Cotton Candy Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
2 tsp baking powder
tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large egg whites
1 tbsp vanilla extract
1 cup whole milk
Pink and blue food coloring
tsp cotton candy extract optional
For the Buttercream Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
cup heavy cream
1 tsp vanilla extract
tsp cotton candy extract optional
Pink and blue food coloring
Directions:
Preheat oven to 350F 175C. Grease and flour three 8-inch cake pans.
Prepare the Cake Batter: In a bowl, whisk flour, baking powder, and salt. In a separate bowl, beat butter and sugar until fluffy. Add egg whites, vanilla, and cotton candy extract, mixing well. Alternately add flour mixture and milk, beginning and ending with flour.
Color the Batter: Divide the batter evenly into three bowls. Tint one portion pink, one blue, and leave one plain. Pour into prepared pans.
Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make the Frosting: Beat butter until creamy, then gradually add powdered sugar, heavy cream, vanilla, and cotton candy extract. Beat until fluffy. Tint the frosting light pink.
Assemble the Cake: Layer the cakes, spreading frosting between each layer. Cover with the remaining frosting and decorate with extra blue accents.
Chill & Serve: Refrigerate for 30 minutes before slicing for clean cuts. Enjoy!
Prep Time: 20 minutes Baking Time: 25 minutes Total Time: 45 minutes
Kcal: 430 kcal Servings: 12 slices
Tips:
For extra cotton candy flavor, sprinkle crushed cotton candy between layers.
Use gel food coloring for vibrant pastel hues without altering the batter consistency.