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Unicorn Cakesicles

These Unicorn Cakesicles are a fun and unique dessert perfect for unicorn lovers! Made with vibrant red velvet cake coated in sweet white chocolate, then decorated with unicorn sprinkles and homemade buttercream. 

Close up of a decorated unicorn cakesicle topped with icing and sprinkles.

How cute are these fun, homemade cakesicles decorated to look like unicorns? With all the magic happening in my kitchen lately (in the form of homemade sherbet, summer cakes, and nostalgic sweet treats), I felt the urge to conjure up a different kind of fantabulous dessert.

These unicorn-themed treats are actually pretty easy to make – and perfect for a celebration. The base of this dessert is actually my Blue Velvet Cake recipe. I just halved the recipe and replaced the butterfly pea powder with dragon fruit powder to make a ruby red velvet cake instead! Each cakesicle is enrobed in decadent white chocolate, then topped with squiggles, swirls of colorful buttercream, and sprinkles (of course).

Unicorn cakesicles are simple to make in advance for little hands to decorate. (Cue unicorn birthday party activity idea!) I’ve included a video below showing how to make these step-by-step. There is tons of room for creativity. Kids (and adults) can have a blast adding their own flair to a unicorn pop.

What is a Cakesicle?

So, what even is a cakesicle? At its core, a cakesicle is a lot like a traditional cake pop. It involves moist cake coated in a hard chocolate shell. Rather than being shaped like a lolly pop (as a cake pop often is), a cakesicle is made in a popsicle mold instead. The popsicle stick handles make cakesicles the perfect handheld dessert for parties and celebrations.

The ingredients for unicorn cakesicles.

Recipe Ingredients

Here’s what you’ll need to make the cake filling as well as the buttercream frosting. Plus, a few extras for assembling the cakesicles. Be sure to refer to the recipe card for the full amounts. 

For the cake base

  • Eggs – Two whole eggs, and one egg yolk for extra richness. Take your eggs out of the fridge about a half hour before you start, to let them get to room temperature.
  • Vanilla extract – For the best flavor, I recommend pure vanilla extract (not imitation).
  • Buttermilk – Buttermilk brings loads of moisture and delicious tang to the cake crumb.
  • Cake flour – I don’t recommend using AP flour for this recipe. Cake flour gives the cake a lighter crumb.
  • Dragon fruit – The color in this cake comes from dragon fruit powder.
  • Sugar
  • Baking powder 
  • Kosher Salt – I use unsalted butter in my cake recipe, and add the salt separately. Note that if you’re using salted butter, you may want to consider using less extra salt or omitting it altogether.
  • Butter – Like the eggs, make sure to get your butter to room temperature as well. Room temperature ingredients make the batter come together easier.

For the buttercream frosting

  • Butter – As mentioned above, I use unsalted butter in my cake and frosting. Like the cake, if you’re using salted butter in the frosting, I recommend omitting the salt that comes later to keep the buttercream from becoming overly salty.
  • Icing sugar – Also called confectioner’s sugar or powdered sugar. Icing sugar brings sweetness to the buttercream without compromising the smooth, creamy texture.
  • Kosher Salt
  • Whipping cream – Full-fat heavy whipping cream will give you the creamiest, fluffiest frosting.
  • Vanilla extract – Again, stick with pure vanilla extract for the best, authentic flavor in the frosting.
  • Coloring – Rather than using food coloring, I prefer to color my buttercream with natural powders instead. For this recipe I use dragon fruit powder for the pink frosting, butterfly pea powder for the blue frosting, and blackberry powder for the black frosting. I used a combination of dragon fruit and butterfly pea powders to make the violet frosting.

For assembling the cakesicles

  • White chocolate – White chocolate forms the outer shell of these cakesicles. You can find white chocolate blocks in the baking aisle of most grocery stores.
  • Unicorn sprinkles – Or your choice of colorful sprinkles, nonpareils, or another variety.
  • Fondant icing – No unicorn is complete without a horn. I use fondant to easily form the horn shape! You can choose any color of fondant you wish.
A hand holding a unicorn cakesicle decorated with icing and sprinkles.

