Description

A whimsical and vibrant cake marbled with pastel pink and blue, infused with sweet cotton candy flavor, and topped with two-tone buttercream frosting.

Ingredients

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
5 large egg whites
2 tsp vanilla extract
1 cup milk
1 cup cotton candy, chopped (plus more for garnish)
Pink food coloring
Blue food coloring
4 cups powdered sugar
1/2 cup unsalted butter (for frosting)
2-3 tbsp milk (for frosting)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat softened butter and sugar until light and fluffy.
Add egg whites one at a time, beating well after each addition. Stir in vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
Divide batter into two bowls. Color one pink and the other blue. Gently fold chopped cotton candy into each.
Pour both batters into the prepared pans and swirl with a knife for a marbled effect.
Bake for 25-30 minutes or until a toothpick inserted comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
For frosting: Beat butter until creamy. Gradually add powdered sugar, vanilla, and milk until smooth and spreadable. Divide and color half pink, half blue.
Frost cooled cakes with pink and blue frosting. Garnish with additional cotton candy just before serving.

Notes

Use room temperature ingredients for best mixing.
Only garnish with cotton candy right before serving to prevent melting.
Level cake layers for easier stacking and a polished look.