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)

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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