Ingredients

For the Cake:

  • 2 ½ cups (300g) all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup (230g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp cotton candy extract (or vanilla extract if unavailable)
  • 1 cup (240ml) whole milk, room temperature
  • Pink and blue food coloring (gel preferred)
  • ¼ tsp cream of tartar (optional, for stability)

For the Cotton Candy Frosting:

  • 1 ½ cups (340g) unsalted butter, softened
  • 5 cups (600g) powdered sugar, sifted
  • 2 tsp cotton candy extract
  • 3–4 tbsp (45–60ml) heavy cream
  • Pinch of salt
  • Pink and blue food coloring (gel preferred)

For Decoration:

  • 1 cup pre-made cotton candy (store-bought or machine-made, prepared fresh)
  • Edible glitter or sprinkles (optional)
  • Candy floss sugar for extra flair (optional)

Equipment:

  • Two 8-inch round cake pans
  • Parchment paper
  • Electric mixer (stand or hand)
  • Mixing bowls
  • Spatula
  • Cooling racks
  • Piping bags (optional for frosting swirls)

Instructions

Step 1: Prepare the Cake Batter

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy (about 3–4 minutes).
  4. Add eggs one at a time, beating well after each addition. Mix in cotton candy extract.
  5. Gradually add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Divide the batter evenly into two bowls. Add a few drops of pink food coloring to one bowl and blue to the other. Stir gently until colors are even. (For a swirled effect, lightly fold both batters together in one bowl without fully mixing.)

Step 2: Bake the Cakes

  1. Pour the pink batter into one prepared pan and the blue batter into the other (or swirled batter into both pans for a marbled effect).
  2. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let cakes cool in pans for 10 minutes, then transfer to cooling racks to cool completely.

Step 3: Make the Cotton Candy Frosting

  1. In a large bowl, beat softened butter with an electric mixer until creamy (about 2 minutes).
  2. Gradually add sifted powdered sugar, one cup at a time, beating on low speed until combined.
  3. Add cotton candy extract, 3 tablespoons of heavy cream, and a pinch of salt. Beat on high speed for 3–4 minutes until fluffy. Add more cream if needed for a spreadable consistency.
  4. Divide frosting into two bowls. Tint one pink and the other blue with food coloring.

Step 4: Assemble the Cake

  1. Level the cooled cakes with a serrated knife if needed to ensure flat surfaces.
  2. Place the blue cake layer on a serving plate. Spread a layer of pink frosting over the top.
  3. Place the pink cake layer on top. Apply a thin crumb coat of frosting (mix of pink and blue) over the entire cake. Chill for 15 minutes to set.
  4. Frost the cake with the remaining frosting, creating swirls of pink and blue using a spatula or piping bags for a carnival effect.

Step 5: Decorate

  1. Just before serving, gently place fresh cotton candy on top of the cake in fluffy tufts. (Note: Cotton candy dissolves quickly, so add it last.)
  2. Sprinkle edible glitter or colorful sprinkles for extra sparkle, if desired.
  3. Optionally, dust with a pinch of candy floss sugar for added sweetness and texture.

Serving and Storage

  • Servings: 10–12 slices
  • Prep Time: 30 minutes
  • Bake Time: 25–30 minutes
  • Total Time: ~1 hour 15 minutes (plus cooling)
  • Storage: Store unfrosted cakes wrapped in plastic at room temperature for up to 2 days. Frosted cake (without cotton candy topping) can be refrigerated for up to 3 days in an airtight container. Add cotton candy topping just before serving to prevent melting.

Tips

  • If cotton candy extract is unavailable, substitute with vanilla extract and increase food coloring for visual effect.
  • Use gel food coloring for vibrant colors without thinning the batter or frosting.
  • For a taller cake, use three 6-inch pans and adjust baking time to 28–33 minutes.
  • Prepare cotton candy fresh using a cotton candy machine for the best texture, or use pre-packaged cotton candy from a sealed container.

Enjoy your vibrant, fluffy Cotton Candy Carnival Cake!