A colorful three-layer vanilla cake flavored with Cotton Candy Cake extract and swirled pink-and-blue buttercream. Topped with real cotton candy for a carnival-style showstopper that kids and adults love.
Ingredients
For the Cake:
2½ cups all-purpose flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
1 cup butter - softened
1 cup milk - whole or almond milk
2 teaspoons vanilla extract
1 teaspoon cotton candy extract - adjust to taste
4 large eggs - room temperature
For the Buttercream:
2 cups butter - softened
8 cups powdered sugar - sifted
¼ cup heavy cream - or milk
2 teaspoons vanilla extract
1 teaspoon cotton candy extract
- - pink and blue food coloring - to desired shade
For Decorating:
- - cotton candy - add just before serving
- - sprinkles - optional
- - edible glitter - optional
Optional Add-ins:
½ cup mini marshmallows - between layers
½ cup white chocolate chips - mixed into batter
1 tablespoon pop rocks - folded into frosting
Method
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter, milk, vanilla, and cotton candy extract; beat until smooth. Add eggs one at a time, mixing well after each. Divide batter evenly into pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to racks to cool completely.
Beat butter until fluffy. Add powdered sugar gradually, then mix in cream, vanilla, and cotton candy extract. Divide frosting into two bowls and tint one pink and the other blue.
Layer cakes with alternating pink and blue frosting. Cover the outside in swirls of both colors. Add sprinkles and edible glitter if desired. Just before serving, top with fresh cotton candy.