Cotton Candy Cake Recipe

Why You’ll Love This Recipe

I love how this cake turns a childhood favorite into a show-stopping dessert. The pastel marbling makes it stunning to slice into, while the cotton candy flavor adds a unique twist that surprises everyone. It’s perfect for birthdays, baby showers, or anytime I want to bring a little magic to the dessert table. And with its tender crumb and fluffy frosting, it tastes just as good as it looks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 2½ cups all-purpose flour

• 2½ teaspoons baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1¾ cups granulated sugar

• 5 large egg whites

• 2 teaspoons vanilla extract

• 1 cup milk

• 1 cup cotton candy, chopped (plus more for garnish)

• Pink food coloring

• Blue food coloring

For the frosting:

• 4 cups powdered sugar

• ½ cup unsalted butter, softened

• 2–3 tablespoons milk

• 1 teaspoon vanilla extract

• Pink food coloring

• Blue food coloring

Directions

1. I preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.

2. In a medium bowl, I whisk together the flour, baking powder, and salt.

3. In a large bowl, I beat the butter and sugar until light and fluffy, about 2–3 minutes.

4. I add the egg whites one at a time, mixing well after each addition, then stir in the vanilla.

5. I alternate adding the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. I mix just until everything is combined.

6. I divide the batter evenly into two bowls. I color one pink and the other blue, then fold half of the chopped cotton candy into each bowl.

7. I spoon both batters into the prepared pans, swirling gently with a knife to create a marbled effect.

8. I bake the cakes for 25–30 minutes, or until a toothpick inserted in the center comes out clean. I let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting:

1. I beat the butter until creamy, then gradually add the powdered sugar. I mix in the vanilla and enough milk to reach a smooth, spreadable consistency.

2. I divide the frosting into two bowls and tint one pink and the other blue.

3. Once the cakes are completely cool, I stack and frost them using both colors for a beautiful swirled finish. Just before serving, I garnish the top with extra cotton candy for that cloud-like flair.

Servings and timing

This recipe makes 12 servings. It takes about 20 minutes to prep, 30 minutes to bake, and 50 minutes total—not including cooling time. It’s the perfect weekend bake when I want to make something visually stunning without needing fancy techniques.

Variations

• I swap the cotton candy flavor with strawberry or bubblegum extract if I want a different candy-inspired vibe.

• For extra visual impact, I add cotton candy sprinkles or edible glitter to the frosting.

• I sometimes bake the batter in cupcake tins for a fun, individual version.

• If I don’t have cotton candy, I add a few drops of cotton candy extract to the batter and frosting instead.

• For a taller cake, I divide the batter between three 6-inch pans instead of two 9-inch ones.

Storage/Reheating

I store the frosted cake (without the cotton candy topping) in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days. I bring it to room temperature before serving. I only add the cotton candy garnish right before serving, as it melts quickly when exposed to moisture. Leftovers can be stored in the fridge, but the cotton candy should be removed first.

FAQs

Can I use whole eggs instead of egg whites?

I wouldn’t recommend it for this recipe. Egg whites help keep the cake light in color and texture, which enhances the pastel look and soft crumb.

Can I use store-bought cotton candy flavoring?

Yes. I’ve used cotton candy extract or flavor drops when I don’t have real cotton candy. I just add a small amount to the batter and frosting.

Why is my cotton candy melting on the cake?

Cotton candy melts quickly with moisture, especially from frosting. I always add it right before serving and avoid placing it in the fridge once it’s on the cake.

Can I make the cake layers ahead of time?

Definitely. I bake the layers a day in advance, wrap them tightly once cooled, and store them at room temperature or freeze them for up to a month.

How do I get the frosting to look swirled?

I alternate small dollops of pink and blue frosting on the cake, then use an offset spatula to spread and swirl the colors together gently for a marbled effect.

Conclusion

This Cotton Candy Cake is the ultimate sweet escape—fluffy, colorful, and bursting with playful flavor. I love making it when I want a dessert that brings smiles and feels a little bit magical. Whether it’s for a birthday or just a fun baking day, this cake always steals the show and delivers pure, sugary joy.

Print