Unicorn Cake Recipe - How to Make a Unicorn Cake

Unicorn cake is a white, vanilla, gluten-free cake drenched in sweet strawberry buttercream, scattered with pink and purple sugar crystals, and topped with a pink fondant unicorn.

The moist, tender and fluffy white cake are filled with a rainbow of sprinkles that you can see and taste! The rainbow of colours in the cake represents happiness and good fortune. The yummy white frosting is covered in rainbow jimmies.

The unicorn horn is made from a piece of candy corn, creating a magical treat for all ages. A stunningly gorgeous cake that's too good to believe! This magical confection is suitable for unicorn lovers of all ages.

How to Make Unicorn Cake:

1. Preheat the oven to 180°C. Nicely butter and flour a round cake tin.

2. Cautiously separate the whites and the yolk of the eggs. Beat sugar, egg yolks and vanilla in a large bowl until pale and fluffy. In a separate bowl, beat the egg whites till soft and smooth peaks. Nicely whisk some of the whites into the first mixture, then gently fold in the rest with a soft spatula. Add the flour and whisk again. Add the lime zest.

3. Divide the mixture evenly in the cake tin—Smooth the top with a soft spatula. Bake the cakes for about 10 minutes. It should not be brown but lightly golden.

4. Let the cake cool in the tin for a few minutes, then turn out the cake while it is still quite hot. Let it cool on a rack in a single layer.

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5. Make the swiss meringue by heating the egg whites and caster sugar in a metal bowl over a saucepan of simmering water. At medium speed, beat with an electric beater. Increase the speed gradually until the mixture reaches approximately 50°C.

6. Then pour the mixture into another bowl, off the saucepan, and continue to beat until thoroughly cooled. The meringue should be smooth, supple and shiny.

7. Take 2/3 of this mixture and assimilate the softened butter while continuing to beat for 3 minutes. The texture should be firm and creamy. Set aside the swiss meringue buttercream in the fridge for 30 minutes. Also, set aside the remaining 1/3 of the swiss meringue in the fridge to make the mane later.

8. With the fondant icing, make the eyes, ears and the horn of the unicorn.

9. Then begin assembling the cake. Nicely spread a layer of buttercream over the first round of cake, arrange a few raspberries on top, top with a second round of cake and press down lightly. Repeat the process. Finish with the last cake round.

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10. Then cover the whole cake with the first layer of buttercream and set it aside in the refrigerator for about 10–15 minutes. Nicely cover with a second layer of buttercream and smooth the surface. The cake must be very even. If required, refrigerate for 10 minutes and cover with a final layer of buttercream.

11. Take the remaining swiss meringue that was set aside for the mane out. Distribute/divide between 5 bowls, leave one white and colour the others with yellow, green, blue and pink colouring, whisking in each colour well.

12. On a piece of plastic wrap, make five strips of colour side by side, roll up and place inside a piping bag with your choice of nozzle. Set aside in the refrigerator.

13. Place the horn and ears on top of the cake, then pipe the rainbow meringue all around the horn and ears, making a mane that goes down the back of the cake and comes back around the side. Arrange the eyes on the side. Sprinkle with gold hundreds and thousands or glitter.

So here was the complete unicorn cake recipe. A unicorn cake is perfect to be used as birthday cakes, anniversary cakes etc. There are many unicorn cake ideas and other cake options available out there; you can also opt for eggless cakes online, fruit cakes, etc., from the best cake shop to surprise your loved ones.