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Aunt Mary's Delicious Bunny Cake

Rated as 4.75 out of 5 Stars

"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."
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Ingredients

4 h 30 m servings 894 cals
Original recipe yields 10 servings (1 molded cake)

Directions

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  • 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.

Nutrition Facts


Per Serving: 894 calories; 43.3 g fat; 120.8 g carbohydrates; 7.9 g protein; 157 mg cholesterol; 488 mg sodium. Full nutrition

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Reviews

Read all reviews 10
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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...

This is my go-to cake for birthdays, first day of school, or any other special family event. I'm not sure why some have called it a pound cake, as it always turns out light and fluffy for me--n...

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!