Cotton Candy Cake

This Cotton Candy Cake is a whimsical and delightful dessert that captures the essence of a fun fair treat. With swirls of pink and blue colors and the sweet crunch of chopped cotton candy, this cake is a celebration on its own.

Why You’ll Love This Recipe:

This Cotton Candy Cake is not only visually stunning but also incredibly delicious. The combination of fluffy cake layers, creamy frosting, and the surprise element of cotton candy makes it a perfect choice for birthday parties, celebrations, or whenever you want to add a touch of magic to your day.


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1/2 cup cotton candy, chopped (plus more for garnish)
  • Pink and blue food coloring


  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons milk
  • Pink and blue food coloring


  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Mix in vanilla extract.
  4. Gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture. Beat until just combined.
  5. Divide batter into two bowls. Mix pink food coloring into one bowl and blue food coloring into the other. Gently fold chopped cotton candy into both batters.
  6. Pour batters into prepared pans, swirling slightly with a knife for a marbled effect.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
  8. For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and enough milk to reach spreading consistency. Divide frosting into two bowls and color one pink and the other blue.
  9. Frost the cooled cake layers, and decorate with additional cotton candy.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 520 kcal | Servings: 12 servings


Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Recipe Tips:

To achieve a more intense color for the cake layers, add a few drops of food coloring at a time until the desired shade is reached. Be careful not to overmix the batter after adding the flour to keep the cake light and fluffy.”

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