Cotton Candy Cake

A whimsical and nostalgic birthday showstopper, this Cotton Candy Cake features swirled pastel layers, dreamy cotton candy frosting, and magical carnival-inspired decorations. Loved by kids and adults alike!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: Cotton Candy Cake, Cotton Candy Cake Design, Cotton candy cake off, Cotton candy cake recipe, Cotton Candy cake Walmart, Where to buy cotton candy cake

Prep Time: 30

Cook Time: 30

Chill Time: 30

Total Time: 1 30

Servings: slices

Calories: 460kcal

Cost: $17

Equipment

8-inch cake pans (Lined with parchment paper)
Electric mixer (Stand or hand mixer)
Cooling rack (For cooling cake layers)
Offset spatula (For smooth frosting application)
Cake turntable (Optional but helpful for frosting)
Piping bags and tips (For decorative swirls)
Bench scraper (For smooth frosting sides)
Measuring cups and spoons (Standard set)
Large mixing bowls (For batter and frosting)
Serrated knife (For leveling layers)

Ingredients

Cake Base:

1 box White cake mix - Use gluten-free if needed
1 cup Milk - Whole or 2%
⅓ cup Vegetable oil - Or melted butter
4 Egg whites - Use for white base color
2 teaspoon Cotton candy extract - Or mix of vanilla + almond
1 teaspoon Clear vanilla extract - Enhances flavor
Gel food coloring - Pink and blue

Frosting:

1 cup Unsalted butter - Room temperature
4 cups Powdered sugar - Sifted
2–4 tbsp Heavy cream - Adjust for consistency
1 teaspoon Cotton candy extract
1 teaspoon Vanilla extract - Optional
Gel food coloring - Pink, blue, optional white

Decorations:

Cotton candy - Add just before serving
Sprinkles - Any color/theme
Edible glitter - Optional
Sugar pearls - Pink and blue
White chocolate - For optional drip effect

Instructions

Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease the sides.
In a large bowl, combine cake mix, milk, oil, egg whites, and extracts. Mix until just combined (do not overmix).
Split batter evenly into two bowls. Tint one bowl pink and the other blue using gel food coloring.
Spoon alternating dollops of each color into the pans. Swirl gently with a knife or skewer to create a marbled effect.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to a rack.
Beat butter until fluffy (about 5 minutes). Gradually add powdered sugar, then mix in extracts and cream. Beat until light and fluffy. Divide and color frosting as desired.
Level cake layers if needed. Stack layers with frosting between them. Apply a thin crumb coat and chill for 30 minutes.
Apply final frosting layer in swirls. Add sprinkles, pearls, and glitter. Top with cotton candy just before serving.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

Nutrition