Probably the tastiest thing I've ever baked! And the prettiest!

There's nothing quite like the joy of cotton candy at a county fair, and with this Cotton Candy Cake recipe, I'm hoping to bring a bit of that sweet nostalgia into your kitchen. My inspiration for this recipe harks back to warm summer evenings spent at the Midwestern fairs where my family would gather, share stories, and laugh heartily. The whimsical flavor of cotton candy always stood out, lingering sweetly in our memories. This cake is a delightful treat that brings back those cherished moments, making it perfect for celebratory occasions or simply to indulge your inner child.

Cotton Candy Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to complement its sweetness. For a colorful presentation, add a sprinkle of edible glitter or a scattering of fresh berries. A glass of cold milk or a light, fruity punch makes for a refreshing beverage choice to balance the cake’s sugary delight.

Servings: 12 servings

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
3 tbsp cotton candy flavored syrup
Pink and blue gel food coloring

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 3-4 minutes.

4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

5. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

6. Divide the batter evenly into two bowls. Add the cotton candy flavored syrup to one bowl and mix well.

7. Tint the batter in one bowl pink using the gel food coloring and the batter in the other bowl blue, stirring until the colors are evenly distributed.

8. Spoon dollops of the pink and blue batters into the prepared cake pans, alternating colors. Swirl a knife through the batter to create a marbled effect.

9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

11. Once the cakes are completely cool, frost with your favorite frosting and decorate with cotton candy tufts for a whimsical touch.

For a fun twist, consider adding a layer of cream cheese frosting between the cake layers for a rich contrast to the sweetness. You can also use this same recipe to create cupcakes by spooning the batter into a muffin tin and baking for about 18-20 minutes. For a more vibrant color effect, try making separate layers for the pink and blue batters instead of swirling them together.