Easter Bunny Sponge Cake

I have the most fun with these designed Swiss Rolls and Sheet Cakes so naturally with Easter around the corner I had to create this Peter Rabbit Cake. This is the perfect cake to make for Spring and specifically, Easter!

top layer of sponge cake with easter bunny design on top

How To Make An Easter Bunny Sponge Cake

This Peter Rabbit Cake is made using a Sponge Cake recipe that is so light and fluffy. The best part about this recipe aside from the delicious flavor is the beautiful design printed on top. This recipe needs to be followed step by step for you to have the best results since this recipe requires a lot of detail.

How To Make Sponge Cake Batter

To make the sponge cake batter we begin by separating the egg yolks and egg whites. Once this is done we mix the egg yolk mixture which consists of the egg yolks, sugar, milk, vegetable oil, and vanilla. After that, we sift in the flour and cornstarch. This first batter is very thick. We can now set this aside and whip our egg whites mixed with more sugar and vinegar until it reaches stiff peaks. The egg whites get gently folded into our egg white mixture until just combined.

swirled whipped cream in between two layers of sponge cake

Tips For Mixing Sponge Cake Batter

The most important part of making the batter is to make sure that you do not over-mix. Over-mixing deflates the egg whites and makes the batter too thin to pipe resulting in a flat, airless cake. We should be able to pipe our designs nicely with our batter and end up with a fluffy, delicious, cake. When adding the egg whites to the egg yolk mixture, use a silicone spatula to gently fold the egg whites into the batter.

sponge cake batter dyed various colors to make an easter bunny design with flowers on cake
sponge cake batter piped into an 8" circle pan

How To Make Sponge Cake Batter Design

I use edible markers to draw/ trace my design onto my parchment paper. It’s important to make sure that your parchment paper is cut to fit the inside of your pan perfectly. I traced my design from an iPad but you can trace your design however you want – you can print out the design you want and then trace it from there if that is easier.

easter bunny design on parchment paper

More Recipes You Might Be Interested In

Whipped Cream Filling

This delicate and airy sponge cake pairs perfectly with whipped cream. Every bite is so light and delicious. A lot of people ask if they can use buttercream frosting for the filling instead. Of course, you can always customize recipes to your liking but just keep in mind that buttercream is a lot heavier than whipped cream so you don’t want to weigh the cake down too much. You can also add your choice of fillings whether it be fresh fruit like I used in this Easter Bunny Sponge Cake or you can add ganache, sprinkles, chocolate shavings, etc.

Easter Bunny Sponge Cake

Recipe by Maddison Koutrouba – thesqueakymixer.com
4.7 from 11 votes
Servings

8-12

servings
Cooking time

8

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 6 egg yolks

  • 4 Tbsp. sugar

  • 4 Tbsp. vegetable oil

  • 4 Tbsp. whole milk

  • 2 tsp. vanilla extract

  • 1 cup all-purpose flour

  • 2 Tbsp. cornstarch

  • 6 egg whites

  • 1/2 tsp. vinegar

  • 4 Tbsp. sugar

  • food dye gel (not liquid)

  • Whipped Cream Filling
  • 2 cups heavy whipping cream

  • 5 Tbsp. confectioners sugar

  • dash salt

  • 2 tsp. vanilla

  • fresh fruit (optional)

Directions

  • Preheat the oven to 375 degrees, then grease an 8″ circular pan with cooking spray. Cut out parchment paper to fit inside the pan perfectly. Using an edible marker, trace your design onto the piece of parchment paper to your liking. This is the design we will be tracing with our batter later on.
  • Separate the egg yolks and egg whites. Place the egg yolks in a large bowl and the egg whites in a medium-sized bowl. Set the egg whites aside for now.
  • Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla.
  • Sift in the flour and cornstarch to the wet ingredients. Then whisk until the batter is nice and smooth.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the 6 egg whites until frothy. Slowly add in the vinegar and sugar while whipping up the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important! Make sure the egg whites have formed stiff peaks before adding them to the batter in the next step.
  • Fold the egg whites into the egg yolk batter until everything is fully combined. Be careful not to over-mix at this step. If you over-mix, the egg whites will deflate and cause a runny, thin batter. Mix just until the egg whites are evenly distributed throughout.
  • Remove a few teaspoons of batter at a time and use food gel to dye each color one at a time depending on the colors needed for your design. For my Peter Rabbit design, I made shades of brown, and blue for his sweater and a variety of colors for the floral designs. You only need to remove a small amount of each color but pay close attention to the design you’re tracing.
  • Place your colored batter into piping bags.
  • Pipe black outlines around your traced designs then go ahead and fill in these piped traced lines with color.
  • Once you’ve added all of your designs to your cake, let it sit in the fridge for 5-8 minutes then pipe the uncolored batter on top to cover your design. Bake for 8-9 minutes.
  • Once the designed cake has finished baking flip the cake out of the pan and peel the parchment paper off of the design as soon as it comes out of the pan. Use the remaining batter to bake one or two more layers of cake. Allow the cakes to cool completely. While the cakes cool, prepare the whipped cream.
  • In the bowl of a stand mixer fit with the whisk attachment, and whisk the cream, sugar, and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
  • Assemble the cake by placing a layer of cake (the undesigned cake) on the bottom, then pipe a layer of whipped cream. Top the entire cake off with the designed cake. Feel free to add the filling of your choice as well as any additional decorations that you want.
  • Serve in the fridge until serving, enjoy!
  • This cake can be made ahead of time but is best enjoyed fresh. If you plan to make this ahead of time, be sure to seal the cake tightly in plastic wrap to keep it fresh.

