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Unicorn Birthday Cake | www.SpoonfulOfButter.com

Birthday Unicorn Cake


  • Author: Trish | www.SpoonfulOfButter.com
  • Yield: 8 -inch cake with 4 layers

Description

DIY Birthday Unicorn Cake. Alternating layers of buttery vanilla funfetti cake and rich chocolate cake adorned with buttercream flowers. Not only it is fun and pretty to look at, but this cake is also incredibly delicious. I’ve shared resources, tips, and recipes on how to make this Unicorn Cake easier and faster! #unicornparty #birthdaycake


Ingredients

For the Chocolate Cake:

  • 250 grams flour
  • 1/2 tablespoon baking soda
  • 1/4 + 1/8 teaspoon baking powder
  • 3/4 teaspoon salt
  • 355 grams hot water (see note 1)
  • 89 grams dutched processes cocoa
  • 170 grams butter, unsalted (at room temperature)
  • 250 grams granulated white sugar
  • 3 whole eggs, large (at room temperature)

For the Vanilla Funfetti Cake:

  • 247 grams butter, unsalted (at room temperature)
  • 247 grams white sugar (superfine/ caster sugar is preferred but granulated is ok)
  • 4 whole eggs, large (at room temperature)
  • 247 grams self-raising flour
  • 3 tablespoons milk
  • 1/2 teaspoon pure vanilla extract
  • 60 grams sprinkles

For the Frosting:

  • 1 recipe batch The Easiest Swiss Meringue Buttercream (Cheater's Swiss Meringue )
  • food coloring (gel paste) (your choice of colors)

Instructions

To Make the Chocolate Cake:

  1. PREPARATION. Preheat the oven to 350 F/ 175 C. Grease the sides and line the bottom of 2 8x2 cake pan with parchment paper.
  2. MAKE THE FLOUR MIXTURE. Sift the flour, baking powder, baking soda, and salt in a medium bowl and whisk.
  3. MAKE THE COCOA MIXTURE. Mix together the cocoa powder and hot (boiled) water in a heatproof bowl. Whisk until you get a completely smooth mixture, then set aside to cool slightly.
  4. CREAM BUTTER & SUGAR. In a bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 8 minutes. 
  5. ADD THE EGGS. Add the eggs, one at a time, beating until each addition is incorporated before adding the next. Scrape the sides of the bowl with a spatula as necessary.
  6. ALTERNATELY ADD DRY AND WET MIXTURES. Add the flour mixture in three parts, alternating with the warm cocoa mixture in two parts. Beat each addition until just incorporated before adding the next. Do not overmix!
  7. BAKE CAKE. Evenly divide the batter between the 2 pans. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. (Note 2)
  8. COOL THE CAKES.  Transfer the cake pans to a wire rack and let cool completely. To remove the cake from the pan, loosen the edges with a straight metal spatula, invert the pans, then peel off the parchment paper.

To Make the Vanilla Funfetti Cake:

  1. PREPARATION. Preheat the oven to 350 F. Grease the sides and line the bottom of 2 8x2 cake pan with parchment paper.
    Sift the self-raising flour at least once.
  2. CREAM BUTTER & SUGAR. In a bowl of a stand mixer fitted with paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 8 minutes. 
  3. ADD THE EGGS. Add the eggs, one at a time, beating until each addition is incorporated before adding the next. Scrape the sides of the bowl with a spatula as necessary.
  4. ADD THE FLOUR, MILK, & VANILLA. Move to the lowest speed of your stand mixer. Dump the flour and mix them until it just comes together and no bits of dry off can be found. Immediately add in the milk and vanilla until just incorporated.
  5. DON'T FORGET THE SPRINKLES! While still at the lowest speed of the mixer, pour the sprinkles and do a quick mix. Careful not to mix too much; the color of the sprinkles might bleed.
  6. BAKE CAKE. Evenly divide the batter between the 2 pans. Level the top with a spatula. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. 
  7. COOL THE CAKES. Transfer the cake pans to a wire rack and let cool completely. To remove the cake from the pan, loosen the edges with a straight metal spatula, invert the pans, then peel off the parchment paper.

ASSEMBLE THE CAKE:

  1. BUILD THE LAYERS. Level each of the 4 cake layers. Place the bottom layer of one chocolate cake on a cake board or serving dish. Dollop about 1/2 cup of buttercream on top and spread with an offset spatula. Place the vanilla funfetti layer of cake on top and repeat again with the remaining chocolate and vanilla funfetti layers.
  2. FROST THE CAKE. Crumb coat the cake and put in the fridge for at least 30 minutes. After that, frost the cake and smooth out with a scraper. 
  3. DECORATE. Divide the remaining buttercream into 3 bowls, add food coloring on each bowl. Using 3 different piping tips, decorate with piped buttercream flowers. Add the ready-made unicorn horns, ears, and eyes.

Notes

(Note 1) Boil the water first before measuring it. Note that some evaporation will occur so you have to use more than the required amount of water prior to boiling. I use about 3 cups of tap water.

(Note 2) If you are preparing the cake layers ahead, after removing from the pan, wrap each layer in plastic wrap and keep in the fridge for up to 3 days. If more than 3 days, I like to wrap an extra layer of aluminum foil (to avoid freezer burn) to each cake layer before storing them in the freezer.