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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1 3/4 teaspoons
1 1/4 teaspoons
1 1/3 cups
milk at room temperature
1 1/2 teaspoons
1 1/4 teaspoons
1 1/8 cups
unsalted butter at room temperature
eggs at room temperature
butter at room temperature
milk at room temperature
clear vanilla extract
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.
Excellent cake for cutting and designing into shapes, and the flavor is wonderful!!! Baked just as written, thank you so much!!!
I agree with another reviewer. Don't pass this up because of the name. I made cupcakes for Easter out of this recipe. They are delicious! I did have to double the frosting recipe for the recipe since I piped it on.
This cake is wonderful! I followed the recipe exactly (with the exception of baking it as cupcakes-about 25 minutes at 325) and it baked up perfectly light, moist, and fluffy. I did not use the icing listed here so I can't comment on that, but I will definitely be making the cake again. I really like the hint of citrus flavor from the lemon and orange extracts, just enough without being overpowering. I think these will be a big hit for my daughter's birthday (if I don't eat them all myself first!)
* Percent Daily Values are based on a 2,000 calorie diet.
Aunt Mary's Delicious Bunny Cake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 389
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