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Pigicorn Cake

What do you get when you combine a pig and a unicorn? A pigicorn! Here is how to make a pigicorn cake using a cake mix and unicorn cake kit.
Course Dessert
Cuisine American
Keyword lemon, pink, strawberry, unicorn
Prep Time 2 hours
Cook Time 45 minutes
Total Time 2 hours 45 minutes
Servings 24
Calories 480kcal


  • pig snout
  • unicorn cake kit
  • cake pans
  • frosting spatula
  • cake leveler


  • 2 cake mixes baked according to directions on box
  • 2 cup butter
  • 6 cup powdered sugar
  • 1/4 cup whipping cream
  • 1 teaspooon vanilla
  • lemon extract about 1 tablespoon
  • red food coloring drops
  • strawberry preserves
  • sprinkles


  • Bake two round cakes according to instructions on box. Allow to cool. SEE NOT ABOUT CAKE PAN SIZES.
  • Beat cold butter using an electric mixer for 2 minutes.
  • Add sifted powdered sugar and mix until creamed.
  • Beat in heavy whipping cream and vanilla.
  • Add lemon extract, if desired.
  • Add 6 drops of red liquid food coloring. Mix.
  • Mix by hand to remove any air bubbles. Reserve 1/4 c. frosting for later.
  • Slice cakes in half using cake leveler. Place one layer on a plate that has a small amount of frosting on it to keep the cake from sliding. Spread top with frosting. Add a layer of strawberry preserves, if desired.
  • Stack the second layer. Repeat with frosting and preserves.
  • Stack the 3rd layer. Repeat with frosting and preserves.
  • Stack the 4th layer. Frost with a crumb coat. Freeze cake for 10 minutes.
  • Pour remaining frosting on top of cake and push excess down the sides until the cake has been completely covered and frosted.
  • Add a small amount of frosting to the bottom of the unicorn topper. Press topper into place on top of cake.
  • Press eyelashes onto cake.
  • Dip flowers into excess frosting and press onto cake.
  • Poke a straw into the cake, leaving about 3" sticking out.
  • Place pig snout over straw. Trim until the straw is just holding the snout up. Press snout into cake gently. It will rest on the straw.
  • Add sprinkles around the base of the cake.


  • I use Wilton's 8" cake pans that are 3" deep. Each pan holds one box of cake mix, prepared. These are a bit deeper than basic cake pans. Adjust recipe accordingly if you are using thinner cake pans. You may need 4 round cakes instead of 2.
  • Take butter out of refrigerator 30 minutes before ready to make frosting.
  • I made a white cake with strawberry preserves and a lemon buttercream frosting. Customize your cake however you'd like!


Calories: 480kcal