Name: Cotton Candy Cake Fluffy Layers Recipe
Prep time: 30 min
Cook time: 32 min
Total time: 1 h 15 min
Cuisine: American
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

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Introduction

This Cotton Candy Cake features fluffy, colorful layers infused with a sweet cotton candy flavor, perfect for celebrations or a fun dessert. Its light texture and pastel hues create a delightful treat that’s as beautiful as it is delicious.

A slice of colorful cake with four visible layers sits on a white plate. The layers alternate between light blue and soft pink sponge cake, separated by thin layers of white creamy frosting. The outside of the cake is coated with swirls of pastel pink, blue, and purple frosting, creating a smooth, fluffy texture. The top edge of the cake has small decorative peaks of white frosting, adding light texture. The plate rests on a white marbled surface. 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 (for buttercream)
7 cups (840g) powdered sugar
1 teaspoon Amoretti Natural Cotton Candy Artisan Flavor (for buttercream)

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 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 speed until light and fluffy, scraping down as needed.
Step 4: Reduce mixer speed to low. Add egg whites one at a time, mixing until just combined. Scrape the bowl and paddle, then add vegetable oil and 1 tablespoon cotton candy flavor. Beat on high for 1 minute.

Step 5: Add the dry ingredients to the mixer and mix on low speed until just combined. Gradually pour in the buttermilk and mix until uniform and slightly thin.
Step 6: Divide the batter evenly into two bowls. Add pink food coloring to one and blue 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 to 32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for 5 minutes in the pans, then transfer to a wire rack to cool completely.

Step 8: For the buttercream, beat 2 cups unsalted butter on medium-high until light and fluffy, about 7 minutes. Gradually add powdered sugar at low speed, scraping down the bowl after each addition. Add milk and salt, mixing until smooth. Reserve 1 cup of buttercream if making pastel colors.
Step 9: Mix 1 teaspoon cotton candy flavor into the remaining buttercream. Divide the reserved buttercream into two bowls and tint with blue and purple food coloring to your desired pastel shades.
Step 10: Level cake layers and stack them with about 3/4 cup buttercream between each layer. Crumb coat the cake and refrigerate for 30 minutes. Frost with pastel and pink buttercream for a watercolor finish. Add decorative swirls with a piping bag.

Step 11: Just before serving, top the cake with a generous amount of cotton candy. Note that cotton candy will begin to shrink after about one hour.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and even mixing.
Swap Amoretti cotton candy flavor with another cotton candy extract if unavailable, but adjust quantity to taste.

To make a dairy-free version, substitute buttermilk and butter with plant-based alternatives.
For a more intense color, add a few more drops of food coloring, but be careful not to alter the batter consistency.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, allow it to come to room temperature for about 30 minutes. Because cotton candy topping melts quickly, add it just before serving to keep its light, airy texture.

How to Serve

A tall cake with four visible layers on a white plate, each layer alternating between mint green and pink sponge separated by thin layers of white cream. The outside frosting is a smooth mix of pale pink, light purple, and mint green colors, swirled together with fluffy dollops on top in the same colors, topped with small pink sprinkles. The cake is set on a white marbled surface with some crumbs scattered near its base. 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?

Regular milk can be used but the texture and flavor may be less tender and slightly less tangy. To mimic buttermilk, add 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk and let it sit for 5 minutes before using.

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

Place the cotton candy on the cake right before serving and avoid refrigerating the cake after adding the cotton candy. This keeps it from absorbing moisture and dissolving prematurely.