Unicorn Cake
A magical rainbow-layer unicorn cake with vanilla buttercream, pastel colors, and decorative horn and ears, perfect for birthdays and celebrations.
Equipment
- 8-inch cake pans, mixing bowls, electric mixer, measuring cups and spoons, piping bags, Wilton 1M piping tip, offset spatula, cake turntable, bench scraper, serrated knife or cake leveler, cooling racks,
Ingredients
- 2½ cups 312 g all-purpose flour
- 2 cups 400 g granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup 226 g unsalted butter
- 4 large eggs
- 1 cup 240 ml whole milk
- 2 tsp clear vanilla extract
- Gel food coloring pink, blue, purple, yellow, teal
- Vanilla buttercream frosting
- Sprinkles and edible glitter
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line five 8-inch cake pans.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Mix dry ingredients separately.
- Alternate adding dry ingredients and milk.
- Divide batter and color each portion.
- Pour into pans and bake 25–30 minutes.
- Cool completely.
- Level cake layers.
- Stack with buttercream between layers.
- Apply crumb coat and chill.
- Frost smoothly.
- Decorate with unicorn mane, horn, ears, and sprinkles.
Notes
