Easter Bunny Cake

 


Easter Bunny Cake

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

Step 1Make 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. 

Step 2Beat 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. 

Step 3Bake 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. 

Step 4Make 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. 

Step 5Transfer 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. 

Step 6Place 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. 

Step 7Combine 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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