Description
This Easter Bunny Cake is a fun and festive dessert that’s as adorable as it is delicious! Made with moist vanilla or carrot cake layers, frosted with creamy buttercream or cream cheese frosting, and decorated with coconut, candy, and marshmallows, this cake is the perfect centerpiece for your Easter table. It’s easy to make and guaranteed to bring smiles!
Ingredients
For the Cake: (Choose your favorite flavor!)
- 2 1/2 cups (310g) all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (240ml) whole milk
Optional Variation: Substitute with a carrot cake base for extra Easter flavor!
For the Frosting: (Choose one!)
-
Vanilla Buttercream:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 2 tsp vanilla extract
- 2–3 tbsp milk or heavy cream
-
Cream Cheese Frosting:
- 8 oz (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 2 1/2 cups (300g) powdered sugar
- 1 tsp vanilla extract
For Decoration:
- 2 cups shredded coconut (for fur)
- Pink food coloring (for bunny ears)
- Large marshmallows (for cheeks)
- Pink jelly bean or pink M&M (for nose)
- Black or brown licorice strings or chocolate chips (for whiskers & eyes)
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
- Combine: Gradually add dry ingredients, alternating with milk, mixing until just combined.
- Bake: Divide batter evenly between cake pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Assemble the Bunny Shape:
- Cut one cake round into ears & a bowtie:
- Leave one cake round whole (this is the bunny’s face).
- Cut the second cake into two ear shapes from the top sides.
- The remaining center piece becomes the bowtie.
- Arrange the cake: Place the full round in the center of a large tray. Attach the ears at the top and the bowtie at the bottom.
Frost & Decorate:
- Frost the entire cake with buttercream or cream cheese frosting.
- Create the bunny fur: Press shredded coconut all over the frosted cake.
- Decorate the face:
- Use large marshmallows for the bunny’s cheeks.
- Add a pink jelly bean or M&M for the nose.
- Use chocolate chips or black licorice for the eyes and whiskers.
- Add pink ears: Dye a little coconut pink and press it into the center of the ears for a cute bunny effect!
- Decorate the bowtie: Use pastel M&Ms or sprinkles to make a fun, colorful bowtie.
Notes
Make-Ahead: Bake the cake layers a day ahead and store them wrapped in plastic at room temperature.
Storage: Store in the fridge for up to 3 days. Let sit at room temperature for 15 minutes before serving.
Nut-Free Option: Skip the coconut and use smooth frosting instead.
Chocolate Version: Swap out the vanilla cake for a rich chocolate cake base!