For the cake:
3/4 cup of unsalted and room temperature butter
1 1/2 cups of sugar (when adding the sugar, do half regular sugar and half cotton candy floss sugar. If you want really strong cotton candy flavor, you could add a tsp of Lorann cotton candy oil in addition to this)
5 large eggs at room temperature
2 1/2 cups of cake flour
2 tsp baking powder
1/4 tsp salt
1 cup of milk (I use whole)
1 tbs of vanilla
**cotton candy pieces**
*Cream butter and sugar together until fluffy (about 2-4 minutes on medium speed)
*Add eggs one at a time, beating on low speed
*Add the dry ingredients together in a bowl and alternate adding the dry ingredients and the milk with the vanilla extract added to it on low speed so mixture doesn’t fly everywhere.
*Then do a final mix on medium speed to ensure it’s incorporated. Lastly, stir in some cotton candy pieces if desired.
Bake at 350F for about 40 minutes – an hour or until you insert a toothpick in it and it comes out clean. (I bake in two different 6 inch pans and layer them, but if you use an 8 inch, you’ll have to it for the layers and bake longer).
For the buttercream layers and on the cake:
2 sticks (1 cup) of unsalted room temperature butter
1-2 tbs milk
4 cups confectioner’s sugar
*Slowly add in sugar and mix until well-beaten
*Add milk *if it’s too stiff, add more, it’s it just right, you can skip the milk