Bunny Butt Cake Recipe for Easter day 2024

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Bunny Butt Cake Recipe for Easter day 2024: All ages can enjoy this simple Easter dessert, which is made using rabbit butts. It’s really simple to create and looks gorgeous on any dessert table! Moms and grandmothers had wonderful ideas, and I enjoy giving them a modern makeover! This large bunny is a classic design that is being given new life!

Bunny Butt Cake Recipe for Easter day 2024

Ingredients

Easy Vanilla Cake:

16 ounces all-purpose flour
16 ounces granulated sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 Large eggs slightly warm
5 ounces vegetable oil
10 ounces buttermilk slightly warm
4 ounces unsalted butter melted
2 teaspoon vanilla extract

Easy Buttercream:

6 ounces pasteurized egg whites from a box
24 ounces powdered sugar
2 teaspoons vanilla extract
½ teaspoon salt
24 ounces unsalted butter, softened

Decorating:

1 cup white fondant
1 teaspoon green food coloring
1 teaspoon pink food coloring
1 bag sweetened shredded coconut
¼ cup jelly beans

Instructions

Easy Vanilla Cake:

Set aside one 7-inch hemispherical cake pan or a 2-quart ovenproof dish of similar capacity, and coat them with cake goop or another pan release. Preheat the oven to 335ºF (168ºC).
Use a digital kitchen scale to weigh each ingredient. Pro tip: To achieve a finer texture, you can mix the wet and dry components separately. Alternatively, to make fewer plates, you can measure and add the ingredients straight into the stand mixer bowl.

Beat the eggs, oil, butter, buttermilk, and vanilla together in a big basin. All of the moist components ought to be just a bit heated.

In the bowl of your stand mixer fitted with the paddle attachment, mix together the flour, sugar, salt, baking soda, and baking powder on low speed.
Pour the mixture into the mixer while it’s on low.

After mixing the batter for a minute at a medium speed, it should resemble pancake batter. To ensure that all of the ingredients are mixed, scrape down the edges of the bowl.
After adding cake batter to the dome cake pan, transfer the leftover batter into the six muffin cups that have been ready.

Set a timer for 12 to 15 minutes, and bake the cupcakes in the same oven as the cake. As your dome pan bakes, use an empty 6-inch cake pan to support it. A toothpick inserted in the center should come out clean after 40 to 50 minutes of baking.

Easy Buttercream Frosting

Place the egg whites and the powdered sugar in the bowl of your stand mixer. Use the whip attachment and combine the ingredients on low speed, and then whip them on high for 4-5 minutes (until shiny) to dissolve the powdered sugar.

Then, add the salt and the vanilla extract.

Add in the softened butter piece-by-piece, and whip it with the whisk attachment to combine. It will look curdled at first. This is normal. It will also look pretty yellow, keep whipping.

Whip it on high speed with the whisk attachment for 8-10 minutes until the buttercream is white, light, and shiny. If it tastes like sweet ice cream, then it’s ready!

Finally, switch to a paddle attachment and mix the buttercream on low speed for up to 18-20 minutes to make the buttercream ultra smooth and remove any air bubbles.

Color about 2 cups of buttercream green for the grass and prepare a piping bag with a grass tip.

Color about 2 cups of buttercream pink for the body of the bunny, or leave it white if you prefer.

Notes

The best investment you can make when you’re getting started with baking is a digital kitchen scale! Weighing your ingredients will help you avoid cake failure. Using a kitchen scale for baking is super easy and gives you the best results every single time.

Practice Mise en Place (everything in its place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.

Need more help with making your first cake? Check out my how to Decorate your First Cake blog post.

Make sure all of your cold ingredients (e.g. butter, eggs, milk) are at room temperature or a little warm. Why? Because we want to create an emulsion and allow the ingredients to fully mix together.

Make your own pan release (cake goop!) The best pan release ever!

I recommend you make the fondant bunny ears and feet first, then vanilla cake and cupcakes, then the frosting, the tail and feet, and finally assemble it all together.

Nutrition

Serving: 1 cup
Calories: 1561 kcal
Carbohydrates: 194g
Protein: 13g
Fat: 84g
Saturated Fat: 52g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 22g
Trans Fat: 3g
Cholesterol: 287 mg
Sodium: 697 mg
Potassium: 218mg
Fiber: 2g
Sugar: 147g
Vitamin A: 2824 IU
Vitamin C: 0.001mg
Calcium: 107 mg
Iron: 3 mg

Bunny Butt Cake Recipe for Easter day 2024

Ingredients

Easy Vanilla Cake:

Easy Buttercream:

Decorating:

Instructions

Notes

Nutrition

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