Cake it Pretty
Cute Food for Kids
Easter
Recipes
Recipes Easter
Recipes Spring and Easter
How to Make an Easter Bunny Cake 🐰🥚🌸
Hi friends! Today I bring you an adorable bunny cake recipe that would be perfect to serve for your Easter celebrations or a bunny theme party!
This cake is a nod to the Unicorn birthday cake I made for my daughter's 10th birthday party, and I love how it turned out!
It looks beyond adorable and taste so good, but is super easy to bake and decorate as you'll see in a moment; and hope it inspires you to have a go to wow your family and guests this Easter! 😍
How to Make an Easter Bunny Cake
Like I dreamed up this cake inspired by the Unicorn birthday cake I made a while back, and it's actually an easier cake to decorate because I used store-bought edible flowers to decorate the top of the cake.
But by all means, feel free to create piped buttercream flowers or sugar paste flowers, or even add candy to the top of the bunny cake to decorate it for your party!
For the cake itself, I baked two vanilla-flavored Victoria sponge recipes, which I divided into four 7 inch (18 cm) round cake pans to give me four cake layers.
This English cake recipe is quite a dense sponge, which I love for stacked layered cakes like this bunny Easter cake. It holds its shape really well when frosted and cuts beautifully!
The beauty of the cake batter is that you can also flavor it with whatever flavorings you fancy, like lemon or orange zest, vanilla like I used or even cocoa powder for a chocolate sponge.
For this Easter recipe I chose vanilla to match with my go-to cream cheese frosting that also has vanilla in it.
But feel free once again to use whatever flavor combinations for your cake batter and frosting.
I personally love the cream cheese frosting because it gives a sweet and savory note to the cake, not to mention that the frosting stays naturally white, without the need to add any white coloring.
Plus, I find that vanilla is a flavor that pleases most people, so you can please everybody at your Easter brunch or celebration!
Easter Bunny Cake
Yield: 8-10
Prep time: 30 MinCook time: 30 MinInactive time: 20 MinTotal time: 1 H & 20 M
How to Make an Easter Bunny Cake - easy recipe to bake an decorate that is delicious and will wow your guests and family at Easter or a bunny party!
Ingredients
Victoria Sponge Cake Batter Ingredients
- 350 g (12 oz) butter or margarine at room temperature
- 350 g (12 oz) caster sugar
- 6 medium-sized eggs beaten
- 350 g (12 oz) self-raising flour (or normal flour + 2 heaped teaspoon baking powder)
- 2 teaspoon vanilla extract
Cream Cheese Frosting Ingredients
- 2 cup butter at room temperature
- 2 cup cream cheese
- 1 kg (2 lbs) icing sugar (confectioner's sugar)
- 1 tablespoon vanilla extract
Bunny Cake Decoration Ingredients
- sugar paste in pink, white and black
- edible sugar flowers
Instructions
Victoria Sponge Cake Batter Instructions
- Grease and line four 18 cm (7 inch) round baking pans with parchment paper.
- Beat butter and sugar until fluffy and pale.
- Add eggs, a little at a time, beating well after each addition.
- Fold half of the flour in with a metal spoon, then fold in the rest.
- Divide batter into the four cake pans and level the top with a spatula or back of a knife.
- Bake at 190 degrees Celsius or 375 Fahrenheit gas mark 5, for about 15-20 minutes until the cake is firms to the touch and a skewer inserted into the center comes out clean.
- Let cake cool in the pans, then take them out ready to be frosted when completely cool.
Cream Cheese Frosting Instructions
- In a mixer fitted with paddle attachment beat the butter, vanilla and cream cheese until smooth and combined.
- Add half of the sugar and beat until smooth, then add the rest.
- Add frosting to a piping bag fitted with a large round tip like 1A size.
Assembling the Bunny Cake
- Level the cake layers with a serrated knife or cake leveler tool.
- Stack the four cake layers together using cream cheese frosting.
- Crumb coat the cake: Frost the outside of the cake, and place it in the fridge for about 10 minutes to harden.
- Add another frosting layers to outside of the cake and repeat the process of frosting (if needed) with as many layers to get a smooth frosting finish. Place the frosted cake in the fridge to harden while you make the sugar paste decorations.
- Make the sugar paste bunny ears, nose, cheeks and eyes. Then decorate the cake with them. If needed, add a little frosting to the back of the sugar paste pieces to stick them to the cake.
- Add edible sugar flowers to the top of the cake.
Notes
For full cake decorating tips and techniques see our YouTube video here: https://youtu.be/TgQ_kMnH6ok
I created a video to help share the techniques I used to level, frost and decorate my bunny cake. Check it out below!
Hope you like the idea and feel inspired to bake a cute bunny cake this Easter! 🐰🥚🌸! If you do, tag us on social media #BirdsParty so we can see and share your creativity! 😍
This post How to Make an Easter Bunny Cake appeared first on Bird's Party Blog
Love your sweet cake! I'm featuring your post at Celebrate Your Story tomorrow evening at 7:00 p.m. CST! Have a great one! Hugs!
ReplyDeleteThis cake is absolutely beautiful and almost looks too good to eat. But I am sure it is just as delicious. Thanks for sharing with us at #HomeMattersParty
ReplyDeleteOh Cristina! This is SO lovely! What a fun Easter treat! Thanks for linking up and sharing with us this week! xoxo
ReplyDeleteSuper cute! I love the way it came out and the fact that it looks like fondent and isn't makes it so much better!
ReplyDeleteKate | TheOrganizedDream.com
How ADORABLE is this cake! It's almost too cute to eat.
ReplyDeleteSo cute! It reminds me of the time a few years ago I tried to make a cake shaped like an egg, but with lots of frosting between the layers. It came out looking extremely messy and hilarious! But it sure was yummy. At first I was embarrassed, but then I just took a picture of the magazine cake and my cake and we've laughed about it every Easter since! I don't think I will attempt your cake, but it's sure adorable!
ReplyDeleteAbsolutely adorable! Pinned. I'm visiting from Creative Muster.
ReplyDeleteThat is such an adorable cake! Pinned.
ReplyDeleteThis is adorable!
ReplyDeleteCristina - your bunny brought joy to me on this morning of uncertainty and gloom. Thank you for sharing your talents and offering this cheerful deliciousness to a hungry world (and bloggers with a sweet tooth!). -michele
ReplyDeleteHi Michele, thank you so much for your sweet, kind words! I'm so glad this has helped a little! Hope you had a wonderful and blessed Easter! ♥
DeleteHi! Awesome idea, cake looks beautiful! However being from Great Britain myself and having baked many Victoria Sponges, I am curious as to where your recipe comes from. Traditionally the Victoria Sponge is delicate, soft and crumbly definitely not suitable for decorating 😅. Also the ratio of ingredients (sugar, flour, butter) are typically the same measurements.
ReplyDeleteI will definitely try your recipe to see what its like though. Thank you for sharing a lovely decorating idea too!
HI Amz, my husband's British and I grew up in the UK! :) My recipe comes from an old British cookery book. I doubled the amounts to make a bigger cake, so that's probably why the measurements are not exact. they were 175g of butter, sugar and flour to begin with ;) But it does work beautifully with American buttercream frosting, and the frosting locks in the moisture of the cake for days. I've done it many times using Victoria sponge. The cake itself is not that soft that you can't frost. The trick is freezing/refrigerating your cake between frosting layers like I shared in the video. You can also freeze your cake layers for an hour of so and frost them slightly colder than normal if it helps you. Let me know if you have any questions? :)
Delete