Description
A whimsical and indulgent Cotton Candy Cake that captures the magic of a childhood carnival with its soft layers and delightful colors.
Ingredients
For the Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large egg whites
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1/2 tsp cotton candy extract (optional)
For the Buttercream Frosting
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 tsp cotton candy extract (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
2. In a bowl, whisk flour, baking powder, and salt.
3. In a separate bowl, beat butter and sugar until fluffy. Add egg whites, vanilla, and cotton candy extract, mixing well.
4. Alternately add flour mixture and milk, beginning and ending with flour.
5. Divide the batter evenly into three bowls. Tint one portion pink, one blue, and leave one plain. Pour into prepared pans.
6. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
7. For the Frosting: Beat butter until creamy, then gradually add powdered sugar, heavy cream, vanilla, and cotton candy extract. Beat until fluffy. Tint the frosting light pink.
8. Assemble the Cake: Layer the cakes, spreading frosting between each layer. Cover with the remaining frosting and decorate with extra blue accents.
9. Refrigerate for 30 minutes before slicing for clean cuts.
Notes
For a stronger cotton candy flavor, increase the extract to 1 teaspoon.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 43
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 60
- Fiber: 1
- Protein: 3
- Cholesterol: 50
Keywords: colorful cake, cotton candy cake, pink and blue cake