Unicorn Sprinkles Cake

I just loved making this super easy and adorable Unicorn Sprinkles cake. Learn how to make it:

unicorn-template.pdf (5177 downloads)

When I made this video, I used the Meringue Buttercream recipe below, but I also love these two recipes even more now – Swiss Meringue Buttercream and American Buttercream. I just love ALL buttercream frostings! 😛

I used 1.5 recipes of the Meringue buttercream for this 2 tier cake.


Meringue Buttercream Recipe

This recipe is so incredibly easy! It is similar to Swiss Meringue buttercream but there is no need to cook the egg whites! 


  • 2 lbs Unsalted Butter 8 sticks, room temp
  • 2 lbs Powdered Sugar
  • 1 tbsp Vanilla Extract
  • 2 tsp Princess Bakery Emulsion
  • 1 Cup Pasturied Egg Whites in a carton use 100% egg whites—not egg substitute


  1. Place egg whites and powdered sugar into the bowl of a stand mixer. Mix the ingredients with a paddle attachment on medium speed for 3 minutes. Scrape down the bowl if you see any powdered sugar stuck to the sides.
  2. Turn the mixer down to low and begin adding the softened butter. The mixture may seem curdled at this point, just keep on mixing.

  3. Once the butter is completely combined, add in the vanilla and princess bakery emulsion.
  4. Beat on high for 5 – 7 minutes until buttercream is smooth and creamy.

Recipe Notes

This recipe is inspired by Sugar Geek Show's easy buttercream recipe.

Super Easy Vanilla Cake Mix Recipe

This cake recipe is simple and delicious. It's my kids' favorite. It stays moist, easy to work with and is stable enough to cover in fondant.


  • 2 Boxes White Cake Mix
  • 2 cups All Purpose Flour
  • 2 cups Granulated Sugar
  • 1 ½ tsp Salt
  • 2 2/3 cups Water
  • ¼ cup Vegetable Oil
  • 4 tsp Vanilla Extract
  • 2 cups Sour Cream room temp
  • 6 Large Eggs room temp


  1. Preheat oven to 325 degrees.
  2. Prepare pans by lining with parchment paper and spraying sides with Pam baking spray.
  3. Combine all dry ingredients in mixing bowl. I like to run the cake mixes through a sieve to get out all the lumps. Whisk together all the dry ingredients with a wire whisk.
  4. Add the remaining ingredients and mix on medium speed for a couple of minutes.
  5. Bake at 325 degrees for 40 – 60 minutes depending on the size of your pans. Start checking with a toothpick around 40 minutes.
  6. This will make two 6” round cakes and two 8” round cakes that are 2” deep.

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  1. Is your unicorn template to size ?

  2. Like!! I blog frequently and I really thank you for your content. The article has truly peaked my interest.

  3. I made this cake for a neighbor and she was sooooo happy. She loved the design and the taste was really
    Thank you so much for the recipes.

  4. Could this be refrigerated after it’s assembled? I want to make it the day before serving and the filling I use needs refrigeration. I’m wondering if the fondant would hold up? Or if the moisture would cause it to fall. Thank you!

  5. What is the princess emulsion? Where can I buy. Thank you

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