🎪 Cotton Candy Cake 🌈
🍰 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 temp
1 tbsp vanilla extract
1½ cups (360ml) whole milk, room temp
1½ tsp cotton candy flavoring (or to taste)
Gel food coloring: pink, yellow, blue
For the Buttercream:
1½ cups (340g) unsalted butter, room temp
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
📜 Instructions
1. Bake the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
Whisk flour, baking powder, and salt in a bowl. Set aside.
In a large bowl, cream butter and sugar until fluffy (~3 mins).
Add egg whites one at a time, then mix in vanilla and cotton candy flavoring.
Alternate adding dry ingredients and milk (3 additions), beginning and ending with flour.
Divide batter into 3 bowls. Tint each pink, yellow, and blue.
Pour into pans, bake 25–28 mins until a toothpick comes out clean. Cool completely.
2. Whip the Buttercream:
Beat butter until creamy (~3 mins). Gradually add powdered sugar.
Mix in vanilla, cotton candy flavoring (if using), and cream until smooth.
Tint 1 cup pink for piping; keep the rest white.
3. Assemble the Cake:
Stack layers: Pink → white frosting → yellow → white frosting → blue.
Frost entire cake with white buttercream. Chill 15 mins.
Pipe pink rosettes on top and sprinkle with rainbow nonpareils.