Introduction

The Cotton Candy Cake is a whimsical and colorful dessert that captures the sweet, airy flavor of classic carnival cotton candy. With vibrant layers of pink, blue, and white cake paired with fluffy cotton candy buttercream, this cake is perfect for celebrations or any time you want a fun, nostalgic treat.

A slice of three-layer cake sits on a white plate with a gold rim, placed on a white marbled surface. The bottom layer is pale yellow and softly textured, the middle layer is pastel pink with a light, airy feel, and the top layer is a bright baby blue with a similar fluffy texture. Each sponge layer is separated and coated by a thick, smooth pink frosting that also covers the outside of the cake slice, showing slight swirls and a creamy softness. The cake edges are slightly browned, adding a natural contrast to the pastel colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (310g) all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup (226g) unsalted butter, room temperature
1 ¾ cups (350g) granulated sugar
4 large egg whites
1 tbsp vanilla extract
1 cup (240ml) whole milk
Pink food coloring
Blue food coloring
1 ½ cups (340g) unsalted butter, room temperature (for buttercream)
4 ½ cups (540g) powdered sugar, sifted
2–3 tbsp whole milk or heavy cream
1 ½ tsp cotton candy flavoring (such as LorAnn oils)
Pinch of salt
½ cup buttercream (reserved from above for filling)
1 tsp extra cotton candy flavoring (optional)
Extra pink and blue food coloring for swirls

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure easy release.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar on medium-high speed for 3–4 minutes until pale and fluffy. Add egg whites one at a time, beating well after each. Stir in vanilla extract.
Step 3: Add the dry ingredients in three additions, alternating with the milk, starting and ending with the flour mixture. Mix just until combined without overmixing.
Step 4: Divide the batter evenly into three bowls. Leave one uncolored, tint one with pink food coloring, and the last with blue. Stir each gently to distribute color. Pour into prepared pans and smooth tops.
Step 5: Bake layers for 25–28 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
Step 6: For the buttercream, beat butter on medium-high speed for 2–3 minutes until smooth and light. Gradually add powdered sugar in batches, mixing well each time. Add milk, cotton candy flavoring, and a pinch of salt. Beat until smooth and spreadable. Tint portions with pink and blue food coloring. Reserve ½ cup plain buttercream for filling.
Step 7: Stir extra cotton candy flavoring into the reserved buttercream if desired. Divide it into two bowls and tint one pink and one blue. Gently swirl the two colors together to create a marbled effect.
Step 8: Assemble the cake starting with the uncolored layer on a stand. Spread a thin layer of the marbled filling evenly on top. Add the pink layer and repeat with filling. Top with the blue layer.
Step 9: Apply a thin crumb coat of plain buttercream over the entire cake and chill for 20 minutes to set.
Step 10: Frost the cake with the pastel-tinted buttercream, smoothing light blue on top and light pink on the sides for a gradient effect. Pipe pink swirls along the top edge and add edible glitter or small tufts of cotton candy just before serving.

Tips & Variations

Use gel food coloring for more vibrant colors without thinning the batter.
Try raspberry or strawberry extract if cotton candy flavoring is unavailable, for a similar fruity twist.
For a taller cake, bake in 6-inch pans and increase baking time slightly.
Add a drop of lemon juice to the buttercream to balance the sweetness.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the buttercream fresh. Bring to room temperature before serving for the best texture and flavor. Leftovers can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge.

How to Serve

A two-layer round cake sits on a white plate with a diamond pattern, placed on a white marbled surface. The cake's frosting is swirled with soft pastel colors in shades of blue, lavender, and pink, creating a smooth, gradient effect. Around the bottom edge, there are fluffy chunks of cotton candy in pastel blue, pink, yellow, and purple, adding texture and color. The top edge is decorated with piped swirls of multicolored frosting, blending shades of pink, blue, purple, and cream, each swirl standing tall and evenly spaced. On top of the cake, larger pieces of matching pastel cotton candy form a soft, airy crown in pink, yellow, blue, and purple. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use egg yolks instead of egg whites in the cake?

This recipe specifically uses egg whites for a lighter texture and better rise. Using yolks will change the texture and color. For best results, stick to egg whites.

