Description
This dreamy unicorn cake is everything a magical birthday needs—soft, buttery cake layers frosted with colorful buttercream rosettes and adorable piped eyes. It’s easier to make than it looks, and guaranteed to make jaws drop at any unicorn-themed party!
Ingredients
For the Cake:
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):
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 to 3/4 cup whole milk
3 teaspoons pure vanilla extract
Food coloring – purple, pink, dark purple, blue, and black
Instructions
Prep the Cake Pans
Preheat oven to 350°F (175°C). Grease and line the bottom of six 8-inch round cake pans with parchment paper.Make the Batter
Cream the butter and sugar for 5 minutes until fluffy. In one bowl, mix flour, baking powder, and salt. In another, whisk eggs, milk, and vanilla. Alternate adding the dry and wet ingredients into the butter mixture. Mix until smooth.Bake the Cake
Divide batter evenly into prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean. Cool for 10 minutes, then wrap and freeze each layer.Make the Icing Buttercream
Beat butter until pale. Add powdered sugar in batches. Mix in vanilla and milk until fluffy.Make the Decorating Buttercream
Repeat the same method. Divide into bowls and color with gel food coloring. Transfer to piping bags.Assemble & Decorate
On a cake stand, place a small amount of frosting to anchor the bottom layer. Stack cake layers with icing in between. Chill for 30 minutes. Crumb coat the cake, chill again. Frost fully, then decorate with colored rosettes for the mane and black buttercream for the eyes.
Notes
Freezing the cake layers helps with clean assembly and even frosting.
Use gel food coloring for vibrant shades without altering the buttercream texture.
Want to make this gluten-free? Swap the cake flour with a 1:1 gluten-free baking mix.
You can make the buttercream up to 3 days ahead—just keep it refrigerated and re-whip before using.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 890
- Sugar: 86g
- Sodium: 210mg
- Fat: 48g
- Saturated Fat: 30g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 105g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 180mg
Keywords: unicorn on a cake, unicorn cakes, unicorn birthday cake, rainbow cake, kids birthday cake, buttercream cake