If you’re having friends and family over for Easter weekend or perhaps you just really want to impress the socks off your kids, baking a fluffy bunny cake fits the dessert brief perfectly!
Bunny on a plate, complete with ears and tail – you *might* have to explain to the little ones that it isn’t the ACTUAL Easter Bunny himself, just a stiff nod in his direction. It is a cute and fluffy cake after all.
Impressive as it is, this fluffy bunny cake isn’t at all difficult to bake – just follow the recipe below, step by step. Ready to get your baking on? Let’s hop to it!
Fluffy Bunny Cake Recipe
Preparation time: 45 minutes
Cooking time: 50 minutes
- 375g butter, diced and softened
- 1 ½ cups caster sugar
- 6 extra-large eggs
- 3 tsp lemon rind, finely grated
- 2 tsp vanilla extract
- 3 cups plain flour
- 3 tsp McKenzie’s Baking Powder
- ¼ tsp McKenzie’s Bi-Carb Soda
- ¾ cup buttermilk
- ¼ cup McKenzie’s Fine Desiccated Coconut
- 5 drops red food dye
- 100g white chocolate buttons
- Pink marshmallow, for decoration
- 2 cups McKenzie’s Shredded Coconut
- 300g butter, diced and softened
- 5 cups icing sugar, sieved
- 2 tbs lemon juice
- Pre-heat oven to 180°C (160°C fan-forced). Line the base and sides of 2 x 20cm deep cake pans. Place butter and sugar into the bowl of an electric mixer and beat until pale and creamy. Add eggs one at a time. Mix until well incorporated. Add lemon rind and vanilla.
- Add flour, baking powder and soda alternately with the milk, until well combined and the batter is smooth.
- Divide batter between prepared pans and bake for 50 minutes, or until an inserted skewer comes out clean. Cool for 10 minutes in pans before removing them to a cooling rack. Once cooled completely, refrigerate covered until ready to decorate.
- For the ears, draw two rabbit ears on a piece of baking paper and set them aside on a flat tray or surface. Combine desiccated coconut with food dye in a small bag and shake well until coconut is pink. Place chocolate buttons in a heatproof bowl over a saucepan of gently simmering water. Stir regularly until just melted. Spoon chocolate over the ears template, ensuring it’s thick enough to be able to handle once set. Sprinkle the inner ears with the pink coconut, then the outer ears with some of the shredded coconut. Dip one end of the marshmallow in melted chocolate, then into pink coconut. Refrigerate ears and nose until set.
- For the icing, place the butter in a large mixing bowl. Beat with electric beaters until soft and creamy. Gradually add icing sugar and juice, mixing until smooth.
- For assembly, cut each cake into two. Place one layer onto a serving plate, spoon a little icing on top and spread out evenly. Top with the second layer and repeat the process until all layers are assembled. Cover cake with the remaining icing and sprinkle with the remaining shredded coconut. Make a small incision in the top of the cake with a knife where the ears will go. Gently press the bunny ears into the top of the cake and decorate with the bunny nose.
- Congratulations, your fluffy bunny cake is ready to eat!
This is an original recipe from McKenzies, one of the best brands to get behind your baking projects! Let us know if you make this fluffy bunny cake recipe for your guests this Easter. We’d love to hear about it below in the comments.