Description
This Easy Cotton Candy Cake is a fun and colorful homemade dessert perfect for parties and special occasions. Featuring a swirled pink and blue cake with a light cotton candy flavored buttercream frosting, it’s visually stunning and delightfully tasty. The recipe uses a simple white cake mix enhanced with cotton candy extract and vibrant food coloring, making it approachable for bakers of all levels.
Ingredients
Scale
Cake:
- 1 box white cake mix (15.25 oz)
- 1 cup water
- ½ cup vegetable oil
- 3 large egg whites
- 1 teaspoon cotton candy extract (or vanilla if unavailable)
- Pink food coloring
- Blue food coloring
Frosting:
- 1 ½ cups unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tablespoons milk or cream
- 1 teaspoon cotton candy extract
- Pinch of salt
Optional Toppings:
- Cotton candy
- Sprinkles
- Edible glitter
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour either three 6-inch round cake pans or two 8-inch pans to prevent sticking and ensure even baking.
- Mix Cake Batter: In a large mixing bowl, combine the white cake mix with water, vegetable oil, egg whites, and cotton candy extract. Mix until the batter is smooth and well incorporated.
- Divide and Color Batter: Divide the batter evenly into two separate bowls. Add pink food coloring to one bowl and blue food coloring to the other, mixing each until the colors are vibrant and uniform.
- Create Swirl Effect: Spoon dollops of the pink and blue batter alternately into the prepared pans to form a swirled pattern. For a marbled effect, gently swirl the batters together with a knife without overmixing.
- Bake the Cake: Place the pans in the oven and bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare Frosting: Beat the softened unsalted butter until fluffy using an electric mixer. Gradually add powdered sugar, then mix in milk or cream, cotton candy extract, and a pinch of salt. Continue beating until the frosting is light, creamy, and spreadable. Add more milk if necessary to achieve desired consistency.
- Assemble and Frost: Once the cake layers have completely cooled, frost the top of one layer, then stack the next layer on top. Repeat with remaining layers and frost the entire outside of the cake.
- Decorate: Decorate the finished cake with cotton candy, sprinkles, or edible glitter. Apply cotton candy only just before serving, as it melts quickly.
Notes
- Cotton candy melts quickly upon contact, so add it to the cake only right before serving to preserve texture and appearance.
- Store the frosted cake in the refrigerator for up to 3 days. To enjoy at its best, bring the cake to room temperature before serving to enhance the flavor and texture.
