Unicorn Cake Recipe: A Magical Dessert

A Recipe from the Heart

I left my homeland with a heart full of memories and the flavors of my mom’s kitchen tucked into my soul. One dish that always sparkled was her unicorn cake, a vibrant, whimsical creation that turned every celebration into magic. Recreating it in my new home was like painting with colors and love, blending her tradition with my own twists. Through Recipeslime.com, I share this unicorn cake to bring joy to your table, just as it did to mine.

Why Unicorn Cakes Captivate Us

Unicorn cakes enchant with their vibrant colors and whimsical designs, featuring rainbow layers, sparkling decorations, and playful fondant shapes like horns and ears. Their popularity soars at celebrations like birthdays and baby showers, amplified by social media platforms where bakers showcase stunning creations. The versatility in flavors, vanilla, chocolate, or even fruity, and decorations, from glitter to piped manes, allows endless creativity.

Recipe Overview

• Servings: 12
• Prep Time: 1 hour
• Cook Time: 30 minutes
• Chill Time: 1 hour
• Total Time: 2 hours 30 minutes

Ingredients

Cake Layers

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk
• Food coloring (pink, blue, purple)

Buttercream Frosting

• 2 cups unsalted butter, softened
• 6 cups powdered sugar
• 2 tsp vanilla extract
• 1/4 cup heavy cream
• Food coloring (pink, blue, purple)

Decorations

• 1 lb white fondant
• Gold edible paint
• Edible glitter
• Piping bags and tips (star and round)

Step-by-Step Instructions

Prepare the Cake Batter

1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
2. Cream butter and sugar in a large bowl until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beating well after each. Mix in vanilla.
4. Whisk flour, baking powder, and salt in a separate bowl. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry. Mix until just combined.
5. Divide batter into three bowls. Tint each with pink, blue, and purple food coloring.

Bake the Layers

1. Pour each colored batter into a prepared pan.
2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Buttercream

1. Beat butter until creamy, about 2 minutes.
2. Gradually add powdered sugar, mixing until smooth.
3. Add vanilla and heavy cream, beating until light and fluffy. Adjust consistency with more cream if needed.
4. Divide buttercream into three portions and tint to match cake layers.

Assemble the Cake

1. Level cake layers with a serrated knife if needed.
2. Place the purple layer on a cake board; spread a layer of purple buttercream on top.
3. Stack the blue layer and spread blue buttercream, then add the pink layer with pink buttercream.
4. Apply a thin crumb coat of buttercream over the entire cake. Chill for 30 minutes.
5. Frost the cake smoothly with remaining buttercream, blending colors for a gradient effect if desired.

Decorate

1. Fill piping bags with tinted buttercream and use star and round tips to pipe a rainbow mane on top.
2. Shape fondant into a horn and ears. Paint the horn with gold edible paint and let dry.
3. Attach fondant pieces to the cake using a dab of buttercream.
4. Sprinkle edible glitter over the cake for a magical sparkle.

Tips & Tricks

• Make Ahead: Bake cake layers a day in advance; wrap tightly in plastic wrap and refrigerate.
• Buttercream Storage: Store in an airtight container in the fridge for up to a week. Re-whip before use.
• Fondant Handling: Dust work surface with cornstarch to prevent sticking while shaping.

Serving Suggestions

• Pair with vanilla ice cream or a glass of milk for a delightful treat.
• Perfect for birthdays, baby showers, or themed parties.

FAQs About Unicorn Cake

A Culinary Journey

Creating this unicorn cake is more than just baking; it’s a celebration of memories, colors, and joy. Each layer tells a story, and I hope it brings as much happiness to your table as it does to mine.

If you love this kind of art design check Barbie cake

Unicorn Cake Recipe: A Magical Dessert

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• Author: Jana
• Total Time: 2 hours 30 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

This Rainbow Unicorn Cake is a whimsical dessert that bursts with vibrant colors and dreamy flavors. Moist vanilla cake layers, tinted in pastel pink, blue, and purple, are stacked with creamy vanilla buttercream and adorned with a magical fondant horn, ears, and edible glitter. Perfect for birthdays or celebrations, its soft texture, sweet taste, and enchanting design make every bite a joyful experience. This cake is a celebration of creativity and nostalgia, inspired by childhood dreams and festive gatherings.

