Whimsical Cotton Candy Cake

Dive into a world of whimsy and nostalgia with this showstopping cotton candy cake! This dreamy dessert combines moist pastel layers with billowing clouds of cotton candy buttercream, topped off by a true carnival flourish. If you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch, so there’s no need to put your cake dreams on hold. With a tender crumb, a melt-in-your-mouth sweetness, and a beautiful, watercolor-frosted finish, it’s an instant centerpiece for birthdays, showers, or any occasion that calls for a touch of magic.

Ingredients You’ll Need

Let’s talk about the magic behind the scenes: a surprisingly simple lineup of ingredients, each one chosen for maximum flavor and that unmistakable cotton candy texture. From pastel food gels to secret DIY shortcuts, every element creates the moistest, most cloud-like crumb and the most ethereal frosting imaginable.

• Cake Flour: The key to a tender, fluffy crumb—if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch (see notes below).
• Baking Powder & Baking Soda: These provide just the right lift, making each layer pillowy and light.
• Salt: Just a pinch enhances the sweetness and balances the flavors perfectly.
• Granulated Sugar: Adds classic sweetness and helps create a delicately soft cake.
• Unsalted Butter: Brings rich flavor and essential moisture to both the cake and the buttercream.
• Egg Whites: Keep the crumb light, giving your cake a soft, snowy texture.
• Vegetable Oil: Adds extra tenderness and ensures your cake stays moist for days.
• Amoretti Natural Cotton Candy Artisan Flavor: The secret to grown-up cotton candy flavor, no sticky fingers required!
• Full-Fat Buttermilk: For richness and a subtle tang—it also guarantees an ultra-soft cake. (See notes for a DIY version!)
• Blue & Pink Food Coloring: Turn each slice into a pastel masterpiece.
• Powdered Sugar: The heart of the buttercream, creating that signature silky finish.
• Whole Milk: Helps keep the buttercream spreadable and smooth.
• Purple Food Color Gel: Adds an extra pop of dreamy color to your watercolor frosting.
• Cotton Candy: The final flourish for an absolutely magical presentation.

How to Make if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch

Step 1: Prep and Preheat

Preheat your oven to 350°F (177°C) and prep three 6-inch or two 8-inch cake pans. To avoid any sticking, lightly spray the sides with baking spray and line the bottoms with parchment rounds. This step sets you up for perfectly smooth cake releases later.

Step 2: Mix the Dry Ingredients

Whisk together the cake flour (or, if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch: for each cup of cake flour, measure 1 cup all purpose flour, remove 2 tablespoons, and add 2 tablespoons cornstarch), baking powder, baking soda, and salt in a medium bowl. This combines everything evenly, ensuring each bite will be soft and airy.

Step 3: Cream Butter and Sugar

In the bowl of your stand mixer with the paddle attachment, beat butter until creamy (about 2 minutes). Add sugar and blend until the mixture is fluffy and light, scraping the bowl at least once. This crucial step whips air into the base for a soft cake crumb.

Step 4: Incorporate Egg Whites, Oil, and Flavor

With the mixer on low, gently add the egg whites, one at a time, making sure each is combined before adding the next. Mix in the vegetable oil and the magic: Amoretti Natural Cotton Candy Artisan Flavor. Turn the mixer up and beat for one minute until you have a smooth, almost mousse-like batter.

Step 5: Finish the Batter and Divide Colors

Turn off the mixer and add all dry ingredients at once, then mix on low until just combined. Gradually pour in the buttermilk (remember, if you need a substitute, DIY it with milk and vinegar as noted). Mix only until your batter looks uniform and slightly thin. To get that pastel marble, split the batter between two bowls: tint one with pink and the other blue food gel. The pink might fade as it bakes, but don’t skip it—it’s part of the magic!

Step 6: Layer and Bake

Using separate scoops for each color, alternate spooning batter into your prepared pans in a random, swirling pattern. Bake for 28–32 minutes. The cakes are ready when a toothpick comes out with just a few crumbs and the tops spring back under your touch. Let layers cool 5 minutes in the pan before transferring to a wire rack.

