Ingredients
Dry Ingredients:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
Wet Ingredients:
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large egg whites
1 teaspoon vanilla extract
1/2 teaspoon cotton candy flavoring (or to taste)
1 cup whole milk
Optional (for color & fun):
Pink and blue food coloring
Cotton candy (for decoration)
Instructions
1. Prep the oven & pans:
Preheat oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans, or line with parchment paper.
2. Mix dry ingredients:
In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter & sugar:
In a large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes).
4. Add egg whites & flavoring:
Beat in egg whites one at a time.
Mix in vanilla and cotton candy flavoring.
5. Alternate milk & flour:
Add the dry ingredients to the butter mixture in three parts, alternating with milk.
Begin and end with the dry ingredients. Mix until just combined.
6. Color the batter (optional):
Divide the batter into two or three bowls.
Add a few drops of pink and blue food coloring separately for a swirled or layered effect.
Gently swirl the colors together if desired.
7. Bake:
Pour batter into prepared pans.
Bake for 25–30 minutes or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Cotton Candy Frosting (optional):
1 cup unsalted butter, softened
3–4 cups powdered sugar
2–3 tablespoons heavy cream or milk
1/2 teaspoon cotton candy flavoring
Pink or blue food coloring (optional)
To make:
Beat butter until creamy. Gradually add powdered sugar, milk, and flavoring. Beat until light and fluffy. Color as desired.
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