This bunny cake is the bee’s knees–literally. This adorable and super-sweet Easter cake is made using rich, honey-infused The Bee’s Knees peanut butter!
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.
Prep time: 1 hour
Cook time: 30-35 minutes
Total time: 1 hour, 35 minutes
Yield: 1212 servings
For the cake:
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1/2 teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup The Bee’s Knees peanut butter
1 ¼ cups granulated sugar
1 teaspoon 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 teaspoon vanilla extract
1 package (7 ounces) flaked coconut (sweetened or unsweetened is fine)
Jelly beans, gum drops, and other candies, to decorate
- 1. Preheat your oven to 350 degrees F. Generously grease and flour two 9-inch cake pans
- 2. In a large bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- 3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, Bee’s Knees peanut butter, and sugar on medium-high speed for 3-5 minutes, or until highly fluffy.
- 4. 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.
- 5. 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.
- 6. 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.
- 7. 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
- 8. 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.
- 9. 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.
- 10. Sprinkle/press the coconut on top of the just-frosted cake, and decorate with your candy to make it look like a bunny.
- 11. Store well wrapped leftovers at room temperature for up to 3 days.