Description
This whimsical Cotton Candy Cake features vibrant pastel pink and blue swirls inspired by the fluffy carnival treat. Moist layers of vanilla cake are alternated with creamy buttercream frosting infused lightly with cotton candy flavoring for a nostalgic, sweet dessert perfect for birthdays and celebrations. Completed with a delicate tuft of cotton candy decoration, this cake is sure to impress with its stunning look and delightful texture.
Ingredients
Scale
Cake Batter
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 large egg whites, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk, room temperature
- Pink gel food coloring
- Blue gel food coloring
Frosting
- 2 cups unsalted butter, softened
- 5 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- 3 to 4 tablespoons heavy cream
- Cotton candy flavoring (optional)
Decoration
- Cotton candy for decorating (optional)
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure easy release of the cakes after baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 to 5 minutes on medium speed.
- Add Egg Whites and Vanilla: Gradually add the egg whites one at a time, beating well after each addition to incorporate air and achieve a smooth batter. Then mix in the vanilla extract evenly.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture and room temperature whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing.
- Tint Batter: Divide the batter evenly into two separate bowls. Add pink gel food coloring to one bowl and blue gel food coloring to the other, mixing well until the colors are vibrant and fully incorporated.
- Swirl Batter in Pans: Spoon alternating dollops of the pink and blue batter into the prepared cake pans. Using a knife or skewer, gently swirl the colors together to create a marbled effect without overmixing.
- Bake: Place the pans in the preheated oven and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean when the cakes are ready.
- Cool Cakes: Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely to room temperature before frosting.
- Make Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add sifted powdered sugar, mixing well to combine. Add vanilla extract, optional cotton candy flavoring, and 3 to 4 tablespoons of heavy cream. Beat the frosting until it is light and fluffy.
- Assemble and Decorate: Frost the cooled cake layers as desired. Decorate the top with fresh tufts of cotton candy immediately before serving to prevent melting.
Notes
- Use gel food coloring to achieve bright, vibrant colors without thinning the batter consistency.
- Add cotton candy decoration just before serving to prevent it from melting due to moisture.
- Room temperature ingredients ensure smoother batter and better incorporation.
- Alternate adding dry and wet ingredients starting and ending with dry to maintain batter texture.
