Cotton Candy Cake (Printable Version)
# What You'll Need:
→ Cake base
01 -
Food coloring, whatever shades you want
02 -
240 ml whole milk
03 -
1 teaspoon cotton candy extract
04 -
2 teaspoons vanilla extract
05 -
4 big eggs
06 -
400 g regular sugar
07 -
226 g unsalted butter, nice and soft
08 -
0.5 teaspoon salt
09 -
2.5 teaspoons baking powder
10 -
315 g all-purpose flour
→ Frosting bits
11 -
Food coloring (if you want to get fancy)
12 -
1 teaspoon cotton candy extract
13 -
1 teaspoon vanilla extract
14 -
2–3 tablespoons (30–45 ml) heavy cream or milk
15 -
480 g powdered sugar, sifted
16 -
226 g unsalted butter, soft
→ Toppings
17 -
Sprinkles (go wild if you feel like it)
18 -
Cotton candy
# Steps to Follow:
01 -
Set your oven to 175°C. Take three round pans about 20 cm across and line them with parchment then grease them. Set aside.
02 -
Grab a medium bowl and stir together salt, baking powder, and flour. Put it to the side.
03 -
Toss the soft butter and white sugar into a big bowl. Mix them with an electric mixer until the mix gets pale and fluffy, takes you about 2 or 3 minutes.
04 -
Drop in eggs one by one, stirring after each. Mix in the vanilla then the cotton candy flavor. Make sure it's all blended in.
05 -
Start by adding a little of the dry mix to the butter blend, then a splash of milk, then more dry mix back and forth. Finish with dry. Mix only until everything comes together.
06 -
Divide your batter between separate bowls, then color them however you like with food coloring. Gently mix just enough to get the colors even.
07 -
Pour your colored batters into the pans, smooth the tops out and bake for 25–30 minutes. The cakes are done if a toothpick poked in the middle comes out clean.
08 -
Leave the cakes in their pans for about 10 minutes. Then flip them over onto a wire rack to cool down all the way.
09 -
Drop the softened butter into a large bowl and beat it until creamy. Gradually mix in half the powdered sugar, then splash in some cream or milk, then the rest of the sugar, mixing all along. Add those flavor extracts and a little food dye if you want. Keep beating until smooth and fluffy.
10 -
Set down your first cake layer on a plate. Slather some frosting over it. Add the next layer, keep spreading frosting between, then cover the whole cake all over with more frosting.
11 -
Pile cotton candy and toss sprinkles over the top and around the sides just before eating so the cotton candy stays puffy.
# Additional Tips:
01 -
Keep leftovers in a closed container at room temp for a couple days. Top with cotton candy right before serving so it doesn't get melty.
02 -
Don't have cotton candy extract? Use almond or raspberry extract instead.
03 -
If you want a marbled look, swirl the colored batters in the pans right before baking.