Unicorn Cake
Creamy, colorful, and pure fun — this Unicorn Cake is the kind of dessert that turns any ordinary day into a celebration.
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Servings: 12 servings
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.
Notes
Store the decorated cake in the refrigerator, loosely covered, for up to 4 days. Bring to room temperature before serving for best texture.