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Cotton Candy Cake

Cotton Candy Cake

A fluffy cotton candy cake with soft pastel layers, creamy frosting, and sweet carnival-inspired flavor. Perfect for birthdays, baby showers, and special celebrations.
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Prep Time 30 minutes
Cook Time 30 minutes
Rest/Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Cake
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

the Cake
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup unsalted butter softened
  • 1 ¾ cups granulated sugar
  • 4 large egg whites room temperature
  • 1 tbsp cotton candy flavoring or cotton candy extract
  • 1 tsp vanilla extract
  • 1 cup whole milk room temperature
  • Pink gel food coloring
  • Blue gel food coloring
the Buttercream Frosting
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 2 –3 tbsp heavy cream or milk
  • 1 tsp cotton candy flavoring
  • Pink gel food coloring
  • Blue gel food coloring
Optional Decoration
  • Cotton candy add just before serving
  • Sprinkles
  • Edible glitter optional

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
  4. Add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract and cotton candy flavoring.
  5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
  6. Divide the batter evenly into two bowls. Tint one bowl pink and the other blue using gel food coloring.
  7. Spoon alternating dollops of each colored batter into the prepared cake pans. Gently swirl with a knife to create a pastel marble effect without overmixing.
  8. Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  10. Beat the butter until creamy. Gradually add the powdered sugar, then mix in the heavy cream and cotton candy flavoring until smooth and fluffy.
  11. Divide the frosting into two bowls and tint one pink and the other blue. Frost and stack the cooled cake layers, creating a soft pastel swirl effect.
  12. Decorate with sprinkles, edible glitter, and fresh cotton candy just before serving for the best presentation.

Notes

  • Use room-temperature ingredients for a smooth batter.
  • Gel food coloring creates vibrant pastel colors without thinning the batter.
  • Do not overmix the batter to keep the cake light and fluffy.
  • Let the cake cool completely before frosting.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.