Description
A light, fluffy, and colorful cake infused with real cotton candy in both the batter and buttercream, perfect for any special occasion.
Ingredients
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened (for cake)
1 ½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract (for cake)
1 cup whole milk
½ cup cotton candy, chopped into small pieces (for cake)
1 cup unsalted butter, softened (for buttercream)
4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract (for buttercream)
½ cup cotton candy, chopped into small pieces (for buttercream)
Pink food coloring (optional)
Cotton candy (for topping)
Sprinkles (optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier release.
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Step 2: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
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Step 3: In a large bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
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Step 4: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract.
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Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until everything is combined, being careful not to overmix. Gently fold in the ½ cup of chopped cotton candy.
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Step 6: Evenly divide the batter between the two prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 7: While the cakes cool, prepare the buttercream. In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition until fully incorporated.
Step 8: Add the heavy cream and vanilla extract. Continue beating until the frosting is light and fluffy, about 2 minutes on medium speed. Gently fold in the remaining ½ cup of chopped cotton candy. If desired, add a few drops of pink food coloring for a pastel hue.
Step 9: Once the cakes are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous layer of cotton candy buttercream on top. Carefully place the second cake layer on top and use the remaining buttercream to frost the top and sides of the entire cake.
Step 10: Just before serving, top the frosted cake with tufts of fresh cotton candy for a whimsical, cloud-like finish. Scatter with sprinkles if desired.
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Notes
For the best results, ensure all your dairy and eggs are at room temperature before you begin. This helps them incorporate smoothly into the batter and frosting, leading to a lighter, more consistent texture. Avoid overmixing the cake batter to keep it tender. Remember to add cotton candy decorations just before serving to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 45g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
