We are seriously loving this cotton candy cake! Covered with strawberry buttercream and the cutest decor, you just can’t go wrong with this one. We’re so excited to have Lydia from Lydia Bakes on BFFF today to share this adorable and delicious recipe with us! This dessert is perfect for a birthday party, bridal shower, and even a baby shower (hello gender reveal!). The cotton candy cake not only tastes amazing, but you will no doubt impress your friends and family with the way it looks! Read on below for Lydia’s yummy recipe and decorating tips:





Makes: One tall 6” cake


Cotton Candy Cake:

  • 2 1/4 cups flour
  • 1/4 cup corn flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 tsp. vanilla essence
  • 1/2 tsp. cotton candy flavoring (can be bought at cake decorating shops)
  • 1 cup canola oil
  • 1 cup buttermilk
  • Pink and blue food coloring (I used Americolor Electric Pink and Electric Blue)

Strawberry Buttercream:

  • 350g butter, softened
  • 4 cups icing sugar
  • 4-5 Tbsp. milk
  • 1 1/2 tsp. strawberry essence
  • Pink and blue food coloring (I used Americolor Electric Pink and Electric Blue)
  • Sprinkles and candy for decorating


  1. Preheat oven to 180 degrees C and line two 6” cake tins (makes them very tall so you will need to cut in half).
  2. Sift flour, baking powder, baking soda and salt together in a large bowl, stir together and set aside.
  3. Beat eggs until frothy and add sugar, beat until well combined.
  4. Add vanilla essence, cotton candy flavoring and oil to egg mixture and beat.
  5. Add the dry ingredients and the buttermilk in three additions, starting and finishing with the dry ingredients.
  6. Divide mixture evenly between two bowls and tint each half in pink and blue.
  7. Pour mixture into cake tins and bake for 20-35 minutes or until a skewer inserted comes out clean.
  8. Cool in tins for five minutes before transferring to a cooling rack to cool completely before decorating.

Strawberry Buttercream:

  1. Beat the butter until light and fluffy, approximately 3 minutes.
  2. Add strawberry essence and mix until combined.
  3. Sift icing sugar into a large bowl and add to the butter mixture gradually.
  4. Add milk to icing when it becomes crumbly until you reach a smooth consistency.
  5. Beat butter on a medium-high speed until mixture is light and fluffy, approximately 3 minutes.
  6. Slice cakes in half and stack on top of each other in alternate colors making sure the top cake is upside down so you have a nice smooth surface on top.
  7. Spread a thick layer of icing on top of each layer of cake and cover entire cake with a thin layer of icing.
  8. Place cake in the freezer for 5 minutes or until icing is firm.
  9. Divide icing between two bowls and tint each half pink and blue.
  10. In a small bowl place two tablespoons of each pink and blue icing and combine to make purple (for piping on top).
  11. Spread a thick layer of pink icing along the bottom of the cake, it doesn’t need to look perfect at this stage.
  12. Spread a thick layer of blue icing along the top of the cake.
  13. Using a long pallet knife, scrape the sides of the icing to tidy it up.
  14. Scrape the excess icing off the top of the cake to tidy it up and place the cake back in the freezer for 5 minutes to firm up.
  15. Pipe stars around the top of the cake in a circle and decorate cake with sprinkles and candy, be as creative as you like!


Recipe, Photography and Styling for Best Friends for Frosting by: Lydia, Lydia Bakes

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