The cutest gluten free unicorn cake will delight kids of all ages! Sparkly sprinkles, colored icing, and the tenderest oat flour crumb make this a cake worthy of the most special occasions.
This too-cute-for-words unicorn cake is tender and sweet, cloaked in a cloud of colored vanilla frosting and showered with pretty sprinkles! Similar to my unicorn bars but gluten-free and in a smaller size that's just right for little hands, this cake relies on buttermilk for its soft and fluffy crumb. It makes a lovely, fanciful birthday cake or a special after-school treat. And if you don't need to keep gluten-free, don't worry—it's easy to make this cake with regular flour (I'll show you how lower down).
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You Will Adore This Cake
Looking for a stand-out gluten-free cake for your little one's birthday? You have come to the right place! This adorable cake is playful and fun, and it's so perfect for a celebratory dessert. You can even get the kids involved and let them dust the top with as many sprinkles as it can hold. A tender yet sturdy crumb, creamy frosting, and double layers make this one to remember. There's lots to love:
- Whimsical and welcoming. Pretty pastel frosting, plenty of sprinkles, and a yummy, fork-tender cake ... This is a guaranteed showstopper.
- Gluten-free, but you won't know it. The cake's soft, moist crumb (thanks to buttermilk) tastes just like a classic vanilla birthday cake, and it's never grainy or dry.
- Customize away. Choose your own adventure by picking your own color palette, sprinkle style, and decorating flair.
- Beginner and kid-friendly. This cake is to easy to make that anyone can do it, regardless of their baking experience! My girls have baked this recipe multiple times, and it always turns out perfectly.
Why Is This Called a Unicorn Cake?
I decided to call this a unicorn cake because I can't deny the touch of magic that lingers in a fluffy cake topped with dreamy buttercream. Plus, when you add all of those sprinkles, it instantly turns the cake super sparkly and fun, just like a unicorn!
Ingredients You'll Need
Check the ingredients list below, then make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Butter - Use unsalted butter, softened to room temperature,e for the best results.
- Granulated sugar
- Eggs - I used large eggs.
- Vanilla - You can use pure vanilla extract or vanilla paste.
- Oat flour - Learn how to make oat flour or pick up a package. You can also use 1:1 gluten free flour (I like my homemade gluten free flour blend).
- Baking powder - Check to make sure it's fresh!
- Salt - Fine sea salt or table salt works.
- Buttermilk
- Frosting - Butter, powdered sugar, food coloring.
- Sprinkles - Your choice of fun sprinkles to decorate this cake!
Make it with All-Purpose Flour
This sweet little confection doesn't have to be made gluten-free—if you prefer to make it with regular flour, go right ahead! Here's what to do: Use 1 ½ cups of all-purpose flour (use the spoon and level method for the best accuracy) instead of oat flour or gluten-free flour. That's it!
How to Make Gluten Free Unicorn Cake
Here's an overview in photos of how you'll make this cake:
- Make dry mix: Whisk together the dry ingredients.
- Cream butter and sugar: Beat the butter and sugar until light.
- Add eggs: Beat in the eggs one at a time.
- Combine: Mix the dry mix into the wet mix, alternating with the buttermilk.
- Rest the batter: Grease and line 2 6-inch baking pans, pour in the batter, and rest for 20 minutes.
- Bake: Bake the cake at 350F for about 40 minutes, then cool completely.
- Make the frosting: Whip the butter. Gradually beat in the powdered sugar,
- Color it! Add the food coloring.
- Frost the cake: Add ⅓ of the frosting to the bottom cake layer, then top it with the second layer, and frost the top and sides of the cake.
- Decorate: Add as many sprinkles as you like!
Baking Tip: Cool the Cake Completely
It's so important to let the cake cool completely before frosting it. If the cake is even the slightest bit warm, it will melt the frosting and ruin the effect! I like to let the cake chill in the fridge for at least an hour (or overnight, tightly wrapped) to help set the crumb before filling and frosting.
Tips and Variation Ideas
- Rest the batter: Make sure to let the gluten-free cake batter rest for at least 15 minutes so that the gluten-free flour can hydrate. You will thank me later when you sink your fork into that amazing crumb.
- Let the cake sit before serving. A little bit before you plan to serve the cake, bring it out on the counter to warm up to room temperature for about 20 minutes. This will help the crumb to relax and the frosting to soften; it tastes so much better if you have time to do this step.
