Easter Bunny Cake Mold Recipe

Easter bunny cake with the mold used to make it
Easter Bunny Cake Made with a Polish Mold Distributed by Domitp.com. © 2010 Barbara Rolek licensed to About.com, Inc.
  • 60 mins
  • Prep: 20 mins,
  • Cook: 40 mins
  • Yield: 1 cake (9 servings)

I translated this recipe from Polish on Inmet's Easter bunny cake mold box, sold by Domitp.com in America. It is perfect for a mold that produces a 9-inch high by 5-inch wide rabbit cake. This is a very thick batter and produces a dense cake -- perfect for the bunny to stand on its own.

What You'll Need

  • 3 tablespoons butter (softened)
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon
  • 1 teaspoon rum (or rum flavoring)
  • 1/2 cup cake flour
  • 1/4 cup potato flour
  • 1/2 teaspoon baking powder
  • Pinch salt
  • Garnish: confectioners' sugar

How to Make It

  1. Heat oven to 350 degrees. Liberally coat a 9x5-inch rabbit mold with cooking spray. In a medium bowl or stand mixer, cream together butter and sugar until light and fluffy. Beat in egg, vanilla sugar, and rum.
  2. In a separate medium bowl, mix cake flour, potato flour, baking powder, and salt. Add to butter-sugar mixture and combine well. The batter will be thick. Transfer to mold, following manufacturer's directions, and bake 30-40 minutes or until a skewer inserted into the middle of the mold tests clean. Let cool lying down on its side on a wire rack for 20 minutes.
  1. Remove top half of mold and cool completely. Then remove the bottom half of the mold. Dust with confectioners' sugar or decorate as desired.

Note: In the case of the Easter bunny cake mold from domitp.com, the mold is baked upside down in two clips that serve as a stand. After baking, place the mold on its side to cool.