Cotton Candy Cake Recipe: A Fairytale Treat Come True!

Imagine a cake that tastes like a whimsical trip to the carnival, a fluffy cloud of sweetness that melts in your mouth. That dream can be a reality with this Cotton Candy Cake recipe! Forget boring vanilla or predictable chocolate; this cake is a vibrant, pastel-hued explosion of cotton candy flavor that will delight both kids and adults. This recipe delivers a stunning and delicious cake that’s perfect for birthdays, parties, or just a special treat to brighten your day. Get ready to create a show-stopping dessert that’s as fun to make as it is to eat!

Why This Recipe Works

This Cotton Candy Cake recipe isn’t just about adding cotton candy flavoring. We’ve carefully considered how to achieve that authentic, light-as-air cotton candy taste and texture throughout the cake. Here’s why this recipe stands out:

• Cotton Candy Extract: Using a high-quality cotton candy extract is key to infusing the cake and frosting with that signature flavor. Don’t skimp on this ingredient – it’s the star of the show!
• Light and Airy Cake Base: The recipe utilizes a classic sponge cake technique, incorporating whipped egg whites to create a light and airy crumb that complements the delicate cotton candy flavor.
• Stabilized Whipped Cream Frosting: Instead of a heavy buttercream, we opt for a stabilized whipped cream frosting. This provides a light, fluffy, and slightly tangy counterpoint to the sweetness of the cake, preventing it from becoming overly rich. The stabilization ensures the frosting holds its shape beautifully.
• Visual Appeal: The pastel colors, achieved with gel food coloring, create a visually stunning cake that’s as beautiful as it is delicious. The optional cotton candy garnish adds the perfect finishing touch.

Ingredients

For the Cake:

• 2 1/4 cups (270g) cake flour, sifted
• 1 1/2 cups (300g) granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (120ml) vegetable oil
• 1 cup (240ml) milk
• 2 teaspoons cotton candy extract
• 4 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• Gel food coloring (pink, blue, yellow, or your desired pastel colors)

For the Stabilized Whipped Cream Frosting:

• 3 cups (720ml) heavy cream, cold
• 1/2 cup (60g) powdered sugar, sifted
• 2 teaspoons cotton candy extract
• 2 teaspoons unflavored gelatin powder
• 2 tablespoons cold water

Optional Garnish:

• Cotton candy
• Sprinkles

Instructions

Making the Cake:

1. Preheat and Prepare: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for easy removal.
2. Combine Dry Ingredients: In a large bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt.
3. Add Wet Ingredients: Add the vegetable oil, milk, and cotton candy extract to the dry ingredients. Beat with an electric mixer on low speed until just combined. Gradually increase the speed to medium and beat for 2 minutes.
4. Whip Egg Whites: In a separate, clean, and dry bowl, beat the egg whites with an electric mixer until foamy. Add the cream of tartar and continue beating until stiff, glossy peaks form.
5. Fold in Egg Whites: Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the whites.
6. Divide and Color Batter: Divide the batter into three or four bowls, depending on how many colors you want to use. Add a few drops of gel food coloring to each bowl and gently stir until the color is evenly distributed.
7. Bake the Cakes: Pour the colored batters into the prepared cake pans, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Making the Stabilized Whipped Cream Frosting:

1. Bloom the Gelatin: In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5 minutes to bloom.
2. Heat the Gelatin: Microwave the bloomed gelatin for 10-15 seconds, or until it is completely dissolved. Let it cool slightly.
3. Whip the Cream: In a large bowl, beat the heavy cream with an electric mixer on medium speed until soft peaks form.
4. Add Sugar and Extract: Gradually add the powdered sugar and cotton candy extract to the whipped cream. Continue beating until stiff peaks form.
5. Incorporate Gelatin: Slowly drizzle the cooled gelatin into the whipped cream while beating on low speed. Beat until just combined. Be careful not to overbeat.

Assembling the Cake:

1. Level the Cakes: If the cakes have domed, use a serrated knife to level them.
2. Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous layer of the stabilized whipped cream frosting over the top.
3. Add the Second Layer: Carefully place the second cake layer on top of the frosting.
4. Frost the Cake: Frost the entire cake with the remaining stabilized whipped cream frosting, creating a smooth and even surface.
5. Garnish (Optional): Decorate the cake with cotton candy, sprinkles, or any other desired toppings.

Tips for Success

• Use Room Temperature Egg Whites: Room temperature egg whites whip up much better than cold ones, resulting in a lighter and airier cake.
• Don’t Overmix the Batter: Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
• Cool Cakes Completely: Make sure the cakes are completely cool before frosting them. Otherwise, the frosting will melt.
• Chill the Whipped Cream: Ensure your heavy cream is very cold before whipping it. This will help it whip up faster and hold its shape better.
• Don’t Overbeat the Whipped Cream: Overbeating whipped cream can turn it into butter. Beat until stiff peaks form, but stop there.
• Use Gel Food Coloring: Gel food coloring is more concentrated than liquid food coloring and won’t change the consistency of the batter or frosting.

Storage Instructions

Store the assembled Cotton Candy Cake in the refrigerator for up to 3 days. Due to the stabilized whipped cream frosting, the cake will hold its shape well. Cover the cake loosely to prevent it from drying out. It is best to add the cotton candy garnish just before serving, as it will dissolve in the refrigerator.

FAQ

• Can I use buttercream frosting instead of stabilized whipped cream? Yes, you can substitute buttercream frosting. Just add cotton candy extract to your favorite buttercream recipe to achieve the desired flavor. However, the stabilized whipped cream provides a lighter and more authentic cotton candy experience.
• Can I make this cake ahead of time? You can bake the cake layers and make the frosting a day in advance. Store the cake layers wrapped tightly in plastic wrap at room temperature and the frosting in an airtight container in the refrigerator. Assemble the cake on the day you plan to serve it.
• Where can I find cotton candy extract? Cotton candy extract can be found at most baking supply stores or online retailers.
• Can I use different colors for the cake? Absolutely! Feel free to experiment with different pastel colors to create a unique and personalized cake.
• My whipped cream frosting is not stiffening. What am I doing wrong? Ensure your heavy cream and bowl are very cold. Also, make sure you’re not overbeating the cream. If it’s still not stiffening, you may need to add a bit more powdered sugar or gelatin.

Conclusion

This Cotton Candy Cake recipe is more than just a dessert; it’s a celebration of fun, whimsy, and deliciousness. With its vibrant colors, light-as-air texture, and unmistakable cotton candy flavor, this cake is sure to be a crowd-pleaser. So, gather your ingredients, put on your apron, and get ready to create a fairytale treat that will transport you back to the carnival with every bite. Enjoy!