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Let’s talk frosting. I love me a good, rich cream cheese frosting, and this is just it. Plus, you really can’t go wrong with the combination of chocolate cake and cream cheese frosting. They are a perfect match together! If you prefer to have a fully frosted cake rather than the “naked” cake effect that I went for, I would recommend double the frosting recipe listed below to insure that you have as much frosting as desired. Otherwise, the below frosting recipe works perfectly to get the pictured effect.

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Chocolate Easter Bunny Cake


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours, 15 minutes
  • Yield: 8 servings 1x

Description

Chocolate Easter Bunny Cake is the perfect dessert for all of your Easter celebrations! Easter really is a day of celebrating, so why not have some cake?! A moist, chocolate cake is layered together with decadent cream cheese frosting. Top it off with a chocolate bunny, fresh florals and some Easter-inspired candies and you have a show-stopping cake! Did I mention it was downright delicious, too?


Ingredients

Scale

For the cake:

  • 2 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup brewed coffee, hot
  • 1 teaspoon vanilla extract

For the frosting:

  • 28oz packages cream cheese, softened
  • 1 stick (8 tablespoons) butter, softened
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Topping Ideas:

  • Chocolate Easter bunnies, varying sizes
  • Coated chocolate Easter eggs
  • Edible grass (yes, it’s a thing)
  • Flowers (not to eat)

Instructions

For the cake:

  1. Preheat your oven to 350 degrees. In a small bowl, whisk together the cocoa powder and hot, brewed coffee and set aside. In a separate bowl, sift together the flour, sugar, baking powder, baking soda and salt. Set aside.
  2. In the bowl of an electric mixer, mix together the heavy cream, vegetable oil and eggs on medium speed until combined, about a minute. Mix in the cocoa and coffee mixture. With the mixer speed on low, slowly add in the flour mixture to the wet ingredients until completely combined and a batter has formed.
  3. Spray and line three 8-inch cake pans with parchment paper. Evenly pour the batter into the three pans. Lightly pick up and drop each cake pan on the counter to get any air bubbles out and evenly distribute the batter within the pan. Bake for about 45 minutes, or until a toothpick inserted into the middle comes out clean. Let the cakes cool slightly in the pans before turning them out onto a cooling rack to cool completely.

For the frosting:

  1. In the bowl of an electric mixer, cream together the cream cheese and butter on medium speed until smooth, about a couple minutes. Reduce the speed to low and add in one cup of powdered sugar until all of it is combined and a smooth frosting has formed. Mix in the vanilla extract.

To assemble:

  1. Once the cakes have cooled completely, assemble the cake. Use the desired plate or cake stand and build up from there layering the cakes and frosting. Save enough frosting to be able to evenly frost the top and sides of the assembled layered cake. Decorate with desired toppings. Enjoy!

 

Notes

  • The cakes can be made a day ahead of time and assembled the next day. Cool them completely before wrapping them completely in plastic wrap to avoid them drying out overnight.
  • The prep time includes 2 hours for the cakes to cool before assembling

Share the love!

If you make this recipe and love it as much as I do, I’d love to hear from you! Comment below, rate the recipe, or share a picture tagging @kjandcompany or using #kjandcompany so that I can see your fun pictures 🙂

Thanks for following and cooking along with me!

 

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