Easter Bunny Cake

Preheat your oven to 350 degrees F. and prepare three 8-inch cake pans by spraying generously with non-stick spray and line the bottom with a circle of parchment paper and set aside.
In the bowl of a stand mixer, add the flour, sugar, baking powder, and salt. With the mixer on low speed, add in the room temperature butter 1 tablespoon at a time. Continue to mix until you have a sand-like consistency.
In a small bowl or large glass liquid measuring cup combine the milk, eggs, vegetable oil, and vanilla and whisk to combine.
With the mixer on low speed, slowly add in the liquid ingredients and mix until there are no dry spots remaining but being careful not to overmix.
Divide the batter evenly between he three prepared cake pans and bake for 22-25 minutes until a toothpick inserted in the center of each cake comes out clean.
Remove from the oven and allow the cakes to cool in the pans for 10 minutes then flip onto a wire rack to cool completely.
Once the cakes are cool, you can wrap them in plastic wrap and refrigerate them until you are ready to assemble. I recommend chilling your cakes for at least an hour to make them easier to assemble, however it is not required.

Once you are ready to assemble, prepare the buttercream by adding the butter into a stand mixer equipped with a paddle attachment and cream on high speed for 4-5 minutes until smooth with no lumps.
Add half of the powdered sugar and mix until combined. Scrape the sides and bottom of the bowl.
Slowly pour in the heavy whipping cream and vanilla extract and mix on low speed until combined.
Add the remaining powdered sugar and mix on low speed until combined.
Once the powdered sugar is all combined. Turn the mixer on med-high speed and mix for 3-4 minutes to get a nice, whipped consistency.

If needed, remove the domes off the cake layers by using a large, serrated knife.
Place one cake layer face down on a cake serving tray and top with about 1-1 ½ cups frosting and smooth evenly. Repeat with the remaining cake layers.
Smooth a thin layer of frosting over the outside of the cake making sure to seal in all the crumbs.
Refrigerate for 10-15 minutes. Remove the cake and apply another thicker layer of frosting over the entire cake and smooth.
Use any left-over frosting and pipe a ring of frosting around the top of the cake using a large star piping tip. Top with peep marshmallows if desired.
You can keep the cake in an airtight container at room temperature for up to two days and refrigerated up to three days.
Bring to room temperature before serving and enjoy!
ENJOY!