Introduction

Cotton Candy Cake is a whimsical and colorful dessert that tastes just like the carnival treat we all love. With its fluffy layers and sweet cotton candy flavor, this cake is perfect for celebrations or anytime you want a fun and festive treat.

A two-layer tall cake with smooth light blue and pink marbled frosting covers the sides. Thin pink drip icing runs down from the top edge over the sides. On top lies a fluffy mound of cotton candy in a mix of light pink and light blue colors, adding a soft and airy texture. The cake sits on a white cake stand against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole extra-large egg, room temperature
3 extra-large egg whites, room temperature
1 cup (240 g) buttermilk, room temperature
1 tablespoon (13 g) Lorann Cotton Candy Flavoring
3 cups plus 2 tablespoons (366.6 g) cake flour
1 3/4 cups (350 g) granulated sugar
1 tablespoon plus 1 teaspoon (16 g) baking powder
3/4 teaspoon (4.2 g) salt
1 cup (226 g) unsalted butter, room temperature
Pink and blue food gel (optional)
For the Frosting:
2 cups (452 g) unsalted butter, slightly chilled
6 cups (750 g) powdered sugar, sifted
3 tablespoons (43.3 g) heavy cream
2 teaspoons (8 g) Lorann Cotton Candy Flavoring
Pinch of salt
Pink and blue food gel (optional)
Cosmic Rush Twinkle Sprinkle Medley (optional)

Instructions

Step 1: Preheat the oven to 350°F. Prepare four 6-inch or three 8-inch round cake pans by spraying with non-stick spray, lining with parchment paper, and spraying again.
Step 2: In a medium bowl, combine the whole egg, egg whites, and cotton candy flavoring. Set aside.
Step 3: In a stand mixer with the paddle attachment, mix cake flour, sugar, baking powder, and salt on low for 30 seconds.
Step 4: With the mixer on low, add butter and buttermilk. Mix until just combined, then increase speed to medium and beat for 1–2 minutes until light and fluffy.
Step 5: Scrape the bowl, then add the egg mixture in two parts, beating 20 seconds after each addition until incorporated.
Step 6: Divide the batter in half. Tint one half pink and the other half blue with food gel if using, stirring lightly by hand.
Step 7: Evenly divide batter into prepared pans (about 11–12 ounces per 6-inch pan or 15–16 ounces per 8-inch pan). Dollop pink and blue batters slightly overlapping for a tie-dye effect.
Step 8: Bake for 20–23 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then invert onto wire racks to cool completely.
Step 9: For frosting, beat butter on medium speed for 3 minutes until fluffy. Gradually add powdered sugar on low, then heavy cream, flavoring, and salt.
Step 10: Beat on medium-high for 5 minutes. Divide frosting and tint half pink and half blue. Stir by hand to remove air pockets.
Step 11: Level cake layers. Place first layer crumb-side up on a board or plate and spread 1/2 cup frosting for 6-inch or 1 cup for 8-inch cakes. Repeat with remaining layers, ending with top layer upside down.
Step 12: Apply a thin crumb coat around the cake and freeze for 10 minutes. Finish frosting and decorate as desired.
Step 13: If using cotton candy for decoration, add it only just before serving, as it won’t hold up in the fridge or freezer.

Tips & Variations

Use a kitchen scale to evenly divide batter for perfectly uniform layers.
Tinting the batter lightly will create a beautiful pastel tie-dye effect without altering texture.
If you prefer, substitute Lorann Cotton Candy Flavoring with a high-quality cotton candy extract.
Make an extra half batch of frosting if you want to add decorative piping.
For a less sweet cake, reduce powdered sugar in the frosting slightly, but keep frosting smooth and spreadable.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best flavor and texture. Do not store cotton candy decorations with the cake as they will melt or become sticky.

How to Serve

A tall, round cake with smooth pastel blue and pink frosting blending softly together forms the base layer. Light pink ganache drips evenly down the sides from the top edge, creating thin, delicate streams. On top, there is a fluffy light blue and pink cotton candy mound, adding height and a soft texture contrast. The cake stands on a white cake stand with a simple design, placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without food coloring?

Yes, the food gel is optional and only used to create a fun, colorful effect. The cake will still taste delicious without added coloring.

What can I use if I don’t have Lorann Cotton Candy Flavoring?

You can substitute with any good-quality cotton candy extract or a light vanilla extract for a milder flavor. The cake will still be tasty but may lose some of the signature cotton candy taste.