Why You’ll Love This Recipe
I love how this cake is both nostalgic and unique. The cotton candy flavor makes it stand out from typical vanilla or chocolate cakes, and the texture stays soft and moist. It’s easy to customize with colorful frosting, sprinkles, or even cotton candy on top. Whether I’m baking it for kids or just feeling festive myself, this cake always brings a smile.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 cups all-purpose flour
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1 tablespoon baking powder
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½ teaspoon salt
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¾ cup unsalted butter, softened
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1½ cups granulated sugar
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4 large egg whites
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1 tablespoon cotton candy flavoring
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1 teaspoon vanilla extract
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1 cup whole milk
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Optional: pink and blue food coloring for a cotton candy swirl effect
For the frosting:
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1 cup unsalted butter, softened
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3½ cups powdered sugar
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1–2 tablespoons milk or cream
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1 teaspoon vanilla extract
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Optional: extra cotton candy flavoring
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Food coloring (pink and/or blue)
Directions
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I preheat the oven to 350°F and grease two 8-inch round cake pans. I also line the bottoms with parchment paper for easy removal.
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In a medium bowl, I whisk together the flour, baking powder, and salt.
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In a large bowl, I cream the butter and sugar until light and fluffy, about 3–4 minutes.
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I add the egg whites, one at a time, beating well after each addition. Then I stir in the vanilla and cotton candy flavoring.
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I alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the dry ingredients. I mix just until combined.
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If I’m using food coloring, I divide the batter and tint one portion pink and one blue. I spoon the batters into the pans, swirling slightly for a marbled look.
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I bake the cakes for 25–30 minutes or until a toothpick inserted in the center comes out clean. Then I let them cool in the pans for 10 minutes before transferring to a wire rack.
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While the cakes cool, I make the frosting by beating the butter until smooth, then gradually adding the powdered sugar. I mix in the vanilla, milk, and cotton candy flavoring if using. I beat until the frosting is fluffy.
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Once the cakes are completely cool, I frost and decorate as desired—sometimes with matching pastel colors or topped with fluffy cotton candy for a fun touch.
Servings and timing
This recipe makes one 8-inch layer cake (2 layers), serving about 10–12 people.
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Prep time: 20 minutes
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Cook time: 25–30 minutes
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Total time: 50–60 minutes
Variations
I sometimes make cupcakes with this recipe—just reduce the baking time to about 18–20 minutes. For a cotton candy explosion, I’ve folded crushed cotton candy into the frosting right before serving. A little cotton candy extract in the frosting also boosts the flavor. And for a dramatic look, I layer pink and blue cakes with swirled frosting between.
Storage/Reheating
I store the frosted cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. I bring it to room temperature before serving. The unfrosted cake layers can be wrapped and frozen for up to 2 months—perfect for making ahead.
FAQs
What is cotton candy flavoring?
It’s a sweet, fruity flavor extract that tastes just like spun sugar. I find it in baking supply stores or online.
Can I use whole eggs instead of just egg whites?
Yes, but using just the whites keeps the cake lighter in color and texture. Whole eggs will work but may change the color slightly.
Do I have to use food coloring?
Not at all. The cake tastes just as good without it—I just like the classic pink and blue look for fun, nostalgic vibes.
Can I make this as a sheet cake?
Yes, I bake it in a 9×13-inch pan for about 35–40 minutes. It’s perfect for easier frosting and serving.
Will real cotton candy melt on the cake?
Yes, cotton candy melts quickly once exposed to moisture, so I add it just before serving if I’m using it as a topping.
Conclusion
This Cotton Candy Cake is a fun, flavorful twist on a classic vanilla cake. With its soft, fluffy layers and sweet carnival-style taste, it’s a dessert I love making when I want to add a little magic to the table. Whether it’s for birthdays, celebrations, or just because, it always delivers that wow factor.
Print
Cotton Candy Cake
- Total Time: 50–60 minutes
- Yield: 8–10 slices
- Diet: Vegetarian
Description
A fun and fluffy dessert with the sweet, nostalgic flavor of cotton candy. Perfect for birthdays, parties, or any celebration that needs a whimsical touch.
Ingredients
Dry Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
Wet Ingredients:
1 cup granulated sugar
½ cup unsalted butter, softened
3 large egg whites (room temperature)
1 teaspoon vanilla extract
1 teaspoon cotton candy flavoring (LorAnn or similar)
¾ cup whole milk (room temperature)
Optional: pink or blue gel food coloring
Frosting (optional):
1 cup unsalted butter, softened
3–4 cups powdered sugar
2–3 tablespoons milk or heavy cream
½ teaspoon cotton candy flavoring
Food coloring (pastel pink, blue, or purple)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream butter and sugar together until light and fluffy (about 2–3 minutes).
Beat in egg whites one at a time until well incorporated. Stir in vanilla and cotton candy flavoring.
Alternate adding dry ingredients and milk to the batter, starting and ending with the dry mixture. Mix until just combined.
If using food coloring, divide the batter and tint with desired colors. Swirl together gently in the pans for a marbled effect.
Pour batter evenly into prepared pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the frosting: Beat butter until creamy. Gradually add powdered sugar, milk, and cotton candy flavoring until desired consistency is reached. Tint with food coloring if desired.
Frost and stack cooled cakes. Decorate with pastel swirls and optional cotton candy garnish just before serving.
Notes
Use a cake leveler or serrated knife for even layers before stacking.
Add real cotton candy on top right before serving to avoid it dissolving into the frosting.
Cake layers can be made in advance and frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Dessert, Cake
- Method: Baked
- Cuisine: American
