Bunny Cake
User Reviews
5
Bunny Cake
Description
This Bunny Cake uses only egg whites combined with cake flour, sugar, baking powder, and butter to form a delicate batter. The use of cake flour contributes to a tender crumb, while beating the milk, vanilla, and egg mixture creates a light batter before baking. The cake bakes in an 8-inch round pan until golden and fully set.
The frosting is a classic buttercream made by creaming softened butter with powdered sugar, vanilla, and heavy cream until light and fluffy. This creamy frosting covers the cooled cake, and sweetened flaked coconut dyed green is sprinkled around the base to simulate grassy fur. A single jelly bean placed as a nose adds a playful finishing touch to the bunny theme.
This cake is suitable as a dessert for gatherings, particularly around Easter. It can be made a day ahead and stored tightly wrapped in the refrigerator. Bringing it to room temperature before serving improves the texture and flavor. Substitutions such as homemade vanilla extract or a cake flour substitute can be made if needed.
Leftover egg yolks from this recipe can be used to prepare other dishes like tiramisu or pastry cream, preventing waste.
Ingredients
For the cake:
- 1/2 cup milk
- 3 large egg white
- 1 teaspoon vanilla extract
- 1 cup plus 2 tablespoon cake flour or 1 cup all-purpose flour
- 6 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons butter cut into 6 pieces, softened but still cool
For the frosting:
- 1 cup butter softened, (2 sticks)
- 4 to 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 cup heavy cream
- pinch salt optional
For decoration:
- 1 cup sweetened flaked coconut
- 1 jelly bean for bunny's nose
Instructions
To make the cake:
- Adjust oven rack to middle position and preheat oven to 350 degrees. Grease an 8-inch round cake pan and line with parchment paper. Grease parchment paper and flour pan.
- In a small bowl, mix milk, vanilla, and egg whites together. Set aside. In a stand mixer fitted with a paddle attachment or with an electric mixer by hand, mix together flour, sugar, baking powder, and salt on low speed until combined. Add butter, one piece at a time, and mix until only pea-sized pieces remain, about 1 minute.
- To the mixing bowl, add half of the milk mixture and increase speed to medium-high. Beat until the mixture is light and fluffy, about 30 seconds. Add remaining milk mixture and beat on medium-low speed until incorporated, about 15 seconds. Do not over mix. Give the batter a final stir by hand.
- Pour batter into prepared pan and smooth the top using a rubber spatula. Bake until top is light golden and a wooden toothpick inserted into the center of the cake comes out clean, about 20 to 25 minutes. Rotate pan halfway through to ensure even baking.
- Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan and allow to cool completely before frosting, about 2 hours.
To make the buttercream frosting:
- In a stand mixer fit with the paddle attachment on medium-high speed or with an electric mixer by hand, cream butter until pale and fluffy, about 3 minutes.
- Reduce mixer speed to low. Add 2 cups powdered sugar, cream, vanilla, and salt (if using). Continue mixing 2 to 3 minutes longer. If the frosting seems too soft, add the remaining powdered sugar 1 tablespoon at a time. Cover and refrigerate the frosting until ready for use.
To assemble the bunny cake:
- Cut cake in half. Using prepared buttercream frosting, frost the top of one half of the layers. Place other layer on top and stand cake on serving platter to form the bunny cake's body. Cut a notch about 1/3 of the way up on one side to form the bunny cake's neck and head. Using frosting, attach removed pieces to opposite end of the notch to form the bunny's tail.
- Frost outside of the cake with remaining buttercream frosting, rounding out the sides of the body. Sprinkle the bunny with coconut flakes, gently pressing in coconut so it sticks to the sides.
- Using construction paper or another thick type of paper, cut 2 4-inch by 1 3/4-inch bunny ears (use watercolors to paint them if desired). Cover ends of ears with plastic food wrap and insert in the top of the notch on the cake. Insert jelly bean for bunny's nose.
Notes
- This recipe uses egg whites only; leftover yolks can be saved for other recipes like tiramisu or pastry cream.
- Use cake flour for tender crumb; alternatively, make a substitute by mixing all-purpose flour with cornstarch or arrowroot powder.
- Butter should be softened but cool; microwave softening is possible at low power for short intervals, pressing to test softness.
- Wrap leftover cake tightly and store in the refrigerator for up to 3-4 days; bring to room temperature before serving.
- Make the cake and assemble the decoration ahead; store refrigerated and allow warming before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 48mg | 16% |
| Sodium | 549mg | 23% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 557IU | 11% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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