3D Bunny Vanilla Pound Cake By Nordic Ware

Hop into the joy of baking with the delightful 3D Bunny Vanilla Pound Cake recipe from Nordic Ware. This charming centerpiece combines a moist vanilla pound cake with the sweetness of an adorable Easter bunny, making it perfect for spring celebrations or simply bringing smiles to your loved ones.

Before You Begin: Ensure all ingredients are at room temperature. Adjust your oven rack to the lower third and preheat to 325°F / Gas Mark 3.

Generously coat your Bunny Cake Pan with baking spray that contains flour, using a pastry brush to reach all the detailed areas of both halves. Alternatively, grease the pan with softened butter and lightly dust with flour or cocoa.

For the bunny cake:

In a bowl, sift the flour, baking powder and salt together, then set aside. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 30 seconds. Cream the butter and sugar together until the mixture is light and fluffy, approximately 5 minutes, stopping now and then to scrape down the sides of the bowl. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and mix until just combined. Reduce the mixer speed to low and gradually add the flour mixture in three parts, alternating with the milk. Mix each addition until just incorporated, stopping occasionally to scrape down the bowl.

Spoon the batter evenly into the prepared pan, ensuring it is divided equally between the two halves. It's important to fill the bunny’s ears to the top with batter, then fill the rest of the pan about three-quarters full, spreading the batter up the sides so they rise higher than the centre. Bake for 60-65 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the pan from the oven and set it on a wire rack to cool for 10 minutes. Carefully invert the pan onto the rack. Note: If the ears don’t lie flat on the cooling rack, use a folded towel to support them while the cake cools completely. Allow the cake to cool for at least 2 hours before assembling and decorating.

For the buttercream frosting:

In the bowl of an electric mixer fitted with a paddle attachment, mix the icing sugar, butter, milk, vanilla and salt on low speed until combined, about 1 minute. Scrape down the sides of the bowl, then increase the speed to medium and beat until the mixture is light and fluffy, about 3 minutes. If needed, add more milk, 1 teaspoon at a time, until the frosting is creamy and holds soft peaks.

Assembly Instructions:

Once the cake has cooled, level both halves by using a knife or cake leveler to carefully trim off the parts of each cake that rose above the edge of the design. It can help to place the cake halves back into the pan and cut along the top edge to ensure an even cut. Check that both halves are flat and fit together properly, making any small adjustments if needed. Spread a thin layer of buttercream frosting, about ½ cup, over the cut side of one of the cake halves. Gently press the other half on top to secure the two pieces together with the frosting. Allow the buttercream to set. If needed, refrigerate your cake for 1 hour or until the frosting hardens. *For a quicker and simpler option, you can use almond bark or chocolate to glue the halves together. If using this method, let the cake chill in the fridge before standing it upright. Carefully place the 3D cake on a cake stand or platter, securing it with a dollop of frosting or almond bark. Decorate as desired with any remaining frosting, sweets and fondant treats.

Recipe Supplied By Nordic Ware