Strawberry Unicorn Cake Recipe
We’re celebrating all things rainbow with this easy unicorn cake made from a classic strawberry cake recipe and all of the colorful sprinkles and decorations you can think of!
Unicorn-themed treats have taken the world by storm, and this Strawberry Unicorn Cake is no exception! You might be wondering, “What exactly makes this a unicorn cake, and why would anyone make it?” And that’s a fair question! It’s whimsical, colorful, glittery, and magical. This cake simply looks like something a unicorn would love… and eat (like our rainbow colored gets unicorn toast). .
Inspired in part by Little Debbie’s unicorn cake snacks, this dreamy dessert starts with a classic strawberry cake and is topped with luscious coconut buttercream for a sweet, tropical twist. And because we believe that more is more when it comes to unicorn magic, we’re finishing it off with pastel-hued macarons for an extra dose of enchantment.
Whether you’re making this for a birthday, a special celebration, or just because, one thing is certain—this cake is pure joy on a plate. Get ready for smiles, sparkles, and maybe even a little bit of kitchen magic!
Ingredients Needed
For the strawberry layer cake:
- Cake flour — This gives the cake its soft, tender crumb. Cake flour is not the same as all-purpose flour. You can substitute all-purpose flour, but the texture won’t be as light and fluffy.
- Granulated sugar
- Softened unsalted butter — Softened butter blends more easily into the batter, ensuring a smooth and even consistency.
- Strawberry preserves — Unlike jam, preserves contain whole or large pieces of fruit, offering a more intense strawberry flavor with fewer additives. This adds natural sweetness and a burst of real strawberry taste.
- Whole buttermilk
- Large eggs
- Strawberry extract — Used to enhance the strawberry flavor. You may sub forr freeze-dried strawberry powder.
- Baking powder
- Salt
- Baking soda
- Liquid red food coloring — Helps achieve that signature pink strawberry hue. Adjust the amount to get your desired shade!
For the coconut buttercream icing:
- Powdered sugar — Sift for a smoother texture with a fine mesh sieve.
- Softened unsalted butter
- Cream of coconut — Not to be confused with coconut cream
- Coconut extract — For a stronger coconut flavor
- Green food coloring — Optional for a super light mint green cake like ours.
How to Make Strawberry Cake
1 — Preheat the oven to 350°F (175°C).
2 — Prepare the cake pans by spraying four 6-inch round pans with nonstick spray.
3 — Mix the wet ingredients: In a large bowl, beat the softened butter, strawberry preserves, and sugar together with an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, beat in the strawberry extract.
4 — Prepare the dry ingredients: In a separate medium bowl, sift together the cake flour, baking powder, salt, and baking soda.
5 — Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Stir in the food coloring until the batter is evenly tinted.
6 — Divide and bake: Evenly distribute the batter among the prepared cake pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
7 — Cool the cakes: Let them cool in the pans for 10 minutes before carefully removing them. Transfer to wire racks and allow them to cool completely before frosting.
How to Make Coconut Buttercream
1 — Beat the butter: In a large mixing bowl, beat the softened butter on medium speed until light and fluffy (about 2–3 minutes).
2 — Add powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition on low speed until combined. Scrape down the sides of the bowl as needed.
3 — Incorporate the liquids: Add the cream of coconut, coconut extract, and green food coloring. Increase speed to medium, and continue mixing until smooth and creamy and the color is evenly blended. If the frosting is too thick, add more coconut cream (1 tablespoon at a time) until you reach the desired consistency.
How to Assemble the Cake
1 — Lightly frost between each of the four cake layers.
2 –Then, spread the remaining buttercream over the top and sides of the cake for a smooth finish.
If you prefer a more classic icing, opt for an Italian buttercream recipe. For the extra pink icing topping, we made a pink ganache using hot pink melting chocolates and heavy cream, then poured it over the cake for a smooth, glossy finish. If you’re going for that rainbow drip effect, check out this tutorial for step-by-step guidance!
Unicorn Cake Topping Ideas
For topping ideas, add:
- Multicolored meringues
- Macarons
- Star sprinkles
- Chocolate shards
- Lemon drops
- Pink chocolate nonpareils
- Edible confetti
- Edible glitter
- Ice cream cones to mimic a unicorn horn or ears
Recipe Notes and Tips
- Chill before frosting: If the frosting is too soft, refrigerate for 10–15 minutes before using.
- Chill your cake layers before assembling to prevent slipping and make frosting easier.
- Use a crumb coat! Apply a thin layer of frosting first, chill, then add the final coat for a smooth, professional finish.
More Strawberry Flavored Recipes
We created this strawberry unicorn cake color concoction with Monica from Paper Flour Ink. If you’re in Houston, be sure to call her up to snag one of these beauties! Check out some more strawberry flavored recipes below that would complement this delicious unicorn cake —
- Strawberry Bellini
- 3 Ingredient Strawberry Ice Cream Bon Bons
- Sparkling Strawberry Hibiscus Cooler Cocktail
- Strawberry Hennessy
Strawberry Unicorn Cake Recipe
Equipment
- 4 6-inch cake pan
- Hand or stand electric mixer
- Large mixing bowl
- Medium mixing bowl
Ingredients
For the strawberry cake:
- 2 1/2 cup cake flour
- 1 1/2 cup white granulated sugar
- 3/4 cup unsalted butter softened
- 3/4 cup strawberry preserves
- 1/2 cup whole milk buttermilk
- 4 large egg
- 1 tsp strawberry extract
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp liquid red food coloring
For the coconut buttercream icing:
- 1 cup unsalted butter at room temperature
- 5 cup powdered sugar
- 3/4 cup cream of coconut
- 1/2 tsp coconut extract
- 1-2 drop green food coloring optional if you want a light mint green icing
Nutrition
Instructions
To make the strawberry cake:
- Preheat the oven to 350°F (175°C).
- Grease four 6-inch round pans with nonstick spray.
- Mix the wet ingredients: In a large bowl, beat the softened butter, strawberry preserves, and sugar together with an electric mixer on medium speed until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, beat in the strawberry extract.
- Prepare the dry ingredients: In a separate medium bowl, sift together the cake flour, baking powder, salt, and baking soda.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined. Stir in the food coloring until the batter is evenly tinted.
- Divide and bake: Evenly distribute the batter among the prepared cake pans. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let them cool in the pans for 10 minutes before carefully removing them. Transfer to wire racks and allow them to cool completely before frosting.
To make the coconut buttercream icing:
- Beat the butter: In a large mixing bowl, beat the softened butter on medium speed until light and fluffy (about 2–3 minutes).
- Add powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition on low speed until combined. Scrape down the sides of the bowl as needed.
- Incorporate the liquids: Add the cream of coconut, coconut extract, and green food coloring. Increase speed to medium, and continue mixing until smooth and creamy and the color is evenly blended. If the frosting is too thick, add more coconut cream (1 tablespoon at a time) until you reach the desired consistency.
To assemble the cake:
- Lightly frost between each of the four cake layers. Then, spread the remaining buttercream over the top and sides of the cake for a smooth finish.
Don’t forget to share your Strawberry Unicorn Cake with us on Instagram using the hashtag #sugarandclothloves. We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here!
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