Peanut Butter Bunny Cake
Jessie Moore
12 serving
1 hours
30-35 minutes
American
Dessert
This bunny cake is the bee’s knees–literally. This adorable and super-sweet Easter cake is made using rich, honey-infused Peanut Butter & Co. The Bee’s Knees!
Everyone will hop to attention when they see how you’ve dressed up a retro Easter cake with the addition of peanut butter. The light honey-kissed flavor of The Bee’s Knees gives the cake a crave-worthy peanut buttery flavor, which works beautifully with the luscious buttercream frosting and generous smattering of coconut on top. Finished off with Easter candy decorations, this is certainly a sweet treat that is bound to put a spring in your step.
Ingredients
- For the cake:
- 2 cups all purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1/2 tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup Peanut Butter & Co. The Bee’s Knees
- 1 ¼ cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups whole milk
- For the frosting/topping:
- 1 cup (2 sticks) unsalted butter, softened
- 6-8 cups sifted confectioners’ sugar
- 1 tsp vanilla extract
- 1 package (7 ounces) flaked coconut (sweetened or unsweetened is fine)
- Jelly beans, gum drops, and other candies, to decorate
Directions
- Steps: Preheat your oven to 350 degrees F. Generously grease and flour two 9-inch cake pans
- In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Peanut Butter & Co. The Bees Knees, and sugar on medium-high speed for 3-5 minutes, or until highly fluffy.
- Pause the mixer, and add the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl as needed using a rubber spatula. Stir in the vanilla.
- Add the flour mixture alternately with the milk mixture in 2-3 additions each. Mix only until the batter is lump-free, and pour/spoon the fairly thick batter evenly between the two baking pans.
- Bake for 30-35 minutes, or until golden on top and a toothpick inserted in the center comes out mostly clean. Cool for about 10 minutes, then invert onto wire racks to cool completely. Level the cakes, if needed.
- Shape the cakes. To make the bunny shape, you’ll leave one of the cakes intact and cut the other one to form the ears and a sweet bow tie. To do that, place one of the cakes on a work surface. Using a serrated knife, cut an hourglass shape from the center of the cake, which will leave you with two marquise-like shapes. The hourglass will be the bow tie
- the remaining pieces will be the bunny ears.
- Make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until very smooth. Add 2 cups of the confectioners’ sugar and the vanilla, and mix on low until it is combined. Continue adding the remaining confectioner’s sugar, one cup at a time, until your frosting has attained your desired spreading consistency.
- Assemble the bunny cake elements on a large platter: place the ears at the top, the whole cake just below, and the bow tie shape below the face. A bit of frosting can be used to adhere them. Ice the cake with the remaining frosting
- Sprinkle/press the coconut on top of the just-frosted cake, and decorate with your candy to make it look like a bunny.
Store well wrapped leftovers at room temperature for up to 3 days.
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