Aunt Mary's Delicious Bunny Cake

Aunt Mary's Delicious Bunny Cake

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

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 894 kcal
  • 45%
  • Fat:
  • 43.3 g
  • 67%
  • Carbs:
  • 120.8g
  • 39%
  • Protein:
  • 7.9 g
  • 16%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 488 mg
  • 20%

Based on a 2,000 calorie diet

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  • 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.
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  • 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 5

  1. 5 Ratings


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 is what's happening to this excellent and obviously overlooked recipe. Have no misgivings about making this basic yellow layer cake. It's merely a slight variation on the classic "One-Two-Three-Four Cake. The lemon and orange extracts were just the right amount for a delicate flavor, not masking the beautiful, butter cake taste of this at all. That said, any flavor extract would work - or stick with just the vanilla! I did make one small but important change - as I frequently do with butter cakes as they have a tendency to be dry, I substituted vegetable oil for the 1/8 cup (2 T.) butter called for in this recipe. I baked this as cupcakes, about 20-22 minutes. I tasted one before it was frosted and it was blue-ribbon good. It has a beautiful, moist and tender crumb, neither too dense nor two fluffy. A cake that stands on its own without being buried in frosting is a real winner in my book. As for the frosting, I knew I'd love it when I saw its ratio of fat to powdered sugar and its mix of both butter and shortening, offering the best qualities of both. Make sure you use hi-ratio shortening and pure 10x cane sugar and you will have the smoothest, creamiest buttercream you could hope for. Note: this recipe should make a 13x9" sheet cake, 9" layer cake or 24 cupcakes.


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.

Denece Frisbie

Excellent cake for cutting and designing into shapes, and the flavor is wonderful!!! Baked just as written, thank you so much!!!