Yes…it’s 3 layers and I promise this is not a hard cake to make! I personally don’t have a lot of baking skills myself. My daughter was so excited for this cake and to help me make it ( mostly eat the leftover whip cream topping), but hey making this Unicorn cake with mom is something she will remember forever. I was the best mom ever after making this. 🙂 For anyone that wants to try this out with your little one here is the recipe (see below)! Keep in mind if you change up the colors it can be for any season or for a girl or boy. I know boys love some cake! Please let me know how it went and share your experiences with me below!
For your convenience I am going to list everything below I needed to make this cake and link to where you can purchase. You can also probably find most of the ingredients at your local grocery store.
1. About a week before planning to make this Unicorn Cake with my daughter I ordered the plastic cake toppers. You can find them here:
2. You will also need to purchase the following if you do not already have them. #1M Open Star Tip
3. Plastic disposable decorating bags:
4. 2 Boxes of White Cake Mix ( Duncan Hines Brand). I prefer to use Duncan Hines as the cake is always so moist.
5. Food Coloring ( to dye the whipping cream and cake mix):
6. 3 Circular 9-Inch Cake Pans:
Note: I already had cake pans so I didn’t need to order any for this project. But for those that don’t have any here ya go!
7. To assist I also used my wonderful Kitchen Aid Mixer! If you don’t have one and plan on doing more baking in the future It is a must have. This is the one I have at home:
8. A few other ingredients that are needed and can be picked up from your local grocery store:
Flour, eggs, vegetable oil, 2 containers of heavy whipping cream (32oz), powdered sugar, vanilla extract, mini- chocolate chips, nonstick spray, and Raspberry preserves ( or jam).
Ok! So lets get started! You will first need to double the ingredients on the back of the Duncan Hines cake box ( as we are making 2 boxes not one).
Preheat oven to 350 degrees, ( 325 degrees for dark coated pans)
Spray your three circular pans with the nonstick spray and then lightly coat with flour ( as shown below)
Empty the two boxes of Duncan Hines cake mix into your mixer/ large bowl. Then add 2 cups of water, 6 large eggs, and 2/3 cup of Vegetable Oil. Mix until cake mix looks well dissolved into the other ingredients. ( roughly 2 minutes on medium speed)
Once mixed separate 1/4 of the batter into a separate bowl. One bowl of mixed will be dyed pink and the other red. This is your preference on which bowl to dye which color. I chose to dye the larger bowl red and the smaller bowl pink. Food Coloring can be added at your desecration until you get the desired color.
Take the larger bowl of cake batter and divide the mixture into the 3 circular cake pans as evenly as possible. Then take the smaller cake batter bowl and drop spoonfuls of cake batter into the 3 circular cake pans until the batter is evenly distributed between the 3 cake pans. You can then take a knife and swirl the two colors together. This can be done at your discretion.
Distribute about 1-2 cups of mini chocolate chips ( again at your discretion/taste) evenly to the 3 circular cake pans.
Place the 3 circular cake pans in the oven for about 30 minutes, or until a toothpick or knife is inserted and comes out clean.
Let cool until at least warm to the touch.
Run a fork or knife gently along the edge of the pan to ensure the sides are not stuck to the pan.
Flip the pans upside down onto a plate or on wax paper.
Let cool until almost room temperature.
While cooling you can make the whipping cream. Since we will need two of the large ( 32oz) containers you made need to make two batches if you don’t have a large enough bowl.
In the mixer mix the whipping cream until it starts to make peaks. Add in powdered sugar to taste. I added in 1/2 a cup of powdered sugar at a time until it was sweet enough for my liking. Once the whip cream starts to thicken and starts to peak it will be done mixing. Split the whip cream mixture evenly into two separate containers. Take 50% of whipping cream and spilt evenly into two bowls ( So you should have 3 bowls total). One with 50% whipping cream, and two with 25% whipping cream. Pick two colors to dye each bowl of 25% whipping cream ( my daughter picked purple and pink). Mix dye into designated bowls and stir. Once well mixed set aside. The 50% bowl of whipping cream will remain white ( no dye).
Take the jar of Raspberry Preserves and heat until a liquid.
Take your first layer of cake and place it on the plate you will be using to assemble the cake. Add a layer of melted Raspberry preserves to the top of the bottom layer. Then add a significant amount of white whipping cream to the top of the bottom layer and smooth out. Add second layer of cake on top of the whip cream and again add the Raspberry preserves and Whipping cream as you did the prior layer. Add the third layer and cover all sides in white whipping cream.
Now that the cake is completely white it’s time to get to decorating. Assemble the decorating bag and baking tip as directed. Spoon one color of dye to one side of the decorating bag ( once assembled), then take the other color and spoon this onto the other side of the decorating bag. It is okay if these two colors touch in the bag. Once the decorating bag is full, squeeze the bag so the color goes out through the star tip. I would make a few practice stars to get the hang of this. You don’t have to follow my decorating pattern for this it’s up to you however you want to make this unicorns hair flow! For an example see picture above. 🙂
Once the whipping cream décor is complete you and your little one can add the Unicorn cake toppers! Then enjoy this delicious, flavorful, moist cake!
