Aunt Mary's Delicious Bunny Cake

Aunt Mary's Delicious Bunny Cake

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

4 h 30 m servings 894 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • 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.

Reviews

Read all reviews 9
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

I made this cake exactly as described, except that I cooked it in a six inch-high, six-inch round cake pan and, because I had extra batter, eight cupcakes. The cake didn't bake all the way thro...

Most helpful
Most positive
Least positive
Newest

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 ...

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 rec...

I like this one

I made this cake exactly as described, except that I cooked it in a six inch-high, six-inch round cake pan and, because I had extra batter, eight cupcakes. The cake didn't bake all the way thro...

Fluffy but moist and the flavor is simply incredible!

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 ...

Other stories that may interest you