Bunny Shaped Vanilla Cake (Printable)

Festive vanilla bunny cake with buttercream and coconut decoration

# What you'll need:

→ Cake

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

→ 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

→ 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 make it:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar until light and fluffy in a large bowl. Add eggs one at a time, then vanilla.
04 - Alternate adding flour mixture and milk to creamed mixture, starting and ending with flour. Mix until just combined.
05 - Divide batter evenly between prepared pans. Bake for 22-25 minutes until a toothpick inserted in center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Beat butter until smooth. Gradually add powdered sugar, vanilla, salt, and enough milk to achieve spreadable consistency.
08 - Leave one cake round whole for the face. Cut second round into two equal ovals for ears and remaining center into a bow tie shape.
09 - Arrange face, ears, and bow tie on a large serving tray.
10 - Spread a thin layer of frosting over entire cake pieces. Chill for 20 minutes.
11 - Frost cake fully and press shredded coconut over entire surface.
12 - Tint small amount of coconut with pink food coloring. Gently press onto ear sections.
13 - Use fondant or marshmallows for ears, and place candies for nose, eyes, and other decorations as desired.
14 - Store covered at room temperature for up to 2 days, or refrigerated for up to 4 days.

# Expert Tips:

01 -
  • The moist vanilla cake pairs perfectly with creamy buttercream and coconut for textures that keep everyone coming back for seconds
  • Despite its impressive appearance, this cake is surprisingly forgiving and perfect for decorators of any skill level
02 -
  • Chilling the crumb coated cake for 20 minutes is the secret to a clean, crumb free final coat of frosting
  • Pressing the coconut onto the frosting at a slight angle helps it adhere better and look more natural
03 -
  • Freeze the cake rounds for 30 minutes before cutting into shapes for cleaner edges and less crumbling
  • Toast a portion of the coconut for a dimensional, realistic fur effect that guests always notice

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