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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 each center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  • For buttercream, in a microwave, melt chocolate with cream until smooth, stirring every 30 seconds. Set aside to cool slightly. In heatproof bowl of 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