Step 7: Make the Cotton Candy Buttercream

While cakes cool, make your buttercream. Beat butter on medium-high until nearly white and ultra-creamy (about 7 minutes). Turn the mixer to low and add powdered sugar, a bit at a time. Add milk and salt, mixing until smooth. If you’d like pretty watercolor frosting, reserve one cup of white buttercream before mixing the cotton candy flavor into the rest (it’ll tint the main batch pink). Tint the reserved portion blue and purple as desired.

Step 8: Assemble and Decorate

Once cakes are completely cool and leveled, start stacking! Place a cake round on a cardboard base, then add a thick layer of buttercream. Repeat for all layers, then crumb coat the outside with a thin buttercream layer. Chill 30 minutes, then use colored buttercreams to create a watercolor finish. Chill again, pipe decorative swirls on top, and, just before serving or displaying, crown your masterpiece with a tuft of fluffy cotton candy for that true carnival magic.

How to Serve if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch

Garnishes

Nothing says “party!” quite like an over-the-top cotton candy flourish. Pile the softest cotton candy high on top of the cake just before serving. If you plan ahead, consider using pastel sprinkles or edible glitter for extra sparkle. Creamy swirls of buttercream, piped with a star tip, add both height and drama, making every slice feel like a celebration.

Side Dishes

With something this sweet and showstopping, keep it simple—fresh berries, a bubbly punch, or a scoop of fruity sherbet make delightful partners. For a special brunch or birthday spread, offer an array of fruity teas and lemonade. Anything light and bright will balance the fun sugar rush.

Creative Ways to Present

Try slicing the cake into thin, tall layers for an impressive pastel reveal. Serve individual slices on colorful plates, or cut the cake into tiny squares for an adorable dessert table display. You can even make mini versions in mason jars, stacking cubes of cake with swirls of buttercream—the ultimate grab-and-go treat, especially if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch for smaller batch baking.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake slices tightly in plastic wrap and store at room temperature for up to two days. If you want to keep the cake extra fresh, especially in warm weather, tuck it into an airtight container in the fridge—just let it come to room temperature before serving for the best texture.

Freezing

You can freeze unfrosted cotton candy cake layers after wrapping them in two layers of plastic wrap and a layer of foil; they’ll keep beautifully for up to two months. Thaw them in the fridge overnight, then bring to room temperature before assembling. Buttercream freezes well, too: transfer it to an airtight container and freeze for up to two weeks—simply thaw and re-whip before using.

Reheating

No need to reheat, but if your buttercream has firmed up in the fridge, let slices sit at room temperature for about an hour. For maximum fluff, re-whip leftover buttercream before spreading. Remember, add the cotton candy topping just before eating—for the freshest effect, because it tends to shrink after an hour.

FAQs

Can I make this cake without the cotton candy flavoring?

The unique flavor really comes from the Amoretti Natural Cotton Candy Artisan Flavor, but if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch, and you can swap the cotton candy flavor with a different extract (like vanilla or almond). Just note that you’ll lose some of that classic carnival taste!

Do I have to use the food coloring?

No, it’s optional! The food coloring creates the whimsical pastel look, but the cake will taste just as dreamy without it. If you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch—you can keep the rest of the process exactly the same, color or no color.

How far ahead can I make the buttercream?

Buttercream can be made up to two weeks in advance. Store it in an airtight container in the fridge, then bring it back to room temperature and re-whip before using. This tip is especially handy if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch and want to prep everything else ahead!

Can I substitute regular milk for the buttermilk?

Buttermilk adds extra tenderness and tang, but a quick DIY works in a pinch: add 1 tablespoon white vinegar to 1 1/4 cups whole milk, stir, and let sit for 15 minutes. For even better texture, remember that if you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch instead of skipping it!

How should I add the cotton candy topping?

Top the cake with cotton candy just before serving (and certainly before taking photos!), since it dissolves and wilts quickly. If you can’t find cake flour locally, here’s how to make a homemade version using all purpose flour and cornstarch, but the rules Print