Bunny Cake

This delicious vanilla Easter bunny cake has a whimsical Easter scene made from dreamy Swiss meringue buttercream on the outside and a zingy raspberry and lemon buttercream within. Painting with buttercream is so much easier than you think!
Ingredients
For the Cake
1 23 cups allpurpose flour 200g
1 cup granulated sugar 200g
14 tsp baking soda 1g heaping
1 tsp baking powder 4g heaping
34 cup unsalted butter 171g room temperature
3 egg whites room temperature
1 tbsp vanilla extract 15mL
12 tsp salt 3g
12 cup sour cream 120mL room temperature

12 cup whole milk 118mL room temperature
For the Interior Buttercream
1 lb confectioners sugar 454g
2 sticks unsalted butter 226g
12 cup heavy whipping cream 118ml
1 tsp vanilla extract 5mL
Food coloring if desired
1 tbsp lemon zest minced
2 tsp lemon juice
2 tbso raspberry juice
For the Swiss Meringue Buttercream
5 egg whites at room temperature
2 cups unsalted butter 452g at room temperature
1 ½ cups granulated sugar 300g
1 pinch kosher salt
1 tsp vanilla extract
Instructions
For the Cake
Butter and flour three 6inch pans. I use damp cake strips on my pans for more even baking as well. Preheat oven to 340F.
Sift the dry ingredients together in a large bowl. In a separate bowl beat the wet ingredients together.
Add the wet to the dry and mix until combined. Divide the mixture evenly into the cake pans. I like to use a kitchen scale to measure for even layers.
Bake for 30 35 minutes or until the centers are set and springy.
Let the layers cool in the pans for about 4 minutes then dump each layer out onto a cooling rack.
For the Interior Buttercream
Beat the room temperature butter until light and fluffy. Add the confectioners sugar vanilla food coloring and heavy cream. Mix together until a desired consistency is reached. Divide into two batches. Mix lemon zest and and a few teaspoons of lemon juice optional into one. Mix raspberry juice into
the other. Transfer to piping bags.
For the Assembly
Pipe buttercream between the cake layer. Cover the cake with a thin layer of buttercream.
Use an offset spatula and a bench scraper to smooth the frosting.
For the Swiss Meringue Buttercream
Add egg whites sugar and salt in a bowl.
Give the mixture a brief whisk.
Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
Whisk the egg whites occasionally while it warms up. When the mixture has warmed whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until its not grainy between your fingers.
Transfer the bowl to a stand mixer mix with a whisk attachment until you get room temperature glossy peaks.
Switch to a paddle attachment and while the mixture is running on low add tablespoon sized dollops of room temperature