Hidden Bunny Loaf Cake
00h 30
01h 20Surprise your loved ones with a delightful hidden bunny cake! This adorable loaf conceals cute bunny shapes inside, perfect for spring celebrations or a playful dessert.
Recipe by @christinamcullen
Ingredients and Method
Ingredients
- Chocolate Cake:
- 115g Butter
- 115g Caster sugar
- 150g Self-raising flour
- 1 Large Egg
- 90ml Milk
- 1 tbsp Lemon juice
- 20g Cocoa powder
- 1/2 tsp Baking powder
- 1/4 tsp Bicarbonate Soda
- Vanilla Cake:
- 120g Butter
- 120g Caster sugar
- 2 Large eggs
- 3 tbsp Milk
- 155g Self-raising flour
- 1/2 tsp Vanilla extract
- Icing:
- 150g Unsalted butter
- 300g Icing sugar
- 1-2 tbsp Milk
- 1/2 tsp Vanilla extract
- Handful of Easter chocolates
Method
- Preheat the oven to 160°C, grease and line a 1lb loaf tin.
- Make the chocolate cake first. Beat the butter and sugar together for 4-5 minutes until light and creamy using a standing mixer or an electric hand whisk.
- Beat in the flour, eggs, buttermilk, cocoa powder, baking powder and bicarbonate of soda and salt until smooth.
- Scrape into the loaf tin and bake for 45 minutes until risen and a skewer poked into the centre comes out clean. Do not turn off your oven.
- Cool the cake in the tin for 10 minutes and then lift out onto a wire rack and leave to cool completely.
- Slice the cake into 2cm thick slices. Using a bunny shaped cookie cutter cut bunny shapes from the cake slices. You should have about 10 bunnies.
- Very carefully lay them out on a lined baking tray and transfer them to your freezer.
- Meanwhile make the vanilla cake. Grease and line the loaf tin again.
- Beat the butter and sugar together until light and creamy. Gradually beat in the eggs, adding 1 tbsp of the flour if the mixture begins to curdle.
- Mix in the flour, milk and vanilla extract until smooth.
- Remove the bunny cake cut-outs from the freezer.
- Spoon a thin layer of vanilla cake batter along the bottom of the loaf tin. Stack the bunnies together to make a long log of cake and then line them along the bottom of the loaf tin. Pour the remaining vanilla cake batter over the cake cut-outs so they are completely covered, smoothing the batter over the top with an offset spatula. It doesn't matter if they aren't completely covered as the cake will rise.
- Bake for 35-40 minutes or until a skewer inserted comes out clean.
- Leave the cake to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.
- Make the icing. Beat the butter until smooth and creamy for about 5 minutes.
- Sift the icing sugar then gradually add into the butter mixing each time.
- Once the sugar is all added, add the vanilla and milk (you may need more milk if the buttercream is too stiff).
- Once it is the right consistency and the cake has cooled, spread the buttercream on top of the cake.
- Top with the Easter chocolates then slice and serve.
Recipe Tips
- You can set the icing in the fridge to firm up for 30 minutes before serving.
- This cake is best stored covered at room temperature for up to 4 days.
