Short Description
Cotton Candy Cake is a whimsical, pastel-colored layered cake infused with a sweet cotton candy flavor. Soft, moist cake layers are frosted with fluffy cotton candy buttercream and decorated with rainbow sprinkles, making it a perfect treat for birthdays, celebrations, or anyone who loves a fun, nostalgic dessert.

Why You’ll Love This Recipe
This cake captures the magic of cotton candy in a beautifully layered dessert that is as delightful to look at as it is to eat. The cotton candy flavoring lends a subtle, sweet essence throughout the moist cake and creamy buttercream. The vibrant pastel layers paired with a smooth, rich frosting and playful sprinkles create a festive centerpiece that’s sure to impress at any occasion.

Ingredients
For the Cake:
2½ cups (312g) all-purpose flour
2½ tsp baking powder
½ tsp salt
¾ cup (170g) unsalted butter, softened
1¾ cups (350g) granulated sugar
4 large egg whites, room temperature
1 tbsp vanilla extract
1½ cups (360ml) whole milk, room temperature
1½ tsp cotton candy flavoring (or to taste)
Gel food coloring: pink, yellow, blue

For the Buttercream:
1½ cups (340g) unsalted butter, room temperature
5 cups (600g) powdered sugar, sifted
2 tsp vanilla extract
2–3 tbsp heavy cream (or milk)
½ tsp cotton candy flavoring (optional)
Pink gel food coloring

For Decoration:
Rainbow nonpareils or pastel sprinkles
Optional: extra piped frosting swirls

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions
Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the egg whites one at a time, beating well after each addition. Mix in vanilla extract and cotton candy flavoring.

Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Divide the batter evenly into three bowls. Tint each bowl of batter with a different gel food coloring—pink, yellow, and blue—stirring until the colors are fully incorporated.

Pour each colored batter into the prepared pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Prepare the Buttercream: Beat the softened butter until creamy. Gradually add powdered sugar and beat until combined. Add vanilla extract, cotton candy flavoring (if using), and heavy cream, beating until smooth and fluffy. Add a small amount of pink gel food coloring and mix until evenly tinted.

Assemble the Cake: Place one cake layer on a serving plate. Spread a generous layer of buttercream over the top. Repeat with the second and third layers. Frost the sides and top of the cake evenly with the remaining buttercream.

Decorate: Garnish the cake with rainbow nonpareils or pastel sprinkles. Pipe additional frosting swirls if desired.

Chill the cake for at least 30 minutes before slicing and serving for best results.

Servings and Timing
This recipe yields a three-layer cake that serves approximately 12-16 people. Preparation time is about 30 minutes, with 25–30 minutes baking time and additional cooling and assembly time.

Variations
Use different food coloring combinations to create a custom pastel palette.

Add a layer of cotton candy-flavored jam or curd between cake layers for extra moisture and flavor.

Substitute cotton candy flavoring with vanilla or fruit-flavored extracts if preferred.

Top with edible glitter or fondant decorations for an extra festive look.

Use a cream cheese frosting variation for a tangier contrast to the sweet cake.

Storage/Reheating
Store the cake covered in the refrigerator for up to 3 days. Allow the cake to come to room temperature for 20–30 minutes before serving. Avoid freezing as the delicate frosting texture may be affected. Reheating is not recommended.

FAQs
What is cotton candy flavoring and where can I find it?
Cotton candy flavoring is a sweet, fruity extract that mimics the taste of cotton candy. It can be found in specialty baking stores or online.

Can I use whole eggs instead of egg whites?
Yes, whole eggs can be used, but the texture and color may vary slightly. Adjust the liquid ingredients if needed.

How do I achieve vibrant pastel colors without affecting the batter?
Use gel food coloring as it provides strong color without thinning the batter. Add colors gradually to reach the desired shade.

Can I make this cake dairy-free?
You can substitute dairy ingredients with plant-based alternatives such as vegan butter and non-dairy milk, but results may differ slightly.

How do I prevent the cake layers from drying out?
Wrap the cooled cake layers tightly in plastic wrap and store at room temperature until assembly.

Can I prepare the cake layers in advance?
Yes, bake the layers up to 2 days ahead, wrap well, and refrigerate. Bring to room temperature before frosting.

How thick should the buttercream layers be?
Use enough buttercream to generously cover each layer (about ½ inch thick) to ensure moistness and flavor balance.

Can I use a different type of frosting?
Yes, cream cheese or whipped cream frosting can be used as an alternative.

How should I store leftover cake?
Cover the cake with a cake dome or airtight container and refrigerate.

Can I freeze this cake?
Freezing is not recommended due to the delicate nature of the frosting and flavoring.

Conclusion
Cotton Candy Cake offers a playful and flavorful celebration of pastel colors and sweet cotton candy essence. Its moist layers and fluffy buttercream make it a delightful centerpiece for birthdays, parties, or any special occasion. Combining nostalgic flavor with beautiful presentation, this cake is sure to bring joy and smiles to every table.

Cotton Candy Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Olivia
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Delight in this whimsical Cotton Candy Cake, featuring soft, pastel-colored layers infused with cotton candy flavoring and topped with fluffy buttercream frosting. Perfect for celebrations, this vibrant cake is decorated with rainbow sprinkles for an extra touch of fun and sweetness.

Instructions

Bake the Cake Layers: Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, cream softened butter and sugar together until light and fluffy. Add egg whites one at a time, mixing well after each addition. Stir in vanilla extract and cotton candy flavoring.
Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients, mixing just until combined.
Divide batter evenly into three bowls. Tint each portion with a different gel food coloring (pink, yellow, blue). Pour each colored batter into separate pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
Make the Buttercream: Beat softened butter until creamy. Gradually add powdered sugar, then vanilla extract, cotton candy flavoring (if using), and heavy cream. Beat until light and fluffy. Tint a portion with pink gel food coloring for decorating.
Assemble the Cake: Level cake layers if needed. Spread a layer of buttercream between each cake layer. Frost the top and sides evenly with buttercream. Decorate with rainbow sprinkles and optional frosting swirls.
Chill briefly to set before serving.