- 4 cups cake flour
- 1 tablespoon baking powder
- 1¼ teaspoons kosher salt
- 1 teaspoon baking soda
- 1 cup unsalted butter room temperature (2 sticks)
- 3 cups granulated sugar
- 5 large eggs room temperature
- 1¾ cups milk room temperature*
- 1½ teaspoons cotton candy flavoring (2 drams LorAnn)**
- Blue and pink food coloring optional***
- 2 cups unsalted butter room temperature (4 sticks)
- 7 cups powdered sugar
- ⅛ teaspoon kosher salt
- ¾ teaspoon cotton candy flavoring (1 dram LorAnn)
- Pink and blue food coloring optional
- *I recommend whole milk, but any kind of milk will work here. **If you can’t find it locally, I recommend ordering some from LorAnn. ***While totally optional, I used pink and blue food colorings to make both the cake and the frosting super vibrant! I added a little bit of yellow in mine, too, but doing just pink and blue is the easiest! Tips: If you want to make this recipe with cake mix, swap the cake ingredients for 2 boxes of white or yellow cake mix (check below for further instructions). Make sure the cake is fully cooled before frosting, or the frosting will melt off. I like to bake the cakes a day ahead of time, then assemble and decorate it the next day. Be sure to use active baking powder--check the expiration date! Measure dry ingredients using the spoon-and-level-method; or use a kitchen scale. Make sure your dairy ingredients are room temperature. Adding them cold straight from the fridge can lead to a lumpy batter and improper mixing. If you plan to top your cake with cotton candy, wait until just before serving. The moisture from the buttercream will start to melt the cotton candy pretty quickly. Storage: Store cotton candy cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
