A berry cake in the shape of a bunny

Description

Moist and rich and fun, this bunny cake features fresh berries inside for pockets of color, juiciness, and flavor. You’ll need a Wilton Step-by-Step Bunny Pan (or read recipe developer Dede Wilson's bunny cake blog to see how to create this cake from two 9-inch cake pans). You’ll also need an extra-large platter. Follow the photo for decoration inspiration or let your creative juices flow!

Cake
  • 2 3/4 Cups cake flour
  • 1 Tbsp. baking powder
  • 1/4 Tsp. salt
  • 1 1/2 Cups (3 sticks) unsalted butter, room temperature
  • 1 3/4 Cups granulated sugar
  • 1 Tsp. vanilla extract
  • 4 large eggs, room temperature
  • 1 Cup whole milk, room temperature
  • 1 1/2 cups (8 ounces) hulled and chopped Driscoll’s Strawberries or 1 ½ cups (8 ounces) chopped Driscoll’s Raspberries
Frosting
  • 1 Cup (2 sticks) unsalted butter, room temperature
  • 4 Cups confectioner's sugar, whisked before measuring (plus extra as needed)
  • 1 Tsp. vanilla extract
  • 2 - 4 Tbsp. whole milk
Decorating Materials
  • 1 Package (6 ounces each) Driscoll's Blackberries or 1 package (6 ounces) Driscoll’s Blueberries
  • 1 Package (16 ounces) Driscoll's Strawberries
  • 1 Package (14 ounces) sweetened flaked long-shred coconut
  • 2 Packages (6 ounces each) Driscoll's Raspberries
  • Purple gel coloring
Cake

  1. PREHEAT oven to 350°F.

  2. COAT insides of a Wilton Bunny Pan with nonstick spray and DUST lightly with flour.
  3. PLACE 2 ¾ cups cake flour into a medium bowl.
  4. ADD 1 tablespoon baking powder and ADD 1/4 teaspoon salt.
  5. WHISK to combine and SET ASIDE flour mixture.
  6. PLACE 1 ½ cups (3 sticks) unsalted butter into a large mixing bowl or the bowl of an electric mixer.
  7. BEAT until creamy, about 2 minutes.
  8. PLACE 1 ½ cups (3 sticks) unsalted butter into a large mixing bowl or the bowl of an electric mixer.
  9. SCRAPE DOWN sides of bowl.
  10. BEAT IN 1 teaspoon vanilla extract.
  11. BEAT IN 4 large eggs, one at a time.
  12. ADD one-third of flour mixture and BEAT just until combined. Do not over mix.
  13. ADD 1/2 cup room temperature milk and BEAT just until combined. Do not over mix.
  14. ADD half of remaining flour mixture and BEAT just until combined. Do not over mix.
  15. ADD remaining 1/2 cup room temperature milk and BEAT just until combined. Do not over mix.
  16. ADD remaining flour mixture and BEAT just until combined. Do not over mix.
  17. FOLD IN 1 ½ cups chopped strawberries or 1 ½ cups chopped raspberries.
  18. POUR batter into prepared pan and LEVEL top using an offset spatula.
  19. BAKE 40 to 45 minutes or until a toothpick inserted into center shows just a few moist crumbs.
  20. PLACE cake pan onto cooling rack and ALLOW to cool 15 minutes.
  21. INVERT CAKE onto cooling rack and ALLOW cake to cool completely.
Frosting
  1. PLACE 1 cup (2 sticks) unsalted butter into a large mixing bowl or the bowl of a stand mixer.
  2. BEAT until creamy, about 2 minutes.
  3. ADD 1 cup confectioner’s sugar gradually while BEATING until light and fluffy, about 3 minutes.
  4. SCRAPE DOWN sides of bowl.
  5. ADD another 1 cup confectioner’s sugar gradually while BEATING until light and fluffy.
  6. SCRAPE DOWN sides of bowl.

  7. ADD remaining 2 cups confectioner’s sugar gradually while BEATING until light and fluffy.

  8. SCRAPE DOWN sides of bowl.
  9. ADD 1 teaspoon vanilla extract.
  10. ADD  2 tablespoons milk and BEAT on high until silky smooth.
  11. ADD up to 2 more tablespoons milk just until a spatula inserted into frosting leans sideways very slowly.
Assembly
  1. PLACE cake onto a large serving platter with enough space around edges in order to frost cake.
  2. FROST cake evenly on all sides and RESERVE 1/4 cup frosting.
  3. PRESS coconut into frosting on all sides of cake.

    (Cake may be stored overnight at this point. Bring to room temperature before serving.)

Decoration

  1. USE photo as inspiration for decoration and USE the following ingredients.

    2 blackberries or 2 blueberries for eyes

    1/2 strawberry for nose

    2 strawberries sliced thin for ears

    1 strawberry sliced thin for smile

    1 slice of blackberry to connect nose and mouth

    2 packages raspberries to ring cake

    TINT remaining frosting light purple. PLACE into a parchment cone and PIPE whiskers

Calories 940.65
Total Fat 51.02 g
Saturated Fat 38.07 g
Cholesterol 173.95 mg
Sodium 268.84 mg
Total Carbohydrates 117.56 g
Dietary Fiber 3.52 g
Protein 6.65 g