until a toothpick comes out clean.
The cakes should feel springy when lightly pressed. Let them cool in the pans for about 10 minutes before turning them out onto racks.
Step 4 – Cool Completely
Allow the layers to cool fully, about an hour. This step matters more than people think, because warm cake will melt your frosting instantly.
I usually use this time to prepare the buttercream and clean up, which makes the whole process feel relaxed instead of rushed.
Step 5 – Make the Buttercream Base
Beat the butter, powdered sugar, and salt on low speed until smooth. It may look crumbly at first, but it will come together.
Once combined, stir in the vanilla and heavy cream, then increase speed and beat until the frosting becomes fluffy and light.
Step 6 – Divide and Color the Frosting
Set aside about 3 cups of frosting for decorating. Tint portions dark green, dark pink, and light pink using gel color, adding a little at a time.
Color builds quickly, so go slowly. It’s easier to deepen a shade than to fix one that’s too bold.
Step 7 – Tint the Remaining Frosting
Color the rest of the buttercream a soft light green. This will be the main coating that gives the cake its signature look.
I aim for a pastel tone rather than something bright. It keeps the design feeling calm and cohesive.
Step 8 – Assemble and Decorate
Place one cake layer down, spread frosting evenly across the top, then add the second layer. Cover the entire cake with the light green buttercream.
Use the pink and green frostings to pipe swirls, borders, or little flourishes, then finish with sprinkles for texture and charm.
Tips
- Grind pistachios finely so they blend smoothly into the batter without creating heaviness.
- Use room temperature ingredients for a more even, cohesive mix.
- Do not rush the cooling step or the frosting will slide.
- Beat the buttercream long enough to make it airy. This gives the cake a lighter feel.
- Add food coloring gradually to control the final shade.
- Level the cake layers if needed for a clean, stable stack.
- Chill the frosted cake briefly if you want sharper decorative piping.
- Wipe your spatula often while frosting to keep the finish smooth.
Serving and Storing the Cake
This cake slices best with a long, clean knife, especially after it has rested for a bit. The texture settles into something incredibly soft but still structured enough to hold its shape.
I like serving it slightly cool rather than fully chilled, because the buttercream becomes creamy and the pistachio flavor feels more pronounced. Letting slices sit out for a few minutes makes a big difference.
If you have leftovers, store them covered in the refrigerator. The sour cream and oil keep the crumb moist, so it stays delicious for several days without drying out.
Before serving again, allow the cake to come closer to room temperature. That small step brings back the fluffy texture and keeps the frosting from feeling too firm.
This is one of those cakes that somehow tastes even better the next day. The flavors settle, the nuttiness deepens, and everything feels more balanced.
Whether you’re making it for a celebration or just because you want to bake something beautiful, it’s a recipe that rewards a little patience. And honestly, it’s hard not to smile when you see those soft colors and that tender crumb on the plate.
Pisces Pistachio Cake Recipe
Description
Pisces are gentle, intuitive, artistic types known for their compassionate nature, and this ornate and whimsical cake will make them feel so seen! This vintage-style cake starts with Betty Crocker™ Favorites Super Moist™ White Cake and adds tangy sour cream and pistachio to create a playful flavor that reflects Pisces’ artistic sensibilities and characteristic color—the cake is light green through and through! The white and pink accents add a tranquil quality to the cake’s design, which every sensitive and empathetic Pisces will love. Whether you’re throwing a birthday party, feeling extra creative, or simply want to indulge your romantic side, this cake is the perfect way to bake your way to everyone’s heart.
ingredients
Cake
Vanilla Buttercream Frosting
Toppings
Instructions
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Heat oven to 350ºF (175°C). Grease bottom of 2 (8-inch) heart-shaped or round cake pans.
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In a large mixing bowl, beat cake mix, pistachios, water, vegetable oil, sour cream, and egg whites with an electric mixer on medium speed until combined. Divide the batter evenly between pans.
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Bake 26 to 31 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
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In a large mixing bowl, beat the butter, powdered sugar, and salt on low speed until smooth.
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Stir in the vanilla extract and heavy cream and beat until combined. Increase speed to medium and beat until fluffy.
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Set aside 3 cups of buttercream frosting. Tint 1 cup dark green, 1 cup dark pink, and 1 cup light pink by adding food gel a few drops at a time and stirring between each addition until the desired color is reached.
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Tint the remaining buttercream frosting light green by adding food gel a few drops at a time and stirring between each addition until the desired color is reached.
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Frost cake as desired and decorate with pink and green sprinkles.
Nutrition Facts
Servings 12
Serving Size 1 slice
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 27g42%
- Saturated Fat 12g60%
- Cholesterol 65mg22%
- Sodium 380mg16%
- Potassium 180mg6%
- Total Carbohydrate 56g19%
- Dietary Fiber 2g8%
- Sugars 42g
- Protein 6g12%
- Calcium 6 mg
- Iron 8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead tip: Bake cake layers up to 2 days in advance. Wrap tightly in plastic wrap and store at room temperature. Frost the day of serving for best texture.
- Dietary variation: For a gluten-free version, use a certified GF white cake mix and verify all other ingredients are GF-compliant.
- Keto adaptation note: A keto-friendly version would require replacing the cake mix and powdered sugar with almond flour and erythritol-based alternatives—this significantly changes texture and yield.
- Flavor pairing: The pistachio and vanilla profile pairs beautifully with citrus zest or a hint of lavender in the frosting for a more floral note.
Frequently Asked Questions
Can I make this cake without food coloring?
Yes! The natural green hue from the pistachios will give the cake a soft sage tone. The frosting will be white unless colored, which still complements the Pisces aesthetic with its dreamy, cloud-like appearance.
How should I store leftovers?
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving for best flavor and texture.