Home > Desserts > Highway Unicorn Cake

Highway Unicorn Cake

by Nick Makrides
Published: Last Updated on

My Highway Unicorn cake is made up of colourful layers of my delicious strawberry vanilla cake recipe with fluffy buttercream. But the magic of this cake on the outside. There’s a gorgeous and easy to achieve ombre of colours with edible gold chocolate drips. And this cake features my highway unicorn macarons which go perfectly with this cake don’t you think?

 

Nick’s favorite thing…

So this was at the height of unicorn trend on social media. So one of my favorite things about this cake is that it is one of three. On this website, with some recipes I have turned them into macarons, a cake and a cupcake design. And this design has been made into all three! But I love the colors of this dessert. And I love that there are not unicorns on this dessert. Every single unicorn cake is an actual unicorn with a gold horn, and they all look the same. It’s been dine people!

What does Highway Unicorn Cake taste like?

This is made up of my deliciously moist vanilla cake recipe and is flavored with strawberry flavoring. It’s covered in swiss meringue buttercream which is silky smooth. It’s topped with my Highway Unicorn Macarons! Such a visual and delicious delight!

What are the ingredients I need for Highway Unicorn Cake?

All-purpose flour – also known as plain flour.

Caster sugar – also known as superfine sugar.

Salt – I used fine salt.

Unsalted butter – make sure your butter is softened.

Eggs –  I used large eggs.

Milk – I used cow’s milk but almond milk will also work.

Vegetable oil – you can also use sunflower oil.

Greek yogurt – you may use sour cream instead if you wish.

Vanilla ExtractAlways use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!

Food gel – I used the ‘chefmaster’ brand.

Strawberry flavouring – or any flavouring you like. The brand I used is called ‘Roberts’

Sprinkles – I used the purple pony sprinkles from Fancy Sprinkles.

Gold lustre dust – I used gold lustre dust from Fancy sprinkles.

Vodka – to mix with the lustre dust or pure vanilla extract.

Swiss Meringue Buttercream FrostingSuper smooth and totally delicious. Perfect for shiny, sharp cake edges! Grab the recipe here!

Highway Unicorn Macarons – 1/2 a batch of those. Grab the recipe here!

My Top Tips!

Notes

Cake can be stored in an airtight container for up to three days.

Macarons

You can top this with anything you like, but it goes really well with my highway unicorn macarons.

Chocolate Drip

When making the drip, make sure the chocolate sauce is not too warm or it will be too thin and drip too far. It will also melt the frosting. Once you’ve added the drips, chill in the fridge before painting with the

Other Recipes You Might Like!

Highway Unicorn Cupcakes

Let’s Connect!

Instagram @thescranline, Facebook and watch and subscribe to my videos on YouTube!

I hope you guys enjoyed this simple but delicious Highway Unicorn Cake recipe with me. Giving the recipe a 5-star ⭐⭐⭐⭐⭐ rating really helps out a lot. Please also feel free to join me in the comments section below. And feel free to share with your family and friends on social media.

I’ll see you all on the following recipe!

N x

Pinterest image for Highway Unicorn Cake

Highway Unicorn Cake

Highway Unicorn Cake

A colorful vanilla and strawberry cake, fit for a unicorn queen! Perfect for a kids celebration or adults alike!

Serves 30

5 from 1 vote
Author: Nick Makrides
Print Recipe Pin Recipe
Prep: 1 hr 30 mins
Cook: 45 mins
Total: 2 hrs 15 mins
Course: Dessert
Cuisine: American
Calories: 122kcal
Author: Nick Makrides

Ingredients

Cake

  • 3 1/2 cups (430 g) all-purpose flour
  • 1 1/4 cups (265 g) caster sugar
  • 3 tsp baking powder
  • 1/2 tsp fine salt
  • 1/2 cup (125 g) unsalted butter, softened
  • 2 large eggs
  • 1 1/2 cups (375 ml) milk
  • 1/2 cup (125 ml) vegetable oil
  • 2 tbsp Greek yogurt
  • 1 tsp vanilla extract
  • 3 drops blue food gel
  • 3 drops pink food gel + 3 drops purple food gel
  • 3 drops pink food gel
  • 3 tsp strawberry flavoring
  • sprinkles of your choice
  • rainbow confetti sprinkles

