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Tomorrow is Easter! For Easter I like to make this fun Easter bunny themed cake. It is so much fun to make and it makes the perfect dessert to serve for Easter dinner. A classic vanilla cake shaped into the shape of bunny face, and covered with a creamy buttercream frosting. You can decorate the cake however you want, with any types of candy or sprinkles. This easy cake will be a favorite to bake during the Easter holiday.
The cake is a classic moist vanilla cake. You can easily make this cake ahead of time, by baking the cake and allowing it to cool completely. Then wrap the cake layers in foil and freeze them for up to three months. I prefer to freeze my cakes before decorating them because it is easier to work with. For the creamy butter cream frosting, in a mixer beat softened butter and powdered sugar together. Add in vanilla extract and milk as needed until the frosting is the right consistency.
To shape the cake into a bunny face, with one cake layer cut into two large ears and leave the center piece for the bow tie. Place the other cake layer onto a large serving platter. Place the bow tie part of the cake on one end of the cake layer. Place the bunny ears onto the other side of the cake layer. Frost the entire cake with the buttercream frosting. Decorate the cake with your favorite candies or cake decorations. I used chocolate M&Ms and colored sanding sugar to decorate this cake.
Easter Bunny Cake
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
Ingredients for Buttercream Frosting
- 1 cup butter, softened
- 4-5 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk, as needed to thin
Instructions
- Preheat oven to 350 F. Line 2 9-inch cake pans with parchment paper and grease with non-stick cooking spray.
- In a medium bowl, whisk together flour, salt, baking soda and baking powder. In another large bowl using either a hand or a stand mixer, beat softened butter with granulated sugar until fluffy.
- Add in eggs, milk and vanilla extract, beat until smooth. In three separate additions, add in flour mixture, beating after each addition until all of the flour is incorporated.
- Evenly divide the cake batter between the two prepared cake pans. Bake for 30-35 minutes. Let cakes cool completely.
- For the buttercream frosting, using either a hand or stand mixer, beat softened butter with powdered sugar. Add in vanilla extract and milk as needed to thin.
- Place one cake layer onto a serving platter. For the other cake layer, cut it into two oval ears and one bow tie. Place the bow tie at the end of the cake on the platter. Place the ears at the other end.
- Frost the entire cake and decorate.