Unicorn Cake

Unicorn Cake

 Kristina Vanni

  • Total: 105 mins
  • Prep: 60 mins
  • Cook: 45 mins
  • Servings: 12 servings
  • Yield: 1 cake

Learn how to make a unicorn cake filled with magic and whimsy! Everything is edible on this cake. The golden unicorn horn is made with an ice cream cone coated in gold dust. The eyes are easily formed by piping melted white chocolate. And the ears are formed using heart-shaped sugar cookies.

When you cut into this epic creation, you realize the fun has just begin! Sprinkles are stirred into the batter to make every bite colorful.

Ingredients

  • For the Cake:
  • 1 cup unsalted butter (softened)
  • 2 cups sugar
  • 4 eggs
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup rainbow sprinkles
  • For the Decorations:
  • 1 (16.5-ounce) roll prepared sugar cookie dough
  • 1/4 cup all-purpose flour (plus more for dusting)
  • 1/4 cup rainbow sprinkles
  • 1/3 cup white chocolate chips
  • Gold dust
  • Ice cream cone
  • For the Buttercream Frosting:
  • 2 (1-pound) boxes confectioners’ sugar
  • 1 cup unsalted butter (softened)
  • 6 tablespoons milk
  • 2 teaspoons vanilla extract
  • Pink, blue, green, and yellow food coloring

Steps to Make It

  1. 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.)

    Unicorn Cake
     Kristina Vanni
  2. In a large bowl cream butter and sugar until light and fluffy.

    Unicorn Cake
     Kristina Vanni
  3. Add eggs one at a time to the creamed mixture, beating well after each addition.

    Unicorn Cake
     Kristina Vanni
  4. In another large bowl stir together the cake flour, baking powder, and salt.

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

    Unicorn Cake
     Kristina Vanni
  6. Gently fold in the rainbow sprinkles.

    Unicorn Cake
     Kristina Vanni
  7. 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. 

    Unicorn Cake
     Kristina Vanni
  8. Cool in the pans for 10 minutes. Remove cake layers from the pans and cool completely on wire racks. 

    Unicorn Cake
     Kristina Vanni
  9. 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. 

    Unicorn Cake
     Kristina Vanni
  10. 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. 

    Unicorn Cake
     Kristina Vanni
  11. 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.)

    Unicorn Cake
     Kristina Vanni
  12. 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.

    Unicorn Cake
     Kristina Vanni
  13. 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.)

    Unicorn Cake
     Kristina Vanni
  14. 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.

    Unicorn Cake
     Kristina Vanni
  15. 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. 

    Unicorn Cake
     Kristina Vanni
  16. 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.

    Unicorn Cake
    Kristina Vanni
  17. Coat the ice cream cone with edible gold dust. Place the inverted ice cream cone in the center of the cake.

    Unicorn Cake
     Kristina Vanni
  18. Press the curved heart cookies upside down on either side of the unicorn horn to become the ears.

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

    Unicorn Cake
     Kristina Vanni
  20. This will form the colorful mane of the unicorn. 

    Unicorn Cake
     Kristina Vanni
  21. Gently brush the unicorn eyes with edible gold dust. 

    Unicorn Cake
     Kristina Vanni
  22. Gently press the unicorn eyes in to the front of the cake. Store in the refrigerator until ready to serve.

    Unicorn Cake
     Kristina Vanni
  23. Slice and serve each piece with the additional heart cookies.

    Unicorn Cake
     Kristina Vanni
  24. Enjoy!