Magically Easy Unicorn Cake Recipes

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.

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!