Gold Drip

  • 2 tsp gold lustre dust
  • 4 tbsp vodka or vanilla extract

Frosting

  • 3 batches Swiss meringue buttercream frosting
  • 3 drops blu food gel
  • 3 drops pink food gel + 3 drops purple food gel
  • 3 drops pink food gel
  • 3 tsp strawberry flavoring

Optional

  • 1/2 batch Highway Unicorn Macarons

Learn How To Make it! [VIDEO]


Instructions

Cake

  • Please note: To make the 6 layered cake you see pictured; you’ll need to double the cake recipe only. All other measurements are enough to fill, crumb coat and finish decorating the cake.
    Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  • Add the milk, oil, greek yogurt, eggs and strawberry essence into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  • Separate batter into three separate bowls. Add pink food dye and mix until well combined to one bowl. Repeat with two other bowls. Add pink and purple to make the purple and blue to make the blue. Be careful not to over mix your batter. You just want to fold the colour until well combined.
  • Transfer each colour into a separate piping bag and pipe random blobs of each colour into an 8 inch cake tin. Fill each cake tin just above half way.
  • Bake for 30 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling rack to cool completely before using.
  • Using a large serrated knife or cake leveler, carefully trim the top off each layer of cake to make even and flat layers. You can make each cake layer however thin or thick you like. I got about 3 useable layers of cake from each of the three cakes. Try to aim to get them all the same height. If you don’t have a cake leveller, an easy way to do this is to find the lowest height of the cake, place a skewer or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  • To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.
  • Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using a the cake scraper. Chill.
  • Separate two batches of Swiss meringue buttercream into three bowls. Colour each one blue, pink and purple using the same formulas as the batter.
  • Transfer to a piping bag and pipe two layers of frosting starting with the blue at the bottom, followed by the purple. I actually made a lighter purple as well, and then finish with the pink. Use a large cake scraper to go around the cake to smoothen out the frosting. Scrape any excess frosting on top using a sharp knife and use the cake leveller to even out the top. Continue scraping until the cake is smooth on the sides and top. Chill for 1-2 hours.
  • Stick some sprinkles to the bottom of the cake using your hands.
  • Drizzle some chocolate sauce over the sides of the cake and chill again for 1 hour. Mix the gold lustre dust and vodka or vanilla extract together and use a small food safe brush to paint the chocolate drips with the gold. You may need to go over it twice. This takes a while guys. Have patience! Listen toBeyoncé in the background or your favourite podcast!
  • Fit the end of a piping bag with a Wilton 1M tip and frost some high swirls of pink Swiss meringue buttercream frosting. Make em high baby!
  • Add the macarons on top to finish off, this is completely optional! If you want to use the macarons, I’d recommend making them the day you bake the cake. This whole thing is a two day process. Baking and crumb coat and then the decorating. Store the macarons in an air tight container at room temp until you’re ready to use them!

Notes

Notes
Cake can be stored in an airtight container for up to three days.

Nutrition

Calories : 122kcal
Carbonhydrates: 14g
Protein: 2g
Fat: 4g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 1g
Trans Fat : 1g
Cholesterol: 20mg
Sodium: 93mg
Potassium : 52mg
Fiber: 1g
Sugar : 3g
Vitamin A: 130IU
Vitamin C: 1mg
Calcium: 44mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!

You may also like

4 comments

Audrey Dixon December 17, 2021 - 1:41 pm

Hello Nick’s good morning nice meet u my name Audrey Dixon birthday now I 63 year old now

Reply
Audrey Dixon December 17, 2021 - 1:42 pm

Hello good morning nice meet u

Reply
Rosana M Topps December 27, 2021 - 10:12 pm

Wow!! Your amazing, how do I make your Your Royal Icing

Reply
Nick Makrides January 4, 2022 - 1:12 pm

Thanks Rosana! Recipe on that coming soon! N x

Reply

Leave a Comment

Recipe Rating