Culinary

Easter Bunny Surprise Pound Cake

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There’s more to this pound cake than first meets the eye! This delicious moist surprise pound cake reveals a chocolate Easter Bunny in every slice. This cake takes a little bit of extra preparation time, but the end result is well worth it. Happy Easter and happy baking!

 

Ingredients

12.5 oz unsalted butter, at room temperature

2 1/2 cups caster sugar/superfine sugar

2 teaspoons vanilla extract

6 large eggs

3 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1/3 cup milk

1/4 cup unsweetened cocoa powder

 

InstructionsHappy Easter holiday food baking, cupcake with Easter Bunny and colorful eggs on stone background. View from above. Copy space.

  1. Preheat the oven to 350° F. Grease and line a 9.5 x. 5 inch loaf tin and an 11×7 inch cookie sheet pan with baking paper.

Set aside.

  1. In a large bowl of an electric mixer or using a hand mixer, beat together the butter, sugar and vanilla until      pale and creamy. Add eggs, one at a time, beating well in between. The mixture should be very pale and fluffy.
  2. Sift over flour, baking powder and salt. Fold in with a rubber spatula or wooden spoon until well incorporated. Do not over mix.
  3. Stir in milk, a little bit at a time, until well combined.

 

For the Chocolate Bunnies

  1. Transfer two cups of batter to another bowl. Sift over cocoa powder. Stir in until well combined.
  2. Spread the chocolate batter evenly over the base of the cookie sheet. Bake for 20 minutes or until puffed up and a toothpick inserted in the center of the cake comes out clean.
  3. Allow to cool for 20 minutes. Using a bunny-shaped cookie cutter, carefully cut out as many pieces of chocolate cake as possible. Note: your cookie cutter should be no taller than 2 1/3 inches or it will pop out of the cake.
  4. Transfer the bunny-shaped cake pieces to a separate tray lined with baking paper. FREEZE FOR 20 MINUTES.

 

Assembling the Cake

  1. Spread a thin layer of vanilla cake batter into the bottom of the loaf tin. Starting from one end of the loaf tin, place the frozen bunny-shaped cake pieces side by side so they form a bunny-shaped log in the center of the loaf tin. Make sure they are firmly pressed against each other to prevent vanilla batter from seeping in between.
  2. Carefully distribute the remaining cake batter around the bunny-shaped log. The bunnies should be completely covered by a layer of cake batter.
  3. Bake for 1 hour and 15 minutes or until a skewer inserted in the center of the cake comes out clean.
  4. Allow to cool for 10 minutes in the loaf tin before transferring to a wire rack to cool completely.

 

Optional icing recipe:

1 1/4 cups powdered sugar, sifted

2-3 tablespoons milk or heavy cream

1/2 teaspoon vanilla extract

 

Once the cake is cool, prepare the icing. Whisk together the powdered sugar, cream and vanilla until completely smooth. Add extra cream, 1 teaspoon at a time, to thin the icing if necessary. Drizzle over the cake.