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
- 2–3 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
- 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.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 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.
- Add the wet ingredients:
- Beat in the eggs, one at a time, followed by the vanilla and cotton candy extracts.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.