Chocolate Unicorn Cake Recipes

CHOCOLATE UNICORN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans and line with parchment paper.
• Whisk flour, cocoa powder, baking soda, baking powder, and salt together in a medium bowl.
• Combine sugars and butter in a large bowl; beat with an electric mixer until light and fluffy. Beat in eggs one at a time, thoroughly mixing after each addition. Beat in vanilla extract.
• Mix 1/3 of the flour mixture into the butter mixture until just combined. Mix in 1/2 of the coffee and 1/2 of the sour cream until just combined. Add remaining flour mixture alternately with remaining sour cream and coffee. Do not overmix. Divide batter between the cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out with just a few moist crumbs attached, 25 to 30 minutes. Cool in the pans for 15 minutes. Run a knife around the edge of the pans before inverting cakes onto cooling racks. Peel off parchment paper. Cool cakes completely, about 30 minutes.
• Make frosting while cakes cool. Beat butter with an electric mixer until light and fluffy. Beat in powdered sugar, 1 cup at a time, until incorporated. Mix in vanilla extract and salt. Add heavy cream. Beat frosting on medium speed until light and fluffy, about 3 minutes. Add more heavy cream if needed to reach a spreadable consistency.
• Place 1/2 cup frosting into 2 separate bowls. Stir blue food coloring into one bowl and purple food coloring into the other. Place colored frostings into a piping bag fitted with a star tip.
• Place 1 cooled cake layer onto a cake plate. Top with 3/4 cup of white frosting. Place second cake layer on top. Frost the outside and top of the cake with remaining frosting.
• Divide the cake into 8 wedges by tracing a sharp knife through the frosting on the top; do not cut all the way through. Place 2 pink sprinkles in the innermost point to make unicorn's nostrils. Pipe the eyes and eyelashes near the upper portion of each wedge using the black decorating gel. Pipe blue and purple unicorn hair at the top of each wedge.
• Stretch marshmallow quarters into ear shapes and dip into pink sugar. Attach 2 ears to the edge of each slice. Pipe more hair around the ears. Place 1 candle into the hair for the horns. Keep cake refrigerated until ready to serve.

UNICORN ICE CREAM CAKE

Steps:

• Line an 8 1/2-inch metal bowl with plastic wrap, leaving a 4-inch overhang on all sides. Line 2 baking sheets with parchment. Put the bowl and baking sheets in the freezer until chilled.
• Have a bowl of warm water on the counter to warm the ice cream scoop for smoother scooping. Working quickly with a 1/4-cup scoop, make smooth scoops of the vanilla and strawberry ice cream and raspberry and mango sorbet, rinsing the scoop well between each pint to keep the colors distinct. Arrange the scoops on the chilled baking sheets flat-side down and freeze until hard, about 30 minutes.
• Make the ice cream bomb: Line the chilled bowl with the ice cream and sorbet scoops, rounded sides facing the plastic lining, alternating colors and keeping the scoops distinct. Repeat with more scoops until the inside of the bowl is completely lined with ice cream and sorbet. Return the bowl to the freezer and freeze until firm, 30 to 45 minutes.
• Soften the remaining scoops slightly at room temperature, about 5 minutes. Place 1/2 cup of the cake cubes and 1/4 cup each of the marshmallow cereal and marshmallows in the bottom of the bowl. Fill with half of the softened scoops of ice cream and sorbet. Evenly spread another 1 cup cake and 1/4 cup each of the cereal and marshmallows over the ice cream and sorbet, then top with the remaining softened scoops, firmly pressing down to fill any holes. Top with the remaining cake, then wrap with the overhanging plastic wrap and freeze until set, about 1 hour.
• To make the chocolate sauce, put the white chocolate and coconut oil in a microwave-safe bowl and heat, stirring every 30 seconds, until the chocolate is melted and smooth, 1 to 2 minutes.
• Invert the bowl onto a serving platter, lift off the bowl and discard the plastic wrap. Drizzle the white chocolate sauce over the cake and immediately sprinkle with the sprinkles and remaining 1/2 cup cereal and marshmallows before the chocolate hardens. Decorate the bottom with a ring of cotton candy. Slice with a hot dry knife and serve immediately.

