An Easter Layer Cake decorated with Bunny Peeps, coconut grass and chocolate eggs is perfect for the holiday. Learn how to make this fun, colorful dessert.
Preheat the oven to 350°F/180°C. Grease 3 x 9-inch pans with shortening and dust with a tablespoon of flour each. Set pans aside.
In a large bowl, cream together the butter and sugar with an electric mixer on medium speed. Add the eggs. Then add the vanilla extract, and beat until well blended.
In a separate medium bowl, sift and then whisk together the flour, baking powder, baking soda, and salt to make sure it’s thoroughly combined.
With a wooden spoon gradually fold in the dry ingredients to the wet ingredients, alternating adding the flour and the buttermilk, until just barely combined.
Divide the batter equally into three bowls. Add a drop of the pink, blue, and yellow food coloring separately to each bowl of batter. Stir the batter until the color is well mixed.
Pour each batter into each of the cake tins. Bake for 20-25 minutes. Let the cakes cool in the tin for about ten minutes, then transfer to a cooling rack.
To make the buttercream, cream the 2 cups of butter with an electric hand mixer on medium speed. Gradually add in the powdered sugar.
Pour in the vanilla extract, salt, and heavy whipping cream, and blend at low speed until smooth. Put about a ¼ of the buttercream into a piping bag with a large round tip.
Use a spatula to smooth out the buttercream. Continue with the yellow cake and the pink cake. Use a spatula to add buttercream to the sides of the cake and spread thinly.
Place the cake in the freezer for 20 minutes. Next, add a fresh layer of buttercream to the sides, then place the Bunny Peeps around the sides of the cake.
With a large star tip, pipe the remainder of the frosting into small swirls around the edge of the top of the cake. Sprinkle the middle of the cake with green coconut and M&M's.