Unicorn Cake
Unicorn Cake
Creamy, colorful, and pure fun — this Unicorn Cake is the kind of dessert that turns any ordinary day into a celebration. With soft layers, a pillowy buttercream, and a whimsical fondant horn, this cake dazzles both the eyes and the taste buds. Fun fact: many birthday bakers trace the modern unicorn cake craze back to colorful birthday trends from the last decade, and once you make one you’ll understand why it stuck.
This recipe is special because it’s simple to follow, quick to prepare for a showstopper, and incredibly family-friendly. Kids love the rainbow buttercream and edible decorations, while adults appreciate a well-balanced, buttery cake. If you enjoyed our A Slice of Heaven Cake, you’ll find this recipe just as satisfying but more playful for parties and special occasions. Read on — you’ll be excited to bring this magical dessert to your table.
What is Unicorn Cake?
Why call it a Unicorn Cake? Is there an actual unicorn trapped inside? Not quite — but the name captures the magic: pastel rainbows, glittery sparkle, and a horn that looks like it was plucked from a storybook. Could it be that “the way to a man’s heart is through his stomach,” especially when a dreamy, whimsical cake is involved? Imagine the delight when someone lifts the lid and sees colorful layers and shimmering sugar pearls; that’s how this cake earned its charming title. Try it and let your guests decide if unicorns are real.
Why You’ll Love This
- Showstopper look: The vibrant, multi-colored buttercream mane and edible glitter make this cake a centerpiece that wows at birthdays and celebrations. The textures mix silky cake crumb with rich, smooth buttercream for an irresistible bite.
- Cost-effective and satisfying: Making this at home saves you the premium price of bakery novelty cakes and allows you to control ingredients and decorations. A few simple supplies and pantry staples transform into a bakery-level creation.
- Flavor-packed details: Vanilla-scented cake layers paired with creamy, lightly sweet buttercream and delicate sugar pearls create layers of flavor that balance sweetness and richness. The fondant horn and colorful piping add playful textures and visual interest.
If you liked the comforting flavors of our Amish Applesauce Cake, you’ll appreciate how this cake balances rich butteriness with bright, festive color. Go ahead — make it for a party or a cozy family treat.
How to Make:
Quick Overview
This Unicorn Cake is easy, delicious, and totally satisfying. The batter comes together quickly, the texture is soft and buttery, and the rainbow buttercream piping gives the cake its signature look. Expect about 15 minutes prep and 25–30 minutes baking per layer, with assembly and decorating taking another 45–60 minutes depending on how elaborate you go.
Simplicity: straightforward mixing and basic decorating skills.
Taste and texture: tender crumb and fluffy, creamy buttercream.
Standout element: vibrant rainbow buttercream mane and edible glitter for a magical finish.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened to room temperature
- 4 eggs, room temperature
- 1 cup whole milk, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 fondant horn, ready-made or homemade
- Edible glitter, for sprinkling
- Colorful buttercream (see recipe below for full ingredients)
- Sugar pearls and edible decorations, as desired
Buttercream ingredients:
- 2 cups unsalted butter, room temperature
- 8 cups powdered sugar, sifted
- ½ cup heavy cream, chilled
- 2 teaspoons vanilla extract
- Pinch of salt
- Food coloring pens in rainbow colors or gel food colors for tinting
Directions
- Preheat your oven to 350°F (175°C) and grease your cake pans. Line the bottoms with parchment rounds for easy removal.
- In a mixing bowl, combine the flour and baking powder and whisk together. In another large bowl, cream together the room-temperature butter and sugar until light and fluffy, about 3–5 minutes with a hand mixer or stand mixer.
- Add eggs one at a time, beating well after each addition and scraping the bowl down between eggs. Stir in the vanilla.
- Gradually add the dry ingredients alternately with the milk, beginning and ending with dry ingredients. Mix just until smooth — avoid overmixing to keep the cake tender.
- Divide the batter evenly among prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Level the tops if needed for neat stacking.
- For the rainbow buttercream, beat the 2 cups butter until smooth and creamy, then gradually add powdered sugar, alternating with heavy cream, vanilla, and a pinch of salt until light and fluffy. Adjust cream to reach desired piping consistency.
- Divide the buttercream into small bowls and add food coloring to create vibrant rainbow shades. Use gel colors for the brightest hues.
- Apply a thin base coat of vanilla buttercream to the cooled cake to lock in crumbs. Chill briefly to set. Next, use piping bags with star tips to pipe the colorful mane, arranging colors in flowing swirls. Add the fondant horn to the top center and attach sugar pearls and edible decorations.
- Finish with a light dusting of edible glitter to enhance the whimsical look. Chill the cake briefly to set the decorations before serving.
What to Serve With
- Fresh berries or a mixed berry compote to cut through the cake’s sweetness and add a tart contrast.
- A light sparkling lemonade or fruity punch for kids’ parties; offer coffee or tea for adults.
- Vanilla bean ice cream or a simple whipped cream for extra creaminess alongside each slice.
- For a brunch twist, serve with savory options like mini quiches or a fruit salad to balance the spread.