UNICORN CAKE

Steps:

• For the unicorn decorations: First, make the horn and ears. Put the marshmallows in a large microwave-safe bowl and sprinkle with 2 teaspoons water. Microwave in 30-second intervals, stirring in between each, until the marshmallows are melted, about 1 1/2 minutes total. Add 1 1/2 cups of the confectioners' sugar and stir to make a stiff mixture. Grease your hands and a work surface with some shortening. Knead the mixture, adding up to 1/2 cup more confectioners' sugar and greasing your hands as needed to keep it from sticking, until the mixture is very smooth and pliable, 4 to 5 minutes. (The mixture should form a tight but very smooth ball. If you poke a finger into it, the indentation should remain.)
• Break off three-quarters of the marshmallow mixture, add 1 drop blue gel food coloring and knead it into the mixture until evenly distributed. Remove one-quarter of the blue mixture and roll out to a thickness of a little less than 1/4 inch. With a sharp paring knife, cut two 2-inch-tall triangles for the inside of the unicorn ears. Roll the remaining blue mixture into a thick, tapered strand, about 2 feet long. Brush an 8-inch lollipop stick with water. Starting about 3 inches up from the bottom of the stick, roll the strand around it, starting with the thickest part first, into a tapered horn. Press gently all around to adhere it to the stick. Stick the horn upright in a jar filled with dried beans or rice to dry.
• Roll out the remaining plain marshmallow mixture to a thickness of a little less than 1/4 inch. With a sharp paring knife, cut two 3-inch-tall triangles for the outside of the unicorn ears. Brush the larger ears on one side with a small amount of water. Stick on the smaller blue ears. Drape the ears, with the smaller pieces face down, over the rolling pin to dry.
• For the cake: Preheat the oven to 350 degrees F. Coat four 8-inch round cake pans with cooking spray and dust with flour, tapping out the excess. Prepare the cake mixes according to the package directions. Stir in the sprinkles. (If you don't have 4 pans, make 1 box of cake mix at a time and use half of the sprinkles in each).
• Divide the batter among the 4 prepared pans and bake, rotating the pans from top to bottom halfway through baking, until a tester inserted in the center comes out clean, 25 to 28 minutes. Let cool on a rack for 10 minutes, then remove from the pans and cool completely.
• For the buttercream: Beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth and light, about 1 minute. Add the confectioners' sugar and beat on low to incorporate, then increase the speed to medium high and beat until fluffy, 1 to 2 minutes. Beat in the vanilla and then the milk, 1 tablespoon at a time, until the frosting is easily spreadable.
• Cut the domed tops from the cakes to make them flat. Frost the top of one cake layer with about 1/2 cup frosting. Set another layer on top and frost again. Repeat with the third layer, then end with the last layer bottom-side up on top. Coat the cake with a very thin layer of frosting to crumb coat, then chill until set, about 15 minutes. Set the cake on a cake stand and spread all but 1/2 cup of the remaining frosting on the cake in a smooth layer.
• Cut two 3-inch strands from the licorice and stick to the cake about halfway down in wide U shapes for the eyes. Cut ten 1/2-inch licorice pieces and press 5 along the bottom of each eye for eyelashes. Wrap the rainbow candy belt around the base of the cake. Spread the remaining 1/2 cup frosting in a strip along the base of the cake to adhere the candies. Stick the candies around the cake in a decorative fashion. Pull the cotton candy apart to make it fluffy and stick on the top and sides of the cake as a mane. Add the horn and ears and serve immediately. (Most of the cake can be decorated in advance; the cotton candy needs to be added at the last minute.)

UNICORN CAKE

Steps:

