Springtime is upon us, and with it comes the perfect opportunity to celebrate with a sweet, delightful treat! Our Easter Bunny Cake is a show-stopper that will add a fun and festive touch to your holiday table. Whether you’re hosting an Easter brunch or a bunny-themed party, this adorable cake is sure to capture the hearts of everyone at your celebration.
Why This Recipe Works
This Easter Bunny Cake recipe is an absolute crowd-pleaser. The fluffy vanilla sponge layers, paired with rich and tangy cream cheese frosting, create the perfect balance of flavor. The bunny decoration brings whimsy and joy to any occasion. Plus, it’s easy to make, with some store-bought edible decorations to save you time. Whether you’re a seasoned baker or a beginner, this cake is approachable yet impressive!
What You Will Need
Ingredients
- For the Victoria Sponge Cake:
- 350 g (12 oz) butter or margarine (room temperature)
- 350 g (12 oz) caster sugar
- 6 medium-sized eggs (beaten)
- 350 g (12 oz) self-raising flour (or plain flour with 2 tsp baking powder)
- 2 tsp vanilla extract
- For the Cream Cheese Frosting:
- 2 cups butter (room temperature)
- 2 cups cream cheese
- 1 kg (2 lbs) icing sugar (confectioner’s sugar)
- 1 tbsp vanilla extract
- For the Bunny Cake Decorations:
- Sugar paste (pink, white, and black)
- Edible sugar flowers
Equipment Needed
- Four 7-inch round cake pans
- Mixing bowls
- Electric mixer with paddle attachment
- Piping bag with a large round tip (like size 1A)
- Serrated knife or cake leveler
- Spatula
- Cake decorating tools
How to Make the Easter Bunny Cake
Step 1: Prepare the Cake Pans
Begin by greasing and lining four 7-inch round cake pans with parchment paper to prevent the cake from sticking.
Step 2: Make the Sponge Cake Batter
In a large mixing bowl, beat together the butter and sugar until light, fluffy, and pale in color. Add the beaten eggs gradually, ensuring each addition is fully incorporated. Sift the flour and gently fold it into the butter mixture using a metal spoon. Be careful not to deflate the batter.
Step 3: Bake the Cake Layers
Divide the batter evenly among the four prepared pans. Smooth the top of each with a spatula. Place the pans in a preheated oven at 190°C (375°F, gas mark 5) and bake for 15-20 minutes. The cakes are done when they spring back to the touch and a skewer inserted in the center comes out clean.
Step 4: Cool the Cake Layers
Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely before frosting.
Step 5: Make the Cream Cheese Frosting
Using a stand mixer with a paddle attachment, beat the butter, cream cheese, and vanilla extract until smooth. Gradually add the icing sugar, starting with half and beating until fully incorporated before adding the rest. The frosting should be smooth and fluffy.
Step 6: Assemble the Bunny Cake
Once the cake layers have cooled, level them using a serrated knife or cake leveler to create even layers. Stack the layers with a generous layer of cream cheese frosting between each one. Apply a crumb coat by covering the entire cake with a thin layer of frosting, then refrigerate the cake for about 10 minutes to set the crumb coat.
Step 7: Apply the Final Layer of Frosting
Once the crumb coat is firm, apply another layer of frosting to cover the cake completely. Smooth the frosting with a spatula for a clean finish. Refrigerate the cake again to allow the frosting to firm up.
Step 8: Decorate the Bunny Cake
Now it’s time for the fun part—decorating! Roll out the pink, white, and black sugar paste to create bunny ears, a nose, cheeks, and eyes. Attach the sugar paste decorations to the cake using a small amount of frosting on the back to act as glue. Finish the cake by adding edible sugar flowers to the top for a colorful, festive touch.
Note: You can also add candy decorations or piped buttercream flowers if you want to get creative!
Tips and Tricks
- Flavors: Feel free to experiment with different flavors in the sponge cake batter. Lemon zest, orange zest, or even cocoa powder for a chocolate version would work wonderfully!
- Cream Cheese Frosting: If you prefer a less tangy frosting, you can substitute the cream cheese with mascarpone or a butter-based frosting.
- Decoration Ideas: Use food coloring to tint the sugar paste in different shades or add small decorative elements like candy carrots or mini Easter eggs around the cake for extra charm.
Frequently Asked Questions
How can I make the cake ahead of time?
You can prepare the cake layers up to a day in advance and store them in an airtight container. Frost the cake on the day you plan to serve it for the freshest result.
Can I use a different frosting for this cake?
Absolutely! If you’re not a fan of cream cheese frosting, buttercream frosting, whipped cream, or ganache can all be delicious alternatives.
How do I store leftover bunny cake?
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best flavor and texture.
Summary
This Easter Bunny Cake is a whimsical, delicious treat that’s perfect for any springtime celebration. With its light, fluffy sponge, rich cream cheese frosting, and adorable bunny decoration, it’s sure to delight your guests and make your Easter even more special.
Easter Bunny Cake Recipe
Ingredients
350 g (12 oz) butter or margarine
350 g (12 oz) caster sugar
6 medium-sized eggs
350 g (12 oz) self-raising flour
2 tsp vanilla extract
2 cups butter
2 cups cream cheese
1 kg (2 lbs) icing sugar
1 tbsp vanilla extract
Sugar paste (pink, white, black)
Edible sugar flowers
Directions
- Preheat the oven to 190°C (375°F).
- Grease and line four 7-inch cake pans.
- Prepare the Victoria sponge batter and bake for 15-20 minutes.
- Cool the cake layers completely.
- Make the cream cheese frosting.
- Assemble the cake with frosting between layers and a crumb coat.
- Add the final layer of frosting and decorate with sugar paste and edible flowers. Enjoy!
