Product Used In This Recipe
Vanilla 3D Bunny Cake
PREP: 10 MINUTES
COOK: 50 MINUTES
SERVINGS: 8 - 10 SERVINGS
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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 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.