Description
A whimsical pastel-layered cotton candy cake topped with real cotton candy for a nostalgic dessert experience.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Cotton candy flavoring
- Pastel pink and blue food coloring
- Light buttercream frosting
- Real cotton candy for decoration
Instructions
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well, then stir in vanilla extract and cotton candy flavoring.
- Combine flour and baking powder in another bowl, and gradually add to the creamed mixture alternately with milk.
- Divide the batter, mixing pink food coloring in one half and blue in the other.
- Pour batters into prepared pans and bake for 25-30 minutes. Let cool.
- Spread a layer of frosting between the cake layers and on top and sides.
- Decorate with real cotton candy just before serving.
Notes
Store cake at room temperature covered for up to a day. Refrigerate for up to 4 days or freeze individual slices for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cotton candy, cake, dessert, birthday cake, pastel, whimsical