Two-Tier Chocolate Easter Bunny Cake Recipe UK

Directions

Bake the Bottom Tier (8-inch)

1. Preheat your oven to 350°F (175°C).

2. Grease two 8-inch round cake pans and line the bottoms with parchment paper.

3. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

4. Create a well in the centre of the dry ingredients.

5. Add the eggs, buttermilk, warm water (or coffee), melted butter, and vanilla.

6. Mix just until combined and you get a smooth batter. Avoid overmixing.

7. Divide the batter evenly into the two prepared pans.

8. Bake for 30–35 minutes, or until a toothpick inserted in the centre comes out clean.

9. Cool the cakes in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Bake the Top Tier (6-inch)

1. Preheat (or keep) the oven at 350°F (175°C).

2. Grease two 6-inch round cake pans and line with parchment.

3. In a mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.

4. Add the eggs, buttermilk, warm water (or coffee), melted butter, and vanilla.

5. Stir until the batter is smooth.

6. Distribute the batter evenly into the two 6-inch pans.

7. Bake for 25–30 minutes, or until a toothpick inserted in the centre comes out clean.

8. Cool the smaller layer in pans for 10 minutes, then place on a wire rack to cool fully.

Prepare the Chocolate Buttercream

1. In a stand mixer (or using a hand mixer), cream the softened butter on medium speed for about 2 minutes, until smooth and fluffy.

2. Gradually add sifted powdered sugar and cocoa powder, alternating with splashes of milk, mixing on low speed to avoid dust clouds.

3. Add the vanilla extract and a pinch of salt, then increase speed to medium-high and beat for another 2 minutes.

4. If needed, add more milk (1 tablespoon at a time) until you achieve a spreadable consistency.

Assemble the Bottom Tier

1. Level the 8-inch cake layers if needed to ensure flat tops.

2. Place the first 8-inch layer on a cake board or serving plate.

3. Spread a thick layer of chocolate buttercream on top.

4. Place the second 8-inch layer on top, gently pressing to secure.

5. Apply a crumb coat (a thin layer of frosting) over the stacked bottom tier and chill for 15–20 minutes to set.

Assemble the Top Tier

1. Level the 6-inch cake layers if necessary.

2. Place the first 6-inch layer on a separate small cake board (cut to the same diameter).

3. Spread a thick layer of buttercream on that layer.

4. Stack the second 6-inch layer on top and apply a crumb coat.

5. Chill for 15–20 minutes.

Stack & Decorate

1. Frost the bottom tier fully with a final layer of the chocolate buttercream.

2. Insert 3–4 cake dowels or sturdy straws into the centre area of the bottom tier, trimmed so they’re flush with the top of the cake. This provides support.

3. Carefully place the top tier (on its board) over the supported area of the bottom tier.

4. Frost the top tier with a final smooth coat of buttercream.

5. Decorate around the edges and sides with chocolate mini eggs.

6. You can also add small piped rosettes of frosting if you wish.

7. Finish by placing the chocolate bunny on top of the cake.

8. Use a bit of frosting to secure it in place.

9. Any remaining mini eggs can be arranged around the base of each tier or scattered on the serving plate.

Serving & Tips

1. Slice the cake using a long, sharp knife, and wipe the blade between cuts for neat slices.

2. Keep the cake covered and refrigerated if not serving immediately.

3. Allow it to come to room temperature for about 30 minutes before serving so the frosting softens.