- 1 ½ cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3/4 cup milk
- 1/3 cup honey
- 1 tablespoon lemon juice
- 1 vanilla bean, seeded
- ½ cup butter, softened
- ½ cup sugar
- 2 large eggs
Preheat oven to 350 degrees. Prepare bunny pan with butter and flour or baking spray. Set aside. In medium bowl, whisk together flour, baking powder and salt. Set aside.
In another bowl, combine milk, honey, lemon juice and vanilla bean seed. Set aside. In a stand mixer with paddle attachment cream butter and sugar together. Add one egg at a time and blend thoroughly after each. Add half of flour mixture, then half of milk mixture. Blend completely before adding the other half of flour and milk. Scrape sides of bowl and beat until fully incorporated. Pour evenly in prepared bunny pan. Tap gently on counter to remove bubbles. Bake for 25-30 minutes or until toothpick inserted into center of the middle bunny comes out clean. Let cool for 10 minutes before inverting onto a cooling rack.
Posted by Sandy Greene
Delicious! These are lovely and moist. The flavor is sweet- but not too sweet. They absolutely delighted my family.
Posted by AM
Super happy with how these came out! I’ve found a few of the Nordicware recipes to be hit or miss in the past, but this one was a win. The crumb was tight enough to show the details of the bunny pan, but the cake was not too dense to enjoy. It was moist with a nice flavor, and the cakelets also fell right out of the pan with no sticking – I used baking spray with flour, and it worked like a charm. For an added pop of flavor, I filled them from the bottom with raspberry jam followed by a vanilla French buttercream frosting. Yum! I’ll absolutely be making these again with various other shaped pans. As a side note, I did one batch with a real vanilla bean and another with 1 Tbsp of vanilla bean paste. Both came out great, so if you don’t want to sacrifice a vanilla bean, the paste worked just as well for me.
Posted by Patricia Frank
This is the best vanilla cake recipe that I have made and it worked perfectly in the bunny pan. They were flavorful, moist and oh so cute.
Posted by Dawn Strang
Easy peasy & ‘pleasy’. Made this for an outdoor party, and the cakelets were tasty, not too sweet and not too dense (but dense enough to hold up in the tiny vegetable cakelet pan molds). I added some lemon zest, and it helped make the honeu flavor ‘pop’
Posted by Rosann
I have made little bunny cakes for years for Easter and brunches. I like to serve with a strawberry sauce or Carmel sauce.
Posted by Susan J Carothers
I made these bunny cakes for Easter dinner and they were a hit! The bunnies were absolutely beautiful and tasted delicious. So easy to make and the end result was fantastic