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Cotton Candy Cake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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