Unicorn Frappuccino Cake
Do you guys remember WAAAY back during summertime, Starbucks came out with a little drink called a Unicorn Frappuccino and the world freaked out? I mean, the drink was pretty, but since it didn’t seem to taste very great, I thought I’d make one that would taste a whole lot better…by making a Unicorn Frappuccino CAKE! That’s right; this unicorn frappe is colored on the inside AND the outside to mimic the colorful, sour-tasting blue, purple and pink drink, and it’s topped with colorful sanding sugar for good measure.
I love a good vanilla cake, so I made a pretty vanilla swirl cake with pink, purple and blue, layered between strawberry buttercream and topped with a whipped vanilla frosting and sanding sugar. A little tinted buttercream on top of the pink strawberry icing create the colorful marbled look of the unicorn frappe. I think it looks good enough to drink…er, eat.
Scroll down for the full recipe card! ??
Don’t worry, there’s nothing sour about this cake. It’s sweet and a little fruity with lots of vanilla.
Since I’m no expert at shaping cakes, I love that this shape is very easy to create, looking similar to a tall Starbucks cup with its short and stout appearance. This four layer cake is enough to feed a party, and a small piece goes a long way. I would say pair this cake with a unicorn frappe, but I’m pretty sure the cake tastes better than the drink, ha!
I wonder what crazy drink will come out next…did you see the zombi frappe for Halloween?! I’ll stick with my macchiato, but they’re certainly fun to look at.
What should I turn into a cake next?!
- 3 cups all-purpose flour
- 5 tsp baking powder
- 2 cup granulated sugar
- 1 teaspoon salt
- 1 1/3 cup milk, room temperature
- 8 egg whites, room temperature
- 4 tsp vanilla extract
- 1 cup butter, room temperature
- Pink, purple and blue gel food coloring
- 2 cups butter, room temperature
- 4 1/4 cups powdered sugar
- 1 tbsp pure vanilla extract
- 1/2 cup seedless strawberry jam
- 1 8oz. package of cream cheese, room temperature
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- Preheat the oven to 350 degrees and spray three 6-inch round cake pans plus 1 8-inch round cake pan with cooking spray. Line with greased parchment rounds and set aside
- In the bowl of your mixer fitted with a paddle attachment, beat the butter until smooth and fluffy (about one minute)
- Add the sugar, flour, baking powder and salt and mix on low until it forms a crumbly mixture
- In another bowl or a measuring cup, whisk together the milk, vanilla and egg whites until fully combined
- Slowly add the wet mixture to the dry ingredients, mixing on low speed. Scrape the bowl and continue to mixing for about 30 seconds until batter is smooth
- Separate batter so that 2/3 is in one bowl and 1/3 is split between two others bowls. Dye the largest batch pink and the other two purple and blue
- Distribute the pink batter among the greased cake pans, add a small amount of blue and purple and swirl the colors together with a butter knife. Bake for about 30 minutes until an inserted toothpick comes out clean. Let cool completely in the pans
- In the bowl of your mixer fitted with a paddle attachment, beat the butter for about 2 minutes until light and fluffy
- Add the powdered sugar in batches, scraping the bowl in between, mixing until smooth
- Mix in vanilla
- Set aside a small amount - about 1/2 cup - of untinted frosting in a separate bowl
- Mix in seedless strawberry jam to main batch, scrape the bowl and beat until smooth. Add pink coloring if desired to reach pink color
- In the frosting that you set aside, split in two and dye on purple and one blue
- In a bowl fitted with a whisk attachment, whip the heavy cream on high speed for several minutes until stiff peaks form
- In another bowl beat the cream cheese for 2-3 minutes until smooth. Mix in powdered sugar in batches until smooth, and mix in vanilla
- Fold in the whipped cream until barely combined and move to a large pastry bag fitted with a star attachment
- Level all four cakes so each is the same thickness. Layer the three 6-inch rounds with a layer of strawberry buttercream in between, followed by the 8-inch one on top
- With a serrated knife, carefully carve the cake into a funnel shape so that the wide top blends with a thinner bottom. Remember, you can always cut away more cake if needed, so make small cuts!
- Once you've achieved the proper shape, apply a crumb coat of strawberry buttercream and chill the cake for about 30 minutes
- Apply another layer of strawberry buttercream on top of the cake and scrape smooth
- Spread a small amount of the blue and purple frosting randomly in the mid-section of the cake and scrape smooth to create a marbled appearance
- Move the whipped cream cheese frosting to a pastry bag fitted with a star tip and pipe the "whipped cream" on top of the frappe cake. Sprinkle with blue, pink and purple sanding sugar and add a green straw off to the side
- If desired, print out the Starbucks logo and stick to the front of the cake - just don't forget to remove before eating