Pink Unicorn Swirl Cake

 

Ingredients:

For the cake:

- 300 g all-purpose flour

- 250 g granulated sugar

- 1 tablespoon baking powder

- ½ teaspoon salt

- 240 ml milk

- 120 ml vegetable oil

- 4 large eggs

- 2 teaspoons vanilla extract

- Gel food coloring (pink, purple, and teal)

For the buttercream:

- 250 g unsalted butter, softened

- 500 g powdered sugar

- 2 tablespoons milk

- 1 teaspoon vanilla extract

- Pink food coloring (optional)

For decoration:

- Pink, purple, and white sprinkles

- Swirls of buttercream on top using a piping bag

Directions:

1. Preheat oven to 350°F (175°C). Grease and line two 8-

inch round cake pans.

2. In a large mixing bowl, whisk together flour, sugar,

baking powder, and salt.

3. In a separate bowl, combine milk, oil, eggs, and vanilla

extract. Add wet ingredients to dry and mix until smooth

and lump-free.

4. Divide the batter equally into 3 bowls. Tint each one

with a few drops of gel food coloring: one pink, one

purple, and one teal.

5. Spoon alternating colors into the center of each

prepared cake pan to create a layered swirl effect. Use a

toothpick or skewer to gently swirl the colors if desired.

6. Bake for 25–30 minutes or until a toothpick inserted in

the center comes out clean. Let cakes cool in pans for 10

minutes, then transfer to wire racks to cool completely.

7. For the buttercream, beat the softened butter until

creamy. Gradually add powdered sugar, milk, and vanilla.

Beat until fluffy. Add a touch of pink food coloring if

desired.

8. Level the cooled cakes and spread a layer of

buttercream between them. Cover the entire cake with a

smooth coat of buttercream.

9. Press sprinkles around the sides and decorate the top

with piped buttercream swirls and extra sprinkles.

Prep Time: 30 minutes | Cooking Time: 30 minutes |

Total Time: 1 hour 30 minutes

Kcal: 410 kcal | Servings: 12 slices