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A whimsical pastel cake marbled with pink and blue, infused with cotton candy sweetness and finished with two-tone frosting.
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Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

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
  • pink food coloring
  • blue food coloring
  • 4 cups powdered sugar
  • 1/2 cup unsalted butter (for frosting)
  • 2–3 tbsp milk (for frosting)

Equipment

  • mixing bowls
  • Electric mixer
  • Measuring Cups and Spoons
  • Two 9-inch cake pans
  • cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. Whisk flour, baking powder, and salt in a bowl.
  3. Beat softened butter and sugar until light and fluffy.
  4. Add egg whites one at a time, then mix in vanilla.
  5. Alternately add dry mixture and milk, mixing just until combined.
  6. Divide batter into two bowls. Tint one pink and one blue, then fold in chopped cotton candy.
  7. Swirl the colored batters in the pans for a marbled effect.
  8. Bake 25–30 minutes or until a toothpick comes out clean. Cool completely.
  9. For frosting, beat butter, add powdered sugar gradually, then add vanilla and milk until smooth.
  10. Divide frosting, tint half pink and half blue, frost cake, and garnish with cotton candy before serving.

Nutrition

Calories: 420kcalCarbohydrates: 63gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 160mgPotassium: 90mgFiber: 1gSugar: 48gVitamin A: 420IUCalcium: 90mgIron: 1.5mg

Notes

Add cotton candy on top just before serving to prevent melting.

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