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Unicorn Cake

A magical and colorful unicorn cake featuring layers of vibrant vanilla sponge, a creamy buttercream frosting, and decorative touches that bring the mythical creature to life. Perfect for birthdays, celebrations, or simply creating a whimsical dessert centerpiece.
Course Dessert
Cuisine American
Keyword Birthday Cake, Kid-Friendly, Unicorn Cake, Whimsical Dessert
Prep Time 1 hour
Cook Time 35 minutes
Resting Time 1 hour
Total Time 2 hours 35 minutes
Servings 12 servings
Calories 580kcal
Cost $35-$50

Equipment

  • 3 8-inch round cake pans
  • Parchment Paper
  • Stand mixer or hand mixer
  • Large mixing bowls
  • Spatula
  • Cake leveler (optional)
  • Piping bags and tips (e.g., star and round tips)
  • Offset spatula
  • Food-safe paintbrush
  • Gel food coloring
  • Unicorn horn and ears cake topper (optional, available in stores or DIY)

Ingredients

For the Cake Layers

  • 2 ½ cups(320 g) All-purpose flour (sifted)
  • 2 ½ tsp Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • 1 cup(230 g) Unsalted butter (softened)
  • 1 ¾ cups(350 g) Granulated sugar
  • 4 large Eggs (room temperature)
  • 2 tsp Pure vanilla extract
  • 1 cup(240ml) Buttermilk (room temperature)
  • Gel food coloring (pink, blue, purple, yellow, etc.)

For the Buttercream Frosting

  • 2 cups(460g) Unsalted butter (softened)
  • 8 cups(1 kg) Powdered sugar (sifted)
  • ¼ cup(60 ml) Heavy cream or milk
  • 2 tsp Vanilla extract
  • Gel food coloring (assorted colors for piping)

For Decoration

  • Edible gold paint (for the horn, optional)
  • Sprinkles (unicorn-themed)
  • Unicorn horn and ears topper (store-bought or homemade)

Instructions

Preparing the Cake Layers

  • Preheat Oven: Preheat your oven to 350°F (175°C). Line the bottom of each cake pan with parchment paper and grease the sides.
  • Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Incorporate Buttermilk and Dry Mix: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
  • Divide and Color: Divide the batter evenly into separate bowls (one for each desired color). Mix in gel food coloring until vibrant.
  • Bake: Pour each colored batter into prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool completely on wire racks.

Making the Buttercream Frosting

  • Cream Butter: In a stand mixer or with a hand mixer, beat the butter on medium speed until creamy, about 2 minutes.
  • Add Sugar and Cream: Gradually add powdered sugar, mixing on low speed. Add heavy cream and vanilla. Beat on high speed for 3-4 minutes until fluffy.
  • Color Frosting: Divide the frosting into portions and mix with desired gel food coloring for decoration. Leave some white for base frosting.

Assembling the Cake

  • Level the Cakes: Use a cake leveler or serrated knife to trim the domed tops for even layers.
  • Stack and Frost: Place the first cake layer on a serving plate or cake stand. Spread an even layer of white frosting on top. Repeat with remaining layers. Cover the entire cake with a thin crumb coat of frosting. Refrigerate for 30 minutes.
  • Final Frosting: Apply a smooth layer of frosting around the cake. Use an offset spatula for clean edges.

Decorating the Cake

  • Piping: Fill piping bags with colored frosting and use different tips to pipe swirls, rosettes, and stars for the unicorn's mane.
  • Add Decorations: Place the unicorn horn and ears on top of the cake. Use edible gold paint for a shimmering effect. Scatter sprinkles for a whimsical touch.
  • Final Touches: Adjust mane design and frosting details as needed.

Notes

  • Substitutions: You can substitute buttermilk with milk mixed with 1 tbsp of vinegar or lemon juice.
  • Frosting Tips: Use gel food coloring to maintain the buttercream's consistency.
  • Make-Ahead: Bake cake layers a day ahead and refrigerate. Assemble and decorate on the day of serving.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.