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Unicorn Cake

With 6 layers of vanilla cake and a mane of buttercream frosting, this Unicorn Cake is perfect for birthday parties, baby showers, and any other unicorn-themed event. It's a beautiful and fun cake that's easier to make than you may expect!
Prep Time40 mins
Cook Time40 mins
Chill Time1 hr
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: easy unicorn cake, unicorn birthday cake, unicorn dessert
Servings: 12 slices
Calories: 2842kcal
Author: Jill


For the Cake

  • 2 1/2 cups unsalted butter softened
  • 4 1/2 cups granulated sugar
  • 6 cups cake flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 9 large eggs
  • 3 cups whole milk
  • 3 teaspoon pure vanilla extract

Buttercream Frosting for Icing the Cake

  • 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 the Cake

  • 3 cups unsalted butter room temperature
  • 6 cups powdered sugar sifted
  • 1/2 to 3/4 cup whole milk
  • 3 teaspoon pure vanilla extract
  • food coloring - purple, pink, dark purple, blue, and black


Make the Cake Layers

  • Preheat the oven to 350 degrees. Grease sides of 8 inch round cake pans with butter and then line the bottom with parchment paper.
  • Using an electric mixer, beat butter and sugar until creamy for 5 minutes.
  • In a large bowl, combine flour, baking powder, and salt.
  • In a medium bowl, whisk together eggs, milk, and vanilla extract.
  • Add flour and egg mixture alternately to butter mixture. Mix on low speed and scrape sides of the bowl as needed until thoroughly combined.
  • Pour 1/6 of the batter into each cake pan.
  • Bake for 30-35 minutes until a toothpick comes out clean.
  • Let it cool for 10 minutes. Wrap each layer in plastic wrap and freeze.

Make the Buttercream for the Cake Layers

  • In a stand mixer, add the butter and beat for 5 minutes.
  • Gradually add the sugar 1/2 cup in batches beating between each addition.
  • Slowly add vanilla extract and milk. Beat on high for 3 minutes, until fully combined.

Make the Buttercream for Decorating the Cake

  • Mix frosting ingredients as listed above.
  • Divide buttercream evenly into 5 bowls and another small bowl with 3 tablespoons. Add different colors to each mixing bowl. Add black food coloring into a small bowl.
  • With a large spoon, add buttercream into a large piping bags.

Decorate the Cake

  • Using a revolving cake stand, put a dollop of buttercream on the bottom (this will prevent the cake from sliding).
  • Place 1 frozen cake layer in the center. Spoon 1 cup of buttercream frosting on top and spread evenly with a cake spatula.
  • Place the second frozen cake layer upside down on top of the first layer. Repeat the process till all layers are stacked.
  • Place in the refrigerator for 30 minutes.
  • Crumb coat the outside of the cake with a thin layer of buttercream frosting and spread evenly. Place the cake back into the refrigerator for 30 minutes.
  • Take out of the fridge and frost with a thicker layer of buttercream icing.
  • Pipe different color rosettes to create a mane. Pipe on the eyes with black icing.


Calories: 2842kcal | Carbohydrates: 304g | Protein: 14g | Fat: 180g | Saturated Fat: 113g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 46g | Trans Fat: 7g | Cholesterol: 476mg | Sodium: 289mg | Potassium: 338mg | Fiber: 2g | Sugar: 255g | Vitamin A: 5555IU | Calcium: 184mg | Iron: 1mg