Cotton Candy Cake

Ingredients:

For the Cake:

2 ½ cups all-purpose flour

2 ½ tsp baking powder

½ tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large egg whites

1 tbsp vanilla extract

1 cup whole milk

Pink and blue food coloring

½ tsp cotton candy extract (optional)

For the Buttercream Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

¼ cup heavy cream

1 tsp vanilla extract

½ tsp cotton candy extract (optional)

Pink and blue food coloring

Directions:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.

Prepare the Cake Batter: In a bowl, whisk flour, baking powder, and salt. In a separate bowl, beat butter and sugar until fluffy. Add egg whites, vanilla, and cotton candy extract, mixing well. Alternately add flour mixture and milk, beginning and ending with flour.

Color the Batter: Divide the batter evenly into three bowls. Tint one portion pink, one blue, and leave one plain. Pour into prepared pans.

Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Make the Frosting: Beat butter until creamy, then gradually add powdered sugar, heavy cream, vanilla, and cotton candy extract. Beat until fluffy. Tint the frosting light pink.

Assemble the Cake: Layer the cakes, spreading frosting between each layer. Cover with the remaining frosting and decorate with extra blue accents.

Chill & Serve: Refrigerate for 30 minutes before slicing for clean cuts. Enjoy!

Prep Time: 20 minutes | Baking Time: 25 minutes | Total Time: 45 minutes

Kcal: 430 kcal | Servings: 12 slices

Tips:

For extra cotton candy flavor, sprinkle crushed cotton candy between layers.

Use gel food coloring for vibrant pastel hues without altering the batter consistency.