This Easter Woodland Bunny Cake is a delightful centerpiece for your holiday table. With layers of chocolate and vanilla, it’s not only delicious but also a fun project to make with the family. Let's hop into this recipe!
Unsalted butter is our fat of choice, providing rich flavor and moisture. Granulated sugar sweetens the cake, while eggs add structure and richness. Vanilla extract enhances the overall flavor. All-purpose flour acts as the base and gives the cake its structure. Baking powder helps the cake rise, and a touch of salt balances the sweetness. Whole milk keeps the cake tender and moist. Unsweetened cocoa powder gives one of the layers a rich chocolate flavor. For decoration, shredded coconut mixed with vegetable green food coloring creates the grassy effect. Finally, a simple glaze with confectioners' sugar and water helps hold everything together.
Serve this festive cake as the centerpiece of your Easter brunch table. Pair it with a side of fresh berries or a light fruit salad to balance the sweetness. A scoop of vanilla ice cream also complements the cake beautifully.
Start by preheating your oven to 350°F. Grease and flour two 8-inch round cake pans — a crucial step to prevent sticking. In a large bowl, cream together the softened butter and sugar until it's light and fluffy — this takes about 2-3 minutes with an electric mixer. Add the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract.
In another bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to your wet mixture, alternating with splashes of whole milk. Start and end with the dry ingredients, mixing just until combined — overmixing can make the cake dense.
Divide the batter in half; to one portion, mix in the cocoa powder until it’s well blended. Pour each batter into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
While the cakes cool, tint the shredded coconut with green food coloring to mimic grass. Mix the confectioners' sugar with water to create a glaze — you want it smooth but not too runny. Assemble the cake by alternating layers of chocolate and vanilla, using the glaze between each layer to secure them. Cover the entire cake with your green coconut and let your creativity shine as you decorate with gummy candies and chocolate eggs for that woodland effect.
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