A sponge cake with hidden colorful rabbits in the dough, which only become visible after cutting: simple, funny and naturally colored.
If this Easter cake with a rabbit pattern isn’t a great eye-catcher, then I don’t know either! Of course, a classic carrot cake, egg liqueur cake or lamb are always nice. But a little variety at Easter doesn’t do any harm, does it? For example in the form of a cake with a rabbit motif.
A fine, super juicy Easter bunny cake awaits you. And thus a pastry with a wow factor – on the one hand, because it is a Cake with Easter bunny motif as a surprise in the middle; on the other hand, because the cute rabbits shine wonderfully and also taste slightly fruity. In itself, the recipe is really simple. Aaaaaber: In order to succeed, you have to pay attention to a few points. If you don’t follow the tricks, you won’t get a pretty Easter bunny box cake. Rather, one where the bunnies are stuck to the ceiling or are no longer recognizable because of the sheer dough … But if done correctly, a great, bright motif is created that is naturally colored with the powders from our partner Eat a Rainbow (as well as by the way the delicious little pastel Easter eggs in the pictures). In any case, the Easter cake with a rabbit surprise was very well received by our children! And I was relieved that the look turned out well ?.
The coloring food powders consist of 100% fruit and vegetables – in the case of lila these are concentrates of carrots and hibiscus. A particularly beautiful decoration of the Easter bunny cake is a motley cast or fine lines of colored white chocolate. Since the powders, unlike most artificial food colors, are fat-soluble, it works great (see my colorful chocolate bars or the healthy donuts).
This creates a beautiful cake with a rabbit motif
The cake with a rabbit motif consists of 2 sponge doughs. Therefore, you have to plan some time for the preparation. To get the purple bunnies, first bake a sheet of dough from which bunnies are then cut out. These have to be in the freezer for about an hour in order to become more stable and heavier and not to “float” upwards during baking. In addition, the cookie cutter for the Easter bunny in the cake rather be small. I have this one.
As with the cake with a heart, the taste and color of the cake can be wonderfully varied with hidden Easter bunnies: For example, by mixing the outer dough with lemon juice and also the yellow Eat a Rainbow color. Or the bunny in the Easter bunny cake Colored bright red and pimped with a little strawberry puree. By the way: The colored powders are available in many supermarkets and of course online. And now have fun baking my Easter recipes!
Easter bunny cake
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A special, juicy sponge cake with an Easter bunny motif that is guaranteed to be well received – not only with children! Since it consists of 2 doughs, you have to plan some time
Quantity: 1 at Kastenform
For the light cake
- 200 Gram Butter soft
- 160 Gram Zucker
- 4 medium sized Owner
- 280 Gram Flour
- 3 teaspoon baking powder
- 1 teaspoon ground lemon peel
- 90 Milliliter milk rough indication
For the rabbits
A small angular shape Line (roughly 24 * 20 cm) with baking paper or grease and dust with flour, alternatively use a springform pan. Preheat the oven to 175 degrees top and bottom heat. Stir 4 teaspoons of the coloring Eat a Rainbow powder into approx. 20ml of the juice until no more lumps can be seen.
Beat the softened butter and sugar for a few minutes until creamy. Gradually stir in the eggs. Mix the flour with the baking powder and stir in alternately with the juice. Use enough liquid until the dough falls from the spoon and is difficult to tear. If the dough is too light for you, use more color. To do this, stir the powder in very little liquid until smooth and stir again briefly but vigorously into the dough.
Pour the dough into the mold, smooth it out very well and bake for about 15 minutes. Let cool completely, fall out of the mold and cut out small rabbits with a cookie cutter (approx. 6-7 cm). Depending on the thickness of the cake, you need about 12 pieces.
Place the pieces of rabbit next to each other for at least 1 hour and freeze them covered with cling film on a tray or plate.
For the cake
Line a small loaf pan (approx. 20cm) with baking paper or grease and dust with flour. Preheat the oven again to 175 degrees top and bottom heat. Beat the softened butter and sugar for a few minutes until creamy. Gradually stir in the eggs. Mix the flour with the baking powder and the lemon peel and stir in alternately with the milk. Use enough liquid until the dough falls off the spoon and is difficult to tear.
Spread a thin (!) Layer of batter on the bottom of the loaf pan. Place the chilled rabbits close together. Use a spoon to put the remaining dough on the sides of the rabbits and on the rabbits so that the rabbits are completely covered and enclosed by the dough.
Bake the cake for about 45-50 minutes. Make a chopstick test. Let cool down briefly in the pan, then turn out and let cool down completely before cutting. Decorate with colored chocolate lines if you like (see tip).
- You can bake the sheet of dough for the rabbits (I have this cookie cutter) the evening before, cut out the rabbits after cooling and freeze them overnight.
- Instead of purple you can use other colors Eat a Rainbow Powder. However, the blue and green fade when baking, so use a lot of powder. For a strong purple, it is helpful to mix the powders with a little acidic fruit juice or lemon juice.
- For the decoration, either just powdered sugar or a colored glaze or fine colored chocolate strips are suitable. To do this, melt the white couverture in a hot water bath and vigorously stir in a little colored powder as you like.
- For the colorful pastel eggs, dip white chocolate eggs or sugar almonds in colored white couverture and let them drain.
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Note: This article is a sponsored post in collaboration with Eat a Rainbow (what does this mean?). It also contains affiliate links (what does that mean?).