Top Tips for Perfecting
- Ingredient swaps: Use a light olive oil or neutral oil for part of the butter for a moister crumb if preferred, but keep at least half the butter for structure.
- Timing: Chill layers for 20 minutes after the base coat of frosting to make decorating easier and neater.
- Flavor boost: Add a teaspoon of almond extract to the batter for a delicate nutty note that pairs well with vanilla.
- Avoid common mistakes: Don’t overmix the batter; overbeating eggs or flour will create a dense cake. Use gel colors for vivid buttercream without thinning the frosting.
- Decorating tip: Practice piping on parchment before decorating the cake to get comfortable with tips and pressure.
Storing and Reheating Tips
- Refrigeration: Store the decorated cake in the refrigerator, loosely covered, for up to 4 days. Bring to room temperature 30–60 minutes before serving for best texture.
- Freezing: You can freeze unfrosted, wrapped cake layers for up to 3 months. Thaw overnight in the refrigerator before frosting and decorating.
- Shelf life: Buttercream-coated cake lasts 3–4 days refrigerated. Fondant decorations may soften over time; add delicate toppings just before serving if you need maximum crispness.
- Reheating: Serve at room temperature. If you prefer warm slices, warm individual slices in the microwave for 8–12 seconds — avoid overheating to keep buttercream texture intact.
FAQs
What type of fondant should I use for the horn?
Use pre-made modeling fondant or a firm gum paste. Gum paste firms faster and holds shape well for a horn. Color and shape it ahead of time so it has time to harden.
Can I make this cake gluten-free?
Yes. Substitute a 1:1 gluten-free flour blend that includes xanthan gum. Bake and check doneness as gluten-free flours may bake faster or require slightly different moisture.
How do I get vibrant buttercream colors without changing texture?
Use gel or paste food colors rather than liquid. Gel colors provide intense color without thinning the frosting, preserving piping consistency.
Can I bake this as a sheet cake instead of layers?
Absolutely. Bake in a large sheet pan and cut into rounds or shape as desired. Adjust baking time — a sheet cake will bake faster, so check doneness earlier.
Is it okay to prepare decorations the day before?
Yes. Prepare fondant elements and many piped decorations a day ahead and store them in an airtight container at room temperature. Freshly piped buttercream decorations are best the same day.
Conclusion
Unicorn Cake is a joyful, approachable showstopper that’s perfect for birthdays, baby showers, or any celebration that calls for a bit of sparkle. It strikes the right balance between simplicity and wow factor: simple batter, straightforward buttercream, and colorful piping that anyone can learn with a little practice. If you want inspiration for another whimsical take on unicorn cakes, check out this delightful Unicorn Angel Cake for more creative decoration ideas. Give this recipe a try, share slices with loved ones, and enjoy the smiles it brings.
Unicorn Cake
Equipment
- Mixing Bowl
- Cake Pans
- Piping Bags
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Sifted
- 2 teaspoons Baking powder
- ½ teaspoon Salt
Wet Ingredients
- 1 ½ cups Granulated sugar
- 1 cup Unsalted butter Softened to room temperature
- 4 Eggs Room temperature
- 1 cup Whole milk At room temperature
- 1 teaspoon Vanilla extract
Decoration
- 1 fondant horn Fondant horn Ready-made or homemade
- Edible glitter Edible glitter For sprinkling
Buttercream Ingredients
- 2 cups Unsalted butter Room temperature
- 8 cups Powdered sugar Sifted
- ½ cup Heavy cream Chilled
- 2 teaspoons Vanilla extract
- Pinch Salt
- Food coloring pens Food coloring pens In rainbow colors or gel food colors for tinting
Instructions
- Preheat your oven to 350°F (175°C) and grease your cake pans. Line the bottoms with parchment rounds for easy removal.
- In a mixing bowl, combine the flour and baking powder and whisk together. In another large bowl, cream together the room-temperature butter and sugar until light and fluffy, about 3–5 minutes with a hand mixer or stand mixer.
- Add eggs one at a time, beating well after each addition and scraping the bowl down between eggs. Stir in the vanilla.
- Gradually add the dry ingredients alternately with the milk, beginning and ending with dry ingredients. Mix just until smooth — avoid overmixing to keep the cake tender.
- Divide the batter evenly among prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Level the tops if needed for neat stacking.
- For the rainbow buttercream, beat the 2 cups butter until smooth and creamy, then gradually add powdered sugar, alternating with heavy cream, vanilla, and a pinch of salt until light and fluffy. Adjust cream to reach desired piping consistency.
- Divide the buttercream into small bowls and add food coloring to create vibrant rainbow shades. Use gel colors for the brightest hues.
- Apply a thin base coat of vanilla buttercream to the cooled cake to lock in crumbs. Chill briefly to set. Next, use piping bags with star tips to pipe the colorful mane, arranging colors in flowing swirls. Add the fondant horn to the top center and attach sugar pearls and edible decorations.
- Finish with a light dusting of edible glitter to enhance the whimsical look. Chill the cake briefly to set the decorations before serving.
