Fun Cotton Candy Cake (Printable Version)

A bright and sweet treat with cotton candy flavor! Features fluffy pink and blue layers, topped with creamy, candy-flavored frosting.

# Ingredients:

→ Cake Layers

01 - 2 cups granulated sugar
02 - 1/2 teaspoon salt
03 - 4 large eggs
04 - Pink and blue food coloring (or whatever colors you enjoy)
05 - 2 teaspoons vanilla extract
06 - 2 1/2 teaspoons baking powder
07 - 1 teaspoon cotton candy extract
08 - 1 cup unsalted butter, softened (leave it out for a bit first)
09 - 1 cup whole milk
10 - 2 1/2 cups all-purpose flour

→ Sweet Frosting

11 - 1 teaspoon vanilla extract
12 - 2-3 tablespoons heavy cream or milk
13 - Food coloring, if you'd like it tinted
14 - 1 teaspoon cotton candy extract
15 - 4 cups powdered sugar, sifted to get rid of clumps
16 - 1 cup unsalted butter, softened

→ For Topping

17 - Fun sprinkles (optional but adds charm)
18 - Real cotton candy (wait to add until you serve it!)

# Steps:

01 - Preheat the oven to 350°F. Spray or grease three 8-inch round pans and line them with parchment circles to avoid sticking.
02 - Grab a mixing bowl, toss in your flour, salt, and baking powder. Stir with a whisk until it’s well combined.
03 - Use a large bowl to beat the softened butter and sugar together for about 3 minutes, until it looks fluffy and pale. Don’t cut corners here – this step is key to a soft cake!
04 - Add one egg at a time to your butter-sugar blend, beating well after each addition. Stir in both extracts (vanilla and cotton candy) and mix until smooth.
05 - Alternate between mixing in your dry ingredients and your milk, starting with a third of the flour blend first. Add half the milk next, mix, and repeat until you finish with a final bit of flour. Stir gently – overmixing can make your cake dense.
06 - Divide your batter into a couple of bowls. Add pink to one, blue to the other (or use colors you love). Stir gently until the colors are nicely blended in.
07 - Pour the tinted batters into the pans evenly. Smooth the tops and pop them into the oven for 25-30 minutes. A toothpick inserted into the center should come out dry or with little crumbs.
08 - Let the baked cakes rest in their pans for 10 minutes. Then flip them out onto cooling racks so they cool all the way. Don’t rush this step, or the frosting won’t stick!
09 - Beat your butter until fluffy. Add sifted powdered sugar one cup at a time, alternating with splashes of cream. Toss in the extracts and any food coloring if you're aiming for a specific color.
10 - Place a cake layer on your serving plate, spread frosting on top, and repeat until all layers are stacked. Frost the top and sides, either straight and smooth or with fun swirls.
11 - When it’s ready to serve, decorate with cotton candy and sprinkle on some fun toppers. Add toppings last, since cotton candy melts if you leave it out too long.

# Notes:

01 - This cake is fine sitting at room temperature for up to 2 days. Keep it covered or inside a cake container.
02 - No cotton candy flavoring? Try using a mix of vanilla and a bit of almond or raspberry extract for a twist.
03 - Want a marbled look? Swirl the two batters together instead of keeping them separated.

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