How to make an Easter Bunny Cake

Easter is the day when people around the world celebrate the triumph of life over death. For Christians worldwide, this sacred holiday holds deep cultural significance as families unite to honour traditions passed down through generations. The mere mention of Easter invokes nostalgic images of fluffy bunnies, decadent chocolates, and the excitement of egg hunts that define this special time of year. Amongst the cherished tradition, nothing captures the festive spirit of Easter like a whimsical bunny cake. 

While elaborate baking projects are a part of this beloved festival, but sometimes we do crave to celebrate festivals with lesser time in the kitchen. What if we tell you that your trusted pressure cooker – the one you rely on for weeknight dinners – will help you make delightfully moist Easter bunny cake while spending less time in the kitchen? You can forget lengthy oven preheating and constant temperature monitoring. Your trusted Vinod Cookware Pressure Cooker will help you save time.

We are excited to share this recipe that will free up your oven for other Easter Day feast preparation while still delivering the showstopper dessert your family will talk about for years to come.

Ingredients for the cake: 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon salt, ½ cup unsalted butter, softened, 1 cup granulated sugar, 2 large eggs, 1 cup whole milk, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract (optional, but adds lovely depth).  

Ingredients for decorating: 3 cups of buttercream frosting, pink food colouring, shredded coconut, licorice strings (for whiskers), pink jelly beans (for the nose), marshmallows (for the tail), and chocolate chips.

Method:

Start with preheating the pressure cooker. Take your heavy bottom pressure cooker and layer the bottom with some salt or sand. Place a trivet or a stand so that your cake pan sits on it without wobbling. Now close the pressure cooker with a lid, ensuring that the whistle is not attached. Let the cooker heat up for 10 minutes, while you prepare the batter and the cake pan.

Prepare the Cake Batter: 

1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, then stir in the vanilla extract.   

3. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined. 

Prepare the Cake Pan: 

Grease your 6-inch round cake pan and line the bottom with a parchment paper circle. Pour the cake batter into the prepared pan and level the top.

Pressure Cook the Cake: 

1. Now carefully open the pressure cooker and place the cake pan inside. Cover the lid (without the whistle) and let the cake bake inside for 25-minutes.

2. Now repeat the same for a second cake layer.

Cool the Cake: 

Carefully remove the cake pan from the pressure cooker. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Make the Frosting: 

While the cake is cooling, prepare the frosting. 

1. In a medium bowl, beat together the softened butter and powdered sugar until smooth and creamy. Gradually add the milk and vanilla extract, beating until the desired consistency is reached. 

2. Divide a small portion of the frosting into a separate bowl and tint it pink.

Assemble the Bunny: 

1. Place one whole cake layer on a serving platter; this will be the bunny's face.

2. From the second cake layer, cut two elongated ovals to serve as the bunny's ears. The remaining piece will resemble a bowtie shape.

3. Position the ears above the head and the bowtie below the head on the platter.

Frost the Cake: Frost the entire bunny cake with the white frosting.

Decorate: 

1. Sprinkle the frosted cake generously with shredded coconut to give the bunny a fluffy appearance. Use the pink frosting to pipe the inner ears and nose area. 

2. Attach the candy eyes and the pink candy melt or fondant nose. 

3. Finally, arrange the licorice strings on either side of the nose to create the whiskers.

We all love cakes, especially the whimsical ones like the Easter Bunny Cake. But when it comes to making them at home, we get a bit sceptical especially when we don’t have an oven at home. As you celebrate Easter, consider exploring the myriad possibilities that innovative cookware from Vinod Cookware offers, bringing both convenience and creativity to your festive table.