Ingredients
For the Cake:
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter (softened)
1½ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
½ cup cotton candy-flavored syrup or extract
For the Frosting:
4 cups powdered sugar
3–4 tablespoons heavy cream
2 teaspoons cotton candy-flavored syrup or extract
Optional Decorations:
Cotton candy (for topping)
Sprinkles
Edible glitter
Instructions
Follow these steps to make your own cotton candy cake:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and prepare two round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a separate bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
Add Flavorings: Mix in the vanilla extract and cotton candy syrup.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Mix until smooth. For a fun touch, divide the batter into two bowls and tint one pink and the other blue using food coloring.
Bake the Cake: Pour the batter into the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
Prepare the Frosting: In a mixing bowl, combine the powdered sugar, heavy cream, and cotton candy syrup. Beat until smooth and spreadable.
Assemble the Cake: Layer the cooled cakes with frosting in between. Frost the top and sides of the cake.
Decorate: Just before serving, top the cake with cotton candy, sprinkles, and edible glitter to keep the decorations fresh.