- DIY buttermilk: If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or apple cider vinegar, let it sit for 10 minutes, then use it in the cake.
- Dairy-free substitutions: For the buttermilk, add 1 tablespoon of vinegar to 1 cup of dairy-free milk. For the butter, substitute non-dairy butter.
- Make it funfetti! Swirl in ½ cup of rainbow sprinkles to the cake batter to make it more like my unicorn bars (and a pretty funfetti cake).
- Color the cake: Or, you can add food coloring to the cake batter! You can use any color you like (purple? Pink?) for an even more colorful cake.
- Any color frosting: I love using blue frosting here, but the sky's the limit when it comes to what color you prefer. You can make this into a pink-hued beauty, turn it green, or do a rainbow!
Proper Storage
- Fridge - Cover the cake or place it in an airtight container and store it in the fridge for up to 5 days.
- Freezer - Store the unfrosted cake by wrapping it tightly in a layer of plastic then a layer of foil, and placing it in the freezer for up to 2 months. Thaw the cake in the fridge before frosting. Or place the assembled cake or pieces of cake in a freezer-safe container and store it in the freezer for up to 2 months. The texture of the frosting will not be as fluffy when it's thawed, but it will still taste good. Defrost the cake in the fridge before serving.
More Delicious Gluten Free Cakes
If you try this recipe, please let me know! And if you have any questions, always feel free to reach out in the comments or by email. I hope you love it! ❤️
Gluten Free Unicorn Cake
Ingredients
- ½ cup unsalted butter , at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 ¾ cups oat flour , or use oat flour or all-purpose flour (210 grams)
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- ⅔ cups well-shaken buttermilk
Frosting
- ¾ cup unsalted butter at room temperature
- 3-4 cups powdered sugar , make sure to sift first
- 1 teaspoon blue food coloring
- cute sprinkles for decorating
Instructions
- Grease and line 2 6-inch cake pans with parchment.
- In a large bowl, beat the ½ cup unsalted butter and 1 cup granulated sugar together using an electric mixer until light and fluffy, about 5 minutes. Beat in the 2 eggs one at a time; add the 1 teaspoon pure vanilla extract.
- In another large bowl, whisk together the 1 ¾ cups oat flour, 1 ½ teaspoons baking powder and ¼ teaspoon fine sea salt. With the mixer on low, add half the flour mixture to the butter and egg mixture and beat until just combined. Add the ⅔ cups well-shaken buttermilk and mix well to combine. Add the remaining flour mixture and beat until just combined, scraping down the bowl as necessary.
- Preheat the oven to 350℉. Pour batter into the prepared pans and rest for 20 minutes or while the oven heats. Then place in the oven and bake for about 35-45 minutes, until a tester inserted in the middle of the cake comes out clean. Remove from oven, cool on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
- Make frosting: In a large bowl, beat the ¾ cup unsalted butter until fluffy. Gradually add the 3-4 cups powdered sugar, then beat in the 1 teaspoon blue food coloring.
- Assemble: Set 1 cake layer on a plate and spread it with ⅓ of the frosting. Use the remaining frosting to cover the top and sides of the cake, then sprinkle it with cute sprinkles for decorating.
Notes
- Rest the batter: Make sure to let the gluten-free cake batter rest for at least 15 minutes so that the gluten-free flour can hydrate. You will thank me later when you sink your fork into that amazing crumb.
- Let the cake sit before serving. A little bit before you plan to serve the cake, bring it out on the counter to warm up to room temperature for about 20 minutes. This will help the crumb to relax and the frosting to soften; it tastes so much better if you have time to do this step.
- DIY buttermilk: If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or apple cider vinegar, let it sit for 10 minutes, then use it in the cake.
- Dairy-free substitutions: For the buttermilk, add 1 tablespoon of vinegar to 1 cup of dairy-free milk. For the butter, substitute non-dairy butter.
- Make it funfetti! Swirl in ½ cup of rainbow sprinkles to the cake batter to make it more like my unicorn bars (and a pretty funfetti cake).
- Color the cake: Or, you can add food coloring to the cake batter! You can use any color you like (purple? Pink?) for an even more colorful cake.
- Any color frosting: I love using blue frosting here, but the sky's the limit when it comes to what color you prefer. You can make this into a pink-hued beauty, turn it green, or do a rainbow!
I'd love to hear from you! Please leave me a note.