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Cotton Candy Cake Recipe

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  • Author: Stephanie
  • Prep Time: 30 minutes
  • Chill Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 12 servings 1x
  • Category: Dessert
  • Cuisine: American

Description

This Cotton Candy Cake is a whimsical dessert that’s as delightful to look at as it is to eat! With layers of fluffy cake, cotton candy-flavored frosting, and a colorful finish, it’s perfect for birthday parties or special celebrations.


Ingredients

Units Scale

For the cake:

  • 2 1/2 cups (315 g) all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (226 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon cotton candy extract
  • 1 cup (240 ml) whole milk
  • Food coloring (pink and blue or your choice of colors)

For the frosting:

  • 1 cup (226 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 23 tablespoons heavy cream or milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cotton candy extract
  • Food coloring (optional)

For decoration:

  • Cotton candy (store-bought or homemade)
  • Sprinkles (optional)

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper.
  2. Mix the dry ingredients:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Cream the butter and sugar:
    • In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add the wet ingredients:
    • Beat in the eggs, one at a time, followed by the vanilla and cotton candy extracts.
  5. Combine wet and dry ingredients:
    • Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Color the batter:
    • Divide the batter evenly into two or more bowls. Add food coloring to each bowl to create the desired colors (e.g., pink and blue). Stir gently to combine.
  7. Bake the cakes:
    • Pour the colored batters into the prepared cake pans, smoothing the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  8. Prepare the frosting:
    • In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, 1 cup at a time, alternating with the heavy cream. Mix until smooth and fluffy. Stir in the vanilla and cotton candy extracts. Add food coloring if desired.
  9. Assemble the cake:
    • Place one cake layer on a serving plate. Spread a thin layer of frosting over the top. Repeat with the remaining layers, then frost the entire outside of the cake.
  10. Decorate:
    • Garnish the cake with cotton candy and sprinkles just before serving to prevent the cotton candy from melting.

Notes

  • Storage: Store the cake in an airtight container at room temperature for up to 2 days. Add the cotton candy decoration just before serving to keep it fresh.
  • Flavor variations: Experiment with other extracts like vanilla, almond, or raspberry if you don’t have cotton candy extract.
  • Layer alternatives: For extra flair, create a marbled effect by swirling the colored batters together in the pans.