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Unicorn Cake Recipe

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A magical six-layer rainbow cake covered in pastel buttercream and decorated with fondant unicorn features. This stunning Unicorn Cake features moist vanilla layers in vibrant rainbow colors, creamy vanilla buttercream frosting, and whimsical decorations including a golden horn, ears, and colorful mane. Perfect for birthday parties and special celebrations!

Ingredients

Scale

For the Rainbow Cake:

  • 3 cups all-purpose flour
  • 2½ cups granulated sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup whole milk, room temperature
  • ½ cup sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Gel food coloring (red, orange, yellow, green, blue, purple)

For the Vanilla Buttercream:

  • 2 cups (4 sticks) unsalted butter, softened
  • 8 cups powdered sugar
  • ⅓ cup heavy cream (or whole milk)
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Gel food coloring in pastel shades (pink, purple, blue – optional)

For Decorations:

  • 8 oz white fondant
  • 2 oz pink fondant
  • Gold luster dust
  • Vodka or lemon extract (for painting gold)
  • White chocolate candy melts (for horn structure)
  • Additional buttercream for piping flowers/rosettes

Instructions

  1. Prepare your pans and preheat oven: Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or cooking spray, line the bottoms with parchment paper circles, then grease the parchment. Lightly dust with flour and tap out excess. This ensures easy cake release.
  2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. This distributes the leavening agents evenly throughout the flour.
  3. Cream butter and sugar: In a large bowl or stand mixer, beat softened butter on medium speed for 1 minute until smooth. Add sugar and beat on medium-high speed for 4-5 minutes until light, fluffy, and pale in color. This incorporates air for a tender cake.
  4. Add eggs: Add eggs one at a time, beating well after each addition (about 30 seconds). Scrape down the bowl between additions. Beat in vanilla extract and sour cream until combined.
  5. Alternate dry and wet ingredients: With mixer on low speed, add flour mixture in three additions, alternating with milk in two additions, beginning and ending with flour. Mix each addition just until combined – don’t overmix or the cake will be tough. The batter should be smooth and thick.
  6. Divide and color batter: Divide batter evenly among 6 small bowls (about 1⅓ cups per bowl). Add gel food coloring to each bowl – start with 3-4 drops and add more until you reach desired vibrancy. Colors should be bold as they’ll lighten slightly when baked. Stir each bowl thoroughly until color is evenly distributed with no streaks.
  7. Layer the batter: Pour two colored batters into each prepared pan, creating two layers per pan. For example: Pan 1 gets red on bottom, orange on top; Pan 2 gets yellow on bottom, green on top; Pan 3 gets blue on bottom, purple on top. Gently spread each color to the edges without mixing the layers. Each layer will naturally level as it bakes.
  8. Bake: Bake for 23-27 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The tops should spring back when gently pressed. Don’t overbake or the cake will be dry.
  9. Cool completely: Let cakes cool in pans for 10 minutes, then carefully invert onto wire racks. Remove parchment paper and let cool completely (about 1 hour). Cakes must be completely cool before frosting or the buttercream will melt.
  10. Make buttercream: Beat softened butter on medium speed for 3-4 minutes until very light and fluffy. Reduce speed to low and gradually add powdered sugar, one cup at a time, beating after each addition. Add vanilla, salt, and 2 tablespoons of heavy cream. Increase speed to medium-high and beat for 3-4 minutes until light and fluffy. Add more cream if needed for spreading consistency. Reserve ¼ of buttercream white for decorating; tint remaining buttercream with pastel food coloring if desired.
  11. Level cake layers: If cake tops are domed, use a serrated knife to carefully level them so layers stack evenly.
  12. Assemble the cake: Place first layer (purple side up) on a cake stand or serving plate. Spread about ¾ cup buttercream evenly on top. Add second layer (blue side up), more buttercream, and continue stacking all six rainbow layers in order. Apply a thin “crumb coat” of buttercream around the entire cake to seal in crumbs. Refrigerate for 20 minutes to set.
  13. Final frosting: Apply a thicker, smooth layer of buttercream over the crumb coat, using an offset spatula to create smooth sides and top. Create texture with the spatula or keep it smooth. Refrigerate while making decorations.
  14. Make fondant decorations: Roll out white fondant to ⅛-inch thickness. Cut out two ear shapes (triangle with rounded edges). Roll out pink fondant thinner and cut smaller inner ear shapes. Attach pink to white with a bit of water. Let dry on a curved surface so they hold shape. For the horn, roll white fondant into a cone shape about 4 inches long, twist slightly, and let dry completely (this takes several hours or overnight). Once dry, mix gold luster dust with a few drops of vodka or lemon extract and paint the horn. Let dry.
  15. Create the mane: Use piping bags fitted with different sized star tips. Fill bags with different colored buttercream (pink, purple, yellow, blue). Pipe rosettes or stars around the top edge of the cake in a rainbow pattern, creating the unicorn’s colorful mane.
  16. Attach decorations: Gently press the ears into the cake at the top. Insert the horn into the center. Use any remaining buttercream to pipe additional flowers, stars, or details around the base or sides of the cake.
  17. Final touches: Add edible pearls, sprinkles, or edible glitter if desired. Refrigerate until ready to serve.

Notes

  • Room temperature ingredients are crucial – Cold eggs and milk will cause the butter to seize and create a lumpy batter.
  • Gel food coloring works best – Liquid food coloring can thin the batter too much and won’t give you vibrant colors.
  • Don’t overmix – Once you add flour, mix just until combined. Overmixing develops gluten and makes the cake tough.
  • Weigh your batter – For perfectly even layers, use a kitchen scale to divide colored batters equally (about 190g per bowl).
  • Make horn ahead – The fondant horn needs several hours or overnight to dry completely before painting and decorating.
  • Chill between steps – Refrigerating after the crumb coat and between decorating steps keeps everything stable and easier to work with.
  • Use a turntable – A rotating cake stand makes frosting much easier and more professional-looking.

Nutrition

Find it online: https://focialy.com/unicorn-cake-recipe/