Strawberry Unicorn Cake Recipe
An easy unicorn cake recipe made from a classic strawberry cake recipe and all of the colorful sprinkles and decorations you can think of!
Servings: 12
Calories: 789kcal
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
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.
Nutrition
Calories: 789kcal | Carbohydrates: 122g | Protein: 6g | Fat: 32g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 453mg | Potassium: 94mg | Fiber: 1g | Sugar: 97g | Vitamin A: 923IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg