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Cotton Candy Cake

Cotton Candy Cake

Cotton Candy Cake is a soft, fluffy layered cake with a sweet cotton candy flavor and colorful frosting that makes it perfect for celebrations. This fun and eye-catching dessert is ideal for birthdays, baby showers, parties, or any occasion that calls for a whimsical homemade cake.
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Prep Time 35 minutes
Cook Time 28 minutes
Cooling and Decorating Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American, modern american
Servings 12 people
Calories 610 kcal

Equipment

  • Two 8-inch round cake pans
  • Parchment paper
  • Nonstick baking spray
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer or stand mixer
  • Measuring Cups and Spoons
  • Whisk
  • Rubber spatula
  • Two small bowls
  • Wire cooling racks
  • Offset spatula or butter knife
  • Cake turntable, optional
  • Piping bag and large piping tip, optional

Ingredients
  

For the Cotton Candy Cake

  • 2 3/4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1/4 cup vegetable or canola oil
  • 1 3/4 cups granulated sugar
  • 4 large eggs at room temperature
  • 2 teaspoons cotton candy baking emulsion or flavoring
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk at room temperature
  • Pink gel food coloring
  • Blue gel food coloring

For the Cotton Candy Buttercream

  • 1 1/2 cups unsalted butter softened
  • 5 cups powdered sugar sifted if lumpy
  • 3 to 5 tablespoons heavy cream or whole milk
  • 1 teaspoon cotton candy baking emulsion
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Pink gel food coloring
  • Blue gel food coloring

Optional Decorations

  • Pink blue, and white sprinkles
  • Edible glitter
  • White chocolate curls
  • Fresh cotton candy
  • Pastel sanding sugar
  • Small candy pieces

Instructions
 

Step 1: Prepare the pans and dry ingredients

  • Preheat the oven to 350°F.
  • Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment as well.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry mixture aside.

Step 2: Mix the cake batter

  • In a large bowl, beat the softened butter, oil, and granulated sugar for 2 to 3 minutes, until pale and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  • Mix in the cotton candy emulsion and vanilla extract.
  • Add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients, mixing only until combined.

Step 3: Color and bake the cake layers

  • Divide the batter evenly between two bowls.
  • Add a small amount of pink gel coloring to one bowl and blue gel coloring to the other. Fold each color into the batter gently.
  • Pour the pink batter into one prepared pan and the blue batter into the other. Smooth the tops.
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 4: Cool the cakes

  • Let the cakes cool in their pans for 10 minutes.
  • Run a thin knife around the edges, then turn the layers onto wire racks. Remove the parchment paper and allow the cakes to cool completely.
  • Do not frost warm cake layers. Warm cake can melt the buttercream and cause the layers to slide.

Step 5: Make the buttercream

  • Beat the softened butter for 2 to 3 minutes, until smooth and creamy.
  • Add the powdered sugar one cup at a time, mixing on low speed after each addition. Add 3 tablespoons of cream, the cotton candy emulsion, vanilla, and salt.
  • Beat on medium speed for another 2 minutes. Add more cream, one tablespoon at a time, until the frosting is smooth and spreadable.

Step 6: Fill and frost the cake

  • Place the blue cake layer on a serving plate or cake board.
  • Spread about 1 cup of buttercream evenly over the top. Place the pink layer over the frosting.
  • Cover the top and sides with a thin crumb coat. Refrigerate the cake for 20 minutes, then apply a thicker final layer of buttercream.
  • For a swirled finish, divide any remaining frosting into three portions. Leave one white, color one pink, and color the other blue. Apply small amounts around the cake and blend them lightly with an offset spatula.

Step 7: Decorate and serve

  • Add sprinkles, sanding sugar, edible glitter, or white chocolate curls.
  • Place fresh cotton candy on top only shortly before serving because it quickly absorbs moisture and begins to dissolve.
  • Let the decorated cake sit at room temperature for about 20 minutes before slicing. Use a sharp knife and wipe it clean between cuts for neat slices.
Keyword Cotton Candy Cake