Easter Bunny Cake Buttercream

Easter Bunny Cake is that joyful centerpiece dessert I love making every spring. It always thrills both kids and adults at the table with its fluffy layers and bright festive decorations. You get to bake from scratch and finish with a playful topping of peep marshmallows.

I made this cake for our first Easter in a new home and it completely broke the ice with our neighbors. Now it is a tradition every year and my nieces always ask to help with the peeps.

Ingredients

• Milk: gives moisture and tenderness to the cake look for whole milk for richness
• Large eggs: provide structure and help the cake rise fresh eggs add the best flavor
• Vegetable oil: makes the cake extra soft any mild oil works well
• Vanilla extract: adds lovely warm aroma pure vanilla is worth it
• All purpose flour: forms the cake’s foundation measure carefully for the best crumb
• Granulated sugar: sweetens and adds lightness superfine sugar dissolves well
• Baking powder: helps the cake rise evenly always check yours is fresh
• Salt: balances sweetness and boosts flavor use fine salt for easy mixing
• Butter at room temperature: makes the batter rich and the frosting airy choose European style if you can
• Powdered sugar: for the frosting creates a luscious fluffy finish sift to avoid lumps
• Heavy whipping cream: makes the frosting silky and smooth use cold cream for the most stable texture
• Peeps for topping: add a whimsical Easter touch let kids choose their favorites

Step-by-Step Instructions

Prepare Your Pans:

Coat three 8 inch cake pans with baking spray then add parchment circles to the bottoms for easy removal This little effort prevents sticking

Make the Cake Base:

Combine flour sugar baking powder and salt in a stand mixer bowl Run on low speed and add the butter in pieces Continue until it looks like soft sand This gentle mixing means the cake will be tender

Whisk the Wet Ingredients:

In a separate bowl blend the milk eggs oil and vanilla until smooth Mixing well here ensures no stray streaks in the batter

Mix the Batter Together:

Slowly pour your wet mixture into the dry ingredients with the mixer on low Watch that all the flour is absorbed but do not overmix Overmixing makes the cake dense

Bake the Cakes:

Divide the batter into your pans Bake at 350 degrees for about 25 minutes Cakes should spring back gently and a toothpick will come out clean Leave cakes in pans for 10 minutes then cool completely on a rack This helps them firm up and not fall apart

Chill the Layers:

Wrap cooled layers in plastic and chill an hour if you can Cold cake is sturdier for frosting This step saved me many times from sliding layers

Make the Buttercream:

Whip butter in your stand mixer until lighter and creamy Add half the sugar mix scrape then add cream and vanilla Finish with the rest of the sugar Keep mixing until fluffy and light It should hold peaks and spread easily

Frost the Cake:

Trim domed tops if needed Lay one cake layer top down on a tray Use about a cup and a half of buttercream per layer for evenness Stack and repeat For a smooth look do a thin coat first chill then finish with a thick layer

Decorate:

Pipe a swirl of frosting around the top edge Use a big star tip for drama Press peep marshmallows around the top however you like This is when I let the kids take over

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You Must Know

• Very kid friendly to decorate
• Layers stay moist for days
• Festive colors can match your candies

The magic ingredient for me is always the homemade buttercream It makes the cake taste like a bakery treat and the smell fills the whole house I remember my grandmother teaching me how to get it just the right texture so it glides onto the cake

Storage Tips

Keep your bunny cake in an airtight container at room temperature for up to two days If you need longer pop it into the fridge up to three days I always bring it back to room temp before serving because the flavors are smoother that way You can freeze slices for up to a month wrapped tightly and thaw overnight in the fridge

Ingredient Substitutions

If you are short on butter you can use all vegetable oil in the cake itself for a more tender crumb For dairy free try a quality vegan butter and plant based milk Peeps can be swapped for mini chocolate eggs or pastel candies if you like

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Serving Suggestions

Serve your cake with fresh strawberries or raspberries for a bright spring accent I sometimes cut a few extra slices and arrange them around the cake for easy grabbing A little swirl of extra buttercream and sprinkles can never hurt either

Cultural Context

Easter cakes are a tradition in many places from lamb shaped pound cake to carrot cake bunnies Our family loves making a simple frosted layer cake the main event at brunch It is also a great way to share a little homemade sweetness across generations

Recipe FAQs

→ How do I keep cake layers moist?

Wrap cooled cake layers in plastic and chill before assembling. This retains moisture and prevents crumbling.

→ Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works well for both the cake batter and buttercream, though mixing times may be slightly longer.

→ How do I get smooth buttercream?

Cream the butter thoroughly before adding sugar. Mix on high until light and fluffy for a velvety finish.

→ Can I freeze the cake?

Freeze unfrosted cake layers well-wrapped for up to two months. Thaw and frost before serving for best texture.

→ What are alternatives to Peeps for topping?

Decorate with pastel sprinkles, shaved chocolate, or fruit for a festive finish if you prefer not to use marshmallows.