Name: Cotton Candy Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Ingredients: 2 ½ cups (300g) all-purpose flour, spooned and leveled; 2 cups (400g) granulated sugar; 1 tbsp baking powder; 1 tsp baking soda; ½ tsp salt; 1 cup (240ml) buttermilk, room temperature; ½ cup (120ml) vegetable oil; 3 large eggs, room temperature; 2 tsp high-quality cotton candy extract, divided; 1 tsp vanilla extract; Pink, blue, and purple gel food coloring; For the Frosting:; 1 cup (226g) unsalted butter, softened; 4-5 cups (480-600g) powdered sugar, sifted; 4-5 tbsp heavy cream or milk; ½ tsp vanilla extract; ½ tsp cotton candy extract; Sprinkles and fresh cotton candy for garnish (optional)

Description

Unlock your inner child with this magical Cotton Candy Cake recipe, featuring tender, colorful layers and a whimsical cotton candy buttercream. It’s an easy-to-bake dessert that promises delightful flavor and a showstopping presentation for any occasion.

Ingredients

Scale

2 ½ cups (300g) all-purpose flour, spooned and leveled
2 cups (400g) granulated sugar
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
1 cup (240ml) buttermilk, room temperature
½ cup (120ml) vegetable oil
3 large eggs, room temperature
2 tsp high-quality cotton candy extract, divided
1 tsp vanilla extract
Pink, blue, and purple gel food coloring
For the Frosting:
1 cup (226g) unsalted butter, softened
4–5 cups (480-600g) powdered sugar, sifted
4–5 tbsp heavy cream or milk
½ tsp vanilla extract
½ tsp cotton candy extract
Sprinkles and fresh cotton candy for garnish (optional)

Instructions

Prepare Cake Batter: Preheat oven to 350°F (175°C). Grease and flour three 6-inch or two 8-inch round cake pans. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, oil, buttermilk, 1.5 tsp cotton candy extract, and vanilla. Add wet to dry ingredients; mix on low until just combined. Divide batter, color with gel food coloring, and pour into pans.
Bake Cake Layers: Bake 6-inch pans for 25-30 mins or 8-inch pans for 30-35 mins, or until a skewer comes out clean. Cool in pans for 10 mins, then transfer to a wire rack to cool completely.
Make Cotton Candy Frosting: In a stand mixer, beat softened butter until light and fluffy (3-4 mins). Gradually add sifted powdered sugar, then beat in vanilla extract, 0.5 tsp cotton candy extract, and heavy cream (1 tbsp at a time) until smooth and creamy.
Assemble & Crumb Coat: Level cooled cake layers. Place one layer on a serving plate, spread with frosting, and repeat with remaining layers. Apply a thin crumb coat to the entire cake, then chill for 15-20 mins.
Decorate: Apply a final, thicker layer of frosting. Decorate with sprinkles and fresh cotton candy just before serving.

Prep Time: 45 mins
Cook Time: 30 mins