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Cotton Candy Cake Recipe

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★★★★★

5 from 97 reviews

Delightfully whimsical Cotton Candy Cake featuring light, fluffy layers infused with cotton candy flavor and layered with a creamy, flavorful cotton candy buttercream frosting. Perfect for celebrations, this pastel tie-dye cake captures the fun and nostalgia of cotton candy in a delicious dessert.

Ingredients

Scale

For the Cake

  • 1 whole egg, extra large, room temperature
  • 3 egg whites, extra large, 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

  1. Prepare the cake pans: Preheat your oven to 350°F (175°C). Spray four 6-inch round cake pans or three 8-inch round cake pans with non-stick spray. Line the bottom of each pan with parchment paper and spray the parchment paper as well. Set pans aside.
  2. Mix eggs and flavoring: In a medium bowl, whisk together 1 whole egg, 3 egg whites, and 1 tablespoon Lorann Cotton Candy Flavoring until combined. Set aside.
  3. Combine dry ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add 3 cups plus 2 tablespoons cake flour, 1 3/4 cups granulated sugar, 1 tablespoon plus 1 teaspoon baking powder, and 3/4 teaspoon salt. Mix on low speed for about 30 seconds to combine.
  4. Add butter and buttermilk: With the mixer on low, add 1 cup unsalted butter and 1 cup buttermilk. Mix until just combined, then increase to medium speed and beat for 1-2 minutes until the batter is light and fluffy.
  5. Incorporate egg mixture: Scrape down the bowl sides, then add the egg mixture in two additions. Beat on medium speed for about 20 seconds after each addition until fully incorporated. Do not overmix.
  6. Tint and layer batter: Divide the batter in half and tint one half pink and the other half blue with food gel. Gently stir each just to combine color without overmixing. Dollop alternating scoops of pink and blue batter into the prepared pans, overlapping slightly to create a tie-dye effect. Use a kitchen scale to ensure equal portions (11-12 oz per 6-inch pan or 15-16 oz per 8-inch pan).
  7. Bake the cakes: Bake for 20-23 minutes until a toothpick inserted into the center comes out clean. Cooling time in oven may vary; the original took 20 minutes exactly.
  8. Cool the cakes: Let cakes cool in pans for 10 minutes. Then invert onto wire racks and allow them to cool completely.
  9. Make the frosting: In a stand mixer with paddle attachment, beat 2 cups cold unsalted butter on medium speed for 3 minutes until light and fluffy. Slowly add 6 cups sifted powdered sugar while mixer is on low. Add 3 tablespoons heavy cream, 2 teaspoons Lorann Cotton Candy Flavoring, and a pinch of salt. Beat on medium-high speed for 5 minutes until smooth and fluffy.
  10. Tint the frosting: Divide the frosting in half and tint one half pink and the other half blue with food gel. Stir gently by hand to remove any air bubbles.
  11. Assemble the cake: Level each cake layer using a cake leveler or serrated knife. Place the first cake layer crumb-side up on a cake board or plate. For 6-inch cakes, spread 1/2 cup frosting evenly; for 8-inch, spread 1 cup frosting. Repeat layering until the final layer, which should be placed top side down.
  12. Apply crumb coat: Apply a thin crumb coat of frosting over the entire cake to lock in crumbs. Freeze cake for 10 minutes to set the crumb coat.
  13. Final frosting and decorating: Continue adding remaining frosting and decorate as desired. If using cotton candy decorations, add them just before serving since cotton candy doesn’t hold up in the fridge or freezer.

Notes

  • Use room temperature eggs, butter, and buttermilk to ensure proper mixing and smooth batter.
  • Use a kitchen scale to evenly portion the batter for consistent cake layers.
  • Tie-dye effect is achieved by gently overlapping tinted batters without fully mixing.
  • Do not add cotton candy decorations ahead of time; they dissolve quickly with moisture.
  • This frosting recipe yields enough for filling and crumb coating; make an additional half batch if you want extra for piping decorations.
  • Cool cakes fully before frosting to prevent melting the buttercream.

Keywords: cotton candy cake, pastel cake, tie dye cake, cotton candy frosting, birthday cake, party cake, flavored cake, buttercream frosting

Find it online: https://freshrecipehub.com/cotton-candy-cake-recipe/