Unicorns and Rainbows Cake
Recipe type: Dessert
Serves: 1 3-layer 8-inch cake
For the Funfetti Pudding Cake:
  • ½ cup sprinkles
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt
  • 1 ¼ cups (2½ sticks, 10 ounces) unsalted butter, softened
  • ¼ cups vegetable oil
  • 2½ cups granulated sugar
  • 6 large eggs, 2 egg yolks, room temperature
  • 1¼ cup French Vanilla Pudding (homemade or store bought)
  • 2 tablespoons vanilla extract
For the Happy Unicorn Frosting:
  • 20 ounces (2½ 8-ounce packages) cream cheese, softened
  • 4 tablespoons unsalted butter, softened
  • 2 pounds powdered sugar, sifted
  • 4 teaspoons vanilla extract
  • Gel food coloring
  • Sprinkles, for garnish
To Make the Funfetti Pudding Cake:
  1. Preheat oven to 350 degrees F. Spray three 8-inch cake pans with baking spray. Set aside.
  2. In a small bowl toss to lightly coat the sprinkles with flour. Set aside.
  3. In a large bowl, whisk together the flour,baking powder, and salt. Set aside.
  4. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy, about 2 to 5 minutes. Scrape down the sides and bottom of the bowl. On the lowest speed, add the oil.
  5. Add the dry ingredients to the butter one cup at a time.
  6. Next, add the eggs one at a time along with the egg yolks. Scrape the sides as needed. Finally add pudding and vanilla extract. Fold in sprinkles.
  7. Divide the batter evenly among the pan, use an off set spatula to smooth the tops of the cake batter. Bake for 20 to ­25 minutes until a tooth pick inserted in the center comes out mostly clean with a few moist crumbs. Do not over bake these cakes!
  8. Remove from oven and allow to cool in the pans for 5 to 10 minutes. Invert the cakes from the pans allowing them to cool on a wire rack. Let the cakes cool completely for several hours or overnight.
To Make the Happy Unicorn Frosting:
  1. In a stand mixer fitted with a paddle attachment, beat cream cheese and butter at a medium-high speed until light, lump free, and fluffy, about 5 to 8 minutes. Scrape down the sides and bottom of the bowl as need. Turn the mixer on again and add the vanilla extract.
  2. With the mixer on the stir speed slowly add the powdered sugar.
  3. Divide the frosting into two bowls and tint each batch a different color.
To Assemble the Cake:
  1. Level off the cakes so each layer is flat.
  2. Fill two piping bags: one with the orange frosting and one with the blue frosting. Starting from the center of the cake layer, frost a large dot and then surround the dot with a thick size-able ring-like bulls-eye. Alternate colors with each ring. Repeat with the second layer.
  3. Do a light crumb coating with the blue frosting on the outside of the cake and let the cake chill in the refrigerator for 15 minutes.
  4. Frost the cake with a final coat of frosting of blue frosting. Let the cake chill for a final 15 minutes. Evenly apply bands of orange around the cake. Use an off set spatula to blend the two colors together. Don't over work the blending process. Add a decorating tip of your choice to the orange frosting bag and finish the top of the cake with a decorative boarder. Garnish the top with sprinkles.
Cake recipe adapted from Brown Sugar
Recipe by Layer Cake Parade at https://layercakeparade.com/unicorns-and-rainbows-cake/