Description
Moist and rich and fun, this bunny cake features fresh berries inside for pockets of color, juiciness, and flavor. You’ll need a Wilton Step-by-Step Bunny Pan (or read recipe developer Dede Wilson's bunny cake blog to see how to create this cake from two 9-inch cake pans). You’ll also need an extra-large platter. Follow the photo for decoration inspiration or let your creative juices flow!
Cake
- 2 3/4 Cups cake flour
- 1 Tbsp. baking powder
- 1/4 Tsp. salt
- 1 1/2 Cups (3 sticks) unsalted butter, room temperature
- 1 3/4 Cups granulated sugar
- 1 Tsp. vanilla extract
- 4 large eggs, room temperature
- 1 Cup whole milk, room temperature
- 1 1/2 cups (8 ounces) hulled and chopped Driscoll’s Strawberries or 1 ½ cups (8 ounces) chopped Driscoll’s Raspberries
Frosting
- 1 Cup (2 sticks) unsalted butter, room temperature
- 4 Cups confectioner's sugar, whisked before measuring (plus extra as needed)
- 1 Tsp. vanilla extract
- 2 - 4 Tbsp. whole milk
Decorating Materials
- 1 Package (6 ounces each) Driscoll's Blackberries or 1 package (6 ounces) Driscoll’s Blueberries
- 1 Package (16 ounces) Driscoll's Strawberries
- 1 Package (14 ounces) sweetened flaked long-shred coconut
- 2 Packages (6 ounces each) Driscoll's Raspberries
- Purple gel coloring
Cake
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PREHEAT oven to 350°F.
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COAT insides of a Wilton Bunny Pan with nonstick spray and DUST lightly with flour.
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PLACE 2 ¾ cups cake flour into a medium bowl.
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ADD 1 tablespoon baking powder and ADD 1/4 teaspoon salt.
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WHISK to combine and SET ASIDE flour mixture.
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PLACE 1 ½ cups (3 sticks) unsalted butter into a large mixing bowl or the bowl of an electric mixer.
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BEAT until creamy, about 2 minutes.
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PLACE 1 ½ cups (3 sticks) unsalted butter into a large mixing bowl or the bowl of an electric mixer.
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SCRAPE DOWN sides of bowl.
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BEAT IN 1 teaspoon vanilla extract.
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BEAT IN 4 large eggs, one at a time.
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ADD one-third of flour mixture and BEAT just until combined. Do not over mix.
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ADD 1/2 cup room temperature milk and BEAT just until combined. Do not over mix.
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ADD half of remaining flour mixture and BEAT just until combined. Do not over mix.
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ADD remaining 1/2 cup room temperature milk and BEAT just until combined. Do not over mix.
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ADD remaining flour mixture and BEAT just until combined. Do not over mix.
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FOLD IN 1 ½ cups chopped strawberries or 1 ½ cups chopped raspberries.
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POUR batter into prepared pan and LEVEL top using an offset spatula.
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BAKE 40 to 45 minutes or until a toothpick inserted into center shows just a few moist crumbs.
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PLACE cake pan onto cooling rack and ALLOW to cool 15 minutes.
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INVERT CAKE onto cooling rack and ALLOW cake to cool completely.
Frosting
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PLACE 1 cup (2 sticks) unsalted butter into a large mixing bowl or the bowl of a stand mixer.
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BEAT until creamy, about 2 minutes.
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ADD 1 cup confectioner’s sugar gradually while BEATING until light and fluffy, about 3 minutes.
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SCRAPE DOWN sides of bowl.
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ADD another 1 cup confectioner’s sugar gradually while BEATING until light and fluffy.
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SCRAPE DOWN sides of bowl.
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ADD remaining 2 cups confectioner’s sugar gradually while BEATING until light and fluffy.
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SCRAPE DOWN sides of bowl.
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ADD 1 teaspoon vanilla extract.
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ADD 2 tablespoons milk and BEAT on high until silky smooth.
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ADD up to 2 more tablespoons milk just until a spatula inserted into frosting leans sideways very slowly.
Assembly
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PLACE cake onto a large serving platter with enough space around edges in order to frost cake.
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FROST cake evenly on all sides and RESERVE 1/4 cup frosting.
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PRESS coconut into frosting on all sides of cake.
(Cake may be stored overnight at this point. Bring to room temperature before serving.)
Decoration
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USE photo as inspiration for decoration and USE the following ingredients.
2 blackberries or 2 blueberries for eyes
1/2 strawberry for nose
2 strawberries sliced thin for ears
1 strawberry sliced thin for smile
1 slice of blackberry to connect nose and mouth
2 packages raspberries to ring cake
TINT remaining frosting light purple. PLACE into a parchment cone and PIPE whiskers
Calories | 940.65 | |
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Total Fat | 51.02 g | |
Saturated Fat | 38.07 g | |
Cholesterol | 173.95 mg | |
Sodium | 268.84 mg | |
Total Carbohydrates | 117.56 g | |
Dietary Fiber | 3.52 g | |
Protein | 6.65 g |