Easter Bunny Cake Recipe for Spring Baking

Begin by **creaming the softened unsalted butter** in a mixing bowl with the sugar and vanilla for about 2-3 minutes, until the mixture becomes light and fluffy. This step is essential for incorporating air into the batter, which contributes to a light texture.

Next, add the **eggs one at a time**, mixing on low speed after each addition until fully combined. This will ensure that each egg blends smoothly into the batter.

Once all the eggs are mixed in, incorporate the **dry ingredients** including flour, baking powder, and salt. Be careful to mix just until combined to avoid overworking the batter; overmixing can lead to a tough cake.

At the very end, gently fold in the **milk and dried cranberries** to add moisture and a sweet, tart flavor.

Lightly grease your cake pan with **vegetable oil** to prevent sticking. You may also dust the pan with a little **flour or use breadcrumbs** for a different texture on the outside of the cake.

Pour the batter into the prepared pan, ensuring it’s evenly distributed. To eliminate any air bubbles, gently tap the pan on the countertop a couple of times. Bake in a preheated oven at **160°C (320°F)** for **45 minutes** or until a skewer inserted into the center comes out clean.

Once baked, allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Enjoy your delicious **homemade Easter Bunny Cake** with family and friends!