Preheat & Prepare – Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.

Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt. Set aside.

Cream Butter & Sugar – In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes). Add eggs one at a time, mixing well. Stir in cotton candy and vanilla extracts.

Combine Wet & Dry – Alternately add dry ingredients and milk to the butter mixture, starting and ending with the flour. Mix until just combined.

Color & Bake – Divide the batter evenly into two bowls. Tint one pink and the other blue. Swirl the colors together in the cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.

Make Buttercream – Beat butter until creamy. Gradually add powdered sugar, heavy cream, and cotton candy extract. Beat until fluffy. Divide into two bowls, tinting one pink and one blue.

Assemble & Decorate – Layer the cakes, alternating with buttercream. Frost the entire cake with a swirl of pink and blue frosting. Decorate with cotton candy before serving.