Unicorn Cake

Name: Unicorn Cake
Prep time: 60 min
Cook time: 25 min
Total time: 1 h 25 min
Yield: 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

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

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 paper; grease and flour pans.
In a large bowl, whisk flour, sugar, baking powder and salt. Beat in butter until crumbly. Add egg whites, one 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.