Watch the Video

How to Make Unicorn Cakesicles

There are a few steps involved in making these unicorn cakesicles. But that doesn’t mean it’s difficult! Here’s how to do it:

Make the Cake Base

First thing’s first, let’s get started with the red velvet cake for these unicorn cakesicles. While your oven is preheating to 350°F, grease and line a round cake pan with parchment paper. Set this aside while you go ahead and prepare the cake batter.

Make the batter. In one bowl, combine the wet ingredients. In another, sift together the dry ingredients. Next, beat the butter for a minute in the bowl of your stand mixer. Add the dry ingredients and buttermilk to combine, then beat for a couple more minutes until the mixture is light and fluffy. With the mixer on low, gradually add in the wet ingredients.

Bake the cake. Pour the cake batter into your prepared pan and bake the cake in the oven until cooked through. Check on the cake as it nears the end of the recommended cooking time. The cake is ready when the center bounces back if you gently press on it, and when a knife inserted into the middle comes out clean.

Crumble. Let the cake rest in the pan for a bit after it’s left the oven, then release it to let it cool completely. Once the cake is cool, crumble it up and set it aside for now.

Preparing the Molds

If you’re using brand new cakesicle molds, make a mental note to check whether you need to poke a hole where the popsicle stick goes. I recommend doing this before you begin! Then, proceed with getting the molds ready for cakesicle action.

Melt the chocolate. Melt the white chocolate in a microwave-safe dish or bowl. Heat in bursts, stirring in between until fully melted.

Prep the molds. Place a spoonful of melted chocolate into each of the wells, using a spoon to spread the chocolate in an even layer up the sides. Use a popsicle stick gently inserted into the mold to clear out any melted chocolate that could block the hole as it sets. Once ready, move the chocolate molds to the fridge to chill and set for about 20 minutes.

Prepare the Buttercream Frosting

While the molds set up in the fridge, this is the perfect time to pull together the buttercream frosting. I use a simple vanilla buttercream recipe and then use natural powders to achieve a classic unicorn color combo of pink, blue, and violet.

Beat the butter. Use an electric hand mixer or your stand mixer (with a paddle attachment) to beat the butter until it’s nice and fluffy. 

Add the sugar. Add in the icing sugar while gradually upping the mixing speed. After a couple of minutes, the frosting should reach a smooth, light consistency.

Divide into colors. Divide the plain buttercream frosting evenly between four separate bowls.

  • Stir the dragon fruit powder into one for the pink frosting.
  • Add the butterfly pea powder to the next bowl for the blue frosting
  • Add blackberry powder into the third.
  • Finally, mix both butterfly pea powder and dragon fruit powder into the last bowl to form the violet/purple frosting.

Assemble the Cakesicles 

At last, it’s time to remove the cakesicle molds from the fridge and assemble your unicorn cakesicles. Gather your crumbled red velvet cake and melted white chocolate from earlier, as you’ll need these when putting together the final result. 

Drop crumbled cake into each chocolate mold and gently press the top of the cake to flatten. Don’t forget to leave a bit of space for the final chocolate layer that will seal up the cakesicles. Place a popsicle stick into each of the cakesicle holes.

Finally, spread another even layer of melted white chocolate over top of each cake mold. Place the cakesicles back into the fridge to set for an additional 20 minutes or so.

Decorate the Cakesicles

I use fondant to make my unicorn horns, winding two rolled pieces into a tapered shape. Pop the uni-horns onto the top of your cakesicles once they’re out of the molds. Top them with a bit of frosting to hold them in place.

I find it easiest to then line the unicorn pops up on a baking sheet before decorating them with frosting. First, give each cakesicle a zig-zag with the blue buttercream. Next, I recommend using a Wilton frosting tip no. 5 or similar to pipe out some adorable black unicorn eyes. 

You can really go wild with frosting and decorating your unicorns however you’d like. Get creative with piping tips and sprinkles. All that’s left to do afterward is serve!

Assorted unicorn cakesicles on a white platter.

