Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Salt
- Unsalted butter, softened
- Vegetable oil
- Eggs
- Vanilla extract
- Cotton candy extract
- Buttermilk
- Pink food coloring
- Buttercream frosting
- Cotton candy for decoration
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix the Wet Ingredients: In a separate bowl, cream together the softened butter, vegetable oil, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and cotton candy extract. Gradually add the buttermilk, alternating with the dry ingredients, beginning and ending with the dry ingredients. Mix until just combined.
- Add Color and Bake: Stir in pink food coloring until you achieve the desired shade. Divide the batter evenly between prepared cake pans. Bake in a preheated oven until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
- Frost and Decorate: Once the cakes are completely cool, frost the top of the first layer with buttercream. Place the second layer on top and frost the entire cake. Decorate with cotton candy.
Notes
- Don’t Overmix: Overmixing the batter can result in a tough cake. Mix until just combined.
- Use Quality Extracts: The flavor of your cake largely depends on the quality of your extracts.
- Cool Completely: Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
- Gentle with Cotton Candy: Cotton candy melts when exposed to moisture, so add it just before serving.
- Even Layers: Use a scale to ensure your cake layers are the same size when pouring the batter in pans, so they bake evenly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 50g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg