Chocolate Lemon Bunny Cake

Chocolate Lemon Bunny Cake

There’s no better way to brighten a birthday or Easter celebration than with this delicious, chocolate lemon bunny cake recipe. Serve it with ice cream or decorate it with CADBURY MINI EGGS and watch guests hop with happiness.

  • PRINT

SKILL LEVEL : Intermediate

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 cup butter (2 sticks), softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1/4 cup milk
  • Juice and zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 cups cake flour
  • 1 teaspoon baking powder
  • LEMON FROSTING (recipe follows)
  • 1 tablespoon HERSHEY'S Cocoa
  • 2 tablespoons water
  • Pastry brush
  • HERSHEY'S KISSES Brand Milk Chocolate Bunny
  • Edible Easter grass
  • Additional Easter candies

Directions

  • 1. Heat oven to 350°F. Grease and flour three 6 x 2-inch round baking pans.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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. 12 servings.
  • LEMON FROSTING
  • 1 cup (2 sticks) butter, softened
  • 1 cup shortening
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • Cornflower blue food coloring
  • 1 to 2 tablespoons milk
  • 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.
Ingredients sitting on a table

Our Best Baking Tips

Hershey’s expert bloggers have all the sweet ideas you need to Bake Happy.

Read the Blog
go to top