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Unicorn Cake

This magical unicorn cake tastes as good as it looks. Baking in smaller pans creates impressive height, and a few simple decorating tricks turn it into a showstopping dessert. —Lauren Knoelke, Des Moines, Iowa
  • Total Time
    Prep: 1 hour Bake: 25 min. + cooling
  • Makes
    20 servings

Ingredients

  • 2-1/4 cups cake flour
  • 1-1/2 cups sugar
  • 3-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cubed
  • 4 large egg whites, room temperature
  • 3/4 cup 2% milk, divided
  • 1 teaspoon clear vanilla extract
  • 1/2 teaspoon almond extract
  • 1/3 cup rainbow jimmies
  • BUTTERCREAM:
  • 6 ounces white baking chocolate, chopped
  • 1/4 cup heavy whipping cream
  • 6 large egg whites
  • 1-1/2 cups sugar
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 cups unsalted butter, cubed
  • 1-1/2 teaspoons vanilla extract
  • Paste food coloring

Directions

  • Preheat oven to 350°. Line bottoms of three 6-in. round baking pans with parchment; grease and flour pans.
  • In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, 1 at a time, beating well after each addition. Gradually beat in 1/4 cup milk and extracts; beat on medium until light and fluffy, about 2 minutes. Gradually beat in remaining milk. Gently fold in jimmies.
  • Transfer batter to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  • For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In a heatproof bowl of a stand mixer, whisk egg whites, sugar, cream of tartar and salt until blended. Place over simmering water in a large saucepan over medium heat. Whisking constantly, heat mixture until a thermometer reads 160°, 8-10 minutes.
  • Remove from heat. With whisk attachment of stand mixer, beat on high speed until cooled to 90°, about 7 minutes. Gradually beat in butter, a few tablespoons at a time, on medium speed until smooth; beat in vanilla and white chocolate mixture.
  • Spread frosting between layers and over top and sides of cake. Divide remaining buttercream into smaller portions; stir in food coloring to achieve desired colors. Decorate as desired. Store in refrigerator.

Test Kitchen tips
  • For horn, coat sugar cone with edible gold mist.
  • For eyes, pipe melted yellow candy coating disks onto parchment; refrigerate until set.
  • For ears, combine your favorite cutout cookie dough with jimmies; cut into 2-in. hearts and bake. While still warm, mold onto the curve of a large metal spoon; let stand until cooled. Dip edges in melted white chocolate.
  • Nutrition Facts
    1 slice: 460 calories, 28g fat (17g saturated fat), 65mg cholesterol, 245mg sodium, 51g carbohydrate (38g sugars, 0 fiber), 4g protein.

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    Reviews

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    Average Rating:
    • Release
      Apr 1, 2019

      Very good