Description
Sweet cotton candy cake brings whimsical nostalgia to dessert tables with its playful pink swirls and sugary charm. Delightful layers of fluffy buttercream and cloud-like sponge will transport you to childhood fairgrounds of pure sugary bliss.
Ingredients
Scale
Cake Ingredients:
Dry Ingredients:
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon salt
Main Ingredients:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large egg whites
- 1 cup whole milk
Flavoring and Coloring:
- 1 tablespoon vanilla extract
- 0.5 teaspoon cotton candy extract (optional)
- Pink food coloring (gel recommended)
- Blue food coloring (gel recommended)
Buttercream Frosting Ingredients:
Main Ingredients:
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 0.25 cup heavy cream
Flavoring and Coloring:
- 1 teaspoon vanilla extract
- 0.5 teaspoon cotton candy extract (optional)
- Pink food coloring
Instructions
- Prepare the oven environment by setting the temperature to 350°F (175°C), ensuring precise heat distribution for optimal cake performance.
- Prepare cake pans by coating with butter and dusting with flour, or alternatively lining with parchment paper to prevent potential sticking.
- Create the foundational cake mixture by combining dry ingredients – flour, baking powder, and salt – in a medium mixing vessel.
- In a separate large bowl, cream butter and sugar until the mixture achieves a light, airy consistency with visible volume increase.
- Incorporate egg whites, vanilla extract, and cotton candy extract into the butter mixture, blending until smooth and homogeneous.
- Gradually integrate flour mixture and milk into the batter, alternating between the two and ensuring minimal mixing to maintain batter structure.
- Divide the prepared batter into three equal portions, assigning distinctive color palettes – pink, blue, and natural white.
- Transfer each colored batter into individual prepared cake pans, spreading evenly to guarantee uniform baking.
- Bake the layers for approximately 22-25 minutes, monitoring with a toothpick test to confirm complete internal cooking.
- Allow cake layers to rest in pans for 10 minutes, then transition to wire cooling racks for complete temperature reduction.
- Prepare frosting by initially beating butter until achieving a smooth, creamy texture.
- Systematically add powdered sugar, heavy cream, vanilla extract, and cotton candy extract, whipping until light and fluffy.
- Infuse frosting with a delicate pink hue using strategic food coloring application.
- Construct the cake by positioning the white layer as the foundational base, spreading a generous frosting layer.
- Layer the pink cake section atop the initial white layer, continuing frosting application.
- Crown the creation with the blue layer, then comprehensively frost the entire cake’s exterior.
- Optional embellishment includes additional blue accent details or sprinkle distribution.
- Refrigerate the assembled cake for 30 minutes to stabilize frosting and enhance slicing precision.
- Serve chilled, revealing the whimsical tri-colored masterpiece.
Notes
- Precision matters when measuring extracts, as too much can overpower the delicate cotton candy flavor.
- Ensure ingredients like butter and eggs are at room temperature for smoother, more even cake batter mixing.
- Avoid overmixing the batter to prevent a tough, dense cake texture; stop mixing once ingredients are just combined.
- Substitute cotton candy extract with vanilla extract for a more classic flavor if the specialty extract is unavailable.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 65 mg