Bunny Cake for Easter (Printable Version)

Delightful vanilla bunny cake with coconut fur and buttercream, ideal for Easter celebrations.

# 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
18 - Pink and white fondant or marshmallows

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
04 - Alternate adding flour mixture and milk, starting and ending with flour. Mix until just combined.
05 - Divide batter evenly between pans. Bake for 22-25 minutes until a toothpick inserted in center comes out clean.
06 - Cool 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 for spreadable consistency.
08 - Leave one cake round whole for the face. Cut second round into two ovals for ears and remaining center into a bow tie shape.
09 - Arrange face, ears, and bow tie on a large serving tray.
10 - Spread a thin layer of frosting over entire cake. Chill for 20 minutes.
11 - Frost cake fully and press shredded coconut over entire surface for fur.
12 - Tint small amount of coconut with pink food coloring for inner ears. Gently press onto ear sections.
13 - Use fondant or marshmallows for ears, and place candies for nose, eyes, and other decorations.

# Expert Hints:

01 -
  • The buttercream frosting is so pillowy you might find yourself eating it straight from the bowl when nobody is watching
  • This cake transforms a basic vanilla recipe into something that makes people stop and smile, proving that cute food actually tastes better
02 -
  • Let your cakes cool completely before shaping them, otherwise they will tear apart and you will end up with a puzzle instead of a bunny face
  • The coconut presses in easiest when the frosting is freshly applied but not so wet that it slides right off the cake entirely
03 -
  • Chill your crumb coated cake for 20 minutes before the final coat of frosting and coconut, or you will find yourself frustrated with crumbs mixing into your pristine white frosting
  • Use an offset spatula to transfer the cut cake pieces to your serving tray, as regular spatulas tend to tear the delicate edges

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