Cotton Candy Cake
A whimsical dessert that captures the spirit of childhood fairs, this Cotton Candy Cake is light, colorful, and bursting with sweet flavor.
Ingredients
For the Cake
- 1 box white cake mix Can use gluten-free cake mix as an alternative.
- 3 large eggs Ensure they're at room temperature.
- 1 cup milk Substitute with plant-based milk for dairy-free option.
- ½ cup vegetable oil Can swap with applesauce or melted coconut oil.
- 1 tbsp cotton candy flavoring or extract Adjust amount for stronger flavor if desired.
- various food coloring Different colors for each cake layer.
For the Frosting
- 1 batch buttercream frosting Store-bought or homemade.
For Decoration
- cotton candy for decoration Use as a whimsical topping.
Instructions
Preparation
- Gather all ingredients and ensure butter and eggs are at room temperature.
- Grease and flour two 9-inch round cake pans.
Mixing the Batter
- In a large bowl, combine the white cake mix, eggs, milk, and vegetable oil. Mix until smooth.
- Divide the batter into separate bowls for coloring.
- Add food coloring to each bowl and mix to achieve desired colors.
Baking
- Pour the colored batters into prepared pans in alternating layers.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
Assembly
- Once cool, spread buttercream frosting between the two layers and on the sides and top of the cake.
- Fluff cotton candy on top as decoration, and add any additional sprinkles or edible glitter if desired.
Serving
- Slice and serve the cotton candy cake to your guests.
Notes
Store leftovers in an airtight container in the fridge for up to five days. Avoid moisture on cotton candy toppings.