Cotton Candy Cake Fluffy Layers (Print Format)

Fluffy cotton candy-flavored cake with pastel swirls and creamy buttercream, topped with cloud-like cotton candy.

# Ingredients:

→ Cotton Candy Cake

01 - 2 1/2 cups (265g) sifted cake flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 cups (300g) granulated sugar
06 - 1/2 cup (113g) unsalted butter, room temperature
07 - 4 large egg whites, room temperature
08 - 1/2 cup (120ml) vegetable oil
09 - 1 tablespoon Amoretti Natural Cotton Candy Artisan Flavor
10 - 1 1/4 cups (300ml) full-fat buttermilk, room temperature
11 - 1 drop blue food coloring (optional)
12 - 1 drop pink food coloring (optional)

→ Cotton Candy Buttercream

13 - 2 cups (452g) unsalted butter, room temperature
14 - 7 cups (840g) powdered sugar
15 - 1 teaspoon Amoretti Natural Cotton Candy Artisan Flavor
16 - 4 tablespoons whole milk, room temperature
17 - 1/4 teaspoon salt
18 - 1 small drop blue food color gel
19 - 1 small drop purple food color gel

→ Topping

20 - 1 cup cotton candy

# Steps:

01 - Preheat the oven to 350°F/177°C. Spray three 6-inch or two 8-inch cake pans with baking spray and line the bottoms with parchment paper circles.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
03 - In a stand mixer fitted with the paddle attachment, beat the butter at high speed until creamy—about 2 minutes. Add the sugar and beat at medium-high speed until light and fluffy, scraping the bowl and paddle as needed.
04 - Reduce mixer speed to low. Add egg whites one at a time, mixing until just combined. Scrape the bowl and paddle. Add vegetable oil and cotton candy flavor, then beat on high speed for 1 minute.
05 - Turn the mixer off. Add the dry mixture and mix on low speed until just combined. Gradually pour in the buttermilk and mix until uniform and slightly thin.
06 - Divide batter evenly into two bowls. Add pink food coloring to one bowl and blue to the other. Stir until colors are uniform.
07 - Alternately layer pink and blue batter into prepared pans using a 1/2 cup measuring cup. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool for 5 minutes in the pans, then transfer to a wire rack to cool completely.
08 - In a mixer, cream the butter on medium-high until light and fluffy—about 7 minutes. Gradually add powdered sugar at low speed, scraping down after each addition. Add milk and salt, mixing until smooth. Reserve 1 cup of buttercream if making pastel colors.
09 - Mix cotton candy flavor into the remaining buttercream. If making pastel colors, divide reserved buttercream into two bowls and tint with purple and blue food coloring as desired.
10 - Level cake layers and stack them with about 3/4 cup of buttercream between each layer. Crumb coat and refrigerate for 30 minutes. Frost with pastel and pink buttercream for a watercolor finish. Add decorative swirls using a piping bag.
11 - Top the cake with a generous amount of cotton candy just before serving, as it will begin to shrink after one hour.

# Tips:

01 - Cake layers can be made ahead and frozen for up to two months. Buttercream can be refrigerated for up to two weeks and re-whipped before use.
02 - Wait to add cotton candy until the cake is ready to serve to avoid shrinkage.

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