Cotton Candy Cake Flavors (Print)
Whimsical cotton candy cake with vanilla buttercream, colorful layers, and festive toppings for special celebrations.
# Ingredients:
→ Cake
01 -
315 g all-purpose flour
02 -
2.5 teaspoons baking powder
03 -
0.5 teaspoon salt
04 -
226 g unsalted butter, softened
05 -
400 g granulated sugar
06 -
4 large eggs
07 -
2 teaspoons vanilla extract
08 -
1 teaspoon cotton candy extract
09 -
240 ml whole milk
10 -
Food coloring, as desired
→ Frosting
11 -
226 g unsalted butter, softened
12 -
480 g powdered sugar, sifted
13 -
30–45 ml heavy cream or milk
14 -
1 teaspoon vanilla extract
15 -
1 teaspoon cotton candy extract
16 -
Food coloring, optional
→ Decoration
17 -
Cotton candy
18 -
Sprinkles, optional
# Steps:
01 -
Preheat oven to 175°C. Grease and line three 20 cm round cake pans with parchment paper.
02 -
Whisk together all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
03 -
In a large bowl, beat softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 -
Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and cotton candy extract.
05 -
Alternately add dry ingredient mixture and whole milk to the butter mixture, starting and finishing with dry ingredients. Mix until just combined.
06 -
Divide batter evenly among two or more bowls. Add desired food coloring to each portion and stir gently for even color distribution.
07 -
Transfer colored batters into prepared pans. Smooth surfaces and bake for 25–30 minutes, or until a toothpick inserted at the center comes out clean.
08 -
Allow cakes to cool in their pans for 10 minutes, then turn onto a wire rack to cool completely.
09 -
In a large bowl, beat softened unsalted butter until creamy. Gradually add sifted powdered sugar, alternating with heavy cream or milk, beating continuously until smooth and fluffy. Blend in vanilla and cotton candy extracts. Add food coloring if desired.
10 -
Place one cake layer on a serving plate. Spread an even layer of frosting over the top. Repeat with remaining layers and cover the entire cake with frosting.
11 -
Just before serving, top and side the cake with cotton candy and sprinkles to maintain the cotton candy’s texture.
# Additional Notes:
01 -
Store covered at room temperature for up to 2 days. Add cotton candy decorations immediately before serving to prevent melting.
02 -
Almond or raspberry extract can be substituted for cotton candy extract if unavailable.
03 -
For a marbled effect, gently swirl different colored batters together in cake pans before baking.