How To Make A Bunny Cake This Easter Recipe

I present an Easter Bunny Cake that reveals a surprising silhouette when sliced, guaranteed to pique curiosity about the clever method behind it.

Jump to Recipe

I never thought a cake could make me grin like this, but when I turned a simple sheet into an Easter Bunny Cake I couldn’t stop smiling. I used basic pantry staples like all-purpose flour and unsalted butter and then got messy shaping the ears and face.

If you’ve seen those Wilton Bunny Cake Pan Ideas and thought they were too fancy, trust me this version looks almost pro but still has adorable mistakes. I’ll share sneaky tricks to hide flaws, quick frosting hacks that fake fur and little candy tips that actually work.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: Mostly carbohydrates, small protein.
Builds structure but not very nutritious, whole grains better.
Granulated sugar: Pure carbs, gives sweetness and moisture, no nutrients, spikes blood sugar quickly.
Unsalted butter: Rich in saturated fat, adds flavor and tenderness, helps frosting hold shape.
Eggs: High quality protein, adds lift and moisture, yolks add richness and color.
Whole milk: Provides calcium, protein and fat, keeps cake tender and flavor rounded.
Vanilla extract: Tiny calories, mostly aroma, makes things taste sweeter without adding sugar.
Powdered sugar: Finely ground sugar used for sweet, silky frosting, pure carbs and very sweet.
Mini chocolate eggs and candies: Mostly sugar and fat, add crunch and color, pure treat not health food.

Ingredient Quantities

2 1/2 cups (312 g) all-purpose flour

1 3/4 cups (350 g) granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon fine salt

1 cup (226 g) unsalted butter, softened

4 large eggs

1 cup (240 ml) whole milk

2 teaspoons pure vanilla extract

1 1/2 cups (340 g) unsalted butter, softened for frosting

6 cups (720 g) powdered sugar

2 to 4 tablespoons (30 to 60 ml) whole milk or heavy cream

2 teaspoons vanilla extract (for frosting)

Pink gel food coloring

Black decorating gel or melted chocolate for eyes and nose

1 cup mini chocolate eggs and assorted small candy for decorating

1 cup shredded coconut, optional for “fur”

8 to 10 mini marshmallows (cheeks and tail)

1/4 cup pink sanding sugar or pink candy melts for inner ears

1/2 cup mini chocolate chips or small chocolate candies for eyes

1/4 cup sprinkles or edible pearls, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Grease and flour two 9 inch round pans, then whisk together 2 1/2 cups all purpose flour, 1 3/2 cups granulated sugar, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine salt in a bowl.

2. In a large bowl cream 1 cup softened unsalted butter with the dry mix until sandy, then beat in 4 large eggs one at a time, scraping the bowl, add 2 teaspoons vanilla.

3. Alternate adding the dry mixture and 1 cup whole milk, beginning and ending with dry ingredients, mix until just combined, don’t overbeat.

4. Divide batter between the two pans and bake 25 to 30 minutes or until a toothpick comes out clean. Let cool 10 minutes in pans, then turn out to cool completely on racks; chill 30 minutes if you plan to carve.

5. Make the frosting: beat 1 1/2 cups softened unsalted butter until fluffy, then gradually add 6 cups powdered sugar, 2 teaspoons vanilla and 2 to 4 tablespoons milk or heavy cream until smooth and spreadable. Reserve a small bowlful and tint that with pink gel food coloring for ears and cheeks.

6. Level the cakes. Use one whole round for the body. From the second round cut a smaller circle for the head and shape two ear pieces from the remaining cake scraps, trim smooth, chill pieces to make assembly easier.

7. Stack body layers with a layer of buttercream between them, attach the head to the front top of the body with frosting as glue, attach ears behind the head with frosting and support while they set; use chilled cake pieces and a dab of frosting so they hold.

8. Do a thin crumb coat over entire bunny and chill 20 minutes. Finish with a final layer of white buttercream, use a small offset spatula to create a fluffy fur texture or press 1 cup shredded coconut into frosting for “fur” if desired.

9. Use the pink frosting or melted pink candy melts or 1/4 cup pink sanding sugar to fill the inner ear areas and make rosy cheeks. Use 8 to 10 mini marshmallows for cheeks and tail, sticking them on with frosting. For eyes and nose either pipe with black decorating gel or melted chocolate, or press 1/2 cup mini chocolate chips or small chocolate candies in for eyes and use a bit of black gel or melted chocolate for the nose.

