My grandmother was a wonderful baker. Years ago, My mom gave me a bunny cake pan that had been my grandmother’s, along with her bunny cake recipes. I take it out as an Easter decoration. 🙂
I always say that I am going to make a bunny cake for Easter but have been apprehensive; the cake pan is like a cake pop pan in that the batter is supposed to rise into the second half of the pan and fill the mold. This year, (finally!) I had the brilliant idea to bake each half of the bunny separately and then ice them together! Seems like an obvious solution now…. My mom was so happy to see the bunny cake. 🙂
This cake was incredibly moist, light, and bright-flavored from the orange zest and juice. This recipe was adapted from Cupcakes! via Wilde in the Kitchen and The Not So Creative Cook and was originally for 24 cupcakes. DELICIOUS!
Yield: Makes one Bunny Cake or 24 standard cupcakes
For the Orange Chiffon Cake or Cupcakes:
- 1 ½ cups cake flour
- 1 cup sugar
- 1 tsp baking powder
- ¼ tsp coarse salt
- 1/3 cup canola oil
- 4 large eggs, separated
- 1/3 cup water
- grated zest of one half of an orange, about 1 1/2 tsp
- ¼ cup orange juice, freshly squeezed, about 1/2 of an orange
- 1 tsp vanilla
- ¼ tsp cream of tartar
- Preheat oven to 325 F and prep the cake pan with cooking spray; alternatively prep 24 muffin cups with paper liners.
- Sift together cake flour, ¾ cup sugar, baking powder and salt. Make a well in the center of the flour mixture and pour in oil, egg yolks, water, zest, juice and vanilla extract. Beat the mixture until smooth, about 3 minutes.
- In another bowl, beat egg whites and cream of tartar until foamy. Slowly add the remaining 1/4 cup of sugar and beat until whites are glossy and smooth.
- Add whites in three portions to the batter mixture, folding gently until no streaks remain.
- Pour batter into prepared pan, about 1/4-inch below the top and/or pour about ¼ cup of batter into each muffin cup, should be about ¼-inch below the tops of the liner. If using a cake mold, place the cake pans on a rimmed cookie sheet.
- Bake for 22-26 minutes (convection) for the cake, or 14 minutes for cupcakes (convection), or until tops are golden and cupcakes test done with a toothpick. (I cook the deeper side of the bunny cake mold 1-2 minutes longer than the more shallow side.)
- Remove to a wire rack and allow to cool for 1 minute in pan. Remove cupcakes/cake from the pan and rest them on their sides to cool completely.
For the Orange Cream Cheese Frosting: (you will have extra if making the cake)
- ½ cup butter, 1 stick, room temperature
- 6 ounces cream cheese, room temperature (I used light cream cheese)
- 1 tsp vanilla extract
- grated zest of 1/2 of an orange, about 1 1/2 tsp
- pinch of coarse salt
- 3 cups powdered sugar, plus more for dusting
- 3 jellybeans for the eyes & nose
- Cream together butter and cream cheese.
- Add vanilla and orange zest, beating until smooth.
- Add powdered sugar and salt; beat on medium for about 2 minutes, until frosting is light and fluffy.
- Generously frost one half of the bunny, then sandwich it with the other side of the cake mold. Generously frost the bottom of the cake so that it will stand upright on a platter.
- Fill a pastry bag with the remaining frosting. Using a decorative tip, pipe the seam between the 2 halves with the remaining frosting. Alternatively, frost the cupcakes after filling the pastry bag.
- Glue jelly bean eyes and nose to bunny with frosting.
- Dust the cake with powdered sugar and serve.
I made a Carrot Cake Bunny Cake as well… Yes, a Bunny Cake Baking Monster has been created! TWO Bunny Cakes for one Easter… Madness! 🙂
I made a mistake by making half of this fabulous recipe to fill my mold. 😦 Because of the weight of the cake and the thickness of the cake (really the thinness!) it was not as successful in appearance as the Orange Chiffon Bunny Cake. It was sooooo delicious though! I used the orange cream cheese frosting as well. Next year, I will make the full recipe (as below) (with extra cupcakes) and post a new photo.
