Cotton Candy Cake

Why You’ll Love This Recipe

I love this recipe because it turns a simple cake into a showstopper. The cotton candy flavor is playful yet subtle, and the pastel frosting makes it visually stunning. It’s a great conversation piece for gatherings, and the texture is soft and tender thanks to a well-balanced mix of ingredients. Plus, I can customize the colors to match any theme.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Whole milk

• Cotton candy flavoring extract

• Pink and blue gel food coloring (optional)

For the Frosting:

• Unsalted butter, softened

• Powdered sugar

• Heavy cream or milk

• Cotton candy flavoring extract

• Pink and blue gel food coloring (optional)

For Decoration:

• Fresh cotton candy for topping (add just before serving)

Directions

1. I preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.

2. In a medium bowl, I whisk together the flour, baking powder, and salt.

3. In a large mixing bowl, I cream the butter and sugar until light and fluffy.

4. I beat in the eggs one at a time, then mix in the cotton candy flavoring.

5. I alternate adding the dry ingredients and milk, mixing just until combined.

6. For a fun swirl effect, I divide the batter into two bowls, tint one pink and one blue, then spoon alternating colors into the pans and swirl gently with a knife.

7. I bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

9. For the frosting, I beat the butter until creamy, gradually add powdered sugar, then mix in the cream and cotton candy flavoring. I divide and color the frosting if desired.

10. I frost the cooled cakes, stack them, and decorate with swirls of pastel frosting.

11. Just before serving, I add tufts of fresh cotton candy on top.

Servings and timing

This recipe serves about 12 slices. The total time is around 1 hour and 15 minutes—25 minutes for prep, 25–30 minutes for baking, plus cooling and decorating time.

Variations

Sometimes I make this as cupcakes instead of a layer cake, adjusting the baking time to about 18–20 minutes. I also like using rainbow sprinkles between the layers for extra fun. For a lighter option, I replace half the butter in the frosting with cream cheese for a tangy twist.

Storage/Reheating

I store the frosted cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. I always add cotton candy right before serving, as it melts quickly in humid air. This cake also freezes well without frosting—wrapped tightly—for up to 2 months.

FAQs

Can I use real cotton candy in the batter?

No, it will dissolve and lose its texture. I stick to cotton candy flavoring for the best taste.

Where can I find cotton candy flavoring?

I usually find it online or in specialty baking supply stores.

Can I make this without food coloring?

Yes, the flavor stays the same without color, but the pastel look adds to the fun.

Will the cotton candy on top stay fluffy?

Only for a short time—it’s best added right before serving.

Can I make this cake in advance?

Yes, I often bake and frost it a day ahead, storing it covered in the fridge and adding the cotton candy at the last minute.

Conclusion

I find this cotton candy cake to be a joyful, eye-catching dessert that’s perfect for special occasions. The sweet flavor and pastel design make it feel nostalgic and festive, while the moist cake and creamy frosting ensure it tastes as good as it looks. It’s a treat that always brings smiles.

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