Magical Unicorn Cake Recipe
Create a stunning and whimsical Unicorn Cake that's perfect for birthdays, celebrations, or any magical occasion! This easy-to-follow recipe features a soft, fluffy vanilla rainbow sponge cake layered with pastel-colored buttercream frosting. Topped with a fondant unicorn horn, ears, and edible glitter, this cake is as delightful to look at as it is to eat.
Equipment
- Cake pans
- Mixing Bowls
- Hand mixer or stand mixer
- Piping bags with frosting tips
- Turntable (optional)
Ingredients
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup whole milk
- gel food coloring pink, purple, blue, yellow
Buttercream Frosting
- 1 1/2 cups unsalted butter softened
- 4 cups powdered sugar
- 2-3 tbsp heavy cream or milk
- 1 tsp vanilla extract
- gel food coloring pastel shades
Decorations
- fondant white, gold, and pastel colors
- edible glitter or sprinkles
- edible pearls or stars
Instructions
- Preheat the oven to 350°F (175°C). Grease and line three 6-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Alternate adding the dry ingredients and milk, mixing until just combined.
- Divide the batter into 4 bowls and tint each with gel food coloring. Layer the colors into the pans and bake for 25-30 minutes. Let cool completely.
- Beat butter until creamy. Gradually add powdered sugar, vanilla, and cream until smooth. Divide and tint with pastel colors.
- Stack the cooled cake layers with frosting between each. Cover the entire cake with a thin crumb coat and chill for 15 minutes.
- Apply a final layer of pastel frosting and smooth the sides.
- Roll fondant into a unicorn horn and ears. Paint the horn with edible gold dust.
- Add edible glitter, sprinkles, and pearls for a magical finish.
Notes
Use gel food coloring for vibrant, non-watery colors.
Cool cake layers completely before frosting to avoid melting.
Adjust frosting consistency with milk (if too thick) or powdered sugar (if too thin).
Knead fondant well and dust surfaces with powdered sugar to prevent sticking.
Store cake in an airtight container for up to 2 days at room temp or 5 days in the fridge.
Customize flavors with strawberry, lemon, or chocolate for variety.
Save time with store-bought cake mix and frosting.
Cool cake layers completely before frosting to avoid melting.
Adjust frosting consistency with milk (if too thick) or powdered sugar (if too thin).
Knead fondant well and dust surfaces with powdered sugar to prevent sticking.
Store cake in an airtight container for up to 2 days at room temp or 5 days in the fridge.
Customize flavors with strawberry, lemon, or chocolate for variety.
Save time with store-bought cake mix and frosting.