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Chocolate Unicorn Cake
Chocolate Unicorn Cake
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
115 minutes
Unicorn face decorated slices for a magical birthday party treat.
Ingredients:
  • 1.75 cups all-purpose flour
  • 1 cup dark cocoa powder (such as Hershey's® Special Dark), sifted
  • 2 teaspoons baking soda
  • 0.75 teaspoon salt
  • 1 cup firmly packed brown sugar
  • 0.5 cup unsalted butter, softened
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup strongly brewed coffee, cooled to room temperature
  • 1 cup sour cream
  • 1 cup unsalted butter, softened
  • 4 cups sifted powdered sugar
  • 1.5 teaspoons vanilla extract
  • 0.25 teaspoon salt
  • 1 tablespoon heavy cream, or more as needed
  • 1 drop blue food coloring, or as needed
  • 1 drop purple food coloring, or as needed
  • 1 tablespoon pink sprinkles, or as needed
  • 1 (.75 ounce) tube black decorating gel
  • 4 marshmallows, quartered
  • 1 tablespoon pink sanding sugar, or as needed
  • 8 birthday candles
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C), then give those two 9-inch cake pans a kiss of grease and a cozy parchment paper lining.
  • In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, and salt. Whisk until well mixed.
  • In a large bowl, cream together the sugars and butter until light and fluffy using an electric mixer. Add eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract.
  • Gently fold 1/3 of the flour mixture into the butter mixture until just combined, followed by 1/2 of the coffee and 1/2 of the sour cream. Mix in the remaining flour mixture and sour cream and coffee alternately. Be careful not to overmix. Divide batter evenly between the cake pans.
  • Bake in the preheated oven for 25 to 30 minutes until a toothpick comes out with a few moist crumbs. Cool in the pans for 15 minutes, then gently run a knife around the edges before flipping the cakes onto wire racks. Peel off parchment paper and let the cakes cool completely for about 30 minutes.
  • Prepare the frosting while the cakes cool. Whip butter with an electric mixer until fluffy. Gradually blend in powdered sugar, then mix in vanilla extract and salt. Pour in heavy cream and beat until light and fluffy, about 3 minutes on medium speed. Add extra heavy cream as needed for a spreadable texture.
  • Divide 1/2 cup of frosting into 2 bowls. Mix blue food coloring into one bowl and purple food coloring into the other. Transfer the colorful frostings into a piping bag with a star tip.
  • Gently position one cooled cake layer on a cake plate. Spread 3/4 cup of white frosting on top. Place the second cake layer on top, then frost the entire cake with the remaining frosting.
  • Using a sharp knife, gently score the cake into 8 wedges without cutting all the way through the frosting. Add 2 pink sprinkles at the center point for the unicorn's nostrils. Create eyes and eyelashes with black decorating gel towards the top of each wedge. Lastly, pipe blue and purple unicorn hair at the top of each wedge.
  • Shape marshmallow quarters into ear shapes and coat them in pink sugar. Attach 2 ears to the edge of each slice. Decorate by piping more hair around the ears and place 1 candle into the hair for the horns. Refrigerate cake until ready to serve.

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