Unicorn Cake Recipe

Gather the ingredients. Preheat the oven to 350 F. Grease and flour three 6-inch round baking pans. (Alternately, if you only have one 6-inch round baking pan, each layer can be baked one and a time.)

In a large bowl cream butter and sugar until light and fluffy.

Add eggs one at a time to the creamed mixture, beating well after each addition.

In another large bowl stir together the cake flour, baking powder, and salt.

Add the flour mixture to the butter mixture alternately with the milk and extracts, blending after each addition until smooth. Do not over-beat. 

Gently fold in the rainbow sprinkles.

Evenly divide the batter into the prepared pans. Bake for 30 to 35 minutes or until a tester inserted into the cake comes out clean. 

Cool in the pans for 10 minutes. Remove cake layers from the pans and cool completely on wire racks. 

Meanwhile, prepare the decorations. Knead prepared cookie dough roll with 1/4 cup of all-purpose flour. Roll out onto a floured surface to 1/4-inch thickness. Press sprinkles into the surface of the dough. 

Using a 2-inch heart shaped cookie cutter, cut into heart shaped cookies. Place on parchment lined baking sheets and bake in a 350 F oven for 8 to 11 minutes. 

While the cookies are still warm, mold the two heart shaped cookies onto the curve of a large metal spoon; let stand until cooled. Remove the other cookies to a wire rack and cool completely.

(You will only use two curved cookies as ears for this unicorn cake, but you can form more just to be safe in case one breaks.)

Melt the white chocolate chips in a microwave-safe bowl in 30 second intervals until smooth. Allow the melted chocolate to cool, but not set.

Once cool enough to handle, spoon into a piping bag fitted with a small tip. Pipe onto a small waxed paper lined baking pan into unicorn eyes with eyelashes. Place in the freezer to set. 

(Again, you will only use two eyes for this unicorn cake, but you can form more just to be safe in case one breaks.)

To prepare the buttercream frosting, combine sugar, butter, milk and vanilla in the large bowl of an electric mixer. Beat at medium speed 1 to 2 minutes, until creamy. If necessary, add more milk until frosting achieves desired consistency.

Keep half of the buttercream frosting white.

Place the first cake layer on serving platter. Top with some of the white frosting. Repeat with the other two layers.

Frost the sides and top of the cake with the remaining white frosting. 

Evenly divide the other half of the frosting in to 4 medium bowls. Using a few drops of food coloring, tint each bowl of buttercream pink, blue, green, and yellow.

Coat the ice cream cone with edible gold dust. Place the inverted ice cream cone in the center of the cake.

Press the curved heart cookies upside down on either side of the unicorn horn to become the ears.

Pipe the pink frosting, followed by the blue, green, and yellow frostings across the top and flowing down one side of the cake.

This will form the colorful mane of the unicorn. 

Gently brush the unicorn eyes with edible gold dust. 

Gently press the unicorn eyes in to the front of the cake. Store in the refrigerator until ready to serve.

Slice and serve each piece with the additional heart cookies.

Enjoy!