- In a bowl, sift both of the flours, baking powder and salt. Mix with a spoon.
- In a mixer, beat the butter and sugar for 5 minutes using the paddle attachment, until light and fluffy.
- Add the sunflower oil and beat on low speed. Add the eggs and egg yolks, one at a time, waiting for each addition to be completely incorporated before adding the next. Beat thoroughly and scrape down the sides of the bowl with a spatula to pull down all of the mixture.
- Add the vanilla extract and mix thoroughly.
- Add the flour mixture in 3 batches and the buttermilk in 2 batches. Mix after every addition.
- Before adding the final batch of flour, remove mixer’s bowl from stand. Add the flour and gently fold with a spatula. Do not overmix so that your cake turns out nice and fluffy.
- Preheat oven to 180* C (350* F) Fan.
- In the meantime, in a bowl, beat the heavy cream into a light whipped cream. Add to the cake batter and gently fold with a silicon spatula.
- Brush two 20 cm cake pans with oil and line with parchment paper. Divide the mixture between them.
- Bake for 35-40 minutes.
- When ready, remove from oven and allow to cool on a wire rack. Turn out onto the wire rack but do not remove the parchment. Allow them to cool completely so they can be ready for you to assemble.
For the cream cheese frosting:
- In a mixer’s bowl, beat the butter for 5 minutes, using the paddle attachment, until fluffy.
- Gradually add the icing sugar and beat until light and fluffy. Add the cream cheese and vanilla extract. Beat to incorporate.
- Divide the frosting into 4 equal parts.
For the decorative frosting:
- In a mixer’s bowl, beat the butter and icing sugar for 2-3 minutes with the paddle attachment.
- Turn up mixer’s speed and beat for 5-7 minutes, until fluffy. Add the vanilla extract and beat for 1 minute. Remove mixer’s bowl from stand.
- You can color the decorative frosting with food coloring or raspberry juice.
- When the buttermilk cakes have cooled, cut them in half, lengthwise so you can have 4 layers. They will be quite moist but you can also brush or them with some simple syrup before assembling the cake.
- Position 3 strips of parchment paper on a cake platter, one 60* to the other like a triangle. This will keep your cake platter clean during assembling.
- Place the first layer of cake over the triangle. It is best to use one of the two pieces from the bottom.
- Spread ¼ of the cream cheese frosting over it.
- Cover with another layer of cake and continue the same process until you complete the cake.
- Spread a light layer of the cream cheese frosting over all the layers and refrigerate until it thickens so that you can add the decorative frosting.
- You can create the unicorn horn with sugar paste or paint an ice cream cone with some edible paint.
- Decorate unicorn cake with colorful meringues, candies, sprinkle shapes, sugar paste horn and sugar paste flowers.