Prepare the Cake Batter:

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.

In a large mixing bowl, sift together the cake flour, baking powder, and baking soda. Set aside.

In a separate bowl, cream the butter and sugar until light and fluffy using a hand or stand mixer.

Add the eggs, one at a time, mixing well after each addition. Stir in the cotton candy flavoring for that signature sweetness.

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined—be careful not to overmix.

Divide the batter evenly between the two pans. Add a few drops of gel food coloring to each pan and gently swirl with a toothpick for a marbled effect, if desired.

Bake the Cake:

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Buttercream Frosting:

In a large bowl, beat the butter until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud.

Stir in the vanilla extract and cotton candy flavoring (if using). Add heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.

Assemble the Cake:

Place one cake layer on a serving plate or cake stand. Spread a thick, even layer of frosting on top.

Add the second layer and frost the entire cake with a crumb coat (a thin layer of frosting to seal in crumbs). Chill for 20 minutes.

Apply the final coat of frosting, smoothing it with an offset spatula for a polished look.

Decorate with Cotton Candy:

Gently add cotton candy or candy floss on top of the cake just before serving to prevent it from wilting.

Sprinkle on edible glitter, candy pearls, or arrange candy cup cakes around the base for extra flair.