Description
Sugary clouds of delight merge in this playful Cotton Candy Cake, celebrating childhood memories with whimsical sweetness. Pastel swirls and airy layers promise a delectable journey that transports you to carnival memories and pure happiness.
Ingredients
Scale
Main Cake Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large egg whites
- 1 cup whole milk
Flavor and Coloring Ingredients:
- 1 tablespoon vanilla extract
- ½ teaspoon cotton candy extract (optional)
- Pink food coloring
- Blue food coloring
- ½ teaspoon salt
Frosting Ingredients:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon cotton candy extract (optional)
- Pink food coloring
- Blue food coloring
Instructions
- Prepare the oven environment by heating to 350°F (175°C) and preparing three 8-inch cake pans with grease and flour coating.
- Create the foundational cake mixture by combining dry ingredients in one vessel, whisking flour, baking powder, and salt thoroughly. In a separate mixing bowl, cream butter and sugar until achieving a light, airy consistency.
- Incorporate egg whites, vanilla, and cotton candy extracts into the butter mixture, blending until smooth and uniform. Gradually introduce flour mixture and milk, alternating between the two, ensuring a silky texture.
- Divide the cake batter into three equal portions, using food coloring to transform one section into a soft pink shade, another into a delicate blue tone, and leaving the third portion in its natural state.
- Transfer each colored batter into the prepared cake pans, distributing evenly and smoothing the surfaces for consistent baking.
- Place pans in the preheated oven, baking for 22-25 minutes. Test for doneness by inserting a toothpick into the center, which should emerge clean and dry.
- Allow cake layers to cool completely on wire racks, ensuring no residual heat remains before frosting.
- Prepare the frosting by whipping butter until creamy and smooth. Gradually fold in powdered sugar, heavy cream, vanilla, and cotton candy extract, beating until achieving a light, fluffy consistency.
- Tint the frosting a delicate pink shade using food coloring.
- Assemble the cake by layering each colored cake, spreading frosting between each tier. Cover the entire cake with the pink frosting, creating a smooth, even surface.
- Add decorative blue frosting accents to enhance the visual appeal.
- Refrigerate the completed cake for 30 minutes to set the frosting and ensure clean, precise slicing.
- Serve and enjoy the whimsical cotton candy cake.
Notes
- Swap extracts carefully to maintain the delicate cotton candy flavor, ensuring the essence doesn’t overpower the cake’s sweetness.
- Use gel food coloring for vibrant, uniform cake layers without altering the batter’s consistency or texture.
- Allow ingredients like butter and eggs to reach room temperature before mixing, creating a smoother, more evenly combined batter that guarantees tender cake layers.
- Create dairy-free version by substituting milk with almon
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 480
- Sugar: 60 g
- Sodium: 210 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg