Confectioners' Sugar Bunny Cake

Confectioners' Sugar Bunny Cake

Prep Time


Cook Time

38 minutes


Confectioners' Sugar Bunny Cake

This delightful cake makes a perfect finale for an Easter gathering. Here, we decorate the cake simply, with a dusting of confectioners’ sugar.

This recipe courtesy of Williams-Sonoma.


  • For the cake: 3 1/4 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 20 tablespoons (2 1/2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 5 eggs, lightly beaten
  • 1 1/4 teaspoons vanilla extract
  • 1 1/4 cups milk
  • For the simple buttercream: 7 1/2 cups confectioners' sugar
  • 16 tablespoons (2 sticks) unsalted butter
  • 7 tablespoons milk, plus more as needed
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • Confectioners' sugar for decorating


  • 1 Have all the ingredients at room temperature.
  • 2 To make the cake, position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a bunny cake pan (available at "Williams Sonoma" stores); tap out excess flour.
  • 3 Over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
  • 4 In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla just until incorporated, about 1 minute.
  • 5 Reduce the speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
  • 6 Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 35 to 38 minutes.
  • 7 Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours, before serving or decorating.
  • 8 To make the simple buttercream, in the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 7 tablespoons milk, the vanilla and salt and beat on medium speed until creamy and smooth, about 2 minutes. If the frosting is too dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.
  • 9 If not using the buttercream immediately, cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming, and refrigerate for up to 4 days. Bring to room temperature and beat again with an electric mixer before using.
  • 10 To assemble and decorate the cake, wash and thoroughly dry the pan, then return both halves of the cooled bunny cake to the pan. Level the cake by using a serrated knife to gently saw off the part of each cake half that rose above the edge of the pan.
  • 11 Remove 1 cake half from the pan. Spread a layer of buttercream over the top of the cake half that is still in the pan. Place the other cake half on top, pressing down firmly to secure the 2 halves. Using a paper towel, wipe off any excess buttercream. Let stand for 10 minutes. Remove the cake from the pan by lifting the pan vertically and tilting it forward, then catching the cake with your hand. Set the cake on its side on a piece of parchment paper, taking care to keep the 2 halves aligned.
  • 12 Fill a small fine-mesh sieve half full with confectioners' sugar and lightly sprinkle over the side of the cake. Carefully turn the bunny on its other side, being careful not to smudge the sugar. Lightly sprinkle the second side with sugar, then set the bunny upright on a platter and dust the top. Dust the egg cake halves with sugar and transfer to the platter.


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