I love making this Cotton Candy Cake when I want something playful, colorful, and nostalgic. The soft vanilla layers, sweet cotton candy flavor, and fluffy buttercream always remind me of carnivals and birthdays. I enjoy how the pastel swirls make it look impressive without being overly complicated, and every slice feels like a celebration.
Why You’ll Love This Recipe
I like this recipe because it’s light, fluffy, and full of fun flavor without being too sweet. I also enjoy how customizable it is, especially when I want to play with colors for parties or special occasions. This cake feels festive, bakes evenly, and pairs perfectly with a smooth buttercream frosting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cake
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 tbsp vanilla extract
1 cup whole milk
1/2 tsp cotton candy flavoring
Pink and blue food coloring
For the buttercream
1 cup unsalted butter, room temperature
4 cups powdered sugar
2–3 tbsp heavy cream or milk
1/2 tsp vanilla extract
Cotton candy flavoring, to taste
Pink and blue food coloring
Directions
I start by preheating the oven to 350°F (175°C) and greasing two 8-inch round cake pans. I whisk the flour, baking powder, and salt together and set it aside.
In a large bowl, I cream the butter and sugar until light and fluffy. I add the eggs one at a time, then mix in the vanilla and cotton candy flavoring. I alternate adding the dry ingredients and milk until everything is just combined.
I divide the batter into two bowls, tinting one pink and the other blue. I spoon the colors into the pans, gently swirling them together. I bake the cakes for about 25–30 minutes, then let them cool completely.
For the buttercream, I beat the butter until smooth, then gradually add powdered sugar. I mix in cream, vanilla, and cotton candy flavoring, then divide and color the frosting. I frost and assemble the cake, swirling the colors for a playful finish.
Servings And Timing
I usually get about 10–12 slices from this cake.
Preparation time: 20 minutes
Baking time: 25–30 minutes
Cooling and decorating time: 40 minutes
Total time: about 1 hour 30 minutes
Variations
I sometimes use three cake pans instead of two for taller layers. When I want a stronger flavor, I add a little extra cotton candy extract. I also enjoy using pastel purple or yellow for a different color combination.
Storage/Reheating
I store the cake covered in the refrigerator for up to 4 days. Before serving, I let it sit at room temperature for about 20 minutes so the frosting softens. I don’t recommend reheating, since this cake tastes best at room temperature.
FAQs
Can I make this cake ahead of time?
I often bake the cake layers a day in advance and wrap them tightly. I frost the cake the next day for the best texture.
What does cotton candy flavoring taste like?
To me, it tastes like sweet vanilla with a nostalgic candy note that’s light and not overpowering.
Can I use food gel instead of liquid coloring?
I prefer gel food coloring because it gives vibrant color without thinning the batter.
Can I make this cake gluten-free?
I’ve had success using a 1:1 gluten-free flour blend, and the texture still turns out soft.
Do I need cotton candy flavoring?
I can skip it if needed, but I think it really gives the cake its signature taste.
Conclusion
I always enjoy baking this Cotton Candy Cake because it brings fun colors, soft texture, and sweet flavor together in one dessert. It’s perfect for birthdays, celebrations, or anytime I want to bake something cheerful and memorable.
Cotton Candy Cake is a colorful, nostalgic dessert made with soft vanilla layers, sweet cotton candy flavor, and fluffy buttercream frosting. It’s perfect for birthdays, celebrations, or whenever you want a fun and festive treat.
Total Time:1 hour 30 minutes
Yield:10–12 slices
Ingredients
For the cake:
2 1/4 cups all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 tbsp vanilla extract
1 cup whole milk
1/2 tsp cotton candy flavoring
Pink and blue food coloring
For the buttercream:
1 cup unsalted butter, room temperature
4 cups powdered sugar
2–3 tbsp heavy cream or milk
1/2 tsp vanilla extract
Cotton candy flavoring, to taste
Pink and blue food coloring
Instructions
Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
In a bowl, whisk together flour, baking powder, and salt; set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla and cotton candy flavoring.
Alternately add the dry ingredients and milk, mixing until just combined.
Divide batter into two bowls and tint one pink and one blue.
Spoon batters into pans, gently swirling them for a marbled effect.
Bake for 25–30 minutes or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then remove and cool completely.
To make the buttercream, beat butter until smooth.
Gradually add powdered sugar, mixing well between additions.
Add heavy cream, vanilla, and cotton candy flavoring to reach desired consistency and flavor.
Divide and tint frosting with pink and blue food coloring.
Frost and assemble the cake, swirling the colors decoratively.
Notes
Use gel food coloring for vibrant color without thinning the batter.
Cake layers can be baked a day ahead and wrapped tightly.
Customize the colors with pastel purple or yellow for variety.
Let the cake sit at room temperature before serving for best flavor and texture.
Gluten-free flour blends can be substituted 1:1 for a gluten-free version.
