Cotton Candy Cake
This Cotton Candy Cake is a dreamy, pastel-colored dessert that tastes just like sweet, fluffy cotton candy! With light, moist layers, a creamy cotton candy-flavored frosting, and a beautiful swirl of pink and blue, it’s perfect for birthdays, celebrations, or anyone who loves a touch of whimsy!
Equipment
- Mixing bowls – For dry and wet ingredients.
- Electric mixer – For creaming butter and sugar.
- Measuring cups and spoons – For accurate measurements.
- Spatula – For folding and spreading batter.
- Two 8-inch round cake pans – For baking.
- Parchment paper – For lining cake pans.
- Cake stand or turntable – For decorating.
Ingredients
For the Cake:
- 2 ½ cups 315g all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup 225g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 teaspoon cotton candy extract
- 1 cup 240ml whole milk
- Pink and blue gel food coloring
For the Frosting:
- 1 cup 225g unsalted butter, softened
- 4 cups 480g powdered sugar
- 2-3 tablespoons heavy cream or milk
- 1 teaspoon cotton candy extract
- Pink and blue gel food coloring
For Decoration:
- Cotton candy for topping, added just before serving
- Sprinkles optional
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Make the Cake Batter
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
- Add egg whites one at a time, mixing well.
- Mix in vanilla extract and cotton candy extract.
- Alternate adding flour mixture and milk, mixing until just combined.
Step 3: Color the Batter & Bake
- Divide the batter evenly into two bowls.
- Add pink food coloring to one bowl and blue food coloring to the other.
- Spoon the batter into the cake pans in alternating colors, swirling gently for a marble effect.
- Bake for 28-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Frosting
- Beat butter until smooth and fluffy.
- Gradually add powdered sugar, one cup at a time.
- Mix in cotton candy extract and heavy cream/milk until smooth.
- Divide the frosting into two bowls, coloring one pink and the other blue.
Step 5: Assemble & Decorate
- Place one cake layer on a serving plate. Spread a layer of pink frosting.
- Place the second cake layer on top and cover the entire cake with swirled pink and blue frosting.
- Use a spatula to create a smooth or textured finish.
- Just before serving, top with cotton candy and sprinkle with decorative sprinkles.
Notes
- For extra fluffiness: Replace half the butter with vegetable oil.
- Storage: Refrigerate without cotton candy for up to 3 days. Cotton candy dissolves, so add it fresh before serving!
- Pairing Ideas: Serve with strawberry ice cream or a cotton candy-flavored drink.