Tips for Success

Here are some helpful pointers to have your unicorns looking their fabulous best:

  • Prepare the molds. Some cakesicle molds require that you poke a hole where the popsicle stick is inserted. This is especially common with silicone molds, so be sure to check before you start.
  • When to add the popsicle sticks? I mentioned it above though it’s worth repeating: once you’ve prepped the molds with the melted chocolate, poke the sticks through the holes before you move the mold to the fridge. This prevents the chocolate from blocking the hole as it sets.
  • Make sure the edges are clear. When layering the last of the melted chocolate over the cakesicles, be careful to not leave chocolate around the rim of the mold cavity. Use an offset spatula to smooth out the chocolate and clear away any excess lingering on the edges. This will help with possible breakage when removing the cakesicles later on!
  • Reheat the chocolate as needed. If you find the chocolate is getting too thick, pop it back into the microwave again to reheat.
  • If your cakesicles break coming out of the molds. Accidents happen! If the white chocolate shell on some of your cakesicles cracks as it’s removed from a mold, don’t despair. Just melt down some additional chocolate and paint over any broken spots. Lay the recovering cakesicle on a sheet of parchment while it sets again.
A unicorn cakesicle on a plate with a bite missing.

How to Store Cakesicles

You don’t need a freezer to store a cakesicle (however, you can freeze them, see below). Like other homemade cake recipes, these will keep well on the counter at room temperature for a day or two.

For longer storage, or if you’re in a warm location, I do recommend moving the cakesicles to the fridge to preserve the buttercream frosting. Place your unicorn pops in an airtight container and store them in the fridge for up to 5 days.

Can I Freeze These?

Yes. These unicorn cakesicles are best frozen before they’re decorated with buttercream frosting. Once your finished cakesicles are completely set, remove them from the silicone molds and wrap each one in saran wrap to prevent freezer burn. Transfer them to an airtight, freezer-safe container and store in the freezer for up to 3 months.

Thaw in the fridge overnight and then decorate and serve as usual.

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Unicorn Cakesicles

Top view of assorted unicorn cakesicles decorated with sprinkles and buttercream frosting.
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Fun and fantastical unicorn cakesicles are a unique, colorful dessert! Made with vibrant red velvet cake coated in sweet white chocolate, decorated with sprinkles and homemade buttercream magic.

  • Author: Rustic Family Recipes
  • Prep Time: 1 hour
  • Chilling Time: 45 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 8 cakesicles
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

For the cake base

  • 2 eggs, at room temperature
  • 1 egg yolk, at room temperature
  • 1 tsp vanilla extract
  • ⅔ cup buttermilk
  • 1 ½ cups cake flour
  • 1 tbsp dragon fruit powder
  • 1 cup sugar
  • 2 ¼ tsp baking powder
  • ¼ kosher salt
  • 1 stick (4 oz) unsalted butter at room temp

For the buttercream frosting

  • ½ cup unsalted butter
  • 1 ⅓ cup icing sugar
  • a pinch of salt
  • 1 tsp heavy whipping cream
  • ½ tsp vanilla extract
  • ¼ tsp dragon fruit powder – for pink frosting
  • 1 tsp blue matcha powder – for blue frosting
  • ½ tsp blackberry powder – for black frosting
  • ¼ tsp dragon fruit powder + ¼ tsp blue matcha powder – for violet frosting

For the cakesicles and decorations

  • Red velvet cake base – from the recipe above
  • 14 oz white chocolate
  • Unicorn sprinkles
  • Buttercream frosting
  • Fondant icing to make a horn

Instructions

Make the cake base:

  • Preheat the oven to 350°F. Grease one 8-inch round cake pan and line with parchment paper.
  • In a medium bowl, combine the eggs, yolks, vanilla, and 1/4 cup of the buttermilk. Mix well, then set aside.
  • In a separate bowl, sift together the cake flour, dragon fruit powder, sugar, baking powder, and salt. Mix well, then set aside.
  • In the bowl of a stand mixer, briefly beat the butter. Add the dry ingredients and the remaining buttermilk. Mix on low until well blended, then raise the speed and beat until light and fluffy, about 2 minutes. Turn speed to low and gradually add egg mixture, mixing until well incorporated.
  • Pour the batter into the pan and bake for 30-40 minutes or until a knife inserted in the center comes out clean and the middle of the cake springs back when you press it gently & quickly with a fingertip. Test the cake at the 30 minute mark, then again at the 35 minute mark.
  • Once the cake is done, let it cool for 10-15 minutes before removing it from the pan to cool completely.
  • When the cake has cooled completely, crumble it up into a bowl. Set aside.

