Unicorn Cake recipes
Bring enchantment to your table with a Unicorn Cake, a masterpiece of creativity and flavor. Its pastel hues, gold accents, and dreamy textures make every slice a celebration. Whether homemade or custom-ordered, it’s sure to spark joy and awe at any gathering.
Ingredients
- 2 1/2 cups unsalted butter softened
- 4 1/2 cups granulated sugar
- 6 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 9 large eggs
- 3 cups whole milk
- 3 teaspoons pure vanilla extract
Buttercream Frosting for Icing the Cake:
- 6 cups unsalted butter room temperature
- 12 cups powdered sugar sifted
- 6 teaspoons pure vanilla extract
- 1-2 tablespoons whole milk
Buttercream Frosting for Decorating:
- 3 cups unsalted butter room temperature
- 6 cups powdered sugar sifted
- 1/2 cup whole milk
- 3 teaspoons pure vanilla extract
- Food coloring – purple pink, dark purple, blue, black
Instructions
Make the Cake Layers
- Preheat the oven to 350 degrees and grease the sides of 8-inch round cake pans with butter. Line the bottoms with parchment paper to prevent sticking.
- Use an electric mixer to beat butter and sugar until the mixture is creamy, approximately 5 minutes.
- In a large bowl, combine flour, baking powder, and salt for even distribution of dry ingredients.
- In a medium bowl, whisk eggs, milk, and vanilla extract together to create the wet ingredient mixture.
- Add flour and egg mixture alternately to the butter mixture. Keep the mixer at low speed and scrape the sides of the bowl to ensure thorough blending.
- Pour 1/6 of the batter into each cake pan, ensuring even distribution for consistent baking.
- Bake for 30-35 minutes, checking doneness with a toothpick that should come out clean.
Make the Buttercream for the Cake Layers
- Butter is beaten in a stand mixer for 5 minutes until smooth and fluffy.
- Add sugar gradually in 1/2 cup increments, beating thoroughly after each addition
- Slowly mix in vanilla extract and milk, then beat on high speed for 3 minutes until fully combined.
Make the Buttercream for Decorating the Cake
- Prepare the frosting ingredients and divide the buttercream evenly into 5 bowls.
- Reserve a small bowl with 3 tablespoons for detailed accents. Add colors to each mixing bowl, with black food coloring reserved for the small portion.
- Scoop the buttercream into large piping bags using a large spoon, ensuring smooth application for decorating.
Notes
How to Decorate the Cake
- Revolving cake stand: Start by placing a dollop of buttercream on the bottom of the stand to prevent the cake from sliding.
- First layer: Center a frozen cake layer on the stand. Spoon 1 cup of buttercream frosting on top and spread evenly using a cake spatula.
- Stack layers: Place the second frozen cake layer upside down over the first. Continue doing this until every layer is piled.
- Chill the cake: Refrigerate for 30 minutes to firm up.
- Crumb coat: Spread a thin layer of buttercream frosting over the outside. Chill again for another 30 minutes.
- Final frosting: Apply a thicker layer of frosting and smooth it out evenly.
- Decorate: Use a piping bag to create colorful rosettes for the mane. Finish by piping the eyes with black icing.