Minimal White Pisces Birthday Cake

Name: Minimal White Pisces Birthday Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups cake flour; 1 1/2 cups sugar; 1 cup egg whites (about 7-8 eggs); 1/2 cup unsalted butter, softened; 1 cup milk; 2 tsp baking powder; 1 tsp vanilla extract; 1/2 tsp salt; 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/2 cup egg whites (about 4 eggs); 1 tsp vanilla extract; Pinch of salt

Highlighted under: Celebration Flavors

I love creating cakes that are not only beautiful but also deliciously simple. This Minimal White Pisces Birthday Cake has quickly become one of my favorite recipes to make for special occasions. The light and fluffy texture, combined with a subtle sweetness, creates a delightful treat that everyone can enjoy. It’s versatile enough to be decorated with your favorite toppings or kept elegantly simple. Whether you’re celebrating a birthday or just craving something sweet, this cake will surely impress!

Created by

Eliza Thornton

Last updated on 2026-02-16T02:57:35.871Z

When I first set out to create the Minimal White Pisces Birthday Cake, I wanted something that felt light and celebratory. After experimenting with various recipes, I found that the combination of egg whites and cake flour results in a wonderfully airy texture that is perfect for frosting. This cake is a treat to make, and once you see the smiles it brings to the party, you’ll understand why I love it so much.

The frosting is a crucial component, as it contrasts beautifully with the cake’s light body. I usually whip up a simple Swiss meringue buttercream, which adds a silky richness without overpowering the cake. Trust me; this cake will be the centerpiece of your next celebration!

Why You Will Love This Recipe
Elegant appearance that feels perfect for any occasion
Light and fluffy texture that melts in your mouth
Versatile for any seasonal celebration with endless decoration options

The Importance of Egg Whites

Egg whites play a crucial role in the structure and texture of this Minimal White Pisces Birthday Cake. They provide aeration and stability, helping the cake rise and create that light, fluffy feel. Make sure to separate the yolks carefully to prevent any fat from the yolks contaminating the whites, as this can hinder the whipping process. For the best results, use room temperature egg whites; they whip up to a greater volume compared to cold ones.

If you're looking for a shortcut, you can use carton egg whites, but keep in mind that they often contain preservatives that can affect the texture. For a richer version, consider substituting some egg whites with whole eggs, which will provide a denser cake, but then you’ll lose some of that sublime lightness.

Frosting Techniques

The frosting for this cake is a light Italian meringue buttercream, which is made by cooking egg whites with sugar and then beating in softened butter. This technique helps to create a silky-smooth texture that is less sweet than traditional buttercream. When you heat the egg whites and sugar together, ensure the mixture reaches about 160°F (70°C) to effectively pasteurize the egg whites, making the frosting safer to eat.

A common issue when making this frosting is the butter not combining well if it's too cold or too warm. Make sure your butter is pliable yet not greasy. If you find the frosting too soft, chill it for a few minutes; and if it’s too stiff, beat in a tablespoon of milk to loosen it to your desired consistency.

Serving and Storage Tips

This Minimal White Pisces Birthday Cake can be decorated in various ways, from fresh fruit to edible flowers, allowing you to tailor it to any celebration. If you're planning to serve the cake at a party, consider making it a day ahead. Once frosted, store the cake in an airtight container at room temperature for up to three days, as refrigeration can dry it out.

For longer storage, you can freeze the individual cake layers. Wrap them well in plastic wrap and then foil; they will keep for up to three months. Thaw them in the refrigerator overnight before frosting. This make-ahead strategy simplifies your preparation and lets you enjoy celebration time without stress!

Ingredients

For the cake:

2 cups cake flour
1 1/2 cups sugar
1 cup egg whites (about 7-8 eggs)
1/2 cup unsalted butter, softened
1 cup milk
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt

For the frosting:

1 cup unsalted butter, softened
3 cups powdered sugar
1/2 cup egg whites (about 4 eggs)
1 tsp vanilla extract
Pinch of salt

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, whisk together the cake flour, baking powder, and salt. In another bowl, beat the softened butter and sugar until light and fluffy. Gradually add the egg whites, mixing until well combined. Alternate adding the flour mixture and milk, starting and ending with flour. Stir in the vanilla extract.

Bake the Cake

Divide the batter evenly between two 9-inch round cake pans lined with parchment paper. Ensure to tap the pans gently to remove air bubbles. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack.

Make the Frosting

In a heatproof bowl, combine the egg whites and sugar. Place over simmering water and whisk until the sugar dissolves. Remove from heat and whip until stiff peaks form. Gradually add softened butter and beat until smooth. Mix in the vanilla and a pinch of salt.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting on top, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake as desired.

Pro Tips

For a more elaborate design, consider adding fresh fruit or edible flowers on top of the cake, adjusting the flavors with different extracts, or coloring the frosting to match a theme.

A Note on Flour Choices

Using cake flour instead of all-purpose flour is essential for achieving that delicate texture in your cake. Cake flour has a lower protein content, which means it creates less gluten during mixing, resulting in a finer crumb. If you don't have cake flour on hand, you can make a substitute by measuring out 2 cups of all-purpose flour, removing 4 tablespoons, and replacing that with 4 tablespoons of cornstarch. Sift the mixture together to ensure even distribution.

Be mindful of how you measure cake flour; spoon it into your measuring cup instead of scooping directly. Scooping can pack the flour, leading to using too much, which results in a denser cake. For the fluffiest result, always spoon and level.

Customizing for Dietary Needs

This cake can easily accommodate various dietary preferences. For a gluten-free version, simply replace the cake flour with a gluten-free all-purpose blend that includes xanthan gum. This will help retain the texture and structure of the cake without compromising its delicate nature.

For a dairy-free option, you can substitute the butter in both the cake and frosting with a plant-based butter alternative. Additionally, use almond or coconut milk instead of regular milk, keeping in mind that the flavors may slightly alter. Always check the labels for any hidden dairy ingredients.

Questions About Recipes

→ Can I use all-purpose flour instead of cake flour?

Yes, you can use all-purpose flour, but the cake may not be as light and fluffy.

→ How long can I store the cake?

The cake can be stored in an airtight container at room temperature for up to 3 days or in the fridge for a week.

→ Can I freeze the cake?

Yes, you can freeze the un-frosted cake layers for up to 3 months. Thaw in the fridge before frosting.

→ What can I substitute for egg whites?

Aquafaba (chickpea water) can be a great egg white substitute for both the cake and frosting.