1. Prepare the Cake

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. Line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3 minutes).
4. Beat in the eggs one at a time, followed by the vanilla extract and cotton candy flavoring.
5. Alternate adding the dry ingredients and milk to the batter, starting and ending with the dry ingredients. Mix until just combined.
6. Divide the batter into two bowls. Add pink food coloring to one bowl and blue food coloring to the other. Mix until the colors are evenly distributed.
7. Pour the batters into the prepared pans, alternating colors or creating a swirl effect.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Frosting

1. In a large bowl, beat the butter until creamy. Gradually add powdered sugar, mixing on low speed.
2. Add heavy cream, vanilla extract, and cotton candy flavoring. Beat until light and fluffy, adjusting the consistency with more cream if necessary.
3. Divide the frosting into two bowls and tint each with pink and blue food coloring.

3. Assemble and Decorate

1. Level the cake layers with a serrated knife if needed. Place one cake layer on a serving plate and spread with pink frosting. Repeat with the second layer and blue frosting.
2. Frost the entire cake with alternating swirls of pink and blue frosting for a whimsical cotton candy look.
3. Decorate with cotton candy, sprinkles, and edible glitter.