Rudolph the Red-Nosed……Bunny???

Hope everyone’s holidays were fabulous! We have one more Christmas coming up next week, and then (thankfully) it’s all over and we can get back to normal and not rush around so much.

Although this isn’t my favourite time of year, I’ll take any excuse to make yummy treats for my family. New Year’s Day is no different, as we have a big, cozy, family dinner complete with desserts. This year, I decided to make a reindeer cake. No, I don’t have a reindeer cake pan, so I used the Wilton Easter Bunny pan (hence the title) lol I think it came out pretty well, and everyone thought it was adorable. And of course I will share my recipe with you, my fine followers!

Chocolate Cake with Banana Pudding Filling

Ingredients for Cake:

2 cups all purpose flour

1/2 cup cocoa powder

2 tsp baking powder

2 tsp baking soda

2 cups of water

2 cups sugar

6oz of chopped baking chocolate ( I used unsweetened, but you can use dark or semi-sweet. Make sure it is good quality baking chocolate, not chocolate chips)

6 tbsp unsalted butter

2 tbsp vegetable oil

1 tsp vanilla extract or vanilla sugar

2 large eggs, beaten

Make it:

-Preheat oven to 350 F. Grease your cake pan and set aside 

-Whisk together flour, cocoa powder, baking powder, and baking soda in a bowl and set aside

-In a saucepan, combine water and sugar and bring to a boil, stirring until sugar is dissolved. Remove from heat and add chocolate and butter and stir until melted. 

-Add the oil and vanilla, and then add the eggs quickly while stirring. It’s important to add the eggs quickly so they don’t cook. We want a cake, not scrambled eggs 🙂

-Add dry ingredients and whisk until smooth

-Pour batter into pan and bake for 20-25 mins or until your toothpick or cake tester comes out clean when inserted into the center of the cake. Let the cake cool completely before filling.

Ingredients for Banana Pudding Filling:

1 package banana flavoured cooked pudding/pie filling mix (not instant pudding)

2 cups milk

3/4 cup granulated sugar

1/2 cup unsalted butter, at room temperature

-For this filling, completely ignore the package directions. Instead, pour the pudding mix into a saucepan, and add the milk and sugar. Now get ready to stir. A lot. Cook over medium-low heat and stir constantly, otherwise it will stick to the bottom and burn. Keep stirring until no longer foamy and thickened to a pudding consistency. Once thickened, remove from heat and set aside to cool to room temperature. Stir occasionally to prevent the pudding from getting clumpy as it cools. 

-while waiting for the pudding to cool, whip the butter with the whisk attachment until light and creamy. Then add the cooled pudding mixture and whip until nicely incorporated and smooth.

To assemble the cake, I cut it in half and filled it with the pudding mixture. Since I was using the bunny pan, I cut off the tips of the ears, and attached the pieces to the side of the reindeer’s head, for ears. Then I frosted the entire cake with chocolate whipped cream buttercream and added the facial details and antlers with royal icing. Some chocolate candies added some colour to the antlers and made the cake festive.  

Cute and yummy!


Have a sugarrific day!

M xoxo