Cotton Candy Cake
A whimsical and nostalgic cotton candy cake that combines the flavors of classic vanilla cake and fluffy cotton candy, perfect for celebrations and gatherings.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour Look for a high-quality brand like King Arthur Flour.
- 2.5 tsp baking powder Ensure it’s fresh.
- 0.5 tsp salt Enhances sweetness.
Wet Ingredients
- 1 cup unsalted butter, softened Room temperature is key.
- 2 cups sugar Organic sugar is recommended.
- 4 large eggs Fresh eggs are preferred.
- 1 tsp vanilla extract Use pure vanilla for best flavor.
- 1 cup milk Whole milk works best, can use almond or oat milk for dairy-free.
Decoration
- Cotton candy For decoration Look for fresh cotton candy from a local fair.
- Food coloring Optional, for layers Gel food coloring gives brighter hues.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
- In another large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy—about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until thoroughly mixed.
- Gradually add the flour mixture to the creamed mixture, alternating with milk. Start and finish with the flour mixture.
- Divide the batter evenly among the prepared pans. If desired, add food coloring to create different layers.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for about 10 minutes, then carefully turn them onto wire racks to cool completely.
Assembly
- Once cooled, layer the cakes, frosting between each layer with your preferred icing.
- Top with a tower of cotton candy and garnish with sprinkles if desired.
- Slice, serve, and enjoy!
Notes
Wrap leftover cake tightly in plastic wrap or place it in an airtight container. It can last up to 3 days at room temperature or a week in the fridge.