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+ servings
5 from 5 votes

Rabbit Cake

Prep Time40 mins
Cook Time1 hr 45 mins
Rest Time45 mins
Total Time3 hrs 10 mins
Servings: 20 people


  • 400 g Butter
  • 380 g Sugar
  • 600 g Flour
  • 8 Pc. Eggs
  • 4 tsp Baking powder
  • 200 ml Milk
  • 25 g Cocoa powder
  • 1 packet Vanilla sugar
  • 1 tsp Sifted powdered sugar
  • 2 Pinches Salt


  • For the dark dough: Mix 200 g soft butter, sugar 190 g vanilla sugar and 4 eggs in a bowl. Mix 300 g flour with 2 teaspoons of baking powder, 1 pinch of salt and cocoa powder. Mix alternately with 100 ml milk Put in a silicone loaf pan (25 + 11cm), smooth it out. Preheat the oven to 180 degrees. Bake the dark dough in the hot oven for about 55 minutes.
  • Let the dark cake cool in the mold, remove it from the mold and cut the dough into 2cm thick slices. Use a rabbit cutter to cut out rabbits from each slice of cake.
  • For the light-colored dough: mix the remaining butter (200 g), the remaining sugar (190 g) in a bowl and gradually stir in the remaining eggs (4 pieces). Mix the rest of the flour (300 gr.) With 2 teaspoons of baking powder and a pinch of salt and stir alternately with the rest of the milk (100 ml) to form the dough.
  • Spread the slightly light dough about 2cm in the silicone mold and smooth it out. Place the rabbits in a row close to each other in the mold and press lightly. Use a tablespoon to pour the remaining light-colored dough into the mold and fill in the gaps with it.
  • Bake the cake in the hot oven for 50 minutes. Let cool down completely. Cut the rabbit cake into slices, arrange on plates and serve with the rest of the rabbit. Happy Easter


Serving: 100g | Calories: 412kcal | Carbohydrates: 51.6g | Protein: 4.6g | Fat: 20.7g