Cotton Candy Cake Recipe (Print version)

A soft pastel layer cake with cotton candy flavor, fluffy buttercream, and a carnival-style garnish added just before serving.

# Ingredients:

For the cake layers

01 - 2 1/2 cups (285 g) cake flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon fine salt
04 - 3/4 cup (170 g) unsalted butter, softened
05 - 1 3/4 cups (350 g) granulated sugar
06 - 5 large egg whites, room temperature
07 - 2 teaspoons vanilla extract
08 - 1 teaspoon cotton candy flavoring
09 - 3/4 cup (180 ml) whole milk, room temperature
10 - 1/2 cup (120 g) sour cream, room temperature
11 - Pink gel food coloring, as needed
12 - Blue gel food coloring, as needed

For the cotton candy buttercream

13 - 1 1/2 cups (340 g) unsalted butter, softened
14 - 5 cups (600 g) powdered sugar, sifted
15 - 3-5 tablespoons (45-75 ml) heavy cream
16 - 1 1/2 teaspoons vanilla extract
17 - 1/2 teaspoon cotton candy flavoring, plus more to taste
18 - Pinch of fine salt
19 - Pink and blue gel food coloring, as needed

For decorating

20 - 1 cup cotton candy, added just before serving
21 - 2 tablespoons pastel sprinkles, optional

# Instructions:

01 - Heat the oven to 350°F (175°C). Grease two 8-inch round cake pans, line the bottoms with parchment, and lightly flour the sides.
02 - In a medium bowl, whisk together the cake flour, baking powder, and salt until evenly combined.
03 - Beat the butter and sugar on medium-high speed for 3-4 minutes, until pale and fluffy. Beat in the egg whites in 3 additions, then mix in the vanilla and cotton candy flavoring.
04 - On low speed, add the flour mixture in three additions, alternating with the milk and sour cream. Mix only until smooth and scrape the bowl once.
05 - Divide the batter into three bowls. Tint one pink, one blue, and leave one plain. Spoon alternating colors into the pans, swirl lightly with a knife, and bake for 26-30 minutes, until a tester comes out clean.
06 - Cool the cakes in the pans for 15 minutes, then turn them onto racks. Let them cool completely before frosting.
07 - Beat the butter until creamy and pale. Add powdered sugar gradually, then beat in 3 tablespoons cream, vanilla, cotton candy flavoring, and salt. Add more cream only if needed for a spreadable texture.
08 - Fill, stack, and frost the cooled layers. Tint some frosting pink and blue for swirls if desired. Add sprinkles and cotton candy right before serving, not before chilling.

# Good to know:

01 - Cotton candy garnish melts quickly, especially in humid rooms.
02 - Cake layers can be baked one day ahead and chilled before frosting.
03 - For neat slices, chill the frosted cake for 20 minutes, then use a warm knife.

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