• Start by making the unicorn's horn and ears - they'll need to dry completely before use. Roll 225g white fondant into a long sausage shape, with one end slightly thicker than the other. Starting from the thicker end, twist the sausage into a tight coil until you have a horn shape. Pinch the small end upwards into a pointed tip. Next, divide the remaining white fondant into two pieces. Roll each one out into a rough oval on a sheet of baking parchment, then pinch the top end of each oval upwards to make a point. Set the ears aside with the horn and leave to dry while you make the cake.
• Heat the oven to 180C/160C fan/gas 4. Butter the base of three 20cm sandwich tins and line with baking parchment. Beat the butter, sugar and vanilla together in a large bowl with an electric whisk for 8-10 mins until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Sift in the flour, baking powder and a pinch of salt, and fold in using a large metal spoon. Add just enough of the milk to create a soft dropping consistency.
• Divide the batter between the prepared tins and smooth the tops with a spatula. Bake on the middle shelf of the oven for 25-30 mins, or until golden and firm to the touch. Leave to cool slightly in the tins, then transfer to a wire rack to cool completely.
• While the cake is cooling, make the buttercream. Beat the butter, icing sugar and vanilla together until pale and fluffy, beating in 4-6 tbsp hot water to loosen the mixture if necessary.
• Put one of the cooled sponges on a cake board or stand and spread a little of the buttercream on top using a palette knife. Gently spread over half the salted caramel, if using, then sandwich with another sponge. Repeat the process with a little more buttercream, the remaining salted caramel (if using) and the third sponge. Spread the outside of the cake with a thin layer of buttercream - this doesn't have to be neat. Chill for 30 mins.
• Spread a thick, even layer of buttercream over the chilled cake using a palette knife. Divide the remaining buttercream into three bowls and colour each one differently using the gel food colouring. Ours were light pink, purple and dark pink.
• Put a little gold lustre dust into a bowl, add a drop of water and stir to make a gold paste. Using a small paintbrush, paint the unicorn horn gold using the paste, as well as the inside of the ears, if you like. Carefully place the gold horn in the middle of the iced cake, with the ears on either side.
• Fit three piping bags with three different nozzles (we used a round nozzle and two different-sized star nozzles) and fill each with a different colour of buttercream. Pipe each colour around the ears and horn and all over the top of the cake, coming down one side and over the edge of the front - this is the unicorn's mane. Decorate with some sprinkles, if using.
• Divide the black fondant in two pieces, and roll each into a thin sausage shape. Shape each into an arch, then press onto the front of the cake for eyes. If you like, curve the outer edges of the eyes upwards for eyelashes. Cut into slices and serve. Will keep in the fridge for up to three days.

UNICORN CAKE

Steps:

• 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.

UNICORN CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• In a large bowl, prepare 2 boxes of vanilla cake mix according to the package instructions.
• Fill 3 separate bowls with 1 cup (225 grams) each of cake batter and dye one batter pink, one purple, and the last one blue.
• Pour the remaining batter into two round 8-inch (20 cm) baking pans and one loaf pan that have been lined with parchment paper.
• In random places, place spoonfuls of colored batter on top of the plain batter.
• Using a toothpick, mix the colors together until the batter looks marbled.
• Bake all 3 cakes for 20 minutes or until a toothpick comes out clean. Let cakes cool on a cooling rack completely before assembling.
• Using a hand mixer, mix powdered sugar, butter, vanilla extract, and milk until well combined to make the frosting. Set aside 2 small bowls of frosting and dye one pink and the other black.
• Assemble the cake by placing one round cake on the serving dish and spread a layer of plain buttercream frosting on top. Place the second round cake on top of the frosting.
• Cut two of the corners off of the loaf cake to make ears. Spread frosting on the inside of the ear and stick to the top of the round cakes at 10 o'clock & 2 o'clock. Cover the top and sides of the cake with the plain buttercream leaving a semicircle at the bottom for the pink frosting. Frost the semi circle and the side with the pink buttercream, saving some for later.
• Put the black frosting into a resealable bag and cut off the tip of the corner. Decorate the cake with eyes, nostrils, and a smile.
• Cover an ice cream cone with the remaining pink frosting and pink sprinkles. Place the cone in between the ears and gently push into the cake to secure. Decorate with more pink sprinkles around the horn and on the ears.
• Place the cone in the middle of the cake (between the ears) and sprinkle the area around the cone and the ears with the pink sprinkles.
• Enjoy!

FLUFFY UNICORN 'BOX' CAKE RECIPE BY TASTY

Steps:

• Preheat the oven according to the package instructions. Line a 9-inch round cake pan with parchment paper and grease well.
• Pour the cake mix into a large bowl and add water. Mix well.
• Divide the cake batter evenly between three bowls and add a different food coloring to each one, mixing well.
• Pour the batters into the prepared cake pan. Bake according to the package instructions, until a toothpick inserted in the center comes out clean.
• Let cool, then invert the cake onto a serving plate, removing the parchment paper.
• In a large skillet over medium heat, add ½ cup water, the marshmallows, powdered sugar, butter, and blue food coloring. Stir, and cook until the marshmallows melt completely and the color is even.
• Pour the marshmallow mixture over the cake, top with multi-colored sprinkles, and refrigerate for at least 2 hours.
• Slice and serve.
• Enjoy!