Description
A delightful and charming Easter Bunny Cake that’s perfect for festivities and sure to bring smiles to kids and adults alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup whole milk or buttermilk
- 1 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- Optional: 1/2 cup sour cream for extra moisture
- For buttercream: 1 cup unsalted butter, 4 cups powdered sugar, 2 teaspoons vanilla, pinch of salt, 2-4 tablespoons milk or cream
- For decorations: shredded coconut, chocolate chips, jelly beans, licorice strings, pastel sprinkles, food coloring for pink accents
Instructions
- Bake two 8-inch round cakes and let them cool completely.
- Cut one cake to create bunny ears and a bow shape from the middle.
- Place the whole round cake on a serving board and attach the ears to the top.
- Apply a thin crumb coat of vanilla buttercream on the face and ears, then chill for 10 to 15 minutes.
- Add a thicker coat of frosting and smooth it out; use coconut for ‘fur’ if desired.
- Decorate the bunny face with chocolate chips, jelly beans, or dyed frosting.
- Finish with pink accents on the ears and add the bow for extra charm.
Notes
Make sure the cakes are completely cool before cutting to avoid crumbling. Store any leftovers covered at room temperature for a day or in the fridge for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 24g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg