Product Used In This Recipe
Vanilla 3D Bunny Cake
PREP: 10 MINUTES
COOK: 50 MINUTES
SERVINGS: 8 - 10 SERVINGS
You are not logged in! Login or create an account here to save recipes.
Simple vanilla cake recipe made in our classic 3D Bunny mold from our early years! Celebrate Easter with this adorable treat that the kids will love.
Ingredients
- 7 Tbsp butter, softened
- 1 cup sugar
- 3/4 cup milk
- 1 tsp vanilla
- 2 cups sifted cake flour
- 2 tsp baking powder
- 2 large egg whites
- Icing:
- 1 1/4 cup powdered sugar
- 2 Tbsp water
- Optional: coconut, food coloring for decorating, candies
Directions
Preheat oven to 375° F. Prepare 3D Bunny Pan with baking spray containing flour. Using a stand mixer with a paddle attachment, cream sugar and butter until fluffy. Add milk and vanilla. In a separate bowl, combine sifted flour and baking powder. Add flour mixture in three parts to the butter mixture until incorporated. Beat egg whites until stiff and fold into batter.
Pour prepared batter in bottom half of bunny mold (approximately 3 cups). Place top of mold over bottom half, interlocking seams. (Top half has vent holes to permit steam to escape.) Place mold on cookie sheet and bake for 50-60 minutes, or until cake tests done. (Test with toothpick through vent hole.)
Mix icing ingredients together until desired consistency is reached. Remove mold from oven and cool 5 minutes. Invert mold onto cooling rack before standing in upright position. Trim bottom of cake if surface is not flat. Place a dab of icing on plate and stand mold in upright position. Brush on icing and decorate as desired with coconut, colored icing, or candies.
Posted by Mary Ellen Brennan
My Dad bought me this Bunny pan back when I was about 16 years old. I’ve used it almost every Easter since then. It’s very easy to use if you follow the directions. My old Bunny pan is still in great condition, but I decided he needed to retire, so I bought a new one. I’m now 72 years old and I still love this pan after more than 50 years! I’m thinking of buying the Lamb pan too.
Posted by Beth Harris
I have a much older vintage bunny mold, but this recipe worked perfectly. The frosting gives it the look of a glazed donut. I took the buttercream frosting hint from above and it made the cake very stable.
Posted by Carol Magill
I have had this bunny pan for years and have had issues with the cake always being a little too soft and the bunny ’listing’ to one side or the other. Box pound cake mix was everyone’s suggestion but I’ve never liked the taste. Tried this recipe— a firm beautiful cake with every detail of the mold— even the eyes! Thought it would have little flavor because it was so simple— everyone raved about the flavor. Sliced like a dream… my compliments to whoever developed this recipe. I have pinned it and am going to print it and put it inside the mold! Thank you!
Posted by Heidi Hermiller
The cake is super fun! And a HUGE hit at partys!
The recipe is a delicious dense crumb but made me wonder why toss out the 2 egg yolks? I didn’t and it was fine. Don’t use a box cake unless it’s dense like a pound cake, it is too soft to stand successfully.
It’s really important to rest the cake upside down from how you bake it. I understand now that inversion allows the cake upper side to fully mold into the bunny pan and take shape.
When baking the cake I did place a heavy pot on the top of the pan avoiding the steam hole just incase the batter swelled up too much. I stood it to cool completely overnight braced between tall bowls incase it tipped either way. I carved off a flat bottom and stood it in frosting.
I also think you need about half a recipe of thick rich butter cream frosting to hold the cake in place ( I tinted that green for a grass base, and tinted some pink to frost ears, and used white for the tail with flaked coconut trim.
Glazing the cake I used a silicone brush and placed it on a rack to drip over a pan to use all the glaze.
I’ve made it 3 times now and I learn more each time.
Posted by Patti Vucci
The cake turned out fine. I made the mistake to put melted chocolate chips over the cake and it cracked the cake. Also, i probably should have trimmed the bottom to make sure it was flat. In the past I used the 1234 cake recipe which makes a bigger batter and a heavier cake. The remaining batter was baked in a round layer pan. This cake cracked too, probably because once again, I did not trim the bottom. I love this cake pan because it came from my mother in law’s kitchen.