Creamy, colorful, and wildly fun — this Unicorn Cake is the kind of dessert that turns any ordinary day into a celebration. With soft, tender layers, a silky buttercream base, and a whimsical cascade of rainbow piping, it’s both an eye-catching centerpiece and a comforting slice of cake that everyone will adore. Fun fact: unicorn-themed desserts shot to internet fame because they’re joyful, bright, and perfect for sharing on social media — but the best part is how delicious they are in real life.
This recipe is special because it keeps things simple without skimping on the wow factor. It’s family-friendly, requires only pantry staples for the cake base, and the decorating can be as easy or elaborate as you like. If you love classic layer cakes, you’ll find this delightful and approachable — and if you want a similar show-stopper with less piping work, check out our version of the classic Unicorn Cake post for more styling ideas. Get ready to bake, decorate, and smile — this cake is pure joy.
What is Unicorn Cake?
Why call it a Unicorn Cake? Is there a horn involved? Is it magically delicious? The name captures the cake’s playful spirit: pastel swirls, shimmering edible glitter, and a fondant horn that makes every slice feel enchanted. Did someone say “the way to a man’s heart is through his stomach”? It’s true — this cake proves that a beautiful dessert with great flavor is a shortcut to anyone’s good graces. Imagine a buttery vanilla cake with clouds of colorful buttercream, and you’ve got the idea. Try this recipe and see why unicorn cakes are a favorite for birthdays, baby showers, and any moment that calls for a little sparkle.
Why You’ll Love This
- Show-stopping look: The rainbow buttercream mane and fondant horn make this cake instantly festive and camera-ready, yet the flavors are classic and crowd-pleasing.
- Cost-effective: Making this at home saves you money compared to specialty bakery unicorn cakes. Most ingredients are pantry staples and you control the decorations.
- Flavorful simplicity: Light vanilla layers and a silky, buttery frosting let the textures and colors shine without being overly sweet.
Compared to our light and zesty 7-Up Pound Cake, this unicorn version focuses on dreamy frosting and visual fun rather than citrus notes, so it’s perfect for celebrations that need a whimsical centerpiece. Ready to get colorful? Make it this weekend and watch everyone smile.
How to Make
Quick Overview
This Unicorn Cake is surprisingly straightforward. The batter comes together in one mixing routine, the cake bakes up tender and even, and the buttercream is rich, pipe-friendly, and easy to tint. Preparation and baking take about 20–30 minutes for active work and 25–30 minutes of bake time — plan for roughly 1.5 to 2 hours total including decorating. The standout element is the vibrant buttercream mane, which adds both texture and visual charm.
Ingredients
- 2 cups all-purpose flour, sifted
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened, at room temperature (for the cake)
- 4 large eggs, room temperature
- 1 cup whole milk, at room temperature
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened, at room temperature (for buttercream)
- 4 cups powdered sugar (confectioners’ sugar), sifted (for buttercream)
- 3 to 4 tablespoons heavy cream, chilled (or whole milk) for buttercream
- 1 teaspoon vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
- Gel food coloring (assorted colors) for the mane, small jars or tubes
- Fondant horn, ready-made or homemade, for decoration
- Edible glitter, as desired
- Sugar pearls and edible decorations, as desired
Directions
- Preheat your oven to 350°F (175°C). Grease two or three 8-inch round cake pans and line the bottoms with parchment paper for easy release.
- In a medium bowl, whisk together the 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.
- In a large mixing bowl, cream together 1 cup unsalted butter (for the cake) and 1 1/2 cups granulated sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
- Add the 4 eggs one at a time, beating well after each addition. Scrape down the bowl to ensure even mixing.
- Mix in 1 teaspoon vanilla extract. With the mixer on low, add the dry ingredients in three parts, alternating with 1 cup whole milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the centers comes out clean.
- Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and transfer to a wire rack to cool completely before frosting.
- For the rainbow buttercream, beat 1 cup softened butter (for buttercream) on medium speed until creamy, about 2 minutes. Gradually add 4 cups powdered sugar, mixing on low speed until incorporated.
- Add 3 tablespoons heavy cream, 1 teaspoon vanilla extract (for buttercream), and a pinch of salt. Increase speed to medium-high and beat until light and fluffy, adding more cream if needed to reach spreading consistency.
- Divide the buttercream into small bowls and tint each portion with gel food coloring to create vibrant colors for the mane.
- Place one cooled cake layer on your serving plate and spread a thin layer of buttercream. Stack remaining layers, apply a base coat (crumb coat) of buttercream, and chill for 15–20 minutes to set.
- Use piping bags fitted with star tips to pipe the colorful buttercream mane on one side or the top of the cake. Add the fondant horn at the center top, scatter sugar pearls, and finish with edible glitter to enhance the whimsical look.
