Introduction

Cotton Candy Cake is a whimsical and delightful dessert that combines light, fluffy layers with a sweet, nostalgic flavor. Infused with natural cotton candy essence and pastel colors, this cake is perfect for celebrations or simply adding a touch of magic to any occasion.

The cake is a tall, round layer with a smooth frosting that blends soft pastel pink and light blue colors in a gentle swirl all around its surface. On top, there are evenly spaced dollops of piped cream, each showing a mix of lavender and greenish-blue tones with a swirled texture. At the center of the top, a large, fluffy cloud of cotton candy in bright pink and pale blue sits high, creating a soft and airy contrast to the smooth cake. A woman's hand with nails painted lavender is gently placing or adjusting the cotton candy. The cake is displayed on a light pink cake stand, with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 Cups (265g) sifted cake flour*
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp 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 Tbsp 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 tsp Amoretti Natural Cotton Candy Artisan Flavor
4 Tbsp whole milk, room temperature
1/4 tsp salt
1 small drop blue food color gel
1 small drop purple food color gel
1 Cup cotton candy

Instructions

Step 1: Preheat your oven to 350°F (177°C). Prepare three 6-inch or two 8-inch cake pans by spraying the sides with baking spray and lining the bottoms with parchment paper circles.
Step 2: In a medium bowl, whisk together the sifted cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: Using a stand mixer with a paddle attachment, beat 1/2 cup butter on high speed until creamy, about 2 minutes. Add granulated sugar and beat on medium-high until light and fluffy, about 2 minutes. Scrape down the bowl as needed.
Step 4: With the mixer on low, add egg whites one at a time, mixing just until combined. Scrape the bowl and paddle as needed.
Step 5: Add vegetable oil and 1 tablespoon cotton candy flavor. Increase mixer speed to high and beat for 1 minute.
Step 6: Turn off the mixer and add the flour mixture all at once. Mix on low until just combined, then slowly pour in the buttermilk, continuing to mix on low for about 30 seconds until uniform. The batter will be slightly thin.
Step 7: Divide the batter evenly into two bowls. Add one drop of pink food color gel to the first bowl and whisk until uniform. Add one drop of blue food color gel to the second bowl and whisk until uniform. The blue may look purple when combined with the pink base.
Step 8: Using a ½ cup measuring cup, alternate scooping pink and blue batter into the prepared pans in a random pattern until all batter is used.
Step 9: Bake for 28 to 32 minutes, or until cakes spring back when touched and a toothpick inserted comes out clean or with a few moist crumbs. Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Step 10: For the buttercream, beat 2 cups unsalted butter on medium-high speed for about 7 minutes until creamy and light.
Step 11: On low speed, gradually add powdered sugar a few cups at a time, scraping down after each addition. Add milk and salt, mixing until fully incorporated.
Step 12: If making pastel frosting colors, reserve 1 cup of buttercream. Add cotton candy flavor to the remaining buttercream and mix on low until natural pink. The reserved buttercream remains white for adding other colors later. Otherwise, add flavor to all buttercream and mix thoroughly.
Step 13: Level cooled cake layers. Spread a thin layer of buttercream on a cake board, place the first layer on top, then add about ¾ cup buttercream. Smooth to about ½ inch thick. Repeat with remaining layers.
Step 14: Crumb coat the stacked cake with buttercream and chill for at least 30 minutes to firm up.
Step 15: Divide reserved buttercream into two bowls. Tint one with purple and the other with blue food coloring. Use these along with pink buttercream to frost the cake with a watercolor effect.
Step 16: Chill the cake for another 20 minutes to set the frosting. Pipe swirls around the top with the remaining buttercream.
Step 17: Just before serving or photographing, top the cake with a generous handful of cotton candy. Note that cotton candy topping lasts about one hour before it shrinks.

Tips & Variations

For best results, use room temperature ingredients to ensure smooth mixing and a tender crumb.
If you don’t have Amoretti cotton candy flavor, substitute with your favorite natural cotton candy or vanilla extract for a milder taste.
To make your own cake flour, replace 2 tablespoons of each cup of all-purpose flour with cornstarch, sifted together.
Naturally dyed pastel frosting adds a beautiful visual effect—feel free to experiment with other soft colors!
Cotton candy topping is delicate; add it last minute and avoid refrigerating the finished cake with the cotton candy on top to prevent it from melting.

Storage

Store the finished cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best flavor and texture. Avoid storing with cotton candy on top, as it will dissolve or shrink; add fresh cotton candy just before serving or presentation.

How to Serve

A slice of three-layer cake sits on a white plate placed on a white marbled surface with a soft pink cloth nearby; the cake layers have a swirl mix of bright teal and soft pink colors with a slightly crumbly texture, each separated and coated with smooth pale pink frosting. The cake's outside is covered in the same smooth pale pink frosting, with a delicate piped swirl of frosting in light blue and pink hues at the base on the left side of the slice. In the background, there is another piece of the same cake on a white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without food coloring?

Yes, the cotton candy flavor will still shine through the cake without food coloring. The batter naturally has a pale pink tint from the flavoring, but the powder colors add a fun pastel look if you prefer that aesthetic.

How do I make buttermilk if I don’t have any on hand?

To make a simple buttermilk substitute, add 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of whole milk. Let it sit for 5-10 minutes before using in the recipe.