Bunny Cake Easter Spring Centerpiece (Printable)
Festive vanilla bunny cake with buttercream frosting and coconut decoration
# What You'll Need:
→ Cake Components
01 - 2¼ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup granulated sugar
06 - ½ cup unsalted butter, softened
07 - 3 large eggs
08 - 1 cup whole milk
09 - 2 teaspoons vanilla extract
→ Buttercream Frosting
10 - 1 cup unsalted butter, softened
11 - 4 cups powdered sugar, sifted
12 - 2-3 tablespoons milk
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
→ Bunny Decoration
15 - 2 cups shredded sweetened coconut
16 - Pink food coloring
17 - Jelly beans or mini candies
18 - Pink and white fondant or marshmallows
# How-To Steps:
01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans, ensuring thorough coverage for easy release.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl until evenly distributed.
03 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 3-4 minutes. Add eggs one at a time, incorporating fully after each addition, then blend in vanilla extract.
04 - Alternate adding flour mixture and milk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
05 - Divide batter evenly between prepared pans. Bake for 22-25 minutes until a toothpick inserted into the center emerges clean. Cool in pans for 10 minutes before transferring to wire racks.
06 - Beat butter until smooth and creamy. Gradually incorporate powdered sugar, vanilla extract, salt, and enough milk to achieve a spreadable consistency. Whip until light and fluffy.
07 - Keep one cake round intact for the face. Cut the second round into two equal ovals for ears and shape the remaining center portion into a bow tie.
08 - Arrange the face, ears, and bow tie on a large serving tray, positioning them to form a bunny silhouette.
09 - Spread a thin layer of frosting over all cake pieces to seal in crumbs. Refrigerate for 20 minutes to set.
10 - Frost the cake completely with remaining buttercream. Gently press shredded coconut over the entire surface, creating a fluffy fur effect.
11 - Tint a small portion of coconut with pink food coloring. Carefully press the pink coconut onto the center sections of the ear pieces.
12 - Use fondant or marshmallows to enhance ear definition. Place jelly beans or candies for the nose, eyes, and additional decorative elements.
13 - Store covered at room temperature for up to 2 days, or refrigerate for up to 4 days for extended freshness.
# Expert Advice:
01 -
- The moist vanilla cake balances perfectly with creamy buttercream and sweet coconut
- Kids and adults alike cannot resist grinning at this adorable centerpiece
- The assembly feels like playing with food but results in something impressive
02 -
- The crumb coat step is absolutely essential for keeping coconut in place and preventing crumbs from showing through the white frosting
- Room temperature ingredients prevent lumps in both cake batter and frosting
- Press coconut gently onto the frosting immediately after applying while the surface is still tacky
03 -
- Chill your cake pieces in the freezer for 30 minutes before shaping to reduce crumbling
- Toast a portion of the coconut lightly for depth of flavor and visual interest