What can I substitute for cotton candy flavoring?

If you can’t find cotton candy flavoring, try fruit extracts like raspberry or strawberry, which provide a sweet, fun alternative. Vanilla with a bit of cotton candy-colored frosting also works well.

Cotton Candy Cake Recipe

Print Recipe

★★★★★

4.5 from 90 reviews

This whimsical Cotton Candy Cake features three colorful layers tinted in pastel pink, blue, and white, baked to fluffy perfection. The cake is filled and frosted with a smooth cotton candy flavored buttercream, creating a sweet and nostalgic treat that delights both the eyes and the palate. Perfect for celebrations and anyone craving a fun, playful dessert with a nostalgic cotton candy twist.

Author: Ruby
Prep Time: 20 minutes
Cook Time: 28 minutes
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake Layers

2 ½ cups (310g) all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup (226g) unsalted butter, room temperature
1 ¾ cups (350g) granulated sugar
4 large egg whites
1 tbsp vanilla extract
1 cup (240ml) whole milk
Pink food coloring, as needed
Blue food coloring, as needed

For the Cotton Candy Buttercream

1 ½ cups (340g) unsalted butter, room temperature
4 ½ cups (540g) powdered sugar, sifted
2–3 tbsp whole milk or heavy cream
1 ½ tsp cotton candy flavoring (such as LorAnn oils)
Pink food coloring, as needed
Blue food coloring, as needed
Pinch of salt

For the Filling Between Layers

½ cup buttercream (reserved from above)
1 tsp extra cotton candy flavoring (optional)
Extra pink and blue food coloring for vibrant swirls

Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
Make the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large mixing bowl, cream the butter and sugar together on medium-high speed for 3–4 minutes until pale and fluffy. Add the egg whites one at a time, beating well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and milk in three additions, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Divide and Color Batter: Evenly divide the batter into three separate bowls. Leave one bowl uncolored, add pink food coloring to one, and blue food coloring to the other. Stir each gently until the color is evenly distributed. Pour each colored batter into its own prepared pan and smooth the tops.
Bake the Cake Layers: Bake the layers for 25–28 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 wire racks to cool completely.
Prepare the Cotton Candy Buttercream: Using a stand mixer fitted with a paddle attachment, beat the butter on medium-high for 2–3 minutes until smooth and light. Gradually add the sifted powdered sugar in batches, mixing well after each addition. Add the milk, cotton candy flavoring, and a pinch of salt, beating until the frosting is smooth and spreadable. Tint portions of the buttercream with pink and blue food coloring for decorating. Reserve ½ cup of plain buttercream for the filling.
Make the Filling Between Layers: Take the reserved ½ cup buttercream and stir in the extra cotton candy flavoring if desired. Divide this into two small bowls, tint one pink and the other blue. Swirl the two colors together gently to create a marbled effect without fully blending.
Assemble the Cake: Place the uncolored (white) cake layer on your cake stand or board. Spread the marbled cotton candy filling evenly over the top. Add the pink cake layer and spread more filling. Top with the blue layer. Apply a thin crumb coat of plain buttercream over the entire cake and chill for 20 minutes to set the crumb coat.
Decorate the Cake: Once the crumb coat is set, frost the cake with the pastel-tinted buttercream. Smooth light blue frosting over the top and light pink around the sides for a soft gradient effect. Pipe swirls or dollops of pink frosting along the top edge for decoration. Optionally, add edible glitter or small tufts of cotton candy right before serving for extra whimsy.

Notes

Use gel or liquid food coloring sparingly to avoid thinning the batter or frosting.
Room temperature ingredients help create a smooth batter and fluffy cake.
If cotton candy flavoring is unavailable, a mix of vanilla and a small amount of fruit flavor extract can be experimented with for a fun twist.
Chilling the cake after the crumb coat helps achieve a smooth final frosting layer.
Store leftover cake covered in the refrigerator for up to 3 days; bring to room temperature before serving for best texture.

Keywords: cotton candy cake, pastel cake, layered cake, buttercream frosting, colorful cake, birthday cake, fun dessert