Print

Easy Fluffy Cotton Candy Cake with Swirled Pastel Layers

A tempting slice of multi-layered cotton candy cake showing pink and blue swirls in the white frosting and cake layers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a whimsical, sweet, and fluffy cotton candy cake perfect for birthdays or celebrations. This recipe features simple steps for achieving pastel swirls and a strong cotton candy flavor.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 teaspoon cotton candy extract
  • Pink and blue gel food coloring
  • 1 cup (2 sticks) unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted (for frosting)
  • 1/4 cup heavy cream or milk (for frosting)
  • 1 teaspoon cotton candy extract (for frosting)
  • Optional: Cotton candy for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate small bowl, mix the milk and cotton candy extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Divide the batter evenly into three separate bowls. Leave one bowl white. Add a few drops of pink gel coloring to the second bowl and blue gel coloring to the third bowl. Mix gently until the colors are incorporated, creating pastel shades.
  7. Spoon alternating dollops of the white, pink, and blue batter randomly into the prepared cake pans to create a marbled or swirled effect. Do not mix the colors together with a spoon.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. Prepare the cotton candy frosting: Beat the softened butter until smooth. Gradually add the sifted powdered sugar, alternating with the heavy cream and cotton candy extract. Beat until the frosting is light and fluffy.
  10. If you want pastel swirls in the frosting, divide the frosting into two bowls. Color one bowl light pink and the other light blue using gel coloring.
  11. To assemble, place one cooled cake layer on a serving plate. Spread a layer of plain white frosting over the top. Place the second layer on top. Frost the top and sides with white frosting.
  12. For the pastel swirl effect on the outside, randomly place dollops of the pink and blue frosting over the white frosted cake. Use an offset spatula to gently smooth and swirl the colors together for a whimsical look.
  13. Top with actual cotton candy just before serving for the best visual effect.

Notes

  • For the best cotton candy flavor, use a high-quality cotton candy extract.
  • Do not overbake the cake layers; they should remain light and airy.
  • If you are short on time, you can use two boxes of white cake mix, following package directions but substituting the liquid with milk and adding 1 teaspoon of cotton candy extract to the batter.
  • This cake is best served the day it is made, as the cotton candy topping dissolves quickly.

Nutrition

Find it online: https://juliameal.com/cotton-candy-cake-recipe-fluffy-easy/