Bunny Birthday Cake

5 from 3 ratings

This adorable bunny birthday cake is made from scratch, and is just as delicious as it is cute! It's made with funfetti cake layers and delicious vanilla buttercream.

Prep Time15

Cook Time35

Additional Time20

Total Time1 10

Course: Cakes

Cuisine: American

Servings: 24

Calories: 687kcal

Author: Chelsey White

Ingredients

Bunny Face and Ears

Funfetti Cake

3 cups all-purpose flour 390g
3 cups granulated sugar 600g
2 1/2 tsp baking powder 10g
1 tsp fine salt 6g
1 cup unsalted butter, room temperature 226g - 2 sticks
2 tsp vanilla extract or vanilla bean paste 8g
1 1/2 tsp almond extract 6g
1 cup carton egg whites, room temperature or about 7 egg whites (235g)
1 1/2 cups buttermilk, room temperature 345g
2 Tbsp vegetable or canola oil 28g
3/4 cup rainbow jimmies or long strand sprinkles 130g

Vanilla Buttercream Frosting

3 cups unsalted butter, room temperature 678g
1 1/2 Tbsp vanilla extract or vanilla bean paste 18g
1 tsp fine salt 6g
11 cups powdered sugar 1375g
1/3 cup heavy whipping cream, room temperature 80g
gel food coloring - optional

Suggested Tools and Equipment

4, 7- inch cake pans
Spinning cake stand
10- inch cake board
Large offset spatula
Bench Scraper
Electric hand mixer or stand mixer

Instructions

Making this Bunny's Face and Ears:

If possible, make the bunny rabbit's facial features and ears a day or more in advance! The ears will need time to dry so that you easily press them into the cake.
Roll out 1 cup of white fondant and cut out 2 large ovals to make the bunny's ears. They should be about 5-inches long.
Roll out 1/2 cup of pink fondant and cut out two smaller ovals to look like the inside of the bunny's ears. Press two wooden skewers on top of the white fondant, and sandwich them by placing the pink fondant on top of the white fondant. Brush a bit of water between the two layers to help them seal together.
While the pink fondant is still rolled out, cut out a 1 inch heart. This will be the bunny's nose. Set aside.
Roll out the remaining white fondant and use a 2-inch circle cutter to make the bunny's cheeks.
Roll out the black and white fondant and use a circle cutter or bottle cap to cut out 1-inch circles to make the eyes.
I recommend using small circle cutters to get the shape of the eyes and cheeks just right.
If desired, roll out 6 thin lines of black fondant to make the bunny's whiskers.

Funfetti Cake Layers:

Preheat oven to 350°F. Line four 7 inch pans or three 8 inch round pans with parchment rounds, and grease with non-stick cooking spray.
Mix together all dry ingredients (flour, baking powder, sugar, and salt) in a stand mixer with a paddle attachment or hand mixer until fully combined.
Mix chunks of room-temperature butter slowly into the dry mix, on a low speed. Continue to mix until no large chunks of butter remain, and the mixture becomes crumbly.
Pour in egg whites, and mix on low until just incorporated. Mix in the buttermilk in two installments, on a low speed.
Add in vanilla extract, almond extract, and oil, and mix at a low speed until fully incorporated. Scrape the sides and bottom of the bowl with a spatula, then beat on low speed for about 15 seconds (the key is to mix until the ingredients are JUST incorporated, so that the batter isn't over-mixed).
Fold the sprinkles into the cake batter using a rubber spatula until they're evenly distributed.
Divide batter evenly between the prepared cake pans.
Bake for 33-36 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around perimeter of the pan to separate the cake from the pan.
Carefully flip the pans and remove the layers from the pans onto a wire rack. Let them cool fully.
Use a serrated knife to level the tops of the cooled layers, then set aside. If you're making these in advance, wrap and freeze your cake layers at this point.

Vanilla Buttercream Frosting:

While the cake layers bake and cool, make the vanilla buttercream frosting.
Beat 3 cups of butter on a medium speed for 30 seconds with a paddle attachment or hand mixer, until smooth.
Add in 1 1/2 Tbsp vanilla extract and 1 tsp salt and mix on a low speed.
Gradually mix in 11 cups of powdered sugar on a low speed. Halfway through add in 1/3 cup of heavy cream to make the frosting easier to mix.
Once fully mixed, beat on low until for a couple additional minutes to make the frosting super smooth and push any extra air out of the frosting.
If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
Cover and set aside.

Assembling this Bunny Rabbit Birthday Cake:

Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
Spread an even layer of buttercream between each cake layer with a large offset spatula and add 1/4 cup of rainbow sprinkles between each cake layer.
Spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (20 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper.
Color the remaining frosting different colors with gel food coloring and pipe buttercream swirls and flowers in a ring around the top of the cake to create a frosting flower crown. I used a few different piping tips, including a Wilton 104, Ateco 822, Wilton 5, and a Wilton 366.
Use a bit of buttercream to help stick the fondant facial features into place. Wait to add the ears until right before you serve that cake! It'll make it easier to store in the fridge and transport.
When the time comes to add the ears, carefully press the ears into the center of the cake. Focus on pressing the skewers into the cake rather than squeezing and pressing on the fondant portion of the ears to prevent them from cracking.

Video

Notes

Tips for Making the Best Bunny Rabbit Cake

Properly measure your flour. Either spoon it into the cup measure, then level with a knife or use a kitchen scale.
Make sure your ingredients are at room temperature to help them mix together better.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes them easier to stack and frost.
Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Make sure your buttercream is the right consistency. It allows you to easily pipe your rosettes and have them keep their shape.
Crumb coat and chill your cake, then smooth on a second layer of frosting. This will help make sure your final coat of frosting is crumb-free and beautiful.
Make sure your buttercream is the right consistency before frosting your cake. It will help give your cake proper structure and make it easier to decorate.

Making this Bunny Cake in Advance and Storage Tips

Make your cake layers in advance and freeze them. It breaks the process up and make it more approachable.
Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

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