Cotton Candy Cake Flavors (Print Version)
# Ingredients:
→ For the cake
01 -
315 g all-purpose flour
02 -
2.5 teaspoons baking powder
03 -
0.5 teaspoon salt
04 -
226 g unsalted butter, softened
05 -
400 g granulated sugar
06 -
4 large eggs
07 -
2 teaspoons vanilla extract
08 -
1 teaspoon cotton candy extract
09 -
240 ml whole milk
10 -
Food coloring, as desired
→ For the frosting
11 -
226 g unsalted butter, softened
12 -
480 g powdered sugar, sifted
13 -
2–3 tablespoons (30–45 ml) heavy cream or milk
14 -
1 teaspoon vanilla extract
15 -
1 teaspoon cotton candy extract
16 -
Food coloring, optional
→ For decoration
17 -
Cotton candy
18 -
Sprinkles, optional
# Instructions:
01 -
Preheat the oven to 175°C. Grease and line three 20 cm round cake pans with parchment paper.
02 -
Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
03 -
In a large bowl, beat the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, for about 2–3 minutes.
04 -
Add eggs one at a time to the creamed mixture, mixing well after each addition. Mix in vanilla extract and cotton candy extract.
05 -
Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
06 -
Divide the batter evenly among two or more bowls. Tint each portion with desired food coloring. Stir gently to integrate colors.
07 -
Pour colored batters into prepared pans. Smooth the tops and bake for 25–30 minutes, or until a toothpick inserted in the center emerges clean.
08 -
Let cakes cool in their pans for 10 minutes, then invert onto a wire rack and allow to cool completely.
09 -
In a large bowl, beat softened unsalted butter until creamy. Gradually add sifted powdered sugar, alternating with heavy cream or milk, beating until smooth and fluffy. Mix in vanilla and cotton candy extracts. If desired, add food coloring.
10 -
Place one cake layer on a serving plate. Spread a thin, even layer of frosting on top. Repeat with remaining layers, then coat the entire exterior with frosting.
11 -
Garnish the top and sides with cotton candy and sprinkles immediately before serving to preserve the cotton candy's texture.
# Notes:
01 -
Store in an airtight container at room temperature for up to 2 days. Add cotton candy decoration just before serving to prevent melting.
02 -
For variation, use almond or raspberry extract if cotton candy extract is unavailable.
03 -
For a marbled appearance, swirl different colored batters together in the cake pans before baking.