Did you make this recipe?

Tag @thesqueakymixer on Instagram! I love to see what you all create.

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20 Comments

  1. I made this for Easter this year with two different patterns, one being the Peter rabbit! It turned out so good, fluffy and was really delicious and all my guests were so impressed! Made some mascarpone whipped cream inbetween with fresh strawberries, raspberries and lemon zest.

  2. Hi, I just made this recipe and the sponge is lovely and fluffy and some of my design came out nice and crisp but other parts came away attached to the paper. I took it away while still warm and it came away smoothly. Is this just an issue with my not piping the coloured batter thickly enough?

    My Peter lacked a face, I’m thinking maybe I was too tentative with the delicate details and line work. The paper looked beautiful though!

    1. Hi there! With small details it’s important to try and add as much batter as you can while still keeping the designs small how you want them. If the designs are extremely thin, you do risk them sticking to the paper and not the actual cake. Regardless of the size of your designs, they color will show on the parchment paper when you peel it off, but we just need our designs to be apparent enough on the actual cake so that they don’t disappear with the parchment. I also always recommend Americolor Food Gel. I’ve found it to work best all around with these designed sheet cakes. Please let me know if you have any other questions and hope this helped!!

      1. Hi you’re cakes look really amazing. Before I try them I have two questions: what kind of vinegar do you use? (Is fresh lemon juice an option) And what is the size of your cake form?
        Thank you
        Stefanie

  3. Gday – what stumps me is the colour of the design! The batter is so yellow it was
    near impossible for me to get a decent brown or a baby blue. Black! How the heck did you get black?
    Plus the mix ended up very runny after adding colouring liquid so was impossible to pipe.
    I ended up scrapping this design and just did easter eggs with the colours that I could get to mix well without looking like baby poop or dirty dish water.
    I loooove this idea and am keep to do them again and again but at two hours in, I’m assuming some trial and error is needed to get it to be a quite process.
    Thanks

    1. Hi there! The batter does have a yellow hue. I recommend using Americolor Food Gel. I mention in the recipe to avoid using liquid food dye as this will thin out your batter. All brands of food dye work differently so depending on what kind you used, the saturation of the color may be harder to obtain. This is a trickier recipe to master that may take some trial and error. I recommend checking out my Master Guide that takes you through this entire process and provides so many tips and tricks to help you along the way! If I can help answer any questions for you as well, I am more than happy to do so!! https://thesqueakymixer.com/designed-sheet-cakes-master-guide/

  4. Hi there, it says 4 tablespoons of sugar twice in the ingredients list which I think is a typo, could you please confirm how much sugar is required? Thanks

    1. Not the author but sugar goes in both the egg yolk half of the batter and the egg white halfas per the recipe. I just made it that way and it worked great

    2. Hi there! The sugar is used two separate times in this recipe, this is not a typo. The first time it is mixed in with the egg yolk mixture. The second time it is gradually added to the egg whites! I hope this helps!

    1. Hi Simone! I have not tried using GF flour for this recipe so I cannot guarantee the outcome will result the exact same. Since this recipe does not require a lot of flour I don’t think that using GF will effect the structural integrity of the cake too much. I would recommend using gluten free all-purpose flour with a 1:1 ratio, I love King Arthur brand! I hope this helps! 🙂

  5. Bonjour,

    Je viens d’utiliser votre recette pour faire le gâteau d’anniversaire de ma fille! Puisque je n’ai pas l’habitude ça a été long mais c’était très beau!
    J’ai par contre une question, comment faites vous pour avoir un noir aussi prononcé pour le tour?

    Merci!

  6. 8 minutes? Surely that’s a typo..Only 8 minutes?? But the cake looks beautiful so if you can let me know if the baking time is 8 minutes or longer I’ll make it soon thank you!!

    1. Hi there! Since this cake is a thin layer of light, airy, sponge cake it only needs about 8-10 minutes to bake. Any longer and the designs will brown. Every oven is different so while mine typically takes 8 minutes, others may need another minute or two. I know it sounds strange since regular cakes need 25 + minutes but I can assure you that since this cake is piped on and isn’t thick, that it doesn’t need long to bake 🙂

    1. Hi Lisa! Since these designs are mirrored you will need to flip the parchment paper over if you are piping words! What size pan did you use? I can promise you I made made this cake countless times and assure everyone that it only needs 8-10 minutes to bake since it is a thin layer of sponge cake. While everyones oven is different yours may need another minute or two on top of the 8 minutes. If you used a smaller pan then recommended it may have made your cake layer thicker resulting in a longer bake time needed. Please let me know if you have any questions so I can help clear up any confusion with this recipe. Thank you!!