easter bunny cake

The perfect cake for every Easter brunch table! Delicious strawberry flavor with Italian meringue buttercream ombre, roses and the cutest little garden bunny! &nbsp;

Easter Bunny Cake

all-purpose flour (213 grams)

sugar (228 grams)

tsp baking powder (3 grams)

¼ tsp baking soda (1 grams)

unsalted butter (176 grams, room temp or melted)

milk (63 grams, warm)

strawberry preserves (46 grams, strained, warmed)

sour cream (133 grams)

tsp vanilla extract (10 grams)

Pink food coloring

chocolate bunny (medium size)

chocolate eggs (pastel)

salt

sugar (342 grams)

unsalted butter (456 grams, room temperature)

tsp vanilla extract (5 milliliters)

water (40 grams)

cream of tartar

pink food coloring

yellow food coloring

lb confectioners sugar (462 grams)

butter

tbsp strawberry preserve (20 grams, strained)

lemon juice (30 milliliters strained)

Preheat oven to 340F. Butter and flour three 6-inch cake pans. Soak baking strips in water. Strain the strawberry preserves.&nbsp;

Sift dry ingredients (including sugar). Whisk to combine.

In another bowl, whisk together wet ingredients.

Combine wet and dry mixtures. Whisk until combined. Add a few drops of pink food coloring until a desired consistency is reached. If the batter is lumpy, it’s okay! &nbsp;

Add baking strips to the cake pans.

Evenly distribute batter into pans. I like to use a kitchen scale for precision.

Bake for about 35 minutes or until the centers are set and springy to the touch.

For the Cake:

Beat the egg whites, salt and cream of tartar, slowly add in 1/3 cup of sugar and continue beating until soft peaks form.

In a medium saucepan add the remaining sugar and 1/3 cup water then place on medium-low heat.

Stir until sugar melts and becomes clear.&nbsp;Maintain at medium-high heat until temperature reads 235-240F.

Drizzle the sugar into the mixer immediately.

Run the mixer until meringue is cool/tepid or for about 15 minutes. You can speed up the process by adding bags of frozen peas to the base of the bowl.&nbsp;

Add room temperature butter into running mixer one tablespoon piece at a time.

Add the salt and vanilla.

Beat until butter is combined and mixture has reached a silky consistency.

Distribute into small bowls.

Use food coloring to create a gradient of colors.

Transfer to piping bags. Snip off the tips of each bag.

For the Italian Meringue Buttercream:

In a stand mixer, cream the butter until fluffy.

Sift in half of the confectioners sugar. Mix, then add the rest.

Squeeze lemon juice and pour in 1 tbsp of strained strawberry preserves.&nbsp;

Transfer 2 cups of the buttercream to bowl. Dye some a darker pink. Add the dark pink and the light pink to a piping bag fitted with a 127 tip for the roses. Transfer the rest to another piping bag. Snip off the tip.&nbsp;

For the Strawberry Buttercream:

Cut a square of parchment paper. Use a tiny bit of buttercream to glue the paper to the piping nail for more stability.

Pipe a small cone of very thick buttercream in the middle of the square.

Use a 127 tip with the pointy side up to make the petals.

Start with a spiral for the center.

Pipe small arches for each petal, pointing the tip outward as you get towards the outer petals.

For the Roses:

Pipe the strawberry buttercream between each layer.

Crumb coat the cake with the strawberry buttercream. Smooth with a scraper.

Starting with the darkest pink, pipe the Italian Meringue gradient.

Smooth with a scraper.

Chill the cake for about 10-15 minutes.

Place the chocolate bunny in the middle.

Scatter the roses and eggs throughout the top of the cake.

For the Assembly:

How to Make an Easter Bunny Cake

Full Recipe: https://preppykitchen.com/easter-bunny-cake/

This strawberry easter cake is so delicious! Take the bunny and eggs off and make this any time you need an amazing cake. I made buttercream roses instead of fondant flowers and made my own flavor profile for the cake up. I love the pink to yellow pastel ombré, it’s so cheerful!! The cake is filled with strawberry lemon buttercream then covered in vanilla Italian meringue buttercream, which I LOVE because it’s so creamy and not too sweet. I piped the roses with a 127 tip on a piping nail then used a pair of scissors to transfer them to the cake. Head over to the blog for all the details and full recipe!

How to Make an Easter Bunny Cake

An easy Easter Bunny Cake with purple, pink, and yellow swirls topped with coconut and jelly beans. This recipe is so fun!

vanilla cake mix

Water, vegetable oil and eggs called

Pink, purple and yellow food colors

containers Betty Crocker™ Whipped fluffy white frosting

coconut

Red licorice rope

Jelly beans

Betty Crocker™ pink colored sugar

Heat oven to 350°F (325°F for dark or nonstick pans). Spray or grease bottoms only of two 9-inch round cake pans. Make cake batter as directed on box.

Divide cake batter evenly among 3 separate bowls (about 1 cup for each bowl). Dye each bowl a different color with pink, purple or yellow food color. Pour half of the purple batter into each of the 9-inch round pans. Pour half of the yellow batter over top of the purple layer in each pan. Pour half of pink batter over yellow batter in each pan. Do not mix.

Bake and cool cake as directed on box for two 9-inch rounds. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.

Place one of the cooled cake rounds on serving tray. Cut other round cake as shown in Diagram A below and place ears and bow tie of the bunny in appropriate places on the tray.

Carefully frost cake with frosting. Sprinkle coconut over cake. Use licorice to outline bow tie and make whiskers and mouth on bunny. Use jelly beans for eyes, nose, and to fill in bow tie. Use pink sprinkles to fill in pink of the ears. Store covered at room temperature.

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Top 2 easter bunny cake recipes from across the web

The most viewed easter bunny cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easter Bunny Cake

Easter Bunny Cake

The most viewed easter bunny cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine