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Bunny Cake Recipe
Bunny Cake Recipe photo by Taste of Home

Bunny Cake Recipe

Read Reviews (4)
5 4
Publisher Photo
This is one of the cutest cakes ever! Serve this at any younger child's birthday party and they will be so excited about their cake!—Marian Thoma, West Bend, Wisconsin
TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 1 hour Bake: 25 min. + cooling
MAKES: 6-8 servings

Ingredients

  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup sugar
  • 3 tablespoons baking cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup cold water
  • 6 tablespoons canola oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla extract
  • FROSTING:
  • 5 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • 1 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 ounces white candy coating
  • Red paste or gel food coloring
  • 1-1/4 cups flaked coconut, divided
  • Green liquid food coloring
  • 6 chow mein noodles
  • 2 pink jelly beans
  • 1 red jelly bean

Nutritional Facts

1 serving (1 piece) equals 804 calories, 46 g fat (25 g saturated fat), 119 mg cholesterol, 622 mg sodium, 94 g carbohydrate, 2 g fiber, 7 g protein.

Directions

  1. Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Cool completely.
  2. For frosting, whisk the flour and milk in a saucepan until smooth. Cook and stir over medium heat until thickened (mixture will be paste-like); cool. In a bowl, cream butter until fluffy. Gradually add sugar, beating well. gradually add cooled milk mixture; beat for 5 minutes or until light and fluffy. Add vanilla; mix well.
  3. On waxed paper, draw two bunny ears, 5-1/2 in. tall x 2-1/4 in. wide; set aside. In a microwave or a heavy saucepan, melt candy coating; stir until smooth. Tint pink with red food coloring. Spread over bunny ear pattern's cool until firm. Carefully peel ears off waxed paper. For grass, place 1 cup coconut in a resealable plastic bag. Add 12 drops green food coloring; shake well.
  4. To assemble, cut cake in half. Spread frosting over top of one cake half. Stack second half on top. Stand the cake by placing cut side down on a serving platter. Cut a wedge from one side of cake about 1 in. from cut side and about 2 in. deep to create head as shown in Fig. 1 below. Set wedge aside for tail.
  5. Frost entire cake. Place tail on back of cake. Frost and cover with remaining coconut. Add chow mein noodles for whiskers, pink jelly beans for eyes and red jelly bean for nose. Place ears behind head as shown in photo. Spread grass around bunny. Yield: 6-8 servings.
Originally published as Bunny Cake in Country Woman March/April 2003, p24

Nutritional Facts

1 serving (1 piece) equals 804 calories, 46 g fat (25 g saturated fat), 119 mg cholesterol, 622 mg sodium, 94 g carbohydrate, 2 g fiber, 7 g protein.

Reviews for Bunny Cake(4)

AVERAGE RATING
   (1)
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 (1)
4 Star
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MY REVIEW
Reviewed Mar. 29, 2012

I don't see the illustration for cutting the head. I am trying to imagine it. Could you please include it in a revision. I'd like to make this cake. Are the ears just stuck into the part you cut the wedge out of?

MY REVIEW
Reviewed Mar. 27, 2012

What happened to diagram on how to cut for head and tail?

MY REVIEW
Reviewed Mar. 30, 2009

Thanks for the memories! I once made this cake for my children but forgot about it. Now I'll make it for my grandchildren.

MY REVIEW
Reviewed May. 28, 2008
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