This Easy-to-Make Easter Bunny Cake Will Be a Hit With Kids of All Ages
Looking for an easy way to make Easter dessert look extra-special? You've just found it! With frosted ears covered in pink coconut and the cutest little whisker-y face, this easy single-layer cake requires only a couple cake pans, a heap of vanilla buttercream frosting, this ear-shaped template, and a smart use of food coloring. But the best part: It's just as delicious as it is cute!
Yields: 12-16 servings
Prep Time: 30 mins
Total Time: 2 hours
Ingredients
For the Vanilla Cake:
2 1/4 c.
all-purpose flour, spooned and leveled, plus more for pans
1 1/2 c.
granulated sugar
2 tsp.
baking powder
1 tsp.
kosher salt
3
large eggs
1 tsp.
pure vanilla extract
1/2 c.
canola oil
1 c.
whole milk
For the Vanilla Buttercream:
1 c.
(2 sticks) unsalted buttercream, at room temperature
2 tbsp.
heavy cream
1 tsp.
pure vanilla extract
3 c.
confectioners’ sugar
2 tbsp.
cocoa powder
1 tbsp.
whole milk
1/2 c.
sweetened shredded coconut
Pink food coloring
Directions
Make the cake: Preheat oven to 350°F. Grease and flour two 8-inch cake pans. Whisk together flour, sugar, baking powder, and salt in a bowl.
Beat eggs, vanilla, oil, and milk with an electric mixer on medium speed until combined, about 1 minute. Add flour mixture and beat until combined, 1 to 2 minutes. Transfer batter to prepared cake pans, dividing evenly.
Bake until a toothpick inserted into the center of each cake layer comes out clean, 23 to 25 minutes. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in cream, vanilla, and 1 1/2 cups confectioners’ sugar until combined. Add remaining 1 1/2 cups confectioners’ sugar and beat for 1 minute.
Transfer 1/4 cup frosting to a bowl. Stir in cocoa powder and milk until combined. Transfer to a piping bag fitted with a small round tip.
Place one cake layer on a large plate or serving tray. Using this template, cut two ears out of the second cake layer. Use a dab of frosting to attach ears to the head. Use remaining frosting to frost top and sides of cake. If desired, use a toothpick to lightly draw the inner ear, eyes, and whiskers into the frosting as a guide.
Combine shredded coconut and add a dab of pink food coloring in a bowl. Stir until color is evenly distributed and coconut is light pink. Using a spoon, spread pink coconut down the middle of the ears. Use the chocolate frosting to pipe the nose, eyes, and whiskers. Serve immediately or store, covered, at room temperature for 2 to 3 days.
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