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Fluffy pink and blue cotton candy layer cake with ombré frosting, sliced to reveal rainbow interior, topped with buttercream swirls and fresh cotton candy on marble stand with sprinkles – easy homemade cotton candy cake recipe.
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5 from 1 vote

Cotton Candy Cake

A fluffy, pastel cake that tastes like carnival magic! Perfect for birthdays or nostalgic treats.
Prep Time20 minutes
Active Time30 minutes
Cooling/Decorating1 hour
Total Time1 hour 50 minutes
Course: Dessert
Keyword: Cake
Yield: 8 Slices
Calories: 320kcal

Equipment

  • 6-inch/15cm round pans
  • Electric mixer
  • Gel food coloring

Materials

Cake Layers

  • - 1 ½ cups 180g all-purpose flour
  • - 1 cup 200g granulated sugar
  • - ½ cup 113g unsalted butter, room temp
  • - 2 large eggs separated
  • - ½ cup 120ml whole milk
  • - 1 ½ tsp cotton candy extract
  • - 1 tsp vanilla extract
  • - Gel food coloring pink/blue/purple

Cotton Candy Buttercream

  • - 1 cup 226g unsalted butter, softened
  • - 3 cups 360g powdered sugar
  • - 2 tbsp heavy cream
  • - 1 tsp cotton candy extract
  • - Pinch of salt

Instructions

  • Preheat oven to 350°F (175°C). Grease two 6-inch pans, line with parchment, and dust with flour.
  • Whisk dry ingredients: flour, baking powder, and salt in a bowl. Set aside.
  • Cream butter and sugar until fluffy (~3 mins). Beat in egg yolks, extracts, and milk.
  • Alternate adding dry ingredients and milk to butter mixture. Do not overmix.
  • In a clean bowl, beat egg whites + cream of tartar to stiff peaks. Fold into batter gently.
  • Divide batter, tint with gel colors, and layer in pans. Bake 25-30 mins until toothpick comes clean.
  • Cool 10 mins in pans, then transfer to wire rack. Frost when completely cool.

Notes

Storage: Freeze unfrosted layers for up to 1 month. Frosted cake keeps 3 days refrigerated.
Substitutions:Use flax eggs for vegan version, or cotton candy syrup + reduce sugar.