Introduction

This Cotton Candy Cake features fluffy, colorful layers infused with a delicate cotton candy flavor. With a light buttercream frosting and a whimsical cotton candy topping, it’s a delightful treat perfect for celebrations or anyone with a sweet tooth.

A slice of three-layer cake with pastel colors sits on a white plate on a white marbled surface. The cake layers alternate in soft blue and pink colors, separated by thin layers of white creamy frosting. The outer icing is a mix of white, light blue, pink, and a little purple, giving a gentle marbled effect. The texture of the cake looks soft and fluffy, with the frosting smooth and creamy. The edges of the cake show a light golden brown color where it was baked. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups (265g) sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (300g) granulated sugar
1/2 cup (113g) unsalted butter, room temperature
4 large egg whites, room temperature
1/2 cup (120ml) vegetable oil
1 tablespoon Amoretti Natural Cotton Candy Artisan Flavor
1 1/4 cups (300ml) full-fat buttermilk, room temperature
1 drop blue food coloring (optional)
1 drop pink food coloring (optional)
2 cups (452g) unsalted butter, room temperature
7 cups (840g) powdered sugar
1 teaspoon Amoretti Natural Cotton Candy Artisan Flavor
4 tablespoons whole milk, room temperature
1/4 teaspoon salt
1 small drop blue food color gel
1 small drop purple food color gel
1 cup cotton candy (for topping)

Instructions

Step 1: Preheat the oven to 350°F (177°C). Spray three 6-inch or two 8-inch cake pans with baking spray and line the bottoms with parchment paper circles.
Step 2: In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a stand mixer fitted with the paddle attachment, beat 1/2 cup unsalted butter at high speed until creamy, about 2 minutes. Add granulated sugar and beat at medium-high until light and fluffy, scraping the bowl as needed.
Step 4: Reduce mixer speed to low. Add egg whites one at a time, mixing until just combined. Scrape the bowl, then add vegetable oil and 1 tablespoon cotton candy flavor. Beat on high speed for 1 minute.
Step 5: Turn off the mixer. Add the dry ingredients and mix on low until just combined. Gradually pour in buttermilk and mix until the batter is smooth and slightly thin.
Step 6: Divide the batter evenly into two bowls. Add pink food coloring to one and blue food coloring to the other. Stir until colors are uniform.
Step 7: Alternately layer pink and blue batter into the prepared pans using a 1/2 cup measuring cup. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Let cakes cool for 5 minutes in the pans, then transfer to a wire rack to cool completely.
Step 9: For the buttercream, beat 2 cups unsalted butter on medium-high speed until light and fluffy, about 7 minutes. Gradually add powdered sugar at low speed, scraping the bowl after each addition.
Step 10: Add whole milk and salt, mixing until smooth. Reserve 1 cup of buttercream for coloring.
Step 11: Mix 1 teaspoon cotton candy flavor into the remaining buttercream. Divide the reserved buttercream into two bowls and tint one with blue food gel, the other with purple food gel.
Step 12: Level the cake layers and stack them, spreading about 3/4 cup of buttercream between each layer. Apply a crumb coat and refrigerate for 30 minutes.
Step 13: Frost the cake using the colored buttercreams for a watercolor effect, adding decorative swirls with a piping bag if desired.
Step 14: Just before serving, top the cake generously with cotton candy. Note that cotton candy may begin to shrink after one hour.

Tips & Variations

Room temperature ingredients help create a smooth batter and fluffy texture.
Use gel food coloring for vibrant colors without affecting batter consistency.
Substitute Amoretti flavor with another cotton candy flavor extract if unavailable.
For a fun twist, add sprinkles between the layers or around the cake edges.
If you don’t have buttermilk, use regular milk with 1 tablespoon lemon juice or vinegar added.

Storage

Store the frosted cake in an airtight container in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best texture. Avoid storing cotton candy topping on the cake for more than an hour, as it will dissolve and shrink.

How to Serve

The cake is tall with four layers, each layer showing alternating pastel colors of light blue, pink, and a hint of purple mixed in. Between each cake layer, there is a smooth creamy white frosting spread evenly. The outside of the cake is covered with swirl patterns of pastel pink, blue, and purple frosting, creating a soft, cloud-like texture. The top of the cake has large dollops of mixed pastel pink, blue, and purple whipped frosting, with colorful sprinkles lightly scattered over them. The cake slice reveals the neat division of layers and creamy fillings inside. The cake sits on a white plate placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup. Let it sit for 5 minutes before using to mimic the acidity of buttermilk.

How do I keep the cotton candy from melting on the cake?

Only add the cotton candy topping right before serving, as moisture in the air and on the cake will cause it to shrink quickly. Serve within an hour of adding the cotton candy for the best appearance.