Cotton Candy Flavors (Printable Version)
Soft pastel cake packed with cotton candy taste, topped with fluffy icing and confetti sprinkles—just right for celebrations.
# What You'll Need:
→ Cake base
01 -
Food coloring (pick your favorite shade)
02 -
240 ml whole milk
03 -
1 teaspoon cotton candy extract
04 -
2 teaspoons vanilla extract
05 -
4 big eggs
06 -
400 g white sugar
07 -
226 g unsalted butter, at room temp
08 -
0.5 teaspoon salt
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2.5 teaspoons baking powder
10 -
315 g plain flour
→ Frosting mix
11 -
Food coloring (totally optional)
12 -
1 teaspoon cotton candy extract
13 -
1 teaspoon vanilla extract
14 -
2–3 tablespoons (30–45 ml) heavy cream or milk
15 -
480 g powdered sugar, sifted
16 -
226 g unsalted butter, at room temp
→ Toppings
17 -
Sprinkles (if you're feeling fancy)
18 -
Cotton candy
# Step-by-Step Guide:
01 -
Grab three 20 cm round pans, grease them, and line each with parchment. Switch on your oven to 175°C to warm up.
02 -
Take a bowl and stir around your salt, baking powder, and flour. Leave this mix for later.
03 -
In another big bowl, grab your mixer and beat the butter with all the sugar until it's super fluffy. Let it run for about 2–3 minutes.
04 -
Crack the eggs in one by one, mixing each time before adding the next. Pop in the vanilla and cotton candy extracts too.
05 -
Pour in some dry mix, then a bit of milk, and repeat—always end with the dry stuff. Mix, but don't overdo it, just until it looks all together.
06 -
Spread your batter into more than one bowl and color each batch your way. Stir the color through but keep it gentle.
07 -
Pour your colorful mixes into the pans. Level them out and bake about 25–30 minutes, or until stabbing a toothpick in the middle comes out clean.
08 -
Let your cakes chill in their pans for ten minutes, then tip them onto a rack so they finish cooling all the way.
09 -
In a big bowl, beat the butter till creamy. Slowly shake in the powdered sugar, alternating with cream or milk, and beat until that’s smooth and fluffy. Add the extracts and food coloring if you feel like it.
10 -
Put one cake round on your serving plate. Frost the top lightly, then do the same with the rest and cover the whole cake in frosting.
11 -
Just before you dig in, toss on some cotton candy and sprinkles so the cotton candy stays fluffy.
# Additional Notes:
01 -
Keep it in a sealed container at room temp for up to 2 days. Don’t add the cotton candy until right before you eat so it doesn’t melt away.
02 -
Can’t find cotton candy extract? Try almond or raspberry for a switch up.
03 -
If you want a swirly look, drag a knife through the colored batter in your pans before baking.