Aunt Mary's Delicious Bunny Cake

Aunt Mary's Delicious Bunny Cake

4 Reviews 3 Pics
  • Prep

    45 m
  • Cook

    30 m
  • Ready In

    4 h 30 m
Recipe by  Dabney

“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.”

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Adjust Servings

Original recipe yields 1 molded cake



  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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Reviews (4)

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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 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.



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 and there was extra cake batter after I filled the mold to the top. So I just found a small ramekin and made the extra in that. Make sure to leave the cake cool in the mold for the 15 mins that the recipe calls for; if you unmold while its too hot, your cake will fall apart. Also I froze the cake after standing it up on my platter prior to frosting it. I also had to put in a couple of long skews to hold the head a bit. I was extra careful this year because last year my lamb was in crumbs (I used a box cake mix - don't' ever do that!;-)), so I may have overreacted. All in all, this will likely be my cake mold recipe from now on.

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Amount Per Serving (10 total)

  • Calories
  • 894 cal
  • 45%
  • Fat
  • 43.3 g
  • 67%
  • Carbs
  • 120.8 g
  • 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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Incredibly Delicious Italian Cream Cake


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