My mother made this bunny-shaped cake for us in the Sixties. I made it for my kids in the Nineties. Now, twenty-five years later, I am happily making it for my grandson. I love the architecture involved in creating the bunny shape out of two round cake pans as much as I love the simplicity in the flavor of a vanilla cake.
2¼ cups all-purpose unbleached flour
1½ cups sugar
½ teaspoon salt
2 teaspoons baking powder
1 cup (2 sticks) butter, cut into half-inch slices, at room temperature
4 large eggs
½ cup milk (whole or 2%)
1 tablespoon vanilla extract
Preheat oven to 350º.
Grease and flour two 8-inch round cake pans.
Place the flour, sugar, salt, and baking powder in a large bowl and mix on slow speed until well blended.
Add the slices of butter and blend on medium speed until the mixture resembles pea-sized crumbles.
In another bowl, mix together the eggs, milk, and vanilla with a fork until well blended.
Pour the wet ingredients into the butter and flour mixture and beat on slow speed for one minute. Scrape down the sides of the bowl with a spatula. Beat the batter on medium speed for one minute until smooth and fluffy.
Pour batter into prepared cake pans. Bake for about 25 minutes on the middle oven rack. When done, the cakes should be golden in color and a knife poked into the center should come out clean.
Remove cake pans from the oven. Let cool on a wire rack for ten minutes. To easily release the cakes from their pans, use a knife to loosen the edges and then flip the pans onto a rack. The cakes must be completely cooled before frosting.
Cream Cheese Frosting Ingredients
1 8-ounce bar cream cheese, softened
½ cup (1 stick) butter, softened
1 teaspoon pure vanilla extract
3¾ cups (1 pound box) confectioners’ sugar
2-3 tablespoons whole milk
Beat butter and cream cheese together in a large bowl on medium-high speed until smooth and creamy. Add powdered sugar and start beating on slow speed until the sugar is incorporated into the mixture to keep powdered sugar from spraying all over the room. Beat frosting until smooth and creamy.
Add vanilla and beat for 15 seconds more. Add milk as needed to help fluff up the frosting.
Meanwhile, a few miles away at my Goddaughter Leigh’s house, my dear friend Becky was busy making an Easter Bunny Cake for her three-week-old granddaughter. She sent me a photo.
The Barton/Meadors family made this beautiful bunny.
My friend Janet Davies sent a photo of her coconut-covered bunny cake. Here is her method of icing the cake: Cut each cake layer in half horizontally. Poke holes in the layers with a toothpick. Pour a mixture of 12 ounces frozen coconut, 1 pound powdered sugar, and 1 cup sour cream over the layers and allow to soak in. Add flakey coconut to the top. The sour cream gives it a tangy touch. Sometimes she takes off the crusty of the cake to make sure the runny icing gets inside the cake.
Here’s another cute one sent to me by mom’s cousin, Jean Maroney. Her daughter-in-law, Alena, made it.
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