Looking for a fun dessert to brighten up your holiday table this weekend? Why not go old school and make this blast from the past bunny cake? We printed this recipe back in 2016 but our readers had so much fun making it we thought we’d bring it back for an encore. Not only is this cake easy to make and delicious, but it is also fun for kids as they can help decorate and bring out their creative side.
Devil’s Food Bunny Cake
1 and 3/4 cups sifted cake flour
1 teaspoon baking soda
3/4 teaspoon salt
1 and 1/3 cups sugar
1/2 cup butter
1 cup milk
1 teaspoon vanilla
3 squares unsweetened chocolate, melted
white frosting (about 4 1/2 cups)
1 bag sweetened coconut flakes
red food coloring
pink gel frosting
Sift the flour with soda, salt and sugar. Soften the butter. Add flour mixture and 3/4 cup milk to the butter. Mix to dampen flour and then beat for two minutes at medium speed. Add the vanilla, eggs, chocolate and 1/4 cup milk. Beat 1 minute longer. Pour the batter into two 9-inch layer pans, lined on bottoms with paper. Bake at 350 F for 30 to 35 minutes. Cool in pans for 10 minutes and then remove and cool on racks.
Cut one cake into 3 parts, making two ears and a bow tie (see diagram). Assemble the other cake as the head. Frost the entire cake. Line the inside of the ears with pink gel frosting. Tint 1/4 cup coconut with red food coloring to make it pink.
Sprinkle pink coconut in the centers of the ears and in the mouth area. Sprinkle white coconut over the rest of the cake. Use black jelly beans for the eyes and nose and assorted jelly beans on the tie. As a grand finale, add three whiskers on each side of the mouth with pink gel frosting.
Now who wants some cake?