I used to make this Easter Bunny Cake recipe with my grandmother when I was little. We would make it every Easter. I started making it on my own years later. Super good! I haven't made it in quite a few years, but this year my sister requested that I make it.
My sons helped me make it.
I did modify the recipe to use less sugar, now that I have high blood sugar and know how bad sugar is for you. Below is the original recipe and my modified recipe.
Original Crisco Easter Bunny Cake Recipe:
2 egg whites
1/3 cup granulated sugar
1 3/4 cups sifted, all purpose flour
1 cup granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
2 teaspoons vanilla
1 cup milk
1/2 cup Crisco oil
2 egg yolks
Preheat oven to 350 F. Grease and flour two standard size round pans.
In a large bowl, beat egg whites until soft peaks form. Gradually add 1/3 cup granulated sugar and continue to beat until peaks are stiff but not dry. Set aside.
In another large bowl combine flour, 1 cup granulated sugar, baking powder and salt. Add vanilla, milk, Crisco oil and egg yolks. Mix at medium speed 3 minutes, scraping bottom and sides of bowl often.
Fold egg whites into batter until well blended.
Pour into pans.
Bake at 350 F for 25 to 35 minutes or until center springs back when touched lightly and wooden pick inserted in center comes out clean.
Cool 20 minutes before removing from pans. Cool completely before frosting.
2022 Version: My Crisco Easter Bunny Cake Recipe:
2 egg whites
1/4 cup coconut sugar
1 3/4 cups sifted, gluten free all purpose flour
1/4 cup coconut sugar
1 Tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 tsp cinnamon
2 teaspoons vanilla
1 cup milk
1/4 cup butter, melted
1/4 cup applesauce
2 egg yolks
Preheat oven to 350 F. Grease and flour two standard size round pans.
In a large bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup coconut sugar and continue to beat until peaks are stiff but not dry. Set aside.
In another large bowl combine flour, 1/4 cup granulated sugar, baking powder, salt and cinnamon. Add vanilla, milk, applesauce and egg yolks. Mix at medium speed 3 minutes, scraping bottom and sides of bowl often.
Fold egg whites into batter until well blended.
Pour into pans.
Bake at 350 F for 25 to 35 minutes or until center springs back when touched lightly and wooden pick inserted in center comes out clean.
Cool 20 minutes before removing from pans. Cool completely before frosting.
My Easter Bunny Cake Recipe:
2 egg whites
1/6 cup granulated sugar
1 3/4 cups gluten 1 to 1 free flour (old - 1 1/4 cup organic all purpose flour, 1/4 cup whole wheat flour, 1/4 cup buckwheat flour)
1/4 cup dark brown sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup honey
1/4 cup pure maple syrup
2 teaspoons vanilla
1 cup milk
1/2 cup organic cold pressed canola oil
2 egg yolks
Preheat oven to 350 F. Grease and flour two standard size round pans.
In a large bowl, beat egg whites until soft peaks form. Gradually add 1/6 cup granulated sugar and continue to beat until peaks are stiff but not dry. Set aside.
In another large bowl combine all flours, 1/4 cup dark brown sugar, baking powder, salt and cinnamon. Add honey, maple syrup, vanilla, milk, canola oil and egg yolks. Mix at medium speed 3 minutes, scraping bottom and sides of bowl often.
Fold egg whites into batter until well blended.
Pour into pans.
Bake at 350 F for 22 to 35 minutes or until center springs back when touched lightly and wooden pick inserted in center comes out clean.
Cool 20 minutes before removing from pans. Cool completely before frosting.
Buttery Cream Frosting: Fills and frosts two standard rounds
1/2 cup Butter Flavor Crisco All-Vegetable Shortening or 1/2 Butter Flavor Crisco Stick or 1/2 cup butter
7 cups confectioners' sugar
2 1/2 teaspoons vanilla
1/2 cup milk, plus more if needed
In medium mixing bowl, beat Butter Flavor Crisco All-Vegetable Shortening. Add confectioners' sugar, one cup at a time. Add vanilla. Slowly blend in milk to desired consistency, adding up to 2 Tablespoons more if needed. Beat on high speed for 5 minutes, or until smooth and creamy.
My Buttery Cream Frosting: Fills and frosts two standard rounds
1/2 Butter Flavor Crisco Stick or 1/2 cup butter
5 cups confectioners' sugar
2 1/2 teaspoons vanilla
1/4 - 1/2 cup milk, plus more if needed
In medium mixing bowl, beat Butter Flavor Crisco Stick. Add confectioners' sugar, one cup at a time. Add vanilla. Slowly blend in milk to desired consistency, adding up to 2 Tablespoons more if needed. Beat on high speed for 5 minutes, or until smooth and creamy.
Easter Bunny Cake Assembly:
Cut ears and bow tie from one cake, by cutting two equal sized arcs from the left and right sides of one cake. The left and right arcs are the left and right ears. The middle piece is the bow tie.
Arrange whole cake (this is the face) on large serving plate, with two ears positioned at top left and top right, and bow tie placed under the face. Brush off any excess crumbs; set aside.
Frost entire cake. Sprinkle with coconut. Arrange thin licorice strips for whiskers and smile, gumdrops for eyes and nose and Smucker's Jelly Beans for bow tie decoration.
I only put coconut on the ears, since some people don't like coconut. I used M&M's for the eyes, nose and bow tie decoration, since we don't really eat gumdrops and jelly beans. I also made red frosting for the whiskers instead of licorice strips.
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