This recipe was adapted from Food and Wine, contributed by Jodi Elliot of Urban Farmer in Portland, Oregon. It was a “staff-favorite” recipe, my favorite recipes to make! I liked how the carrots were weighed versus measured after being grated. It was very moist and delicious!! I can hardly wait to make it again… 🙂
For the Carrot Cake:
- 1 cup pecans (4 ounces)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup vegetable oil
- 1/2 cup buttermilk
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs
- 2 cups sugar
- 1 pound carrots, peeled and coarsely shredded
- Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans. (Alternatively, butter and flour the bunny mold and additional cupcake liners.
- Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
- In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
- In a small bowl, whisk the oil, buttermilk and vanilla.
- In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes. Beat in the liquid ingredients.
- Beat in the dry ingredients just until moistened. Stir in the carrots and pecans. Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, or until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
- Frost, decorate, and dust the cake with confectioner’s sugar as in the Orange Chiffon Cake above. Serve.
One Year Ago:
Wooow! What a brilliant idea! I just love this!! It’s amazing! Thank you for the link back amd for trying this out. The cake really looks so cute and of course, I know this is yummy! 🙂 You just made my day! ❤
It was soooo good! Thanks for the recipe!! 🙂
My pleasure! You made me happier. 🙂
Is so cute! you really had a great idea!
Thanks! I am making a carrot cake bunny cake today because we ate the whole thing already! 🙂
What a masterpiece! That orange cream cheese sounds fantastic. Tangy + fruity is such a lovely combination.
This cake and icing is AWESOME!! It would be wonderful as cupcakes too. So springy! 🙂 I made your dill-yogurt dip- loved it 🙂
I’m so glad you enjoyed it! It’s one of my favorite super-simple recipes. So refreshing – and completely healthy!
wow! beautiful idea!!!!<3 Happy Easter!
Simi
Thanks! Happy Easter to you too!! 🙂
That cake pan(mold?) is awesome – bunnies are my favorite animals from when I was a kid, and I love this (and Easter) because of that!
I have A LOT of bunny Easter decorations- my favorite too 🙂
Wow, Josette, that is such a cute bunny cake & the orange chiffon cake sounds so yummy! Perfect for Easter!
Thanks!! I can’t believe I waited so long to make a cake in this cute mold 🙂
Holy moly, what a creation, Josette! That bunny is perfect! I haven’t used many cake molds (just regular baking pans and muffin tins), but imagine it can be very intimidating as the batter might not bake up. I might try this as mini muffins as I don’t have a mold. Have a great day!
Thanks! This cake is so light and moist- it would be WONDERFUL as mini cupcakes! They would bake super quickly too. The cake is delicious without frosting as well. 🙂
Ahh, good note on the timing, I might have otherwise baked it for too long! Thanks!
Awesome, my hat just dropped to the floor :). Gorgeous Josette and what an idea… Gosh! Beautiful and elegant!
Thank you 🙂 I’m making a carrot cake version now… Is it okay to make two bunny cakes for one Easter? 🙂
Beautiful! What a wonderful tribute to your grandmother. A new tradition has begun. 🙂
Thanks! It’s true about the tradition… I am turning into a bunny cake baking monster! 🙂 Happy Easter to you all!! 🙂 I know you are baking over there!!
Oh my this is amazing! What a great family tradition to pass down 🙂
Thanks! My grandmother made a bunny rice-krispie treat in it as well… with the jelly bean eyes & nose! so cute!
Absolutely adorable Josette! The cake sounds delicious, but in this pan…wow 🙂 I love that you already ate it and have to make another, the carrot cake sounds great too. Now I really, really want a bunny pan
Hope you and your family have a wonderful Easter!
Thank you, Happy Easter to you too! 🙂
So cute 🙂
Thank you! 🙂
What a lovely story, Josette. I’m sure your mother was so happy to see the bunny cake. And how smart of you to attach the two sides like that. I hope you and your family have a wonderful Easter! 😀
Thanks! 🙂 Happy Easter! Have a wonderful weekend!
The cake looks great… I’ve been looking for a chiffon cake recipe, so I’llt ry this one. 🙂
This cake is wonderful! The orange flavor really makes it fresh & bright too. Enjoy! 🙂
What a neat cake tin!
Thank you! Surprisingly, the details really came out in the cake 🙂