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Cotton Candy Cake

Cotton Candy Cake is a whimsical, pastel-swirled treat inspired by childhood trips to the fair. With fluffy cake, dreamy frosting, and a magical cotton candy topping, it’s perfect for birthdays and celebrations—no fancy equipment needed!
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 5 large egg whites
  • 2 tsp vanilla extract
  • 1 cup milk
  • 1 cup cotton candy chopped, plus more for garnish
  • pink and blue food coloring
For the Frosting
  • 4 cups powdered sugar
  • 1/2 cup unsalted butter softened
  • 2-3 tbsp milk as needed for consistency
  • pink and blue food coloring

Equipment

  • Mixing bowls
  • Hand Mixer or Stand Mixer
  • Whisk
  • Two 9-inch Round Cake Pans
  • Measuring Cups and Spoons
  • Spatula
  • Knife (for swirling)
  • Wire racks

Method
 

  1. Step 1: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. Step 3: In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer until light and fluffy, about 3–4 minutes.
  4. Step 4: Add egg whites one at a time, beating well after each addition. Stir in vanilla extract.
  5. Step 5: Alternately add the flour mixture and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Step 6: Divide the batter evenly into two bowls. Tint one bowl with pink food coloring, the other with blue. Gently fold half of the chopped cotton candy into each bowl.
  7. Step 7: Pour both colored batters into the prepared pans. Swirl with a knife to create a marbled effect.
  8. Step 8: Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. Step 9: For the frosting: Beat 1/2 cup softened butter until creamy. Gradually add powdered sugar, vanilla, and milk, beating until smooth and fluffy. Divide frosting in half; tint one part pink, the other blue.
  10. Step 10: Frost the cooled cakes with both colors of frosting. Just before serving, top with extra cotton candy for garnish.

Notes

For best results, use room temperature ingredients and don’t overmix the batter. Wait to add the cotton candy garnish until just before serving, as it will melt if left on too long. Store leftover cake (without cotton candy topping) covered at room temperature for up to 2 days, or refrigerate for longer storage. Cake layers can be baked ahead and frozen for up to 2 months.