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–+ servings
Colorful unicorn cake topped with a horn and decorative stars
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Unicorn Cake

Creamy, colorful, and wildly fun — this Unicorn Cake is the kind of dessert that turns any ordinary day into a celebration.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Birthday, Celebration, Colorful
Servings: 12 servings

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.

Notes

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.