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Ingredients

Scale 1x2x3x

Cake Layers

• 3 cups (375g) all-purpose flour

• 2 cups (400g) granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1 cup (226g) unsalted butter, softened

• 4 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 1 cup (240ml) whole milk, room temperature

• Gel food coloring (pink, blue, purple)

• Buttercream Frosting

  • 2 cups (452g) unsalted butter, softened

  • 6 cups (720g) powdered sugar, sifted

  • 2 teaspoons pure vanilla extract

  • 1/4 cup (60ml) heavy cream

  • Gel food coloring (pink, blue, purple)

  Decorations

  • 1 pound (450g) white fondant

  • Gold edible paint

  • 2 tablespoons edible glitter

  • Piping bags

  • Piping tips (star tip #1M, round tip #12)

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Instructions

Prepare the Cake Batter

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

2. In a large bowl, cream butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.

3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

4. In a separate bowl, whisk together flour, baking powder, and salt.

5. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with dry ingredients (three additions of dry, two of milk). Mix until just combined, being careful not to overmix.

6. Divide batter equally into three bowls (about 2 cups per bowl). Tint each with a few drops of pink, blue, and purple gel food coloring, stirring until evenly colored.

Bake the Cake Layers

1. Pour each colored batter into a prepared cake pan, smoothing the tops with a spatula.

2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

3. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Prepare the Buttercream

1. In a large bowl, beat butter with an electric mixer on medium speed until creamy, about 2 minutes.

2. Gradually add powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated.

3. Add vanilla extract and heavy cream. Beat on high speed for 2-3 minutes until light and fluffy. Add more cream, 1 tablespoon at a time, if needed for spreadable consistency.

4. Divide buttercream into three equal portions. Tint each portion with pink, blue, and purple gel food coloring to match the cake layers.

Assemble the Cake

1. If necessary, level cooled cake layers with a serrated knife for even stacking.

2. Place the purple cake layer on a cake board or serving plate. Spread a 1/2-inch layer of purple buttercream on top.

3. Stack the blue layer and spread blue buttercream, then add the pink layer with pink buttercream.

4. Apply a thin layer of untinted buttercream (crumb coat) over the entire cake to seal in crumbs. Chill in the refrigerator for 30 minutes.

5. Frost the cake with a smooth layer of untinted buttercream, using a bench scraper for clean sides.

Decorate

1. Fill three piping bags with tinted buttercream (pink, blue, purple) fitted with star and round tips. Pipe swirls and rosettes on the top to create a rainbow mane.

2. Knead fondant until pliable. Shape a 4-inch cone for the horn and two small triangles for ears. Let dry for 1 hour.

3. Paint the fondant horn with gold edible paint and attach to the cake’s center with a dab of buttercream. Secure ears on either side.

4. Sprinkle edible glitter over the cake for a sparkling effect.

Notes

• Substitutions: For a dairy-free version, use vegan butter and non-dairy milk (e.g., almond or oat milk) for the cake and coconut cream for the buttercream.

• Variation: Add 1 teaspoon of almond extract to the batter for a nutty twist or use lemon extract for a citrusy flavor.

• Tip: Bake cake layers a day ahead, wrap tightly in plastic wrap, and refrigerate to save time.

• Fondant Tip: Dust your work surface with cornstarch to prevent fondant from sticking while shaping.

• Storage: Store the assembled cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Bring to room temperature before serving.

• Prep Time: 1 hour
• Cook Time: 30 minutes + 1 hour
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cake)
• Calories: 620 kcal
• Sugar: 68 g
• Sodium: 680 mg
• Fat: 180mg
• Saturated Fat: 34g
• Unsaturated Fat: 21g
• Trans Fat: 11g
• Carbohydrates: 76g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 130mg