Description
This whimsical Cotton Candy Cake features beautifully marbled layers flavored with cotton candy and a light, airy cotton candy buttercream. Its vibrant colors and playful decoration make it a perfect centerpiece for any festive celebration.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/4 tsp baking powder
- 3/4 tsp salt
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 large eggs, room temperature
- 1 1/2 tsp cotton candy flavoring
- 1 cup whole milk, room temperature
- Color gels: fuchsia, sky blue, violet
- 5 large egg whites (for buttercream)
- 1 1/4 cups granulated sugar (for buttercream)
- 1 1/2 cups unsalted butter, cubed and room temperature (for buttercream)
- 1 tsp cotton candy flavoring (for buttercream)
- Cotton candy for garnish
Instructions
- Preheat oven to 350°F (177°C). Grease and flour three 6-inch cake pans and line with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- In a stand mixer, cream butter and sugar on medium-high until pale and fluffy (about 3 minutes).
- Reduce speed to medium, add eggs one at a time, and stir in cotton candy flavoring.
- Alternately add the flour mixture and milk, beginning and ending with flour. Mix well after each addition.
- Divide the batter into four bowls. Color three with fuchsia, sky blue, and violet gels. Spoon batter into prepared pans, swirling gently with a skewer.
- Bake for 35 minutes or until a toothpick inserted into the center comes out mostly clean. Cool for 10 minutes, then turn cakes out onto a wire rack to cool completely.
- For the buttercream, whisk egg whites and sugar in a stand mixer bowl. Place over a double boiler and whisk constantly until hot and no longer grainy, or reaches 160°F.
- Transfer bowl to stand mixer and whip until stiff peaks form and meringue is cool (5–10 minutes).
- Switch to the paddle attachment and slowly add butter. Mix until smooth, then add cotton candy flavoring and mix again until smooth.
- Place one cake layer on a stand. Spread with 2/3 cup of buttercream. Repeat with remaining layers. Apply a crumb coat and chill for 20 minutes.
- Frost the top and sides smoothly with remaining buttercream. Use a bench scraper to smooth the finish.
- Divide leftover frosting into four. Leave one white, tint the others fuchsia, sky blue, and violet. Apply colored frosting in a random pattern using a small offset spatula and blend with a bench scraper.
- Pipe a pearl border with white frosting along the top and bottom edges.
- Top with cotton candy just before serving.
Notes
- Use gel food coloring for vibrant shades without thinning the batter.
- Chill the cake between steps to make decorating easier.
- Add cotton candy only at serving time to prevent it from melting.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 45g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
