Cotton Candy Cake
Ingredients:
1 box white cake mix
3 large eggs
1/2 cup vegetable oil
1 cup milk
1 tsp cotton candy extract (or vanilla if unavailable)
Pink, blue, and white gel food coloring
1 cup unsalted butter, softened
4 cups powdered sugar
2-3 tbsp heavy cream
Pinch of salt
Extra cotton candy for garnish (optional)
Directions:
Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
In a large bowl, mix cake mix, eggs, oil, milk, and cotton candy extract until smooth.
Divide batter evenly into three bowls. Tint each bowl a different color: pink, blue, and leave one white.
Pour each batter into the prepared pans and bake for 18–22 minutes or until a toothpick comes out clean. Cool completely.
For the frosting, beat butter until light and fluffy. Gradually add powdered sugar, salt, and heavy cream until smooth and spreadable. Tint pink, if desired.
Layer cakes with frosting in between, then frost the outside of the cake completely. Pipe decorative swirls on top and garnish with extra cotton candy if serving immediately.
Prep Time: 20 minutes | Cooking Time: 22 minutes | Total Time: 1 hour
Kcal: 420 kcal | Servings: 12 slices
Tips:
Use gel food coloring for vibrant colors without altering texture.
Only add cotton candy garnish just before serving to prevent melting.
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