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a single mini vanilla pound cake Easter bunny covered in white frosting with pink frosting on the ears - sitting on a white plate with a navy napkin on a marble background

Mini Vanilla Pound Cake Easter Bunnies

  • Author: Ellie
  • Prep Time: 30 mins
  • Cook Time: 70 mins
  • Total Time: 1 hour 40 mins
  • Yield: 8 cakes 1x
  • Category: Dessert

Description

These adorable and personal vanilla pound cakes are the sweetest way to bring the Easter bunny to your table this Sunday.


Scale

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup sugar
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, seeds scraped
  • 1 tub store bought frosting (not whipped)

Instructions

  1. Center a rack in the oven and preheat the oven to 325 degrees F. Butter and flour a 9-x-5-inch loaf pan. Put the pan on an insulated backing sheet, or on two regular baking sheets stacked on on top of the other.
  2. Whisk together the flour, baking powder, and salt.
  3. Beat the butter and sugar on high speed until pale and fluffy, at least 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each addition. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract and vanilla bean seeds. Reduce the mixer speed to low and add the flour slowly, mixing only until incorporated. Scrape the batter into the buttered pan and use an offset spatula to smooth the top.
  4. Put the cake in the oven to bake, and check on it after about 45 minutes. It it’s browning too quickly, cover it loosely with a foil tent. Bake the cake for about 70 to 75 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.
  5. Remove cake from the oven, transfer the pan to a rack and let it rest for 30 minutes.
  6. Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.
  7. Once cooled, slice the cake in half heightwise. Using your cookie cutter, cut out individual bunny cakes and place on a wire rack on top of a baking sheet. I was able to get 4 cakes out of each layer.
  8. Place your frosting in a spouted microwave safe container. Heat on high in increments of 10 seconds, stirring each time, until the frosting is pourable.
  9. Pour the frosting over the cakes, making sure to cover all sides. If you run out of frosting, don’t worry. Simply scrape frosting off cookie sheet, reheat, and pour again.
  10. Decorate as desired! The frosting will take some time to set, so you can easily add sprinkles during this process or wait until it dries before adding pink frosting for the ears!