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The Ultimate Fluffy & Easy Cotton Candy Layer Cake with Homemade Cotton Candy Frosting

A tall slice of cotton candy cake featuring alternating layers of white cake, pink/blue colored cake, and white frosting, garnished with actual cotton candy.
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Create a whimsical, fluffy cotton candy cake with pastel swirls and sweet frosting. This recipe is simple to follow and perfect for birthdays and 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
  • 1/4 teaspoon pink gel food coloring
  • 1/4 teaspoon blue gel food coloring
  • 1/2 teaspoon cotton candy flavoring oil (optional)
  • For the Frosting:
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cotton candy flavoring oil
  • 1–2 tablespoons heavy cream
  • Pink and blue gel food coloring
  • For Decoration:
  • 1 cup store-bought cotton candy (pink and blue)
  • Sprinkles (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Divide the batter evenly into three separate bowls. Leave one bowl white. Add pink gel coloring and a few drops of cotton candy oil (if using) to the second bowl. Add blue gel coloring and a few drops of cotton candy oil to the third bowl. Mix each color gently until uniform.
  7. Spoon alternating dollops of the white, pink, and blue batters randomly into the prepared cake pans. Do not swirl with a knife; the colors will blend slightly during baking.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the frosting: Beat the softened butter until creamy. Gradually add the sifted powdered sugar, mixing on low speed until combined. Add vanilla extract, cotton candy flavoring oil, and heavy cream until the frosting is smooth and spreadable.
  11. Divide the frosting into three bowls. Color one bowl pink, one blue, and leave one white.
  12. To assemble, place one cooled cake layer on a serving plate. Spread a layer of white frosting over the top. Place the second layer on top and spread with blue frosting. Top with the final layer and cover the entire cake with the remaining white frosting for a base coat.
  13. Divide the remaining pink and blue frosting into separate piping bags fitted with a star tip. Pipe swirls or decorative borders around the top edge of the cake.
  14. Just before serving, gently press or place handfuls of fresh cotton candy over the top and sides of the cake for a whimsical finish. Add sprinkles if desired.

Notes

  • For the best pastel effect, use gel food coloring instead of liquid drops.
  • If you skip the cotton candy flavoring oil, the cake will taste like vanilla, but it will still look like a cotton candy cake.
  • This cake is best served the day it is frosted, as the cotton candy topping will dissolve over time.
  • If you are planning your weekly meals, this dessert is a great centerpiece for a fun party menu, though it does not fit well with strict meal planning regimens like those associated with weight loss programs.

Nutrition

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