A whimsical and colorful dessert that captures the fun, sweet flavor of cotton candy in cake form. This Cotton Candy Cake is perfect for parties or any celebration that needs a playful, sugary treat. It brings a nostalgic carnival vibe to the table, making every bite a delightful experience.
Ingredients
1 box white cake mix (plus ingredients called for on the box)
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1/2 teaspoon salt
1 cup cotton candy (divided into colors, if desired)
1/2 cup cotton candy syrup or flavored extract (optional for added cotton candy flavor)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large mixing bowl, prepare the cake mix according to the instructions on the box, using the specified ingredients.
Add the softened butter, granulated sugar, eggs, vanilla extract, milk, and salt to the cake mix, then blend everything until smooth.
Divide the batter into separate bowls, depending on how many colors I want to create.
Add small amounts of cotton candy to each bowl, stirring until I achieve the desired color and flavor. If I want a stronger cotton candy taste, I mix in cotton candy syrup or flavored extract as well.
Pour the colored batters into the prepared cake pans, layering or swirling the colors to create a fun marbled effect.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, frost the cake with cotton candy flavored frosting—store-bought or homemade—and top with additional cotton candy for decoration.
Servings and timing
This recipe makes about 12 servings.
Prep time is roughly 15 minutes, with baking taking 25-30 minutes. Overall, the total time from start to finish is about 45 minutes.
Variations
I like to experiment by adding different colored cotton candy to create vibrant swirls inside the cake. For a more intense flavor, I sometimes add cotton candy syrup or flavored extracts to the batter. Another variation is using flavored frostings like vanilla or strawberry to complement the cotton candy taste. To make it extra festive, I’ll sprinkle edible glitter or decorate with candy pieces on top.
Storage/reheating
I store the cake in an airtight container at room temperature for up to 2 days to keep it fresh. If I want to keep it longer, I refrigerate it for up to 5 days, though I let it come to room temperature before serving for the best texture. To reheat a slice, I gently warm it in the microwave for 10-15 seconds, being careful not to melt the frosting.
FAQs
Can I make this cake without a boxed cake mix?
Yes, you can make the cake from scratch by using your favorite white cake recipe. Just follow the same instructions for adding cotton candy and coloring the batter.
What type of cotton candy works best for this cake?
I prefer using fresh cotton candy with bright colors and strong flavors. You can use a mix of colors or stick to one, depending on your preference.
Can I freeze the cotton candy cake?
You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw in the fridge overnight before frosting and serving.
Is the cotton candy syrup necessary?
No, it’s optional. The cotton candy pieces alone add enough flavor and color, but the syrup or extract enhances the cotton candy taste if you want it more pronounced.
How do I prevent the cotton candy from melting in the batter?
Add the cotton candy gradually and stir gently to minimize melting. Using colder ingredients can help slow down the dissolving process.
Conclusion
I find this cotton candy cake to be a delightful and fun dessert that brings a bit of magic to any celebration. Its bright colors and nostalgic flavor make it memorable and enjoyable for all ages. Whether I’m baking it for a party or just for a sweet treat, it never fails to impress and satisfy my craving for something whimsical and sweet.
Recipe:
Cotton Candy Cake
- Total Time: 45 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A whimsical and colorful dessert that captures the fun, sweet flavor of cotton candy in cake form. Perfect for parties or any celebration needing a playful, sugary treat with a nostalgic carnival vibe.
Ingredients
1 box white cake mix (plus ingredients called for on the box)
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
½ teaspoon salt
1 cup cotton candy (divided into colors, if desired)
½ cup cotton candy syrup or flavored extract (optional for added cotton candy flavor)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large mixing bowl, prepare the cake mix according to the instructions on the box, using the specified ingredients.
- Add the softened butter, granulated sugar, eggs, vanilla extract, milk, and salt to the cake mix, then blend everything until smooth.
- Divide the batter into separate bowls, depending on how many colors you want to create.
- Add small amounts of cotton candy to each bowl, stirring until you achieve the desired color and flavor. If you want a stronger cotton candy taste, mix in cotton candy syrup or flavored extract as well.
- Pour the colored batters into the prepared cake pans, layering or swirling the colors to create a fun marbled effect.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, frost the cake with cotton candy flavored frosting—store-bought or homemade—and top with additional cotton candy for decoration.
Notes
You can add different colored cotton candy to create vibrant swirls inside the cake.
Cotton candy syrup or flavored extracts are optional for a stronger cotton candy flavor.
Use flavored frostings like vanilla or strawberry to complement the cotton candy taste.
Decorate with edible glitter or candy pieces for extra festivity.
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Reheat slices gently in the microwave for 10-15 seconds to avoid melting frosting.
Freeze unfrosted cake layers wrapped tightly for up to 3 months; thaw in fridge overnight before frosting.
Add cotton candy gradually and stir gently to minimize melting in the batter.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 320
- Sugar: 28g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 60mg
