Friday, April 11, 2014

How to Make EASY Easter Bunny Butter Cake - Video Recipe

Easy and delicious with satisfying butter flavor.
Perfect crowd pleasing recipe♥

I bought the Bunny Cake Pan last summer on sale in the U.S. at $2.99!!! hehe

Of course, you can use any baking pan!
If you use a loaf pan, it will be a butter pound cake ;)

EASY Easter Bunny Butter Cake

Difficulty: Easy
Time: 1hr+15min
Number of servings: Wilton Bunny Cake Pan 12inch(30.5cm)x8inch(20cm)x2inch(5cm)

5 eggs
300g (10.6oz.) granulated sugar
300g (10.6oz.) cake flour
1/2 tbsp. baking powder
300g (10.6oz.) unsalted butter
vanilla extract

1. Preheat oven to 170C (338F). Grease (with butter or cooking oil) and flour the cake pan.
2. Beat eggs in a bowl, then add sugar, and mix well with a whisk.
3. Sift in flour and baking powder, and mix well with a whisk.
4. Microwave the butter (not hot but halfway melted is okay), then add it into the mixture, and mix well.
5. Add a few drops of vanilla, and mix well.
6. Pour the mixture into the pan, smooth the top, and drop the pan lightly on the counter for 2-3 times to raise the air bubbles out of the batter. Then bake in the oven at 170C (338F) for 50-60 minutes. *Cover the cake with aluminum foil if it starts to brown too much.
7. Check for doneness with a fresh skewer. If the skewer comes out clean, place the cake pan on a wire rack to cool until you can handle. Then remove the cake from the pan and place it on a wire rack to cool completely.

You can wrap in plastic wrap to keep the cake moist. You can keep it at room temperature or in the fridge for 2-3 days. OR in the freezer for 1 month. Best eaten as soon as you can before it loses the butter flavor.


♥Please Subscribe to my YouTube Channel♥

♥Please "Like" me on Facebook♥

♥Follow me on twitter♥ (English) (Japanese)

♥My Cookbook♥

Popular Posts - Last 7 days