cotton candy cake layers (Print Version)

Fluffy white layers swirled with color and cotton candy flavor, finished with smooth buttercream frosting.

# Ingredients:

→ For the Cake

01 - 2 1/4 cups all-purpose flour
02 - 2 1/4 teaspoons baking powder
03 - 3/4 teaspoon salt
04 - 3/4 cup unsalted butter, at room temperature
05 - 1 1/2 cups granulated sugar
06 - 3 large eggs, at room temperature
07 - 1 1/2 teaspoons cotton candy flavoring
08 - 1 cup whole milk, at room temperature
09 - Pink, blue, purple, and yellow food coloring

→ For the Cotton Candy Buttercream

10 - 1 cup unsalted butter, at room temperature
11 - 4 cups powdered sugar
12 - 1/2 teaspoon cotton candy flavoring
13 - 2 to 3 tablespoons milk or heavy cream, for desired consistency
14 - Food coloring, optional for decoration

# Steps:

01 - Preheat oven to 350°F (175°C). Grease and line cake pans with parchment paper for easy release.
02 - In a mixing bowl, thoroughly whisk together all-purpose flour, baking powder, and salt.
03 - In a large bowl, beat unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, ensuring each is fully incorporated. Mix in cotton candy flavoring.
04 - Alternately add the dry flour mixture and milk to the creamed butter, beginning and ending with the dry mix. Mix until just combined.
05 - Divide the batter evenly into separate bowls. Tint each portion with pink, blue, purple, or yellow food coloring. Spoon colored batters into prepared pans and create swirls using a skewer or knife.
06 - Bake in the preheated oven for about 35 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
07 - Beat unsalted butter until smooth and creamy. Gradually incorporate powdered sugar and cotton candy flavoring. Adjust texture by adding milk or heavy cream until a spreadable consistency is achieved. Add food coloring if desired.
08 - Layer fully cooled cakes with buttercream, smoothing an even layer between each. Apply a thin crumb coat around the exterior, then finish with a thick layer of remaining buttercream. Decorate as desired.

# Notes:

01 - Allow cakes to cool completely before frosting to prevent buttercream from melting.

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