INGREDIENTS
FOR THE CAKE
- 1 whole egg (I use extra large)
- 3 egg whites (also extra large)
- 1 cup buttermilk, room temperature
- 1 tablespoon Lorann Cotton Candy Flavoring
- 3 cups, plus 2 tablespoons cake flour
- 1 3/4 cups granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 3/4 teaspoon salt
- 12 tablespoons unsalted butter, room temperature
- Pink and blue food gel (optional)
FOR THE FROSTING
- 2 cups unsalted butter, room temperature
- 6 cups powdered sugar, measured then sifted
- 3 tablespoons heavy cream
- 2 teaspoons Lorann Cotton Candy Flavoring
- Pinch of salt
- Pink and blue food gel (optional)
- Cosmic Rush Twinkle Sprinkle Medley (optional)
INSTRUCTIONS
FOR THE CAKE
- Preheat your oven to 350 degrees F. Prepare four 6-inch round cake pans or three 8-inch round cake pans by spraying each pan with non-stick spray, covering the bottom of the pan with parchment paper and spraying the parchment paper with the non-stick spray as well. Set aside.
- In a medium-sized mixing bowl, combine the whole egg, egg whites and Lorann flavoring. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder and salt. Mix on low speed for about 30 seconds.
- With the mixer on low speed, add the butter and buttermilk. Continue to mix on low until just combined and then increase to medium speed and mix for 1-2 minutes, until light and fluffy.
- Scrape down the sides of the bowl and add the egg mixture in two additions, beating on medium speed for about 20 seconds after each addition until just combined and all the ingredients are thoroughly incorporated.
- Divide the batter in half. Tint half of the batter pink and half of the batter blue. Stir lightly by hand as to not over mix the batter.
- Divide the batter into the four 6-inch pans or three 8-inch prepared cake pans, using a kitchen scale to measure equal parts in each pan. (Use about 11 to 12 ounces of batter in each of the four 6-inch pans or 15 to 16 ounces of batter in each of the three 8-inch pans). I dolloped scoops of batter in each pan, overlapping the colors a little, to create a tie-dye look.
- Bake for 20-23 minutes (my cakes took 20 minutes), or until a toothpick inserted into the center of the cake comes out clean.
- Let the cakes cool in the pans for 10 minutes and then invert onto wire racks until completely cool.
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