10. Decorate around the base and on the bunny with 1 cup mini chocolate eggs and assorted small candy, add 1/4 cup sprinkles or edible pearls if you like. Chill briefly to set, then bring to room temperature before serving. Tip: chill between steps for neater carving, microwave candy melts in short bursts and stir, and use a warm knife for cleaner slices.

Equipment Needed

1. Oven (preheat to 350°F)
2. Two 9 inch round cake pans, greased and floured
3. Electric mixer (stand or hand) for creaming and frosting
4. Mixing bowls (large for batter, medium for dry ingredients)
5. Measuring cups and spoons and a kitchen scale (optional but handy)
6. Whisk and rubber spatula for scraping the bowl
7. Serrated knife or cake leveler for trimming and carving
8. Small offset spatula for crumb coat and final texture
9. Cooling racks (one per cake layer)
10. Piping bag (or zip-top bag) and a microwave safe bowl for melting candy, plus a toothpick to test doneness

FAQ

Q: Can I bake the layers ahead of time? A: Yes, you can. Bake the layers, cool completely, wrap each tightly in plastic wrap and store in the fridge for up to 2 days or freeze for up to 2 months. If frozen let them thaw in the fridge overnight before frosting, and put a quick crumb coat on before the final decorating so crumbs dont get in your pretty icing.

Q: How do I make the bunny shape without a special pan? A: Use two 8 or 9 inch round cakes. Stack one whole for the head, then cut the second into two ear shapes with a serrated knife or template. Freeze the cake for 20 minutes first, it makes cutting way easier and cleaner. Use little dabs of frosting as glue to attach ears, cheeks and tail.

Q: My frosting is too thin or too thick what do I do? A: If too thin add powdered sugar 1/4 cup at a time until stiffer. If too thick add 1 teaspoon of milk or cream at a time until spreadable. For a firmer finish chill the frosting or the whole cake for 15 to 30 minutes before final smoothing.

Q: How do I get bright pink inner ears without the color running? A: Use gel food coloring not liquid, gel gives bright color with only a tiny drop. For no-bleed inner ears either mix a small amount of frosting with the gel and pipe it in, or melt pink candy melts and spoon or pipe them into the ear area, let set before finishing. Sanding sugar works too, press it on after a thin layer of frosting.

Q: Cake split or domed in the middle how fix it? A: Level the top with a serrated knife or cake leveler after cooling. If it domed badly trim the dome off, save scraps to make cake pops. To avoid doming bake at 350 F with pans positioned in the center, and use baking strips or reduce oven temp 10 degrees if your oven runs hot.

Q: Can I swap ingredients or make this dairy free? A: Yes but expect texture changes. You can use oil instead of some butter for a moister crumb, or use non dairy milk and vegan butter and powdered sugar for a dairy free frosting. Buttermilk or sour cream (sub for some milk) will make the cake more tender, just keep eggs at room temp for best rise.

How To Make A Bunny Cake This Easter Recipe Substitutions and Variations

All-purpose flour: swap with a 1:1 gluten-free all-purpose blend (make sure it already has xanthan gum, if not add 1/4 tsp per cup). Or for a softer crumb use cake flour — for each cup AP use 1 cup minus 2 tbsp cake flour plus 2 tbsp cornstarch.
Unsalted butter (cake or frosting): use vegan stick butter or margarine 1:1 for a dairy-free cake, flavor will be a bit different. For frosting you can also use vegetable shortening 1:1 and add 1 to 2 tbsp milk to reach a creamy texture.
Whole milk: replace 1:1 with any unsweetened plant milk (soy, oat or almond) for dairy-free, or use buttermilk 1:1 for extra tenderness and tang (but it can make the crumb slightly denser).
Pink gel food coloring: use 1/2 to 1 tsp freeze-dried strawberry or beet powder mixed with a few drops water for natural pink, or dilute red liquid food coloring a tiny bit at a time until you get the shade you want.

Pro Tips

1) Weigh the flour if you can. Spoon and level if you must use cups because scooping packs it down and makes the cake dense. Small differences in flour make a big change, so measuring by grams will save you headaches.

2) Get butter and eggs to room temp first. If youre in a hurry, sit eggs in warm water for 5 minutes and microwave butter in 5 second bursts until just soft. Room temp ingredients emulsify better so the batter stays light.