What to Serve With
- Simple fresh berries (strawberries, raspberries, blueberries) to cut through the richness.
- A light citrus salad or minty fruit salad for balance.
- Vanilla ice cream or a scoop of lemon sorbet for contrast.
- Hot beverages like coffee or tea, or a chilled glass of milk for kids.
- For a party spread, offer mini cupcakes or cookies that match the unicorn theme.
Top Tips for Perfecting
- Use room-temperature eggs and milk to help the batter emulsify for a tender crumb.
- Don’t overmix once you add the flour; that keeps the cake light.
- If your buttercream is too stiff, add cream a teaspoon at a time until smooth. If too soft, chill briefly then re-whip.
- Gel food coloring gives brighter hues without thinning the frosting — use tiny amounts for vivid shades.
- Chill the cake between frosting steps to make piping easier and to reduce crumb transfer.
- If you want a taller cake, bake in three layers instead of two and adjust baking time to 20–25 minutes per layer.
Storing and Reheating Tips
- Refrigeration: Store the frosted cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture (about 30–60 minutes).
- Freezing: You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before frosting.
- Buttercream holds up well in the fridge. If decorations are delicate, store cake in a cake box or covered container to avoid smudging.
- Reheating: Because this is a cold-stored dessert, simply bringing slices to room temperature or serving with warm coffee is best — avoid microwaving, which can melt decorations.
FAQs
What type of pan is best for this cake?
Use 8-inch round cake pans for even layers; line them with parchment and grease the sides lightly to prevent sticking.
Can I make this cake gluten-free?
Yes — substitute a 1:1 gluten-free baking flour that includes xanthan gum and follow the same measurements. Expect slight texture differences.
How far in advance can I bake the layers?
You can bake the layers up to 2 days ahead, wrap them tightly, and store in the fridge. Frost the day of serving for freshest results.
Can I use buttercream recipes with shortening?
You can, but butter gives the best flavor. If using shortening, increase vanilla slightly and chill before piping for cleaner shapes.
How do I make a fondant horn if I don’t want to buy one?
Roll tinted fondant into a cone and twist gently to create a spiral horn. Let it dry a few hours to firm up before placing on the cake.
Conclusion
This Unicorn Cake is a delightful mix of simple baking and playful decorating — easy enough for a weekend project and stunning enough for special occasions. It’s affordable to make at home, customizable to your preferred colors and flavors, and guaranteed to bring smiles. For more whimsical inspiration and a related take on unicorn-style baking, take a look at this beautiful Unicorn Angel Cake recipe — it’s a lovely companion to try next.
Unicorn Cake
Equipment
- Mixing Bowl
- Electric Mixer
- Cake Pans
- Piping Bags
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Sifted
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
Wet Ingredients
- 1 1/2 cups Granulated sugar
- 1 cup Unsalted butter Softened, at room temperature (for the cake)
- 4 large Eggs Room temperature
- 1 cup Whole milk At room temperature
- 1 teaspoon Vanilla extract
Buttercream Ingredients
- 1 cup Unsalted butter Softened, at room temperature (for buttercream)
- 4 cups Powdered sugar Sifted (for buttercream)
- 3-4 tablespoons Heavy cream Chilled (or whole milk) for buttercream
- 1 teaspoon Vanilla extract (for buttercream)
- 1 pinch Salt (for buttercream)
Decorations
- Gel food coloring Assorted colors for the mane
- Fondant horn Ready-made or homemade, for decoration
- Edible glitter As desired
- Sugar pearls And edible decorations, as desired
Instructions
- Preheat your oven to 350°F (175°C). Grease two or three 8-inch round cake pans and line the bottoms with parchment paper for easy release.
- In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- In a large mixing bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the bowl to ensure even mixing.
- Mix in the vanilla extract. With the mixer on low, add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted in the centers comes out clean.
- Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and transfer to a wire rack to cool completely before frosting.
- For the rainbow buttercream, beat the softened butter on medium speed until creamy, about 2 minutes. Gradually add the powdered sugar, mixing on low speed until incorporated.
- Add the heavy cream, vanilla extract, and a pinch of salt. Increase speed to medium-high and beat until light and fluffy, adding more cream if needed to reach spreading consistency.
- Divide the buttercream into small bowls and tint each portion with gel food coloring to create vibrant colors for the mane.
- Place one cooled cake layer on your serving plate and spread a thin layer of buttercream. Stack remaining layers, apply a base coat (crumb coat) of buttercream, and chill for 15–20 minutes to set.
- Use piping bags fitted with star tips to pipe the colorful buttercream mane on one side or the top of the cake. Add the fondant horn at the center top, scatter sugar pearls, and finish with edible glitter to enhance the whimsical look.