Posted by Color Kitchen on


Unicorn Cake | Makes 3 Layer 6” Cake

113 g. organic butter, softened
170 g. organic sugar
1 tsp. organic vanilla extract
2 organic large eggs
½ cup organic milk
170 g. all natural cake flour
½ tsp. baking powder
½ tsp. sea salt
ColorKitchen Pink Food Colour
Rainbow Sprinkles 

Cake Frosting:
165 g. organic butter
340 g. organic powdered sugar, sifted
1 tsp. organic vanilla extract
1-2 tsp. water

Decorating Frosting:
165 g. sticks organic butter
340 g. organic powdered sugar, sifted
1 tsp. organic vanilla extract
1-2 tsp. water
ColorKitchen Pink, Green & Blue Food Colours

Unicorn Horn & Ears:
1 organic ice cream cone (such as Three Twins, find here)
57 g. (2 oz.) organic white chocolate, chopped
all natural white sprinkles
1 organic graham cracker (such as Annie’s Organic Honey Grahams, find here)


1. Preheat oven to 350 degrees F / 175 degrees C.

2. In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla extract. Mix on low until combined and you have no butter chunks. Alternatively, you can use a hand-held mixer.

3. Add the eggs and mix just slightly.

4. In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

Unicorn Cake Pink Ombre

5. Add the milk and the cake flour mixture into the mixing bowl and mix on low until you have a smooth cake batter. Scrape the sides of the bowl and mix again if needed until there are no chunks.

6. Separate the cake batter into three bowls, they should weigh about 218 g. each. In one bowl, add ¼ tsp. ColorKitchen Pink Colour, in the second add ½ tsp. ColorKitchen Pink Colour and in the last bowl add 1 tsp. ColorKitchen Pink Colour. Stir to combine all of them completely.

7. Line three 6” cake tins with parchment paper and pour batter into each one and spread evenly.

8. Bake for 17 minutes or until a wooden pick inserted in center comes out clean.

9. While the cake is baking, in a double boiler/ban marie add the white chocolate and melt.

10. Once the white chocolate is completely melted, spread it all over the ice cream cone and sprinkle it with the white sprinkles. Once it is completely covered in sprinkles, place it on a cookie sheet or plate and put in the freezer.

11. Once the cakes have cooled, remove them from the cake tins and make the cake frosting.

12. In the bowl of your stand mixer (or using a hand-held mixer) add the butter, powdered sugar, vanilla extract and water. Mix on low until all ingredients are combined then speed mixer up to high for 1 minute or until light and fluffy. Scrape bowl if needed and mix again.

13. On a cake stand or spinner, place a small amount of frosting and put the darkest cake layer down first. Then spread a generous amount of frosting, sprinkle rainbow sprinkles and then top with the second darkest cake layer. Repeat this process again and top with the lightest pink cake layer. 

14. Finish frosting the cake smooth.

15. After you have frosted the cake smooth, use the same bowl to make the decorating frosting following the same instructions as the cake frosting that you just made.

Purple Frosting16. In a small dish, add ¼ tsp. ColorKitchen Pink Color and ¼ tsp. ColorKitchen Blue Colour and ¼ tsp. water, mix together to create dark purple.

17. Add a very little bit of frosting and stir to combine completely. Put in a piping bag with decorating tip #4.

18. Pipe eyes with eye lashes on the front top part of the cake. You won’t need the dark purple frosting after this.

19. To make the ears, cut rounded triangle shapes out of the graham cracker.

20. Next add a small amount of frosting into a piping bag with decorating tip #8 or similar. Frost the inner part of the ear and cover in white sprinkles.

21. Using the piping bag with the decorating tip #8, pipe frosting onto the bottom of the ears and the bottom of the horn and stick them onto the cake. I put the ears a little further forward than the horn.

22. You can put the remaining frosting from the piping bag with tip #8 back into the mixing bowl with the rest of the white.

23. Get three mixing bowls and in the first bowl add  tsp. ColorKitchen Green Colour, ¼ tsp. ColorKitchen Blue Colour and ¼ tsp. water and mix to combine into a turquoise food colouring.

frosting24. In the second bowl add ⅛ tsp. ColorKitchen Blue Colour,  tsp. ColorKitchen Pink Colour and ¼ tsp. water and mix to combine into lavender food colouring.

25. In the third bowl, add  tsp. ColorKitchen Pink Colour and ¼ tsp. water to combine into pink food dye.

26. Divide the remaining frosting into the three bowls, adding more into the turquoise than the pink and lavender.

27. Stir to combine the frostings into the three colours.

28. Put the turquoise frosting in a piping bag with decorating tip #846. Put the lavender frosting into a piping bag into a piping bag with decorating tip #96. And put the pink frosting into a piping bag with decorating tip #32.

29. Starting right between the eyes, pipe rosettes with the purple frosting up into the middle of the cake.

30. Fill in with piping dollops with the pink, and then towards the back start the main by piping roses with the turquoise.

31. Fill in with purple, pink and blue until you're happy with the design.

Baker’s Note: Make this cake gluten free by substituting the cake flour for an organic gluten free flour blend. Our favorite is Namaste Perfect Flour Blend.

Recipe by Mimi's Cookie Bar






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