Bunny Cake Easter Spring Centerpiece (Printer-friendly)
Charming bunny-shaped vanilla cake with buttercream frosting and coconut decoration
# What You’ll Need:
→ Cake Components
01 - 2¼ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup granulated sugar
06 - ½ cup unsalted butter, softened
07 - 3 large eggs
08 - 1 cup whole milk
09 - 2 teaspoons vanilla extract
→ Buttercream Frosting
10 - 1 cup unsalted butter, softened
11 - 4 cups powdered sugar, sifted
12 - 2-3 tablespoons milk
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
→ Decorations
15 - 2 cups shredded sweetened coconut
16 - Pink food coloring
17 - Jelly beans or mini candies
18 - Pink and white fondant or marshmallows
# How-To Guide:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, ensuring thorough coverage for easy release.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until uniformly blended.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, incorporating fully before each addition, then blend in vanilla extract.
04 - Alternate adding dry mixture and milk to creamed butter in three additions, beginning and ending with flour mixture. Mix until just combined, being careful not to overwork the batter.
05 - Divide batter evenly between prepared pans. Bake for 22-25 minutes until a toothpick inserted in center emerges clean.
06 - Let cakes rest in pans for 10 minutes to set structure, then carefully turn out onto wire racks to cool completely before assembly.
07 - Beat butter until smooth and creamy. Gradually incorporate powdered sugar, followed by vanilla, salt, and enough milk to achieve smooth, spreadable consistency.
08 - Keep first cake whole for bunny face. Cut second cake into two equal oval shapes for ears, then trim remaining center portion into bow tie shape.
09 - Arrange face, ears, and bow tie on large serving tray in proper bunny configuration, ensuring pieces are closely positioned.
10 - Spread thin layer of frosting over entire cake surface to seal crumbs. Refrigerate for 20 minutes to set before final frosting.
11 - Apply remaining buttercream evenly over chilled cake. Press shredded coconut firmly over entire frosted surface to create fur texture.
12 - Tint small portion of coconut with pink food coloring. Gently press colored coconut onto inner ear sections for dimension.
13 - Shape fondant or marshmallows into ear details. Place candies for nose, eyes, and additional accents. Store covered at room temperature up to 2 days or refrigerated up to 4 days.
# Expert Advice:
01 -
- The coconut covering gives it an irresistibly fluffy texture that looks like real fur
- Kids go absolutely wild for the face, and adults secretly love it just as much
- You dont need fancy decorating skills to create something showstopping
02 -
- Chilling the crumb coat is nonnegotiable unless you want coconut mixed with cake crumbs in your final coat
- Work quickly with the coconut pressing or the frosting will set and it wont adhere properly
- Room temperature cakes are essential warm cakes will tear when you cut them into shapes
03 -
- Use an offset spatula for smoother frosting and easier coconut application
- Freeze the unfrosted cake layers for 30 minutes before cutting into shapes for cleaner edges