Easter is getting closer, so why not prepare a soft, delicious, and themed breakfast cake like the bunny pound cake? Look how beautiful and scenic it is; you’ll make a great impression bringing it to the table, and if you have kids, I assure you they’ll enjoy seeing a new bunny popping out of every slice. To make this pound cake, you’ll need to make two batches, with the only difference being that cocoa is added to the first pound cake. The success of the perfect design, alas, is not guaranteed in every slice, for instance, mine came out a bit off in the center. But now let’s see how to prepare our bunny pound cake in the recipe below.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10-12 slices
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter, Spring
Ingredients for a dough to be made 2 times
- 3 eggs
- cup sugar
- 1 cup Greek yogurt
- 1 ⅓ cup all-purpose flour
- cup potato starch
- cup unsweetened cocoa powder (ONLY FOR THE 1ST DOUGH)
- cup sunflower seed oil
- 1 packet baking powder
- 1 pinch salt
Tools
- 1 Loaf pan
- 1 Cookie cutter bunny-shaped
- 1
- 1 Electric mixer or stand mixer
Steps
Start by placing the eggs in the stand mixer bowl, but electric beaters are fine too, and beat the eggs well for about 4-5 minutes, add the sugar, and continue to beat until you have a light and foamy batter. At this point, in a bowl, combine flour, potato starch, cocoa, and baking powder, sift and mix, and add it to the batter alternating with the Greek yogurt and oil. Once you have finished all the ingredients, pour the batter into a greased loaf pan and bake at 350°F for about 30-40 minutes. Do the toothpick test before unmolding your pound cake.
While the chocolate pound cake cools down, prepare the 2nd plain pound cake. NOTE: the ingredients and procedure are the same as the first, but DO NOT ADD the cocoa.
When your cocoa pound cake is well chilled, cut it into slices of the same thickness, then using a bunny-shaped cookie cutter, cut out as many bunnies as you have slices. Then place all the bunnies in the center of a loaf pan side by side and pour the second plain batter you prepared with a spoon very gently, ensuring you fill all the empty spaces evenly. At this point, re-bake your bunny pound cake in a preheated oven at 350°F for about 30-40 minutes, and if it browns too quickly, cover with aluminum until the end of baking.
When your bunny pound cake is cooked, let it cool well before serving. Enjoy.
I admit that the bunny pound cake is not the first SURPRISE cake I’ve made; over the years, I’ve also prepared the CHRISTMAS POUND CAKE, the PUMPKIN HEART POUND CAKE, the CHRISTMAS BUNDT CAKE, the SOFT HEART BUNDT CAKE, the PUMPKIN HEART BUNDT CAKE and some other cakes I won’t list here, so if you want to get inspired, just check out my recipes.
Someone asked me if the bunny shapes remain perfect in every slice. Unfortunately, no, since the second batter is liquid and rising, it will tend to move the pre-cut bunny shapes. Therefore, in some slices, the bunny won’t be as perfect as you see in the first slices, which adhere well to the pan sides and thus don’t move. However, I assure you it will still be cute and recognizable.
Saby suggests…
I left my bunny pound cake natural, without any covering. Of course, you can cover it with lemon glaze or dark chocolate and top it with marzipan carrots or sugar eggs; let your imagination run wild.
