Easter Bunny Cake Buttercream (Print Format)
Festive spring layers with buttercream and Peeps, perfect for Easter celebrations with family and friends.
# Ingredients:
→ Cake
01 -
1 1/4 cups milk
02 -
4 large eggs
03 -
1/4 cup vegetable oil
04 -
1 tablespoon vanilla extract
05 -
2 1/2 cups all-purpose flour
06 -
1 1/2 cups granulated sugar
07 -
2 1/2 teaspoons baking powder
08 -
1/2 teaspoon salt
09 -
3/4 cup butter, room temperature
→ Frosting
10 -
3 cups butter, room temperature
11 -
12 cups powdered sugar
12 -
1 tablespoon vanilla extract
13 -
1/2 cup heavy whipping cream
14 -
Peeps for topping (optional)
# Steps:
01 -
Preheat the oven to 350°F and prepare three 8-inch cake pans by spraying generously with non-stick spray. Line the bottoms with parchment paper and set aside.
02 -
In the bowl of a stand mixer, add the flour, granulated sugar, baking powder, and salt. With the mixer on low speed, add in the room temperature butter 1 tablespoon at a time. Mix until the mixture resembles sand.
03 -
In a large bowl or measuring cup, whisk together the milk, eggs, vegetable oil, and vanilla extract until combined.
04 -
With the mixer on low speed, gradually pour the wet ingredients into the dry ingredients. Mix until fully combined, ensuring no dry spots remain. Avoid overmixing.
05 -
Divide the batter evenly among the prepared cake pans. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
06 -
Using a stand mixer with the paddle attachment, cream the butter on high speed for 4–5 minutes until smooth. Add half of the powdered sugar and mix until combined. Scrape the sides and bottom of the bowl. Slowly add the heavy whipping cream and vanilla extract and mix on low speed. Add the remaining powdered sugar and mix on low until combined. Increase to medium-high speed and mix for 3–4 minutes until whipped.
07 -
If necessary, level the cake layers by trimming the domes with a serrated knife. Place one cake layer face down on a serving tray, spread 1 to 1 1/2 cups of frosting evenly on top, and repeat with the remaining layers. Smooth a crumb coat of frosting over the entire cake, then refrigerate for 10–15 minutes.
08 -
Apply a thicker layer of frosting over the cake and smooth it out. Use any remaining frosting to pipe a decorative border around the top using a star piping tip. Optionally, top with Peeps marshmallows. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Bring to room temperature before serving.
# Tips:
01 -
Chilling the cake layers for at least an hour before assembly makes it easier to handle and frost.