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Easter Bunny Cake Mold Recipe


Easter Bunny Cake Made with a Polish Mold Distributed by Domitp.com

Easter Bunny Cake Made with a Polish Mold Distributed by Domitp.com

© 2010 Barbara Rolek licensed to About.com, Inc.
I translated this recipe from Polish on Inmet's Easter bunny cake mold box, sold by Domitp.com in America. It is perfect for a mold that produces a 9-inch high by 5-inch wide rabbit cake. See my review of Domitp.com's Easter bunny cake mold. This is a very thick batter and produces a dense cake -- perfect for the bunny to stand on its own.

Here's a larger photo of Easter bunny cake.

Makes 1 (9x5-inch) rabbit cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour


  • 3 tablespoons softened butter
  • 1/4 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla sugar
  • 1 teaspoon rum or rum flavoring
  • 1/2 cup cake flour
  • 1/4 cup potato flour
  • 1/2 teaspoon baking powder
  • Pinch salt
  • Confectioners' sugar


  1. Heat oven to 350 degrees. Liberally coat a 9x5-inch rabbit mold with cooking spray. In a medium bowl or stand mixer, cream together butter and sugar until light and fluffy. Beat in egg, vanilla sugar and rum.

  2. In a separate medium bowl, mix together cake flour, potato flour, baking powder and salt. Add to butter-sugar mixture and combine well. Batter will be thick. Transfer to mold, following manufacturer's directions, and bake 30-40 minutes or until a skewer inserted into the middle of the mold tests clean. Let cool lying down on its side on a wire rack for 20 minutes. Remove top half of mold and cool completely. Then remove the bottom half of the mold. Dust with confectioners' sugar or decorate as desired.
Note: In the case of the Easter bunny cake mold from domitp.com, the mold is baked upside down in two clips that serve as a stand. After baking, place the mold on its side to cool.
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