Aunt Mary's Delicious Bunny Cake

Aunt Mary's Delicious Bunny Cake

5
Dabney 0

"This cake is great to make in character pans such as a Santa Claus, train pan, or bunny mold. Buttercream frosting is great but you can use other frostings if desired. Color your frosting with desired shade of food coloring."

Ingredients

4 h 30 m {{adjustedServings}} servings 894 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 894 kcal
  • 45%
  • Fat:
  • 43.3 g
  • 67%
  • Carbs:
  • 120.8g
  • 39%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 157 mg
  • 52%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Place a rack into the lower third of oven.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Grease and flour a cake mold pan (such as a bunny cake or train cake mold) using vegetable shortening.
  4. Sift flour, baking powder, and salt in a bowl.
  5. Mix 1 1/3 cup milk, lemon extract, 1 1/4 teaspoons vanilla extract, and orange extract in a separate bowl.
  6. Beat unsalted butter in a large mixing bowl with an electric mixer on medium speed until butter is creamy and smooth, 1 to 2 minutes. Beat in white sugar and continue beating until the mixture is light and fluffy, about 5 more minutes. Scrape the sides of the bowl occasionally.
  7. Beat in eggs, one at a time, beating each egg in thoroughly before adding the next.
  8. Reduce mixer speed to low and beat in flour mixture in several additions, alternating with milk mixture; begin and end with flour mixture. Do not overbeat. Scrape bowl occasionally.
  9. Pour batter evenly into prepared cake pan.
  10. Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the cake comes out clean, 30 to 45 minutes.
  11. Place cake in pan on a wire rack and allow to cool for 15 minutes before inverting pan to remove cake. Allow cake to completely cool on wire rack, 3 to 4 hours.
  12. Beat vegetable shortening, 1/2 cup butter, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon clear vanilla extract in a bowl until frosting is smooth and creamy.
  13. Pack the frosting into a heavy resealable plastic bag; force the frosting into one corner of the bag. Clip a small corner off the plastic bag, seal the bag, and pipe the frosting onto the cooled cake in desired pattern.

Footnotes

  • Cook's Note:
  • For fondant style icing, bake cake in a round cake pan slightly smaller than a springform pan. Fit fondant inside of springform pan. You can put a layer of wax paper on the inside round portion. Place cooled cake into springform pan inside frosting and put in freezer. Take out of freezer and use a hair dryer to melt the icing onto the cake. It may start to leak out - this is okay, I think. Keep drying and then take springform pan off. You should have a smooth layer of icing.
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Reviews

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  1. 5 Ratings

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I hope this cake isn't being passed by because of its title. The submitter calls it a bunny cake but it shouldn't be limited to just the shape of a bunny! But with only one review I'll bet this...

First time making this cake. Used 1/2 Splenda to make it more Diabetic friendly. It was fantastic! Those that can use all sugar will find it even better than fantastic.

This is a really good pound cake. The citrus flavors were very subtle. I may add a tad more extracts next time or even some orange or lemon zest to make it more flavorful. I used a lamb mold ...