cake mixes

Unicorn cake

The ultimate showstopper cake! It doesn't get much more colourful and cheerful than this unicorn cake, especially when it is so low in sugar.
makes 50 servings
prep 60 mins
bake 30 mins
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Unicorn cake


You will need

  • 5 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
  • 2 x 20cm (8-inch) round cake tins
  • 2 x 15cm (6-inch) round cake tins
  • Piping bags with assorted nozzles
  • Frosting scraper

for the cake

  • 5 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix sachets
  • 3 3/4 cups milk
  • 10 extra large eggs
  • 500 g butter, melted

for the frosting

  • 5 x sachets Noshu Vanilla Frosting Mix
  • 350 g butter (room temperature)
  • 200 ml milk
  • Assortment of food colouring

to decorate

  • Unicorn horn and ears


Preheat oven to 170°C (160°C fan forced). Grease and line the base of your cake tins with baking paper.


  1. Before mixing up your cake batter, you will want to divide the ingredients in half and make the cake batter in two batches so that it is easier to mix as it will be a large volume of batter.
  2. In a mixing bowl, combine packet cake mix, milk, eggs and melted butter.
  3. Beat with an electric mixer using the whisk attachment on medium speed for 2 minutes.
  4. Divide the batter evenly between your 4 cake tins and cover with foil.


  1. Place 2 cake tins in the oven and bake for 20 minutes. Remove foil and bake for a further 10 minutes. Repeat with the 2 other cake tins. Your cakes are ready when a skewer inserted into the centre comes out clean.
  2. Once cooked, remove cakes from tins and place on a wire cooling rack to cool completely.
  3. Once cooled, slice off the domed tops of your cakes with a sharp knife to even the layers.


  1. Add room temperature butter to a large mixing bowl and beat with an electric mixer on high speed for 2 minutes until pale and creamy.
  2. Slowly add frosting mix, 1 tbsp at a time, beating on medium for a further 3–4 minutes until frosting is smooth.
  3. Add milk and beat on high for an additional 2 minutes until frosting is aerated and doubled in volume.
  4. Place your first 8-inch cake on your serving board, then spread a thin layer of frosting on top and place your second 8-inch cake on top.
  5. Apply frosting on the top and lightly to the sides of the cake to crumb coat it. Smooth the frosting using a large spatula or scraper, then chill the cake in the fridge for 30 minutes so the frosting is firm to the touch.
  6. Repeat with your 2 6-inch cakes, applying a thicker layer of frosting to this one as it will be left uncoloured for the unicorn face. Refrigerate to set.
  7. Divide remaining frosting into seperate bowls; the number of bowls will depend on how many different colours you would like. Add a few drops of food colouring to each bowl of frosting and stir well, ensuring the colour is evenly distributed. Fill piping bags with each coloured frosting.
  8. Place your 8-inch cake on your bench. Working upward in order of your preferred colour way, pipe a thick ring of each frosting colour around the edge of the cake. Take a spatular and blend the colours of frosting together where they meet.
  9. Use a scraper to smooth the frosting, then place the cake in the fridge to set.


  1. Gently place your 6-inch cake on top of your 8-inch cake, then position the horn and ears on top.
  2. Create the mane by piping rosettes with the remaining frosting.
  3. Using a small nozzle tip, pipe the eyes and mouth with your desired colour frosting.
  4. Slice and enjoy!


Store refrigerated in an airtight container for up to 4 days. Freeze for up to 3 months.

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