Easter Bunny Cake
User Reviews
5
Easter Bunny Cake
Description
The Easter Bunny Cake offers a tender sponge made from traditional ingredients such as all-purpose flour, sugar, butter, sour cream, and vanilla extract, with strawberry preserves gently incorporated to add moistness and a light fruity note. The pink food coloring provides a soft pastel hue appropriate for seasonal celebration without altering the cake's texture.
The Italian meringue buttercream, prepared separately, adds a light and smooth frosting that balances sweetness and creates a creamy finish. The meringue is carefully whipped while a sugar syrup is prepared to temper the egg whites, resulting in a stable and silky frosting. This icing complements the cake's softness and provides an elegant texture contrast.
Decorative elements include a medium-sized chocolate bunny and pastel-colored chocolate eggs, enhancing the festive Easter theme. Though this recipe is for a six-inch cake, it can be scaled up for a larger celebration. Sour cream in the batter contributes moisture, but whole milk yogurt can be substituted without significantly affecting flavor or texture.
The Italian buttercream is best whipped shortly before serving to retain its light consistency. Leftover buttercream can be refrigerated or frozen for later use, revitalized by whipping again at room temperature. Using baking strips helps ensure even baking and a level cake surface.
Ingredients
INGREDIENTS:
For the Cake:
- 1 ⅔ cup all-purpose flour 213g
- 1 cup granulated sugar 228g
- 1 tsp baking powder 3g
- ¼ tsp baking soda 1g
- ¾ cup butter 176g, room temp or melted, unsalted
- ¼ cup milk 63g, warm, whole
- ¼ cup Strawberry Preserves 46g, strained, warmed
- ½ cup sour cream 133g
- 3 tsp vanilla extract 10g
- 3 egg large, white
- Food Coloring pink
- 1 chocolate medium size, bunny shaped
- 1 bag chocolate eggs pastel
- pinch salt
For the Italian Meringue Buttercream:
- 4 egg room temperature, large, whites
- 1 1/2 cups granulated sugar 342g
- Pinch kosher salt optional
- 2 cups butter 456g, room temperature, unsalted
- 1 tsp vanilla extract 5mL
- 1/3 cup water 40g
- cream of tartar dash
- Food Coloring pink
- yellow food coloring
For the American Buttercream:
- 1 lb confectioners sugar 462g
- 2 ticks butter 228g unsalted, room temp
- 1 tbsp Strawberry Preserves 20g, strained
- 2 tbsp lemon juice 30mL strained
Instructions
INSTRUCTIONS:
For the Cake:
- Preheat oven to 340F. Butter and flour three 6-inch cake pans. Soak baking strips in water. Strain the strawberry preserves.
- Sift dry ingredients (including sugar). Whisk to combine.
- In another bowl, whisk together wet ingredients.
- Combine wet and dry mixtures. Whisk until combined. Add a few drops of pink food coloring until a desired consistency is reached. If the batter is lumpy, it’s okay!
- Add baking strips to the cake pans.
- Evenly distribute batter into pans. I like to use a kitchen scale for precision.
- Bake for about 35 minutes or until the centers are set and springy to the touch.
For the Italian Meringue Buttercream:
- Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.
- In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.
- Stir until sugar melts and becomes clear. Maintain at medium-high heat until temperature reads 235-240F.
- Drizzle the sugar into the mixer immediately.
- Run the mixer until meringue is cool/tepid or for about 15 minutes. You can speed up the process by adding bags of frozen peas to the base of the bowl.
- Add room temperature butter into running mixer one tablespoon piece at a time.
- Add the salt and vanilla.
- Beat until butter is combined and mixture has reached a silky consistency.
- Distribute into small bowls.
- Use food coloring to create a gradient of colors.
- Transfer to piping bags. Snip off the tips of each bag.
For the Strawberry Buttercream:
- In a stand mixer, cream the butter until fluffy.
- Sift in half of the confectioners sugar. Mix, then add the rest.
- Squeeze lemon juice and pour in 1 tbsp of strained strawberry preserves.
- Transfer 2 cups of the buttercream to bowl. Dye some a darker pink. Add the dark pink and the light pink to a piping bag fitted with a 127 tip for the roses. Transfer the rest to another piping bag. Snip off the tip.
For the Roses:
- Cut a square of parchment paper. Use a tiny bit of buttercream to glue the paper to the piping nail for more stability.
- Pipe a small cone of very thick buttercream in the middle of the square.
- Use a 127 tip with the pointy side up to make the petals.
- Start with a spiral for the center.
- Pipe small arches for each petal, pointing the tip outward as you get towards the outer petals.
For the Assembly:
- Pipe the strawberry buttercream between each layer.
- Crumb coat the cake with the strawberry buttercream. Smooth with a scraper.
- Starting with the darkest pink, pipe the Italian Meringue gradient.
- Smooth with a scraper.
- Chill the cake for about 10-15 minutes.
- Place the chocolate bunny in the middle.
- Scatter the roses and eggs throughout the top of the cake.
Notes
- Re-whip Italian meringue buttercream before piping as it may lose consistency over time.
- Extra Italian buttercream can be stored sealed in the fridge for up to two weeks or frozen for up to two months; rewhip after bringing to room temperature.
- Recipe yields a six-inch cake; to make a three-layer nine-inch cake, triple batter and double buttercream quantities.
- Sour cream can be substituted with whole milk yogurt without noticeable difference in the cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 553kcal | 28% |
| Carbohydrates | 80g | 27% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 96mg | 32% |
| Sodium | 319mg | 13% |
| Potassium | 114mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 62g | 124% |
| Vitamin A | 500IU | 10% |
| Vitamin C | 13.2mg | 15% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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