Easter Marbled Bunny Cake with Brown Butter and Strawberries

Step-by-step method

At a glance

This show-stopping marbled bunny cake brings together brown butter, roasted strawberries, and ruby chocolate for a dessert that's as impressive as it is delicious. The main challenge is managing the brown butter temperature and mastering the marbling technique, but the result is a moist, fruity cake that your guests will love. Plan for a solid afternoon of work—you're looking at nearly 4 hours total between browning the butter, roasting the fruit, baking, and chocolate tempering.

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Making the nutty brown butter

Put the butter into a saucepan. Let it sizzle and foam over medium heat. As soon as you catch a hazelnut-like aroma and see browned bits forming on the bottom, pour it into a bowl right away. Chill it in the fridge until it firms up to a slightly softened consistency (about 1 hour).

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320 gram
Unsalted Butter
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Making a smooth strawberry purée

Roast the frozen strawberries with the sugar at 200 °C (top and bottom heat) for about 30 minutes. Then blend them in a bowl until smooth and pass through a fine sieve so no seeds end up in the batter. Let the purée cool completely before you continue working with it.

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500 gram
Strawberries (frozen)

2 tablespoon
Granulated Sugar
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Preparing the mold thoroughly

Take a piece of butter and use a brush to carefully grease every little groove of the bunny mold. Then dust the mold evenly with flour and tap out the excess. This is the only way to make sure the bunny releases cleanly, ears and all, once baked.

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1 tablespoon
Unsalted Butter

2 tablespoon
Medium-Fine Wheat Flour

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Whipping the base batter and weighing the butter

From the prepared, softened brown butter, weigh out exactly 255 g. Put it in a stand mixer with the sugar and vanilla and whip for 5 minutes until light and fluffy. Then beat in the eggs one at a time. Divide the mixture into two equal halves.

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333 gram
Granulated Sugar

2 tablespoon
Vanilla Sugar

4 piece
Chicken Eggs
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Making the vanilla batter

Into the first bowl with the egg base, add the flour, baking powder and salt. Add the buttermilk and grated lemon zest. Gently fold everything together with a spatula, or mix on low speed in the stand mixer, just until combined.

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140 gram
All-purpose wheat flour

3 gram
Baking Powder

2 gram
Salt

62 gram
Cultured Buttermilk

1 piece
Lemon
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Making the strawberry batter

Into the second bowl, add the flour, baking powder and salt. Mix in the prepared strawberry purée and freeze-dried strawberry powder for a vibrant color. Again, fold gently so the batter stays light and airy after baking.

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140 gram
All-purpose wheat flour

3 gram
Baking Powder

2 gram
Salt

3 tablespoon
Freeze-Dried Strawberries
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Marbling and baking the bunny

Alternate spoonfuls of both batters into the mold, then draw a figure-eight through them with a skewer to create the marbled effect. Tap the mold on the counter to release any air bubbles trapped in the ears. Bake at 170 °C for about 50-60 minutes. Once out of the oven, wait exactly 10 minutes, then carefully turn the bunny out onto a wire rack and let it cool completely.
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Ruby chocolate

Melt 110 g of the chocolate to 45 °C. Add the remaining 40 g and stir until melted and cooled to 26 °C. Then briefly warm it back up to 29 °C for 3 seconds. This gives you the shine and the perfect snap. Coat the whole bunny in chocolate, or just highlight certain details. Let it set.

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150 gram
Ruby chocolate
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Assembling and serving

Once the chocolate has set nicely, arrange the bunny on a plate and decorate around it with things like paper grass, colorful eggs and flowers.

Easter Marbled Bunny Cake with Brown Butter and Strawberries

Name: Gorgeous Marbled Bunny Easter Cake
Prep time: 45 min
Cook time: 175 min
Total time: 335 min
Yield: 8
Cuisine: American
Ingredients: 320 gram Unsalted Butter; 500 gram Strawberries (frozen); 333 gram Granulated Sugar; 150 gram Ruby chocolate; 3 tablespoon Freeze-Dried Strawberries; 1 tablespoon Unsalted Butter; 280 gram All-purpose wheat flour; 2 tablespoon Granulated Sugar; 4 gram Salt; 6 gram Baking Powder; 4 piece Chicken Eggs; 2 tablespoon Vanilla Sugar; 1 piece Lemon; 62 gram Cultured Buttermilk; 2 tablespoon Medium-Fine Wheat Flour

everydaybyyumsto

Prep 45 min Cook 2 h 55 min

Plus 1 h 10 min of resting (not counted in active time)

15 Ingredients

9 Steps

Very hard Difficulty

About this recipe

Picture the seductive aroma of nutty brown butter mingling with the fresh flavor of roasted strawberries – a dessert your guests will be asking you for the recipe before they've even taken the first bite. The secret to its success lies in two things. Brown butter (beurre noisette) gives the batter a depth of flavor you'll never get from plain butter. Roasting the strawberries, meanwhile, drives off excess moisture and leaves behind an intense fruity flavor, which keeps the cake moist for days. And Ruby chocolate adds a subtle fruity sweetness that ties the whole dessert together beautifully.

Vegetarian Desserts Easter To impress For guests Indulgent treats

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Step-by-step method

At a glance

Making the nutty brown butter

For this step

Making a smooth strawberry purée

For this step

Preparing the mold thoroughly

For this step

Whipping the base batter and weighing the butter

For this step

Making the vanilla batter

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Making the strawberry batter

For this step

Marbling and baking the bunny

Ruby chocolate

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Assembling and serving

Easter Marbled Bunny Cake with Brown Butter and Strawberries

Ingredients — what you'll need

About this recipe

Want a recipe like this every Thursday?

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