Print

Easy, Fluffy, Pastel Cotton Candy Layer Cake with Homemade Cotton Candy Buttercream

A slice of fluffy cotton candy cake showing pink, blue, and yellow layers with white frosting.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create a whimsical, fluffy cotton candy cake with pastel layers and sweet homemade frosting. This recipe is straightforward to make and perfect for birthdays or fun celebrations.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 teaspoon cotton candy flavoring extract
  • Pink and blue gel food coloring
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/4 cup heavy cream (for frosting)
  • 1 teaspoon cotton candy flavoring extract (for frosting)
  • Pinch of salt (for frosting)
  • Extra cotton candy for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the granulated sugar and softened butter until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate small bowl, mix the milk and cotton candy flavoring extract.
  5. Alternate adding the dry ingredients and the milk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly between two bowls. Add a few drops of pink gel coloring to one bowl and blue gel coloring to the other. Gently fold the color into each batter until you have two distinct pastel colors.
  7. Spoon alternating dollops of pink and blue batter into the prepared cake pans to create a swirled effect.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the cotton candy buttercream: In a large bowl, beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the heavy cream, until the frosting is smooth and creamy. Beat in the cotton candy flavoring extract and a pinch of salt.
  10. If you want a marbled look, divide the frosting and tint one portion a very light pink or blue.
  11. Place one cooled cake layer on a serving plate. Spread a layer of frosting over the top. Place the second layer on top.
  12. Frost the top and sides of the entire cake with the remaining white or marbled frosting.
  13. If desired, gently press real cotton candy onto the top of the cake just before serving.

Notes

  • For the best pastel color, use gel food coloring sparingly. You want a light, whimsical hue, not a deep shade.
  • Make the frosting slightly ahead of time, but wait to apply it until the cakes are completely cool to prevent melting.
  • This cake tastes best when served the day it is assembled, as the real cotton candy topping will dissolve over time.

Nutrition

Find it online: https://cookingzenith.com/cotton-candy-cake-recipe/