Bunny Easter Cake Recipe: Hop Your Way To Deliciousness

White Easter Bunny Cake Recipe from recipeland.com

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Get Your Easter Bunny Fix with These Two Fun Recipes

Looking for a fun and festive Easter dessert that will impress your family and friends? Look no further than our Bunny Easter Cake recipe! We’ve got two different versions of this cake that are sure to delight both kids and adults alike. Whether you’re a beginner baker or a seasoned pro, these recipes are easy to follow and will result in a deliciously cute cake that’s perfect for spring.

Bunny Easter Cake Recipe #1: Carrot Cake with Cream Cheese Frosting

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup vegetable oil
2 cups grated carrots
1/2 cup chopped walnuts (optional)
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Pink food coloring
Mini marshmallows
Black decorating gel

Instructions:

Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In a large bowl, beat eggs and sugar together until light and fluffy. Add oil and beat until well combined.
Gradually stir in the flour mixture, mixing until just combined. Fold in grated carrots and chopped walnuts (if using).
Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans.
In a separate bowl, beat cream cheese and butter together until smooth. Gradually add powdered sugar and beat until well combined. Stir in vanilla extract and pink food coloring.
Remove the cakes from the pans and place one cake on a serving platter. Spread a layer of frosting on top. Place the other cake on top and frost the entire cake.
Decorate the cake with mini marshmallows for the bunny tail, black decorating gel for the eyes and whiskers, and pink frosting for the ears.
Refrigerate the cake until ready to serve.

Nutritional Information:

Cooking Time:

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 1 hour

Equipment:

2 9-inch cake pans
Mixing bowls
Whisk
Electric mixer
Cake spatula
Piping bag (optional)

Serving Suggestions:

This cake is perfect for any Easter celebration, but it also makes a great addition to a springtime brunch or tea party. Serve with a cup of tea or coffee for the perfect pairing.

Variations:

If you’re not a fan of cream cheese frosting, you can use a vanilla or buttercream frosting instead. You can also skip the walnuts if you prefer a nut-free cake. For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.

Substitutions:

You can use pecans instead of walnuts in this recipe, or skip the nuts altogether. You can also use yellow cake mix instead of making the cake from scratch.

Storage:

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Tips:

Make sure your cream cheese and butter are both softened before making the frosting.
For a smoother frosting, sift the powdered sugar before adding it to the cream cheese mixture.
If you don’t have piping bags, you can use a zip-top bag with the corner snipped off to pipe the frosting onto the cake.

Frequently Asked Questions:

Can I make this cake ahead of time? Yes! You can bake the cakes and make the frosting up to 2 days in advance, then assemble the cake the day you plan to serve it.
Can I freeze this cake? Yes, you can freeze the cake layers (before frosting) for up to 3 months. Thaw them in the refrigerator overnight before frosting and decorating.

Bunny Easter Cake Recipe #2: Funfetti Cake with Buttercream Frosting