Happy Easter 🥰🐰🎂🌷 making a marble bunny cake with coconut & chocolate ears

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1.5 cups Granulated Sugar (fine white sugar)
• 2 teaspoons Baking Powder
• 0.5 teaspoons Salt (kosher or sea salt)
• 0.5 cup Unsalted Butter (softened, cut into cubes)
• 0.75 cup Milk (whole milk, room temperature)
• 3 Large Eggs (room temperature)
• 0.25 cup Vegetable Oil (neutral oil)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Food Coloring (Pink) (gel or liquid)
• 1 teaspoon Food Coloring (Green) (gel or liquid)
• 0.5 cup Unsalted Butter (Frosting) (softened)
• 2 cups Powdered Sugar (sifted)
• 2 tablespoons Milk (Frosting)
• 1 cup Shredded Coconut (unsweetened, for fur)
• 8 oz Semi‑Sweet Chocolate (chopped for melting)
• 0.5 teaspoon Food Coloring (Pink for Chocolate) (gel)

Instructions

1. Preheat Oven & Prepare Pans

   Preheat the oven to 350°F (177°C). Grease two 8‑inch round cake pans, line the bottoms with parchment paper, then lightly dust with flour, tapping out excess.

   Time: PT10M

   Temperature: 350°F

2. Combine Dry Ingredients

   In a mixing bowl, sift together the all‑purpose flour, baking powder, and salt. Set aside.

   Time: PT5M

3. Cream Butter and Sugar

   Using an electric mixer on medium speed, cream the softened butter with the granulated sugar until pale and fluffy, about 3–4 minutes.

   Time: PT5M

4. Add Eggs, Oil, and Vanilla

   Add the eggs one at a time, beating well after each addition. Then pour in the vegetable oil and vanilla extract, mixing until just combined.

   Time: PT3M

5. Incorporate Dry Ingredients and Milk

   Add the dry ingredient mixture to the wet mixture in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined; a few lumps are okay.

   Time: PT5M

6. Divide and Color Batter

   Divide the batter evenly into two bowls. In one bowl, stir in the pink food coloring; in the other, stir in the green food coloring until the desired hue is reached.

   Time: PT5M

7. Create Marble Swirl

   Spoon alternating dollops of pink and green batter into the prepared pans. Using a toothpick or skewer, gently swirl the colors together in a figure‑eight motion to create a marble effect.

   Time: PT5M

8. Bake the Cakes

   Place the pans in the middle rack of the oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT30M

   Temperature: 350°F

9. Cool and Level

   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack. Once completely cool (about 20 minutes), trim the tops with a serrated knife to create flat surfaces.

   Time: PT30M

10. Prepare Buttercream Frosting

    In a clean bowl, beat the frosting butter until creamy. Gradually add the sifted powdered sugar, mixing on low. Add milk and vanilla, then beat on high for 2–3 minutes until light and fluffy.

    Time: PT10M

11. Assemble the Bunny

    Place one cake layer on a serving plate. Spread a generous layer of buttercream on top, then place the second layer. Apply a thin crumb coat of frosting over the entire cake and chill for 10 minutes to set.

    Time: PT10M

12. Add Coconut Fur

    Press shredded coconut onto the sides of the cake, covering it completely to mimic bunny fur. Gently pat to adhere; the chilled crumb coat helps it stick.

    Time: PT5M

13. Melt and Tint Chocolate

    Place the chopped semi‑sweet chocolate in a microwave‑safe bowl. Microwave in 30‑second intervals, stirring between each, until fully melted. Stir in pink food coloring until smooth.

    Time: PT5M

14. Form Bunny Ears

    Using a small silicone mold or a parchment square, pipe or spread the pink chocolate into ear shapes (about 2‑inch tall). Let them set at room temperature for 5 minutes, then refrigerate 5 minutes to fully harden.

    Time: PT10M

15. Attach Ears and Finish

    Press the hardened chocolate ears onto the top of the cake where the bunny’s head would be. Optionally, add a few candy beads for eyes (yellow or red) using a toothpick.

    Time: PT5M

16. Final Chill & Serve

    Refrigerate the assembled bunny cake for 15 minutes to set the decorations. Slice and serve at room temperature.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g