Bunny Batter Cake

The Easy Bake Unicorn Cookbook: Bunny Batter Cake

Springtime in Iowa marked my oldest sister’s birthday. Jelly Bellies® flowed throughout all our bedrooms. One of my most vivid memories is of sitting with her and my mom in the kitchen making her a very special birthday cake. My mother would call out into the living room to the herd of children huddled around the TV that she was cooking up some Bunny Batter and if anyone wanted to pitch in, they’d better hurry up! Interested in more fun baking ideas check out our Unicorn Cookbook!

I loved this time of year because a sugarfest exploded in our house like we had opened a local chocolatier. For my sister, the birthday girl, there was always one giant chocolate egg waiting for her in a pristine box from the candy store downtown, right next to her coconut-flavored bunny cake.

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Easy Bake Option:

For a simpler way to make this recipe, grab of box of white cake mix at the store and follow the instructions on the box! Then pick up with the instructions in the Decorating Tips section on the next page.

What You Need:

1 cup White sugar
1 Stick Butter (or margarine)
3 Large Egg whites
2 Teaspoons Vanilla extract
1 1⁄2 cups All-purpose flour
2 Teaspoons Baking powder
1⁄2 cup Milk
1 bag Coconut flakes

Step By Step:

Preheat oven to 350°F.

Using Crisco (or butter) grease and flour a 9-inch cake pan.

In a bowl, combine 1 cup sugar, 1 stick butter (or margarine), and 2 teaspoons vanilla, then beat in 3 egg whites until the mixture becomes creamy.

Grab your 1 1/2 cup flour and 2 teaspoons baking powder and pour them into the cream, mix slowly by hand, then stir in the milk until smooth.

Pour into 1 cake pan, a little over half full, then add the extra batter into a cupcake tin with liners.

Set cakes in the oven and bake for 25 to 30 minutes, until the top is golden brown or a toothpick inserted into the cake’s middle comes out clean. If so, the cake is done!

Decorating Tips:

Make a batch of buttercream frosting or use an easy bake alternative is to use a store-bought white frosting.

Cool and cut the 9-inch round cake in half and add frosting to flat side. Combine the two halves and place them together so they stand straight up.

Coat and frost the entire standing cake with leftover buttercream—there is no need to be perfect. To form the bunny’s legs, cut one cupcake in quarters and glue one quarter to the rear of each side and cover with frosting.

Coat the entire cake with coconut flakes, then add two black jelly beans for eyes and one pink one for the nose. (Alternately, we used a pink M&M for a round-shaped nose.)

Using pink or white construction paper, cut out two long ear shapes and gently curl together and place in the top of the cake.

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