Preheat the Oven – Set your oven to 350°F (175°C) and grease three 8-inch cake pans with butter or non-stick spray. Line the bottoms with parchment paper for easy removal.

Mix the Dry Ingredients – In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter & Sugar – In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 3 minutes).

Add Eggs & Vanilla – Mix in the eggs one at a time, beating well after each. Stir in the vanilla extract for extra flavor.

Incorporate the Milk & Flour Mixture – Gradually alternate adding the dry ingredients and milk, starting and ending with the dry mixture. Mix until just combined do not overmix.

Divide the Batter Evenly – Pour the batter equally into the three prepared cake pans. Smooth the tops with a spatula.

Bake – Place in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool Completely – Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Beat the Butter – In a large bowl, beat the softened butter on medium speed until smooth and creamy (about 2 minutes).

Add Powdered Sugar Gradually – Slowly mix in the powdered sugar, one cup at a time, beating well after each addition.

Add Cream & Vanilla – Stir in the heavy cream and vanilla extract until the frosting is light and fluffy.

Color the Frosting – Divide the frosting into separate bowls and tint each portion with gel food coloring (pink, blue, purple, and yellow) to create the unicorn’s mane.

Level the Cake Layers – Trim the tops of each cake layer if needed to ensure a flat, even surface.

Stack & Fill – Place the first cake layer on a cake board or stand. Spread an even layer of buttercream frosting on top. Repeat with the second layer, then place the third layer on top.

Crumb Coat & Chill – Apply a thin crumb coat (a light layer of frosting) to seal in crumbs. Refrigerate for 15 minutes before adding the final frosting layer.

Create the Mane – Fill piping bags with different colored buttercream and use a star tip to pipe rosettes and swirls on top and along one side of the cake.

Make the Unicorn Horn & Ears – Roll out white fondant to shape the ears and twist a piece into a spiral for the horn. Brush the horn with edible gold dust.

Add Eyes & Finishing Touches – Use black fondant or an edible marker to draw closed eyelashes. Sprinkle edible glitter for extra sparkle!