Step 1: Prep Your Pans and Oven

Preheat your oven to 350°F (175°C). This is important. Don’t be a hero and skip this.

Grease three 8-inch or 9-inch round cake pans with butter or cooking spray. Line the bottoms with parchment paper circles. Grease the parchment too. Triple insurance against cake-stuck-in-pan tragedy.

Step 2: Make the Cake Batter

In a medium bowl, whisk together flour, baking powder, and salt. Set aside and resist the urge to taste raw flour.

In a large bowl (or stand mixer with paddle attachment), beat the softened butter and sugar together on medium-high speed for 3-4 minutes until light, fluffy, and pale. This step matters—don’t rush it.

Add eggs one at a time, beating well after each addition. The mixture should look smooth and emulsified, not curdled.

In a measuring cup, combine milk, vanilla extract, and cotton candy extract (if using).

With the mixer on low speed, add the flour mixture and milk mixture alternately, starting and ending with flour. Mix until just combined after each addition. Don’t overmix or your cake will be tough and you’ll be sad.

If you’re adding actual cotton candy pieces, fold them in now. They’ll mostly dissolve but leave flavor and tiny sugar crystals throughout.

Step 3: Color the Batter

Divide the batter evenly among three bowls. Weigh them if you’re precise, eyeball it if you’re confident.

Add gel food coloring to each bowl:

Bowl 1: Pink (start with 1/2 tsp, add more for desired shade)

Bowl 2: Blue (same deal)

Bowl 3: Purple (or leave white, or do another color—you’re the artist)

Fold the color in gently with a spatula until evenly distributed. Don’t overmix—just get it uniform.

Pour each colored batter into its own prepared pan. Smooth the tops with a spatula.

Step 4: Bake

Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly pressed.

Don’t overbake or the cake will be dry. Start checking at 25 minutes.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Peel off the parchment paper.

These MUST be completely cool before frosting or you’ll have a melted buttercream disaster. Be patient. Go watch TikTok or something.

Step 5: Make the Buttercream

In a large bowl (or stand mixer), beat the softened butter on medium speed for 2-3 minutes until creamy and pale.

Add 3 cups of powdered sugar, one cup at a time, beating on low after each addition.

Add heavy cream, vanilla extract, cotton candy extract (if using), and a pinch of salt. Beat on medium until combined.

Add remaining powdered sugar, one cup at a time, until you reach your desired consistency. The frosting should be thick enough to hold its shape but spreadable. If it’s too thick, add more cream (1 tbsp at a time). Too thin? Add more powdered sugar.

Beat on medium-high for 2-3 minutes until light and fluffy.

Step 6: Color the Buttercream

Divide the buttercream into three bowls (or however many colors you want for the outside).

Color each bowl with gel food coloring—pink, blue, and purple (or your chosen colors). Mix until evenly colored.

If you want the swirled effect on the outside, keep the colors separate. If you want a solid color, use one color for the whole thing.

Step 7: Assemble the Cake

Place the first cake layer on your serving plate or cake board. Put a dollop of frosting on the plate first so the cake doesn’t slide around.

Spread a thick layer of buttercream on top (about 1/2 cup). You can use white buttercream between layers and save the colored stuff for outside, or use colored—your call.

Place the second layer on top and repeat the frosting situation.

Add the third layer on top. Make sure everything is level and even. If it’s wonky, trim the tops flat with a serrated knife.

Step 8: Crumb Coat

Apply a thin layer of buttercream all over the entire cake—top and sides. This is the crumb coat. It doesn’t need to look pretty; it’s just trapping crumbs so your final layer is clean.

Refrigerate for 30 minutes to let the crumb coat set. This step is optional but makes the final frosting so much easier.

Step 9: Final Frosting and Swirls

For the swirled pastel look, you have options:

Method 1 (Piping Bag Swirl): Put each colored buttercream into a separate piping bag. Cut the tips off the bags. Place all three bags into one larger piping bag fitted with a large round or star tip. Pipe swirls all over the cake, creating a watercolor effect.

Method 2 (Spatula Swirl): Dollop different colored buttercream randomly all over the cake. Use an offset spatula to spread and swirl, blending colors slightly but keeping them distinct.

Method 3 (Rustic Patches): Spread one color at a time in patches, slightly blending where they meet for a soft ombre effect.

Work your way around the cake, covering the entire surface. The beauty is in the imperfection—embrace the messy, dreamy look.

Step 10: Decorate and Destroy

Top with pastel sprinkles, going heavy or light depending on your vibe.

If you’re using cotton candy for decoration, add it right before serving—it dissolves quickly from moisture.

Pipe extra buttercream swirls or rosettes on top for dimension and drama.

Stand back and admire your work. Take 47 photos. Try not to dive face-first into it.