Fluffy Cotton Candy Cake (Print Version)
# Ingredients:
→ Cake
01 -
Food coloring (whatever you like)
02 -
240 ml whole milk
03 -
1 teaspoon cotton candy extract
04 -
2 teaspoons vanilla extract
05 -
4 large eggs
06 -
400 g white sugar
07 -
226 g unsalted butter, bring to room temp
08 -
0.5 teaspoon salt
09 -
2.5 teaspoons baking powder
10 -
315 g plain flour
→ Frosting
11 -
Food coloring, if you want
12 -
1 teaspoon cotton candy extract
13 -
1 teaspoon vanilla extract
14 -
30–45 ml milk or heavy cream
15 -
480 g powdered sugar, sifted first
16 -
226 g unsalted butter, room temp
→ Decoration
17 -
Sprinkles (totally your call)
18 -
Cotton candy
# Instructions:
01 -
Line the bottom of three 20 cm round pans with parchment and rub the sides with butter or oil. Turn on the oven to 175°C.
02 -
Toss your flour, salt, and baking powder into a medium bowl and give it a quick whisk so there aren’t any lumps. Set it to the side.
03 -
Grab a big bowl. Dump in the butter and sugar. Beat them together on high for 2 to 3 minutes until they look pale and fluffy.
04 -
Crack in the eggs one by one. Mix after each one goes in. Stir in both types of extract after the eggs are in.
05 -
With your mixer on low, add some of the dry bowl, a bit of milk, then dry again, milk, and finish up with dry. Don’t overmix—just enough so it looks smooth.
06 -
Scoop your batter into different bowls. Drip in whatever food coloring you want. Gently stir so the color spreads out evenly.
07 -
Pour each colored batter into your prepared pans. Smooth the tops out, then bake for 25-30 minutes. Cakes are done when a toothpick poked in the center comes out clean.
08 -
Take them out and relax for 10 minutes. Flip cakes out of the pans and set them on a wire rack until totally cooled down.
09 -
In a new big bowl, cream the butter until it looks fluffy and soft. Slowly mix in the powdered sugar, switching off with the cream or milk. Keep going until it all gets light and smooth. Tip in both extracts. Add food coloring if that’s what you want.
10 -
Set a cake layer on your plate. Smear frosting on top. Stack the next layer and do it again. Cover the whole cake all around in frosting.
11 -
Right before you eat, pile sprinkles and cotton candy on the sides and top. This way, the cotton candy stays fluffy.
# Notes:
01 -
Keep covered on the counter for 2 days max. Don’t add the cotton candy topping until right before eating or it’ll melt away.
02 -
Swap in raspberry or almond extract if you can’t find cotton candy flavor.
03 -
For a swirly effect, gently mix the colored batters in the same pan before baking.