Unicorn Drip Cake Recipe
Ingredients
This Unicorn Drip Cake Recipe is an absolutely gorgeous, magical and fun cake to make. It requires a few different steps, but it’s not too difficult and the results are definitely worth it. For this recipe, you will need:
-Cake: 2 boxes white cake mix, ingredients for cake mix, 1 can white frosting, 1/2 cup heavy whipping cream, 1/2 teaspoon vanilla extract, and 8 drops of pink gel food coloring.
-Filling: 1/2 cup raspberry preserves, 1/2 cup white chocolate chips, and 8 drops pink gel food coloring.
-Buttercream: 1 cup butter, 4 cups powdered sugar, 2 teaspoons vanilla extract, 1/4 teaspoon salt, and 8 drops pink gel food coloring.
-Garnish: 1/2 cup white chocolate chips, 1/2 cup sprinkles, and edible glitter.
Instructions
Step 1: Preheat oven to 350°F and prepare two 8-inch round cake pans. Grease the pans with butter or non-stick cooking spray and line the bottom of the pans with parchment paper.
Step 2: Make the cake batter according to the instructions on the box. Divide the batter evenly between the two cake pans and bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Step 3: Allow the cakes to cool completely before frosting. While the cakes are cooling, make the filling. In a medium bowl, combine the raspberry preserves, white chocolate chips, and pink food coloring. Stir until everything is well combined.
Step 4: To make the buttercream, beat the butter until light and fluffy. Slowly add in the powdered sugar, one cup at a time. Add the vanilla extract, salt, and pink food coloring and beat until the frosting is smooth and creamy.
Step 5: To assemble the cake, level the cakes with a knife. Place one of the cakes on a cake stand or plate. Spread the filling on top of the cake, leaving a ½-inch border around the edges. Place the second cake on top of the filling. Spread a thin layer of buttercream on the top of the cake and around the sides. This is the crumb coat, which will help keep the crumbs from getting into the final frosting.
Step 6: Place the cake in the refrigerator to chill for 15 minutes. Meanwhile, make the frosting for the drip. In a medium bowl, combine the white frosting, heavy cream, vanilla extract, and pink food coloring. Stir until everything is well combined.
Step 7: To assemble the cake, spread the remaining buttercream on the top and around the sides of the cake. Pour the drip frosting over the top of the cake, allowing it to drip down the sides. You can also use a spoon to help spread the frosting and create the drip effect. Sprinkle the top of the cake with white chocolate chips and sprinkles and add a few pieces of edible glitter for sparkle.
Nutrition
This cake is sure to be a hit with kids and adults alike and it’s surprisingly easy to make. Each slice of this Unicorn Drip Cake contains approximately 611 calories, 39 grams of fat, 71 grams of carbohydrates, and 3 grams of protein. For a healthier alternative, you can use lower-fat ingredients such as low-fat cake mix, low-fat frosting, and low-fat whipping cream.
For a vegan version, you can substitute the butter in the buttercream with vegan margarine, the heavy whipping cream with coconut cream, and the white chocolate chips with vegan white chocolate chips. You can also use vegan sprinkles and vegan edible glitter for the topping.
For a gluten-free version, you can use a gluten-free cake mix and gluten-free white chocolate chips. For the frosting, you will need to use a gluten-free powdered sugar or a powdered sugar alternative.
Whichever way you choose to make it, this Unicorn Drip Cake is sure to be a show-stopper at any occasion. Enjoy!
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