As of: March 26, 2024, 1:00 p.m
By: Larissa Glunz
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A sweet Easter secret is hidden in a wonderfully moist cake.
The chocolate Easter bunny only appears when it is cut.
Easter is a celebration full of joy, relaxation - and the smell of delicious pastries.
The family kitchens are busy baking, kneading and decorating so that everyone can enjoy fluffy Easter bread, cute quark and oil bunnies and crispy Easter cookies.
A motif cake with a sweet surprise should not be missing.
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While the bulging Easter baskets are hidden in the garden, a delicious Easter bunny is in the cake.
Only when you cut it does the very special core come to light, which not only makes children's eyes shine.
A simple batter that is quick to prepare is used twice for this.
Part of the light dough is colored dark with cocoa and used for the Easter bunny in the middle.
At Easter brunch with your loved ones, the wow effect is guaranteed and the work pays off.
Cake with a surprise: The Easter bunny in the middle only becomes visible when it is cut.
(Symbolic image) © Pond5 Images/IMAGO
The following ingredients are required for the motif cake with Easter bunnies:
350 g butter, soft
400g sugar
2 tsp vanilla extract
6 eggs
450g flour
2.5 tsp baking powder
1 pinch of salt
125 ml milk
1.5 tbsp cocoa powder, unsweetened
How to prepare the Easter bunny cake explained step by step:
For the batter:
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Preheat the oven to 170 °C top/bottom heat.
Beat the butter, sugar and vanilla extract with the beaters of a hand mixer until creamy.
Add eggs one at a time and stir in.
Sift flour and baking powder over the dough and fold in with a pinch of salt.
Gradually add the milk until you get a smooth dough.
For the chocolate Easter bunny:
Remove two cups of dough (approx. 425 g) and mix with cocoa powder in another bowl.
Pour the chocolate batter into a brownie baking pan (approx. 28 x 18 cm) or baking dish lined with baking paper and spread it evenly.
Bake the chocolate cake in a hot oven for about 20 minutes.
Let cool in the tin for 15 minutes.
Use an Easter bunny cutter (maximum height approx. 5 cm) to cut out as many bunnies as possible from the cake.
Place the bunnies next to each other on a plate and freeze for at least 20 minutes.
For the motif Easter cake:
Place a thin layer of the remaining vanilla dough into a greased and floured loaf pan (24 cm long) and smooth it out.
Place the frozen Easter bunnies close together in a row in the middle of the dough layer and press them in lightly.
Carefully pour the remaining vanilla dough over the bunnies and smooth it out again.
Bake the Easter cake in a hot oven for about 60 minutes.
Allow to cool in the tin for ten minutes, then remove from the tin and let cool completely on a wire rack.
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Vanilla on the outside, chocolate on the inside: the motif Easter bunny cake relies on a sweet combination.
(Symbolic image) © Pond5 Images/IMAGO
Easy Tasty Tip:
A simple cream cheese icing completes the Easter treat.
To do this, mix 100 g cream cheese with 25 g soft butter and 100 g powdered sugar and spread on the cake.
Not only is there a sweet Easter bunny hidden in the cake, the yeast bunny parade from the tray also hops straight into your mouth.
Homemade eggnog pralines can also be enjoyed in one bite, there's no better way to ring in spring.
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