Bunny Ear Easter Cake
This lovely, easy Easter bake will impress your guests and disappear as quickly as the Easter bunny!
Sarah Butler
Sarah Butler
Recipe - Pavillion SC Swords - SV
Bunny Ear Easter Cake
Prep Time30 Minutes
Servings8
Cook Time35 Minutes
Ingredients
360g self-raising flour
40g ground almonds
300g caster sugar
Zest of 2 lemons
1 tsp baking powder
4 eggs, beaten
240ml milk
1 tsp vanilla extract & 1 tsp vanilla extract for icing
310g butter, melted & 150g butter, softened for icing
300g icing sugar, sieved
4 tbsp fresh cream
250g lemon curd
150g sprinkles
100g white chocolate
100g mini eggs
Directions
Equipment
- 2 x 8” round cake tins
Ingredients
- 360g self-raising flour
- 40g ground almonds
- 300g caster sugar
- Zest of 2 lemons
- 1 tsp baking powder
- 4 eggs, beaten
- 240ml milk
- 1 tsp vanilla extract
- 310g butter, melted
To Decorate
- 150g butter, softened
- 300g icing sugar, sieved
- 1 tsp vanilla extract
- 4 tbsp fresh cream
- 250g lemon curd
- 150g sprinkles
- 100g white chocolate
- 100g mini eggs
Method
- Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Grease the cake tins and line with baking paper.
- Sieve the self-raising flour and baking powder into a large mixing bowl.
- Add the ground almonds, caster sugar, lemon zest, and a pinch of salt. Mix to combine.
- Pour in the beaten eggs, milk, vanilla extract, and melted butter. Whisk everything together until fully combined.
- Divide the mixture evenly between the two prepared tins and bake in the oven for 35 minutes. After 25 minutes, you may need to cover the cakes with tin foil to prevent the tops from over-browning.
- Once baked, remove the cakes from the oven and allow them to cool in the tins for 5 minutes. Then, carefully turn out onto a wire rack to cool completely.
- To make the buttercream: Beat the softened butter with a handheld or electric mixer for 5 minutes until smooth and creamy. Gradually add the sieved icing sugar, one spoonful at a time, mixing on medium speed. Add the vanilla extract and cream, then continue beating for 10-15 minutes until the buttercream is light, fluffy, and fully combined.
- To decorate: Spread a layer of buttercream on top of one cake and place the second cake on top. For a flat finish, flip the cakes upside down so the bottoms become the top and base. Drizzle lemon curd over the top of the cake. Coat the outside of the cake with the remaining buttercream and cover it with sprinkles for extra festive flair.
- To make the bunny ears: Lay a piece of parchment paper on a tray. Spoon the melted white chocolate onto the parchment to form bunny ear shapes. You can draw the shapes on the paper first as a guide. Refrigerate until the chocolate sets completely.
- Finish decorating: Pipe any remaining buttercream on top of the cake. Spoon the remaining white chocolate over the edges of the cake, then place mini eggs and the bunny ears on top.
30 minutes
Prep Time
35 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
SuperValu Self Raising Flour (2 kg)
€2.55€1.28/kg
SuperValu Ground Almonds (200 g)
€2.19€10.95/kg
SuperValu Caster Sugar (500 g)
€1.65€3.30/kg
SuperValu Loose Lemons (1 Piece)
6 for €2.50
€0.55
Gem Baking Powder Tub (150 g)
Only €1.60
€1.60€10.67/kg
SuperValu Medium Fresh Irish Eggs 6 Pack (6 Piece)
€1.49€0.25 each
SuperValu Fresh Irish Milk (1 L)
€1.25€1.25/l
Not Available
SuperValu Irish Creamery Butter (227 g)
€2.29€10.09/kg
SuperValu Icing Sugar (500 g)
€0.95€1.90/kg
SuperValu Fresh Cream (250 ml)
€1.49€5.96/l
SuperValu Signature Tastes Lemon Curd (240 g)
€2.69€11.21/kg
SuperValu Hundreds & Thousands Sprinkles (80 g)
€2.00€25.00/kg
Homecook White Chocolate Wonderbar (150 g)
€1.50€10.00/kg
Available until April 17th
Cadbury Mini Egg Bag (80 g)€2.80€35.00/kg
Recipe
Equipment
- 2 x 8” round cake tins
Ingredients
- 360g self-raising flour
- 40g ground almonds
- 300g caster sugar
- Zest of 2 lemons
- 1 tsp baking powder
- 4 eggs, beaten
- 240ml milk
- 1 tsp vanilla extract
- 310g butter, melted
To Decorate
- 150g butter, softened
- 300g icing sugar, sieved
- 1 tsp vanilla extract
- 4 tbsp fresh cream
- 250g lemon curd
- 150g sprinkles
- 100g white chocolate
- 100g mini eggs
Method
- Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Grease the cake tins and line with baking paper.
- Sieve the self-raising flour and baking powder into a large mixing bowl.
- Add the ground almonds, caster sugar, lemon zest, and a pinch of salt. Mix to combine.
- Pour in the beaten eggs, milk, vanilla extract, and melted butter. Whisk everything together until fully combined.
- Divide the mixture evenly between the two prepared tins and bake in the oven for 35 minutes. After 25 minutes, you may need to cover the cakes with tin foil to prevent the tops from over-browning.
- Once baked, remove the cakes from the oven and allow them to cool in the tins for 5 minutes. Then, carefully turn out onto a wire rack to cool completely.
- To make the buttercream: Beat the softened butter with a handheld or electric mixer for 5 minutes until smooth and creamy. Gradually add the sieved icing sugar, one spoonful at a time, mixing on medium speed. Add the vanilla extract and cream, then continue beating for 10-15 minutes until the buttercream is light, fluffy, and fully combined.
- To decorate: Spread a layer of buttercream on top of one cake and place the second cake on top. For a flat finish, flip the cakes upside down so the bottoms become the top and base. Drizzle lemon curd over the top of the cake. Coat the outside of the cake with the remaining buttercream and cover it with sprinkles for extra festive flair.
- To make the bunny ears: Lay a piece of parchment paper on a tray. Spoon the melted white chocolate onto the parchment to form bunny ear shapes. You can draw the shapes on the paper first as a guide. Refrigerate until the chocolate sets completely.
- Finish decorating: Pipe any remaining buttercream on top of the cake. Spoon the remaining white chocolate over the edges of the cake, then place mini eggs and the bunny ears on top.