Cotton Candy Cake (Printer-friendly)
Fluffy pastel layer cake with cotton candy flavoring and swirled buttercream, crowned with fresh cotton candy.
# What You'll Need:
→ Cake
01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon cotton candy flavoring
08 - 1 teaspoon vanilla extract
09 - 1 1/4 cups whole milk, room temperature
10 - Pink and blue food coloring, as desired
→ Cotton Candy Buttercream
11 - 1 cup unsalted butter, softened
12 - 4 cups powdered sugar, sifted
13 - 1 1/2 teaspoons cotton candy flavoring
14 - 2-3 tablespoons whole milk or cream
15 - Pink and blue food coloring, as desired
→ Decoration
16 - Fresh cotton candy, for garnish
# How to Prepare:
01 - Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the cotton candy flavoring and vanilla extract until evenly combined.
05 - With the mixer on low speed, add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix until just combined — do not overmix.
06 - Divide the batter evenly into two bowls. Tint one portion pink and the other blue with food coloring, adjusting intensity to your preference.
07 - Drop alternating spoonfuls of each colored batter into the prepared cake pans for a marbled effect. Swirl gently with a skewer or knife — do not over-swirl.
08 - Bake for 25-28 minutes, or until a toothpick inserted into the center of each layer comes out clean. Cool the cakes in their pans for 10 minutes, then invert onto a wire rack to cool completely.
09 - Beat the butter until creamy and smooth. Gradually add the sifted powdered sugar on low speed. Mix in the cotton candy flavoring and enough milk to reach a smooth, fluffy consistency. Divide the buttercream and tint one portion pink and the other blue.
10 - Once the cake layers are completely cool, stack and frost them with the pink and blue buttercream, swirling the two colors together for a cotton candy effect.
11 - Just before serving, crown the cake with fluffy pieces of fresh cotton candy. Serve immediately, as the cotton candy will dissolve upon contact with moisture.
# Expert Advice:
01 -
- That cotton candy flavoring is a total game changer, it captures the whimsy of a fairground in every single bite.
- The marbled pink and blue batter makes you look like a pastry genius with almost zero extra effort.
- Kids lose their minds when they see real cotton candy on top, and honestly most adults do too.
02 -
- Never place the cotton candy on the cake until you are literally walking it to the table, it dissolves fast once it touches moisture from the frosting.
- Overmixing the batter after adding flour is the fastest way to a dense, tough crumb instead of the tender cake you want.
- Gel food coloring is worth the trip to the store because liquid coloring can throw off the batter consistency.
03 -
- Chill the frosted cake for 20 minutes before adding the cotton candy garnish so the buttercream firms up and gives you a stable surface.
- Use a light hand with the skewer when marbling because two or three gentle passes are all you need for a beautiful swirl.