M&M Cotton Candy Pound Cake

Gather the ingredients for this charming cake:

• 3 cups (360g) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) whole milk, room temp
• 1 cup (226g) unsalted butter, room temp
• 1/2 cup (120ml) vegetable oil
• 2 cups (500g) granulated sugar
• 5 large eggs, room temp
• 2 tsp cotton candy extract (or substitute with 1 tsp vanilla and 1/2 tsp almond extract)
• 1 cup pastel-colored mini M&Ms (or regular M&Ms, lightly coated in flour to prevent sinking)

Cotton Candy Glaze

• 1 ½ cups (180g) powdered sugar
• 2-3 tbsp milk or cream
• 1 tsp cotton candy extract (or vanilla)
• Pink food coloring gel or liquid, as desired

Instructions

Follow these simple steps to create your delicious cake:

• Step 1: Preheat the oven to 325°F (165°C). Grease and flour a Bundt pan well.
• Step 2: In a large bowl, cream together the butter, vegetable oil, and sugar until light and fluffy, about 4-5 minutes.
• Step 3: Add the eggs one at a time, ensuring to beat well after each addition.
• Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. In another cup, mix the milk and cotton candy extract.
• Step 5: Alternate adding the dry ingredients and milk mixture to the creamed butter, starting and ending with the dry ingredients.
• Step 6: Gently fold in the coated M&Ms into the batter.
• Step 7: Pour the batter into the prepared Bundt pan and smooth the top.
• Step 8: Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
• Step 9: Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Make the Pink Cotton Candy Glaze

• Step 10: In a bowl, whisk together the powdered sugar, milk, and cotton candy extract until smooth and pourable.
• Step 11: Add a few drops of pink food coloring to achieve the desired cotton candy look.
• Step 12: Once the cake is cool, drizzle the glaze over the top and allow it to set.

Optional Add-Ons

• Top with more mini M&Ms or sprinkles while the glaze is still wet.
• Add cotton candy tufts on top right before serving for a whimsical finish.
• Mix blue and pink glaze for a classic cotton candy swirl effect.

FAQ

1. Can I use a different flavor extract instead of cotton candy?

Yes, you can substitute with vanilla or almond extract for a different flavor profile.

2. How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

3. Can I freeze this cake?

Yes, you can freeze it wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw at room temperature before serving.

4. What if I can’t find mini M&Ms?

You can use regular M&Ms or chocolate chips as a substitute.

5. Can I make this cake in a different pan?

Absolutely! You can use a 9×13-inch pan or two round cake pans if preferred. Adjust the baking time accordingly.

Conclusion

The M&M Cotton Candy Pound Cake is not just a delightful treat; it’s a fun kitchen adventure! With its sweet cotton candy flavor and colorful M&Ms, it brings joy to any gathering. Impress your friends and family with this easy-to-follow recipe and watch as they fall in love with each slice. Happy baking!