Prepare the molds: 

  • In a microwave, melt the white chocolate microwaving 30 seconds at a time, stirring after each increment.
  • If your cakesicle molds are new, you might need to poke a hole where the stick goes. Make sure to check this before you begin making the cakesicles.
  • Add a tablespoon of melted chocolate into each of the mold cavities. Spread up the melted chocolate to the sides of the mold, using a spoon. Insert the popsicle stick into each of the molds and then remove it, just to make sure that there isn’t any leftover chocolate there that sets. Place the molds in the fridge for approximately 15-20 minutes, to allow the chocolate to set.

Prepare the buttercream frosting:

  • While the chocolate is hardening in the fridge, make the buttercream frosting. In a large bowl, using an electric hand mixer beat the butter on medium speed until light and fluffy – approx. 2-3 minutes. This step can also be completed using a bowl of a stand mixer fitted with a paddle attachment.
  • Add the powdered sugar and start mixing, slowly increasing the speed from low to medium. Mix for a total of 1 – 2 minutes, until the consistency is light and fluffy.
  • Divide the buttercream into 4 equal parts.
  • Add dragon fruit powder to one of them and mix vigorously with a spoon for a few seconds.
  • Add blue matcha powder to the second one, and mix for a few seconds.
  • Add blackberry powder to the third one and mix to combine.
  • Add a mix of blue matcha powder and dragon fruit powder to create purple food dye, and mix for a few seconds.
  • Transfer the frosting to piping bags fitted with your desired piping tips. I used Wilton frosting tips #5, #18, and #21.

Assemble the cakesicles:

  • Remove the cakesicle molds from the fridge. Fill each of the cakesicles with the crumbled cake. Leave a little bit of space on top, flattening the top. Insert a popsicle stick through each of the cakesicle holes.
  • Layer with more melted white chocolate until the cake is no longer visible, even the top with an offset spatula, and place everything back into the fridge for 20-30 more minutes until the chocolate sets.

Decorate:

  • Roll out fondant into two small round cylinders, tapering the ends. Cut into the size you want, then twist the two pieces together. Pinch the tapered ends together. Place the horn on top of the cakesicle. Pipe a bit of buttercream on top to hold it in place.
  • Gently pop the cakesicles out of the molds and line them on a baking sheet.
  • Pipe out the blue frosting in a zigzag pattern.
  • Pipe on unicorn eyes with black buttercream using Wilton frosting tip #5.
  • Pipe out some additional decorations using frosting tip #18 and #21. Decorate with sugar sprinkles as desired. Serve and enjoy!

Notes

  • Some cakesicle molds, especially silicone molds, will require poking a hole where the popsicle stick goes. Make sure to check this before you begin making the cakesicles.
  • Once the cakesicle mold cavities have been filled with melted chocolate, make sure to gently poke the popsicle stick through the hole before placing the molds in the fridge. This will help make sure that chocolate doesn’t set there when the molds are resting in the fridge.
  • When you layer the top of the cakesicles with melted chocolate, do make sure that there isn’t any chocolate left around the sides of the form. This will help prevent the chocolate from breaking when you’re removing the cakesicles from the molds.
  • If at any point during spreading up the chocolate you find that the chocolate has set too much, just reheat it in a microwave.
  • You may find that the chocolate on some cakesicles breaks when removing them from molds. If this happens, simply melt some chocolate and brush those spots. Then, lay the cakesicles on a parchment paper and allow the chocolate to set again.

Keywords: cake pops recipe, unicorn cake pops, unicorn cakes

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