Bunny Butt Cake
User Reviews
5
Bunny Butt Cake
Description
This Bunny Butt Cake recipe creates three six-inch chocolate cake layers using all-purpose flour, cocoa powder, coffee, sour cream, buttermilk, and eggs. The coffee adds depth to the chocolate flavor while the buttermilk and sour cream help yield a tender crumb.
The buttercream is made from unsalted butter, confectioners sugar, cocoa powder, melted dark chocolate, and vanilla. It is separated into batches colored differently, including a soft pink for decoration. The buttercream is smoothed and textured with a comb to create distinctive stripes resembling fur.
After assembling and combing the buttercream for stripes, the cake is chilled to firm the frosting before adding additional smooth pink buttercream finishing touches. Fondant pieces colored pink form the bunny tail and other details, completing the bunny theme.
The notes emphasize achieving the right buttercream consistency—slightly firm but smooth—to enable the striped texture and later decoration. Freshly whipped buttercream keeps the desired firmness during assembly.
Ingredients
INGREDIENTS:
For the Cake:
- 1 ½ cup all-purpose flour 190g
- 1 ½ cup granulated sugar 300g
- ¼ cup cocoa powder 25g, nice quality
- ¾ tsp baking powder 3g
- ½ tsp baking soda 3g
- ½ tsp kosher salt 3g
- ¼ cup sour cream 120g, room temp
- ½ cup buttermilk 118mL, room temp
- 2 egg room temp
- ¾ cup coffee 177mL, hot, strong
- ⅓ cup vegetable oil 79ml
- 2 tsp vanilla 10mL
For the Buttercream:
- 2 lbs confectioners sugar 907g
- 5 butter 565g, unsalted, room temp, sticks
- Pinch salt
- 2 tbsp cocoa powder 15g, nice quality
- 1/4 cup dark chocolate 45g, chopped, melted
- 2 tsp vanilla extract 10mL
- 1 tbsp heavy cream 15mL
- Food Coloring soft pink
- green food coloring
For the Bunny Butt:
- ½ cup fondant
- Food Coloring pink
Instructions
INSTRUCTIONS
For the Cake:
- Preheat oven to 350 degrees F. Butter and flour 3 six inch cake pans.
- In a large bowl, sift the dry ingredients together until incorporated. Including the sugar.
- In another bowl, whisk together the wet ingredients until combined. (The batter will be clumpy! Do not worry!)
- Add the wet ingredients to the dry ingredients. Mix until combined.
- Distribute the batter into three 6-inch cake pans fitted with damp baking strips.
- Bake for 30 min or until the centers are set and the cake is springy to the touch.
For the Buttercream:
- In a stand mixer fitted with a paddle attachment, cream the room temperature butter, confectioners sugar and salt until fluffy. Add a dash of cream and vanilla.
- Separate into 4 batches. 3 batches can be equal, the last must be double the others.
- Add melted and cooled dark chocolate and cocoa powder to the largest batch. Mix until smooth. Transfer to a piping bag and snip off the tip.
- Use a drop of soft pink food coloring in one batch. Mix until desired color is reached.
- Save about 1 cup of the pink. Add 2 tsp cream to soften the consistency.
- Transfer both pink buttercreams to piping bags. Snip off the tips.
- Add a drop of green to another batch. Mix until you get a soft green. Transfer to a piping bag. Snip off the tip.
- Add pink and green bags to 1 piping bag fitted with a large round tip.
- Add multiple drops of the green food coloring to another batch. This will be used for the grass. Transfer to a piping bag fitted with a grass tip.
For the Bunny Butt:
- Roll white fondant against a cup or glass with a rounded bottom to create the body of the bunny
- Roll out 2 medium ovals for the feet.
- Dye some fondant pink. Cut out circles for the pads of the bunny feet. Add them to the white ovals. Place the feet on the body.
- Roll a ball. Dip in water then in white sanding sugar. Attach to the body for a tail.
For the Assembly:
- Pipe the pink/green swirl between each layer.
- Cover the cake with chocolate buttercream. Pipe pink buttercream on the top of the cake. Smooth with an offset spatula and scraper. Transfer to the fridge to chill for about 10 min.
- Use a comb to create a grooved, horizontal stripe pattern. Chill the cake again for about 10 min. Using the softened pink buttercream with added cream, pipe over the grooves. Smooth with a scraper.
- Pipe grass on top of the cake.
- Add the bunny butt and chocolate eggs.
- Arrange a skirt of chocolate eggs along the bottom.
Notes
- Whip the buttercream until smooth and slightly firm for best texture when using the comb tool.
- Apply the buttercream evenly and use the toothed comb side to create stripes before chilling the cake.
- Chill the cake after combing to help the buttercream set firmly for additional decoration.
- Finish decoration with extra soft pink buttercream, smoothing and removing excess for a clean look.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 325kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 129mg | 5% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 150IU | 3% |
| Calcium | 40mg | 4% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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