Preheat your oven to 350°F (175°C). Prepare the vanilla cake mix according to the package instructions, using the eggs, water, and vegetable oil. Pour the batter into a greased and floured 9-inch round cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

While the cake cools, let the ice cream soften slightly at room temperature for 5-10 minutes. This makes it easier to spread.

Once cooled, use a serrated knife to slice the cake in half horizontally. Place one layer on a serving plate.

Spread the softened strawberry ice cream evenly over the first cake layer.

Place the second cake layer on top, then spread the mint chocolate chip ice cream over it.

Add the blueberry ice cream as the final layer, smoothing it out with a spatula.

Freeze the assembled cake for at least 2 hours to set.

In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Divide the whipped cream into separate bowls and add a few drops of food coloring to each to create a rainbow palette.

Remove the cake from the freezer and frost it with the whipped cream. Blend the colored whipped cream to create a swirled, magical effect. Use a spatula to smooth the top and sides.

Sprinkle edible glitter and colorful sprinkles over the frosted cake. Add a unicorn cake topper if desired for an extra whimsical touch.

Slice the cake into wedges and serve immediately for a fun and delightful treat.