Go Back
A beautifully decorated unicorn cake with colorful buttercream mane and a golden horn.

Unicorn Cake

A magical and colorful dessert perfect for birthdays and celebrations, featuring a charming golden horn, pastel buttercream mane, and delightful decorations.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Celebration, Dessert
Cuisine: American, Baking
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 3 cups All-Purpose Flour
  • 2.5 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter (softened)
  • 2 cups Granulated Sugar
  • 4 large Eggs (room temperature)
  • 1 cup Whole Milk
  • 2 teaspoons Vanilla Extract
  • 4 drops Gel Food Coloring (optional) Pink, blue, purple, and yellow for colorful layers
For the Buttercream Frosting
  • 1.5 cups Unsalted Butter (softened)
  • 4-5 cups Powdered Sugar (sifted)
  • 2 teaspoons Vanilla Extract
  • 4-6 tablespoons Heavy Cream or Milk Adjust for consistency
  • 4 drops Gel Food Coloring Pastel shades (pink, purple, blue, and yellow)
For the Decorations
  • 1 pack Fondant White fondant for the horn and ears
  • 1 pack Edible Gold Dust or Spray For painting the horn and adding shimmer
  • 1 tablespoon Black Food Coloring For creating the unicorn’s eyes
  • 1 cup Sprinkles and Glitter Optional for added magic

Method
 

Bake the Cake Layers
  1. Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together 3 cups flour, 2 ½ teaspoons baking powder, and 1 teaspoon salt.
  3. In a large bowl, use an electric mixer to cream 1 cup softened butter and 2 cups granulated sugar until light and fluffy (about 3–4 minutes).
  4. Add 4 eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
  5. Gradually add the dry flour mixture to the butter mixture, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until smooth.
  6. Divide the batter evenly into 4 bowls and use gel food coloring to tint each portion a pastel color. Stir gently.
  7. Pour each colored batter into the prepared pans and bake for 25–30 minutes. Let the cakes cool for 10 minutes before transferring to wire racks.
Make the Buttercream Frosting
  1. In a large bowl, beat 1 ½ cups softened unsalted butter until smooth.
  2. Gradually add 4–5 cups powdered sugar, mixing well after each addition.
  3. Stir in 2 teaspoons vanilla extract and add 4–6 tablespoons heavy cream or milk to adjust consistency.
  4. Divide the frosting into bowls and tint each with pastel gel food colors.
Assemble the Cake
  1. Trim the tops of each cake layer to make them flat.
  2. Stack the first layer and spread a thin layer of frosting on top, repeat for the second and third layers.
  3. Apply a thin crumb coat of frosting over the entire cake and chill for 20–30 minutes.
  4. Once chilled, apply a smooth final layer of buttercream over the entire cake.
Decorate the Unicorn Cake
  1. Roll fondant into a long cone shape to create the horn and brush it with edible gold dust.
  2. Shape fondant triangles for the ears and attach them alongside the horn.
  3. Pipe the unicorn mane with colored frosting on top and sides of the cake.
  4. Draw closed eyes using black buttercream or melted chocolate.
  5. Add edible glitter and sprinkles for a magical finish.
Serve and Enjoy
  1. Chill the cake for at least 20 minutes before serving, then slice and share.

Notes

Decorate the cake with fresh flowers or additional sprinkles for a whimsical touch. Store any leftovers in the refrigerator.