As you know, I don’t usually decorate festively, to put it lightly. Most decorating ingredients aren’t conducive to my organic lifestyle, so that’s one of the biggest reasons why I don’t decorate. I also don’t believe in spending a ton of time on something you’re just going to eat! But, it can be kinda fun baking and decorating something pretty for the holidays. And especially more so when it’s super easy!
So today I’m sharing my version of an Easter Bunny Cake. There are tons of different versions of this cake – Pinterest will give you them all. But, mine is so simple! I made our classic Black & White Cake that we have on our menu at the bake shop, which is just a simple chocolate cake with vanilla buttercream frosting. Then, I topped it with some fine shredded coconut, an organic chocolate bunny, and organic chocolate Easter eggs! It is so easy and it’s so adorable. This would be a fun cake recipe to make for upcoming Easter or even have your kids help with. Get the recipe below for my Easter Bunny Cake.
Easter Bunny Cake
Makes 3 layer 6-inch cake
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
2 organic large eggs, room temperature
1/2 cup organic milk, room temperature
1/4 cup organic heavy whipping cream, room temperature
1/4 cup organic sour cream, room temperature
127 grams (3/4 cup plus 2 1/2 tablespoons) all natural cake flour
43 grams (1/3 cup) organic Dutch cocoa powder, sifted
3/4 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
1 tablespoon organic milk
1 teaspoon organic vanilla extract
organic unsweetened fine shredded coconut
Organic chocolate Easter bunnyOrganic chocolate filled eggs
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined and there are no chunks of butter.
Add the eggs, milk, heavy whipping cream, and sour cream. Mix on low, scrape down the sides of the bowl so the sugar does not stick. Mix again to combine, it should look like cottage cheese.
In a separate bowl, add the cake flour, cocoa, baking powder, and sea salt and whisk together. With the mixer on low, slowly add in the flour mixture and mix on low until you have a smooth cake batter. Scrape down the sides of the bowl again, as needed.
Transfer batter evenly into each cake pan, about 226 grams each.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow cake to cool completely in the cake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, milk, and vanilla extract. Mix on low until combined, then speed mixer up to high and mix for 1 minute or until light and fluffy. Scrape down sides of bowl and mix again until cohesive.
On a cake stand or spinner, crumb coat the cake for a naked style look. Reserve a small amount of frosting to stick on the bunny. I also left frosting on the edges on top to hold in the bunny and eggs.
To decorate: Add a small dollop of frosting to the bottom of the bunny and stick in the middle of the cake. Add fine shredded coconut around the sides, and decorate with eggs. You can leave the eggs in the wrappers for a colorful look, or remove the wrappers for a chocolate look.
Gluten Free – Replace the cake flour with 127 grams (3/4 cup plus 1 tablespoon) organic gluten free flour blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.