Print

Cotton Candy Cake

cotton candy cake - featured image
Print Recipe

This whimsical cotton candy cake is a show-stopping, pastel party dessert with a light, moist vanilla cake, fluffy swirled frosting, and a magical cotton candy topping. It’s easy to make, perfect for birthdays or celebrations, and guaranteed to delight kids and adults alike.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract (or cotton candy extract)
  • 1 cup whole milk, room temperature
  • Pink and blue gel food coloring (optional, for pastel swirls)
  • For the Frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2–3 tablespoons whole milk or heavy cream
  • 1 teaspoon pure vanilla extract (or cotton candy extract)
  • Pinch of salt
  • Pink and blue gel food coloring
  • For Decorating:
  • Cotton candy (store-bought or homemade, pastel colors)
  • Sprinkles (optional)
  • Edible glitter or stars (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter with sugar on medium speed until pale and fluffy, about 3 minutes.
  4. Beat in eggs, one at a time, scraping down the bowl after each. Mix in vanilla or cotton candy extract.
  5. On low speed, add the flour mixture in three parts, alternating with milk. Begin and end with flour. Mix until just combined.
  6. Divide the batter between two bowls. Tint one bowl pink and the other blue with gel food coloring. Gently swirl the two colors together in the pans with a knife or skewer.
  7. Pour the batter into prepared pans. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in pans for 10 minutes, then run a knife around the edge and flip onto a wire rack to cool completely.
  9. For the frosting: Beat softened butter until smooth. Gradually add powdered sugar, milk or cream, vanilla or cotton candy extract, and a pinch of salt. Beat until light and fluffy, about 3-4 minutes. Divide and tint the frosting pink and blue as desired.
  10. Place the first cake layer on a cake stand. Spread a layer of frosting on top. Add the second layer, then frost the top and sides with remaining frosting. Swirl pink and blue frosting together for a fun look.
  11. Just before serving, gently mound cotton candy on top of the cake. Add sprinkles and edible glitter if desired. (Add cotton candy at the last minute to prevent melting.)

Notes

Add cotton candy just before serving to prevent melting. For gluten-free or dairy-free versions, use a 1:1 gluten-free flour blend and plant-based milk/butter. Use gel food coloring for vibrant pastel colors. Level cake layers with a serrated knife for a professional finish. Store leftovers without cotton candy topping in an airtight container.

Nutrition

Keywords: cotton candy cake, party dessert, birthday cake, pastel cake, kids cake, easy cake recipe, whimsical cake, DIY cake, vanilla cake, funfetti, colorful cake

Find it online: https://norasfoods.com/cotton-candy-cake-recipe-easy-diy-party-dessert-kids-love/