Bunny Cake Dessert (Printable)
A whimsical bunny-shaped vanilla cake with buttercream frosting and coconut decorating for festive celebrations.
# What You'll Need:
→ Cake Base
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
→ Buttercream 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
# How To Make It:
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 until well blended.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
04 - Alternate adding flour mixture and milk to the creamed mixture, beginning and ending with flour. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 22-25 minutes until a toothpick inserted in center comes out clean.
06 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
07 - Beat butter until smooth and creamy. Gradually add powdered sugar, vanilla, salt, and enough milk to achieve a spreadable consistency.
08 - Leave one cake round whole for the bunny face. Cut the second round into two equal ovals for ears, and use remaining center piece to form a bow tie.
09 - Arrange face, ears, and bow tie pieces on a large serving tray in bunny shape.
10 - Spread a thin layer of frosting over entire cake surface. Refrigerate for 20 minutes to set.
11 - Apply remaining frosting to cake. Press shredded coconut over entire surface to create fluffy fur texture.
12 - Tint a small amount of coconut with pink food coloring. Gently press onto inner ear sections.
13 - Position fondant or marshmallows for ear details. Place candies for nose, eyes, and additional decorations as desired.
14 - Store covered at room temperature for up to 2 days, or refrigerated for up to 4 days.
# Expert Hints:
01 -
- The look on everyones faces when you carry this to the table makes every minute worth it.
- It sounds complicated but the cutting pattern is surprisingly forgiving and easy.
02 -
- Chilling the crumb coat is not optional because warm cake will make your final frosting layer slide right off.
- The coconut presses on best when the frosting is still slightly tacky, not dried.
03 -
- A serrated knife gives you cleaner cuts when shaping the ears and bow tie.
- Store bought frosting works perfectly fine when you are short on time.