Description
Magical cotton candy cake brings whimsical childhood memories to life with its playful pink swirls and sweet nostalgia. Delicate layers of fluffy cake crowned with cloud-like frosting promise a delightful celebration that connects generations through pure sugary joy.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (315 g) all-purpose flour
- 4 large eggs
- 1 cup (226 g) unsalted butter
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) whole milk
Flavoring and Extracts:
- 2 teaspoons vanilla extract
- 1 teaspoon cotton candy extract
- Food coloring (pink and blue or your choice of colors)
Additional Cake Ingredients:
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Main Frosting Ingredients:
- 1 cup (226 g) unsalted butter
- 4 cups (480 g) powdered sugar
- 2–3 tablespoons heavy cream or milk
Frosting Flavoring:
- 1 teaspoon vanilla extract
- 1 teaspoon cotton candy extract
- Food coloring (optional)
Decoration:
- Cotton candy (store-bought or homemade)
- Sprinkles (optional)
Instructions
- Meticulously prepare the baking environment by heating the oven to 350F (175C). Carefully coat three 8-inch round cake pans with butter and line with parchment paper.
- In a medium mixing vessel, thoroughly combine flour, baking powder, and salt using a whisk. Set the dry ingredient mixture aside for later integration.
- Utilize an electric mixer to transform butter and sugar into a voluminous, airy mixture by beating for approximately 2-3 minutes until the texture becomes light and fluffy.
- Introduce eggs individually into the butter mixture, blending completely after each addition. Incorporate vanilla and cotton candy extracts, mixing until fully integrated.
- Gradually fold dry ingredients into the wet mixture, alternating with milk. Begin and conclude with dry ingredients, stirring minimally to maintain batter’s delicate consistency.
- Separate the batter into multiple mixing bowls, applying vibrant food coloring to create contrasting pastel hues like soft pink and ethereal blue. Gently fold coloring to preserve batter’s airiness.
- Distribute colored batters evenly into prepared pans, smoothing surfaces with a spatula. Bake for 25-30 minutes until a inserted toothpick emerges clean. Allow cakes to rest in pans for 10 minutes before transferring to cooling rack.
- Whip butter until creamy, progressively adding powdered sugar and heavy cream. Beat until achieving a silky, cloud-like frosting. Enhance with vanilla and cotton candy extracts, optionally tinting with food coloring.
- Construct the cake by positioning first layer on serving plate. Spread a delicate frosting layer, repeating with subsequent layers. Enrobe entire cake with remaining frosting, creating smooth, even coverage.
- Moments before presentation, embellish cake with wisps of cotton candy and playful sprinkles to prevent premature melting and maintain visual whimsy.
Notes
- Swap milk with dairy-free alternatives like almond or oat milk for a vegan-friendly version that maintains the cake’s fluffy texture.
- Use gel food coloring instead of liquid to prevent altering the cake’s consistency and achieve vibrant, saturated colors.
- Add a pinch of cream of tartar when whipping butter and sugar to create an extra light and airy cake texture.
- Cool cakes completely before frosting to prevent melting and ensure a smooth, professional-looking finish.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 410
- Sugar: 37 g
- Sodium: 220 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 47 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 90 mg