Orange Chamomile Easter Bunny Cake @senseicat

Cake

2 1/2 c. whole milk
8 chamomile tea bags
Cooking spray
4 1/2 c. all-purpose flour, spooned and leveled
4 tsp. baking powder
3/4 tsp. kosher salt
1 1/2 c. (3 sticks) unsalted butter, at room temperature
2 1/4 c. granulated sugar
5 large eggs, at room temperature
1 tbsp. finely grated orange zest
2 tsp. pure vanilla extract

Frosting

2 c. (4 sticks) unsalted butter, at room temperature
2 lb. confectioners’ sugar
3 tbsp. fresh orange juice
1 tbsp. pure vanilla extract
1/4 tsp. kosher salt
Bunny Sugar Cookies and chamomile flowers, for decorating

Directions
Total Time: 1:50

Make the cake: Place milk and tea bags in a small pot. Cook over medium heat until warm to the touch (do not let it boil), 7 to 8 minutes. Turn off heat and cool completely; discard tea bags.

Heat oven to 325°F. Grease 4 (8-inch) round cake pans and line bottoms with parchment paper; grease parchment. Whisk together flour, baking powder, and salt in a bowl.

Beat butter and granulated sugar on medium speed with an electric mixer until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating just until blended after each addition. Beat in orange zest and vanilla. Reduce mixer speed to low and beat in flour mixture and milk alternately, beginning and ending with flour mixture, just until incorporated. Divide batter among the prepared pans.

Bake until a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Cool in pans, on wire racks, 10 minutes, then invert onto racks to cool completely.

Make the frosting: Beat butter on medium speed with an electric mixer until creamy, 1 to 2 minutes. Reduce mixer to low and gradually beat in confectioners’ sugar. Beat in orange juice, vanilla, and salt. Increase mixer speed to high and beat until fluffy, 1 to 2 minutes.

Assemble the cake: Place one cake layer on a cake stand or plate and top with 1/2 cup frosting; repeat two more times. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting (save 1/4 cup frosting for bunny tails). Add bunny sugar cookies.

Source: country living