Description
This whimsical Cotton Candy Cake features tender layers of fluffy cake infused with cotton candy flavoring and visually stunning pink and blue marbled swirls. Perfect for birthdays or special celebrations, it’s adorned with a vanilla or cotton candy-flavored buttercream and garnished with delicate tufts of cotton candy, delivering a fun and nostalgic treat that’s as delightful to eat as it is to behold.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 tablespoon cotton candy flavoring
- 1 teaspoon vanilla extract
- 1 cup whole milk
Coloring and Garnish
- Pink gel food coloring
- Blue gel food coloring
- Cotton candy for garnish
Instructions
- Prepare pans and preheat oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans thoroughly and line the bottoms with parchment paper to ensure the cakes release easily after baking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps to create a tender cake crumb.
- Add egg whites: Add the egg whites one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate air and maintain the fluffy texture.
- Mix in flavorings: Stir in the cotton candy flavoring and vanilla extract, ensuring even distribution to bring the fun cotton candy essence throughout the batter.
- Alternate adding flour and milk: Gradually add the flour mixture and whole milk in alternating batches, starting and ending with the flour. This gentle integration helps maintain batter structure and moisture without overmixing.
- Divide and color batter: Divide the batter evenly into two separate bowls. Tint one half with pink gel food coloring and the other half with blue gel food coloring to achieve vibrant pastel colors without compromising batter consistency.
- Create marbled effect: Drop spoonfuls of pink and blue batter alternately into the prepared pans. Then, gently swirl the colors together using a knife to create a beautiful marbled pattern without fully blending the colors.
- Bake the cake: Place the pans in the preheated oven and bake for 25 to 30 minutes. The cakes are done when a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool the cakes: Let the cakes cool in their pans for about 10 minutes, then carefully transfer them onto wire racks to cool completely, preventing sogginess and preparing them for frosting.
- Frost and garnish: Once fully cooled, frost the layers with your preferred vanilla or cotton candy-flavored buttercream. Just before serving, garnish with light tufts of cotton candy to add a whimsical finishing touch and an extra burst of sweetness.
Notes
- Use gel food coloring to achieve vibrant pastel shades without thinning or altering the batter consistency.
- Add the cotton candy garnish right before serving to prevent it from melting or dissolving into the frosting.
- Store the cake covered at room temperature for up to 2 days to maintain freshness, or refrigerate if you need longer storage, though it’s best enjoyed fresh.