3) Chill between steps. Cool, even slightly frozen cake layers are way easier to carve and move, and a chilled crumb coat sets up faster so the final layer looks smooth. Use a hot knife for cleaner trimming, wipe it between cuts.

4) Control frosting consistency and color. Sift powdered sugar for a silky buttercream, add milk one teaspoon at a time to get the stiffness you want. Keep a small batch thicker for attaching candies and structural bits, tint the tiny batch with gel color a little at a time because gel is potent.

How To Make A Bunny Cake This Easter Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I present an Easter Bunny Cake that reveals a surprising silhouette when sliced, guaranteed to pique curiosity about the clever method behind it.

Servings

servings

Calories

940

kcal

Equipment: 1. Oven (preheat to 350°F)
2. Two 9 inch round cake pans, greased and floured
3. Electric mixer (stand or hand) for creaming and frosting
4. Mixing bowls (large for batter, medium for dry ingredients)
5. Measuring cups and spoons and a kitchen scale (optional but handy)
6. Whisk and rubber spatula for scraping the bowl
7. Serrated knife or cake leveler for trimming and carving
8. Small offset spatula for crumb coat and final texture
9. Cooling racks (one per cake layer)
10. Piping bag (or zip-top bag) and a microwave safe bowl for melting candy, plus a toothpick to test doneness

Ingredients

2 1/2 cups (312 g) all-purpose flour
1 3/4 cups (350 g) granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup (226 g) unsalted butter, softened
4 large eggs
1 cup (240 ml) whole milk
2 teaspoons pure vanilla extract
1 1/2 cups (340 g) unsalted butter, softened for frosting
6 cups (720 g) powdered sugar
2 to 4 tablespoons (30 to 60 ml) whole milk or heavy cream
2 teaspoons vanilla extract (for frosting)
Pink gel food coloring
Black decorating gel or melted chocolate for eyes and nose
1 cup mini chocolate eggs and assorted small candy for decorating
1 cup shredded coconut, optional for "fur"
8 to 10 mini marshmallows (cheeks and tail)
1/4 cup pink sanding sugar or pink candy melts for inner ears
1/2 cup mini chocolate chips or small chocolate candies for eyes
1/4 cup sprinkles or edible pearls, optional

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9 inch round pans, then whisk together 2 1/2 cups all purpose flour, 1 3/2 cups granulated sugar, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine salt in a bowl.
In a large bowl cream 1 cup softened unsalted butter with the dry mix until sandy, then beat in 4 large eggs one at a time, scraping the bowl, add 2 teaspoons vanilla.
Alternate adding the dry mixture and 1 cup whole milk, beginning and ending with dry ingredients, mix until just combined, don’t overbeat.
Divide batter between the two pans and bake 25 to 30 minutes or until a toothpick comes out clean. Let cool 10 minutes in pans, then turn out to cool completely on racks; chill 30 minutes if you plan to carve.
Make the frosting: beat 1 1/2 cups softened unsalted butter until fluffy, then gradually add 6 cups powdered sugar, 2 teaspoons vanilla and 2 to 4 tablespoons milk or heavy cream until smooth and spreadable. Reserve a small bowlful and tint that with pink gel food coloring for ears and cheeks.
Level the cakes. Use one whole round for the body. From the second round cut a smaller circle for the head and shape two ear pieces from the remaining cake scraps, trim smooth, chill pieces to make assembly easier.
Stack body layers with a layer of buttercream between them, attach the head to the front top of the body with frosting as glue, attach ears behind the head with frosting and support while they set; use chilled cake pieces and a dab of frosting so they hold.
Do a thin crumb coat over entire bunny and chill 20 minutes. Finish with a final layer of white buttercream, use a small offset spatula to create a fluffy fur texture or press 1 cup shredded coconut into frosting for "fur" if desired.
Use the pink frosting or melted pink candy melts or 1/4 cup pink sanding sugar to fill the inner ear areas and make rosy cheeks. Use 8 to 10 mini marshmallows for cheeks and tail, sticking them on with frosting. For eyes and nose either pipe with black decorating gel or melted chocolate, or press 1/2 cup mini chocolate chips or small chocolate candies in for eyes and use a bit of black gel or melted chocolate for the nose.
Decorate around the base and on the bunny with 1 cup mini chocolate eggs and assorted small candy, add 1/4 cup sprinkles or edible pearls if you like. Chill briefly to set, then bring to room temperature before serving. Tip: chill between steps for neater carving, microwave candy melts in short bursts and stir, and use a warm knife for cleaner slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.