Chocolate Lemon Bunny Cake

Name: Chocolate Lemon Bunny Cake Recipe | Hersheyland
Prep time: 45 min
Total time: 180 min
Yield: 1 cake
Ingredients: 1 cup butter (2 sticks), softened; 1 1/2 cups sugar; 4 eggs; 1/4 cup milk; 1 lemon; 1 tsp vanilla extract; 1 tsp lemon extract; 2 cups cake flour; 1 tsp baking powder; 1 Tbsp HERSHEY'S Cocoa; 2 Tbsps water; 1 HERSHEY'S KISSES Brand Milk Chocolate Bunny; editable easter grass; easter candies; 1 cup butter (2 sticks), softened; 1 cup shortening; 4 cups powdered sugar; 1 tsp vanilla extract; 1 tsp lemon extract; 2 Tbsps milk

Details

Timing
Timing
Total:
Bake:: 27 Min.
Prep:: 45 Min.
Skill Level:: Intermediate
Yields:: 1 cake

What if we told you that you could make a dessert with the classic chocolate bunny you nibble on every year? There’s no better way to brighten a spring birthday or Easter celebration than with this delicious, chocolate lemon bunny cake recipe. This recipe includes a homemade lemon frosting that you'll want to make again and again. Serve your Chocolate Lemon Bunny Cake with ice cream or decorate it with CADBURY MINI EGGS Milk Chocolate Candy and watch guests hop with happiness.

Hop on over to our collection of Easter Dessert Recipes for more spring inspiration.

Ingredients & Directions

Prep Time: 45 minutes
Bake Time: 27 minutes
Cool Time: 1 hour 30 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1 cup

butter (2 sticks), softened
1 1/2 cups

sugar
4

eggs
1/4 cup

milk
1

lemon
1 tsp

vanilla extract
1 tsp

lemon extract
2 cups

cake flour
1 tsp

baking powder
1 Tbsp

HERSHEY'S Cocoa
2 Tbsps

water
1

HERSHEY'S KISSES Brand Milk Chocolate Bunny
editable easter grass
easter candies
Lemon Frosting
1 cup

butter (2 sticks), softened
1 cup

shortening
4 cups

powdered sugar
1 tsp

vanilla extract
1 tsp

lemon extract
2 Tbsps

milk

READY TO MAKE THIS?

Directions

Equipment Needed 

Oven

Round Baking Pans

Mixing Bowl

Measuring Cups

Rubber Scraper

Wire Rack

Bowl

Mixer

Heat oven to 350°F. Grease and flour three 6 x 2-inch round baking pans.

Beat butter and sugar until light and fluffy (about 2 minutes). Add eggs, one at a time, beating after each addition until well blended. Beat in milk, lemon juice, lemon zest, vanilla and lemon extract.

Stir together cake flour and baking powder. Gradually blend into butter mixture, stirring just until ingredients are moistened. Do not over-stir. Divide batter evenly into prepared pans.

Bake 25 to 30 minutes or until cake center springs back when touched lightly and edges are starting to pull away from pan sides. Cool 10 minutes. Remove from pans to wire rack, cool completely.

Prepare Lemon Frosting. Frost cake. Stir together cocoa and water in small bowl. Dip clean pastry brush into cocoa mixture. Scrape brush against bowl sides to remove excess mixture. Splatter remaining cocoa mixture on brush onto the cake by gently flicking the wrist. Top cake with milk chocolate bunny and garnish with edible Easter grass and other candies.

Lemon Frosting: Beat butter and shortening about 3 minutes or until light and fluffy. Beat in powdered sugar, 1/2 cup at a time. Start on low speed and increase speed to high for one minute; continue until all sugar is added. Stir in vanilla and lemon extract. Blend in food color until desired shade. If necessary, add milk, one tablespoon at a time until desired spreading consistency. Makes 4-1/2 cups frosting.

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