Description
This whimsical Cotton Candy Cake combines light, fluffy cake layers infused with a unique cotton candy flavor and vibrant pastel hues. Layered and frosted with a rich buttercream also flavored with cotton candy essence, this cake is a delightful treat perfect for celebrations and those wanting a nostalgic twist on a classic dessert.
Ingredients
Scale
Cake Ingredients
- 2 1/2 Cups (265g) sifted cake flour* (see notes for DIY recipe)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 Cups (300g) granulated sugar
- 1/2 Cup (113g) unsalted butter, room temperature
- 4 large egg whites, room temperature
- 1/2 Cup (120ml) vegetable oil
- 1 Tbsp Amoretti Natural Cotton Candy Artisan Flavor
- 1 1/4 Cups (300ml) full-fat buttermilk**, room temperature (see notes for DIY recipe)
- 1 drop blue food coloring (optional)
- 1 drop pink food coloring (optional)
Buttercream Frosting Ingredients
- 2 Cups (452g) unsalted butter, room temperature
- 7 Cups (840g) powdered sugar
- 1 tsp Amoretti Natural Cotton Candy Artisan Flavor
- 4 Tbsp whole milk, room temperature
- 1/4 tsp salt
- 1 small drop blue food color gel
- 1 small drop purple food color gel
Decoration
- 1 Cup cotton candy
Instructions
- Prepare the Cake Batter: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the granulated sugar and 1/2 cup of unsalted butter until light and fluffy. Gradually add the egg whites, mixing well after each addition. Slowly incorporate the vegetable oil and Amoretti Natural Cotton Candy Artisan Flavor. Alternate adding dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Blend until smooth. Add blue and pink food coloring drops as desired to create pastel layers.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour the cake pans. Divide the batter evenly into the pans. Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from oven and allow them to cool completely on wire racks before frosting.
- Make the Buttercream Frosting: Using a mixer, beat 2 cups of unsalted butter at room temperature until creamy. Gradually add powdered sugar, mixing after each addition to maintain a fluffy texture. Stir in Amoretti Natural Cotton Candy Artisan Flavor, whole milk, and salt. Add blue and purple food color gels to achieve a soft pastel frosting. Continue beating until light and spreadable.
- Assemble and Decorate: Place one cake layer on your serving plate. Spread a generous layer of cotton candy flavored buttercream frosting on top. Repeat layering and frosting with remaining cake pieces. Finish with a smooth outer coat of buttercream. Decorate with 1 cup of cotton candy on top for a whimsical effect. Serve immediately to enjoy the cotton candy’s texture and flavor at its best.
Notes
- *DIY Cake Flour: To make cake flour, weigh 1 cup (120g) all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch. Sift together well.
- **DIY Buttermilk: Mix 1 1/4 cups (300ml) whole milk with 1 tablespoon lemon juice or white vinegar. Let sit for 5-10 minutes before using.
- Room temperature ingredients blend more thoroughly and create better texture.
- Use cotton candy artisan flavor extracts for a genuine cotton candy flavor without adding sugar.
- Store leftover cake refrigerated, covered tightly. Bring to room temperature before serving for best taste and texture.
