Rachael Ray: No-Bake Unicorn Cake Recipe

ADVERTISEMENT

Rachael Ray Unicorn Cake Recipe

Unicorns are everything right now!  Everywhere you look are unicorn cakes, unicorn cookies, unicorn ice cream, unicorn t-shirts.  But especially as we head into the summer, who wants to heat up their whole house by turning the oven on?  Don’t worry though, Rachael Ray is here to save the day with this No-Bake Unicorn Cake Recipe that is equal parts adorable and delicious!

Rachael Ray No Bake Unicorn Cake

ADVERTISEMENT

Rachael Ray Unicorn Cake No-Bake Ingredients

  • 1 pre-made yellow pound cake (you know, the store-bought kind in your grocery’s bakery)
  • 1 container of whipped topping (8 ounces)
  • 4 pints of sorbet in unicorn rainbow colors like mango (for orange), raspberry (for true red), strawberry or blood orange (for light pink), and coconut or lemon (for white)
  • 6 sugar ice cream cones, cut approximately 2 inches above the points at the bottom
  • Rainbow sprinkles for decoration

Rachael Ray No-Bake Unicorn Cake Recipe Directions

  1.  Take the sorbet out of the freezer to soften.
  2. Slice the pound cake into 3 equal layers.  Then cut the layers in half and into triangles.
  3. Cover the bottom and sides of an 8 or 9-inch cake pan with plastic wrap.  You want a cake pan with high sides and the plastic wrap should go over the sides to make the cake easy to remove later.
  4. Smash the pound cake into the bottom of the pan to make an even layer.  You want the entire bottom covered with cake.  It doesn’t have to be pretty or perfect!  This is a great step to have the kids help you with too!
  5. Put the red sorbet into a mixing bowl and flatten it into a disc shape using a potato washer.  You don’t want it to be too melted or watery, but if it is too cold to work with, you can pop it into the microwave for 5 seconds at a time until it softens a bit.
  6. Place the red sorbet on top of the pound cake and spread it out to make it even.  Pop it into the freezer for 45-60 minutes.
  7. Do the same thing to your orange sorbet.  Take the cake out of the freezer, and put the orange layer on top.  Freeze it again for 45-60 minutes.
  8. Repeat with each sorbet flavor and then freeze it for 12 hours so that sets.  Make sure to wrap it in plastic to prevent freezer burn!
  9. Carefully remove the cake by pulling on the plastic wrap and flipping it out.  Place it on a cake plate with the cake side down.
  10. Ice the cake with your whipped topping and decorate with tons of rainbow sprinkles.
  11. Put the ice cream cones into the top of the cake, spaced out evenly so that each slice has a “unicorn horn.”
  12. Store the unicorn cake in the freezer until it is ready to serve.

Rachael Ray April 18, 2017 Video

Be sure to checkout the video below to see how Jeanette Donnarumma made her No-Bake Unicorn Cake Recipe on Rachael Ray’s Show:

ADVERTISEMENT
ADVERTISEMENT

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Verification: In order to verify that you are a human and not a spam bot, please enter the answer into the following box below based on the instructions contained in the graphic.