This epic Rainbow Unicorn cake is sure to bring extra sweetness and magic to your day!
Rainbow Unicorn Cake
It’s Monday eve, and I am thinking that you deserve a magical Rainbow Unicorn Cake.
Being a person is hard enough, but then you go and throw a Monday into the mix? No one can be expected to deal with such madness WITHOUT a Rainbow Unicorn Cake.
Sometimes when my husband asks me, “So what do you have planned today, hon?” I just look at him and say, “Being a person,” and then I just walk away.
If you ask me, that’s enough for some days. Simply existing is hard work. Deciding what to eat for meals, drinking enough water so we don’t shrivel up, ignoring phone calls, and pondering things like why armpit hair still exists…
It can be very draining.
Not your mom, not your slobbery kids, and most certainly not that “friend” who is always insulting you in the disguise as a compliment.
Actually, you can share with your mom. Labor is hard.
And maybe your kids.
But DEFINITELY NOT THAT FRIEND.
The other rule? No substituting margarine or shortening for the butter, please. If you’re going to make a Rainbow Unicorn Cake, it deserves real butter. Make whatever cake you want (I have a good one HERE and HERE) but for the love, if you use margarine, it just sucks all the magic right out of this wonderful creation.
Are you ready to do this?
Start off with 2 (8 inch) round cake layers that are baked and cooled. I prefer mine chilled because it’s easier to cut and work with, but I’ll leave that up to you. I’m not here to tell you how to live your life.
Split each cake in half horizontally. I have found that this gives the cake nice height, and also no one ever died from too much frosting. I mean…maybe someone has, but I think it’s unlikely.
Assemble and frost your cake with one batch of buttercream (recipe below), giving it a thin coat around the top and sides.
This is called a “crumb coat” and will keep all the crumbs sealed in so they don’t mess with your aesthetics. Pop your cake in the fridge for a few hours until the frosting is firm. In emergencies, I have been known to use the freezer to speed things up. No biggie.
While that is going on, spray an ice cream code with Gold Color Mist.
I realize that the gold doesn’t show through in these photos very well, but take my word for it — it’s super gold and sparkly. I hate that it’s not as glorious on the screen, but what do you do? Life isn’t fair sometimes.
Now whip up a DOUBLE batch of buttercream. I know what you’re thinking — “Good golly, this is a lot of butter!”
I know. Isn’t it magical?
Take a small amount of your frosting and frost your cake again, so it’s nice and white and smooth.
And if you don’t get it perfectly smooth, it’s fine. No one is going to care by the time we’re finished with this.
Insert a paper straw (or a popsicle stick, or a wooden skewer) in the cake like so. It’ll keep your horn from falling off the cake, which would make you feel like a failure.
Go divide up your remaining frosting into four bowls (or five? up to you) and color it. Plop it all into a piping bag fitted with a large star piping tip.
I know you’re going to overthink this, but don’t. Try to get the frosting in the bag kinda side-by-side, but it might end up more on top of each other. IT’S FINE.
Well…this and Ryan Gosling.
Now start piping your swirls! Make sure you layer them a little, and do big swooping “C” and “S” shapes. I just did mine down both sides and a bit on the top and left the bottom and back of the cake white. It’s a pretty contrast!
- 2 sticks salted butter, slightly softened
- 1/4 cup heavy cream
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
- In the bowl of a mixer, beat butter, heavy cream, and vanilla on medium-low speed until combined.
- With the mixer on low, slowly add powdered sugar until just combined. Increase mixer speed to high and beat for one minute, until light and fluffy.
Have a great week, friends!!