- Preheat & prep: Preheat your oven to 350°F (175°C). Grease and flour three 8‑inch round cake pans (or line with parchment circles).
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter & sugar: In a large bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
- Add eggs & vanilla: Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Alternate dry & wet: With the mixer on low, alternately add the flour mixture and the milk, beginning and ending with flour. Mix until smooth and well combined.
- Divide & color: Divide the batter evenly into three bowls. Tint one bowl pink, one blue, and one purple (or choose your favorite cotton‑candy inspired colors) using gel food coloring.
- Bake: Pour each colored batter into its own prepared pan. Bake 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Buttercream:
- Beat butter: In a large bowl, beat softened butter until smooth.
- Add sugar: Gradually add powdered sugar, one cup at a time, mixing on low until combined.
- Add cream & vanilla: Stir in heavy cream and vanilla. Increase speed to medium and beat until light and fluffy. Tint the frosting with pastel colors if desired.
Assemble the Cake:
- Layer & frost: Place the pink cake layer on a serving plate. Spread a layer of buttercream on top. Repeat with blue and purple layers. Frost the top and sides of the cake evenly with the remaining buttercream.
- Add decorations: Gently place pieces of cotton candy around the top of the cake and along the base, add sprinkles or edible glitter for extra whimsy.
- Serve: Slice and serve to delighted guests!
Serving and Storage
Serving
- Serve slices with extra cotton candy on the side for flair.
- Pair with colorful ice cream or pastel macarons for a theme dessert table.
- This cake shines at birthdays, baby showers, carnival‑themed parties, or any festive event!
Storage
- Room Temperature: Store airtight for up to 1 day (cotton candy will dissolve in humidity — add fresh when serving).
- Refrigerator: Refrigerate up to 3 days; bring to room temperature before slicing.
- Freezer: Freeze frosted cake up to 2 months; thaw overnight in fridge before decorating.
Tips
- Gel food coloring: Use gel‑based colors for vibrant hues without thinning the batter or frosting.
- Even layers: Bake cake layers on the same oven rack level so they rise evenly.
- Cotton candy magic: Add the cotton candy just before serving — heat or moisture can make it disappear too soon!
- Flavor boost: Add a hint of almond or lemon extract to frosting for extra flavor depth.
Variations
- Unicorn Cotton Candy Cake: Use pastels like teal, lavender, and pink, with edible glitter and fondant stars.
- Funfetti Confetti Cake: Add rainbow sprinkles into the batter for extra whimsy.
- Cotton Candy Swirl Frosting: Pipe swirled pastel ribbons on the cake for an artistic finish.
- Flavor Twist: Add strawberry or raspberry purée to the batter for a fruity base!
FAQ
- Can cotton candy be added ahead?
No — cotton candy melts quickly in humidity, so add it just before serving for best presentation. - Is this cake kid‑friendly?
Absolutely! The colors and flavor make it perfect for kids’ parties and celebrations. - Can I make this gluten‑free?
Use a gluten‑free all‑purpose flour blend in place of regular flour for a gluten‑free version. - Can I use homemade cotton candy?
Yes! Fresh made cotton candy adds extra freshness — just keep it dry until serving.
Conclusion
**Cotton Candy Cake** is whimsical, vibrant, and full of fun — a dessert that brings smiles before the first bite! With soft pastel layers, creamy frosting, and cotton candy decoration, it’s a perfect centerpiece for celebrations that call for something special and memorable.
