Make the Cake Layers:
Preheat the oven to 350°F (175°C) . Grease and line 8-inch cake pans with parchment paper.
Cream butter and sugar with an electric mixer for 5 minutes until light and fluffy.
In a large bowl, combine flour, baking powder, and salt. In a separate bowl, whisk eggs, milk, and vanilla extract.
Alternate adding the dry ingredients and egg mixture to the butter mixture, mixing on low speed. Scrape down the sides of the bowl to ensure everything is combined.
Divide batter evenly between the pans (about 1/6 of the batter per pan). Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Cool layers for 10 minutes, then wrap them in plastic wrap and freeze to make decorating easier.
Prepare the Buttercream Frosting for Layers:
Beat butter with a stand mixer for 5 minutes until creamy. Gradually add powdered sugar, ½ cup at a time, and beat well after each addition
Add vanilla extract and milk, beating on high speed for 3 minutes.
Prepare the Buttercream Frosting for Decoration:
Repeat the same process as above. Divide the buttercream into 5 bowls and color them using food coloring. Add black food coloring to a small portion for the eyes.
Transfer each colored buttercream into piping bags.
Assemble and Decorate the Cake:
Place a small dollop of frosting on the revolving cake stand to hold the first layer in place 🎡. Add 1 cup of frosting between each cake layer as you stack them.
Crumb-coat the entire cake with a thin layer of frosting. Chill for 30 minutes.
Apply a thicker frosting layer and smooth it evenly. Pipe rosettes with colored frosting to create the unicorn’s mane. Use black frosting to pipe on the eyes.
Add the unicorn horn and ears for the final magical touch 🦄!
