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.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.
Easter Bunny CakeDifficulty: Easy
This simple chocolate cake with vanilla buttercream frosting is all dressed up for Easter with the addition of a simple chocolate bunny and chocolate eggs on top.
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
- 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.
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Make sure to check out my Maple Cranberry Scones recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!