Bunny Cake for Easter (Print Version)
Vanilla cake shaped like an adorable bunny with coconut fur and buttercream frosting.
# What You’ll Need:
→ Cake
01 - 2¼ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup granulated sugar
06 - ½ cup unsalted butter, softened
07 - 3 large eggs
08 - 1 cup whole milk
09 - 2 teaspoons vanilla extract
→ Frosting
10 - 1 cup unsalted butter, softened
11 - 4 cups powdered sugar, sifted
12 - 2–3 tablespoons milk
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
→ Decoration
15 - 2 cups shredded sweetened coconut
16 - Pink food coloring
17 - Jelly beans or mini candies for nose and eyes
18 - Pink and white fondant or marshmallows for ears
# Steps:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
04 - Alternate adding flour mixture and milk to the creamed mixture, starting and ending with flour. Mix until just combined.
05 - Divide batter evenly between prepared pans. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Beat butter until smooth. Gradually add powdered sugar, vanilla, salt, and enough milk to achieve a spreadable consistency.
08 - Leave one cake round whole for the face. Cut the second round into two equal ovals for the ears, and the remaining center into a bow tie shape.
09 - Arrange the face, ears, and bow tie on a large serving tray.
10 - Spread a thin layer of frosting over the entire cake pieces. Chill for 20 minutes.
11 - Frost the cake fully and press shredded coconut over the entire surface for fur.
12 - Tint a small amount of coconut with pink food coloring for the inner ears. Gently press onto the ear sections.
13 - Use fondant or marshmallows for ears, and place candies for the nose, eyes, and any other decorations as desired.
14 - Store covered at room temperature for up to 2 days, or refrigerated for up to 4 days.
# Expert Tips:
01 -
- The cuteness factor is through the roof, and nobody needs to know how simple it actually is to pull together
- That fluffy coconut covering hides a multitude of decorating imperfections, making you look like a cake artist even when your hands are shaking
02 -
- Chilling your crumb coated cake is the difference between a polished, professional looking bunny and a frosting smeared mess that slides apart
- Room temperature cakes absorb frosting differently than cold ones, so plan your timing accordingly and do not rush the cooling process
03 -
- Toast a handful of coconut until golden and use it to create subtle shadows and dimension on the bow tie area
- Place your serving tray on a rotating cake stand or lazy Susan to make frosting all those curves and angles significantly easier