Description
Magical Unicorn Ice Cream Cake brings whimsical colors and dreamy flavors together in one spectacular dessert. Pastel swirls and playful sprinkles create a sweet celebration that delights guests and makes special moments unforgettable.
Ingredients
Scale
Cake Base:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Sweeteners and Fats:
- 1 cup (200 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, softened
Liquid and Binding Ingredients:
- 2 large eggs
- 1/2 cup (120 milliliters) milk
- 1 teaspoon vanilla extract
Instructions
- Heat the oven to 350F (175C). Coat two 8-inch round cake pans with butter and flour to prevent sticking.
- In a mixing bowl, whip butter and sugar until creamy and aerated. Incorporate eggs individually, then blend in vanilla extract until fully combined.
- Prepare a separate bowl and sift together flour, baking powder, and salt. Gradually fold dry ingredients into the butter mixture, alternating with milk. Stir until the batter reaches a smooth consistency.
- Distribute batter evenly between prepared pans. Bake for 25-30 minutes, checking doneness with a toothpick inserted in the center. Allow cakes to rest in pans for 10 minutes, then transfer to cooling racks.
- Allow ice cream to soften slightly. Separate each pint into individual bowls and tint with vibrant food coloring for a magical effect.
- Position first cake layer on a serving plate. Create a colorful ice cream layering: spread vanilla, followed by strawberry, then mint chocolate chip. Carefully place second cake layer on top.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Generously cover the entire cake’s top and sides with the fluffy cream.
- Add final whimsical touches by sprinkling rainbow confetti, edible glitter, and crowning with a playful unicorn cake topper.
Notes
- Prepare cake pans meticulously by greasing and flouring to ensure easy cake removal and prevent sticking.
- Use room temperature ingredients like butter and eggs for smoother batter mixing and more consistent cake texture.
- Work quickly when layering ice cream to prevent melting and maintain distinct color layers.
- Freeze cake between ice cream layers for 10-15 minutes to help stabilize and prevent color bleeding.
- For dairy-free version, swap regular milk with almond or oat milk and use non-dairy ice cream alternatives.
- Keep cake refrigerated until serving to maintain structural integrity and prevent ice cream from melting.
- Create vibrant colors using gel food coloring instead of liquid for more intense and uniform hues.
- Allow cake to sit at room temperature for 5-10 minutes before serving to soften ice cream layers slightly.
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 237 kcal
- Sugar: 17 g
- Sodium: 132 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg