I just pulled off an Easter Bunny Cake that actually makes everyone stop scrolling and ask when I opened my pastry shop.

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I’m obsessed with this Easter Bunny Cake because it actually tastes like cake and not a sugar statue. I love how the buttercream made with unsalted butter and vanilla extract melts into soft crumbs and still looks ridiculous and cute.

Baking a Bunny Cake makes people grin, and I don’t even try to be cute about it. The pink jelly beans and coconut fur?

Pure chaos that somehow works. It’s sticky, sweet, loud, and way too fun to slice into.

Makes Easter Dinner feel like a party. Try not to eat half the face.

Worth the mess, honestly every time.

Ingredients

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Flour: the cake’s structure, keeps it soft and sliceable.
Baking powder: makes it light, kind of airy and fluffy.
Baking soda: reacts for rise, helps browning too.
Fine salt: balances sweetness, makes flavors pop.
Granulated sugar: sweetness and tender crumb, classic cake feel.
Butter (cake): richness and flavor, makes it more buttery.
Eggs: bind everything together, gives lift and moisture.
Whole milk: adds creaminess, keeps crumb tender.
Sour cream: moistness and tang, keeps cake dense but soft.
Vanilla extract: warm aroma, it’s comforting and familiar.
Nonstick spray: prevents sticking, saves your fragile bunny pieces.
Butter (frosting): silky base, gives that smooth spreadable frosting.
Powdered sugar: sweet structure for frosting, thicken without grit.
Heavy cream: loosens frosting, makes it fluffy and pipeable.
Vanilla (frosting): flavor lift, pairs with butter so well.
Pinch of salt: cuts sweetness, brings out butter notes.
Pink gel: bright inner ears, no watery coloring needed.
Black gel: tiny details like eyes stay sharp and bold.
Shredded coconut: optional fur texture, fluffy and cute.
Mini marshmallows: puffy tail or nose, instantly adorable.
Pink jelly beans: sweet inner ear candies, simple and cute.
Mini chocolate chips: tiny eyes, quick adorable expression.
Thin licorice: whiskers or use gel, simple face details.
Cake board and parchment: keep cake tidy and easy moving.

Ingredient Quantities

2 1/2 cups all purpose flour, spooned and leveled

2 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1 1/2 cups granulated sugar

3/4 cup (1 1/2 sticks) unsalted butter, softened

3 large eggs, room temperature

1 cup whole milk, room temperature

1/2 cup sour cream or plain Greek yogurt, room temp

2 teaspoons vanilla extract

Nonstick spray or extra butter and flour for pans

For buttercream frosting: 1 cup (2 sticks) unsalted butter, softened

For buttercream frosting: 4 to 5 cups powdered sugar, sifted

For buttercream frosting: 2 to 3 tablespoons heavy cream or milk

For buttercream frosting: 2 teaspoons vanilla extract

For buttercream frosting: pinch of salt

Pink gel food coloring

Black gel food coloring or edible black decorating gel

Shredded sweetened coconut, 1 to 2 cups, optional for fur texture

Mini marshmallows or a single large marshmallow for tail and nose accents

Pink jelly beans or pink candy for inner ears

Mini chocolate chips or small candy pieces for eyes

Thin licorice strands or black decorating gel for whiskers

Cake board or serving plate and parchment paper for lining pans

How to Make this

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1. Preheat oven to 350°F. Grease and flour two 8 or 9 inch round cake pans or spray with nonstick spray and line bottoms with parchment, set aside.

2. Whisk together 2 1/2 cups all purpose flour, 2 1/4 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl until evenly combined.

3. In a large bowl cream 3/4 cup (1 1/2 sticks) softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes; add 3 large eggs one at a time, beating after each, then stir in 2 teaspoons vanilla extract.

4. Mix 1 cup room temperature whole milk with 1/2 cup sour cream or plain Greek yogurt, then add the wet mixture to the butter mixture in thirds alternating with the dry ingredients and stirring just until combined; don’t overmix or your cake will be tough.

5. Divide batter evenly between the prepared pans, smooth tops and bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs; let cakes cool in pans 10 minutes, then turn out onto a rack to cool completely.

6. For the buttercream beat 1 cup (2 sticks) softened unsalted butter until creamy, then gradually add 4 to 5 cups sifted powdered sugar, 2 teaspoons vanilla extract, a pinch of salt and 2 to 3 tablespoons heavy cream or milk until you reach a spreadable consistency; start with 4 cups sugar and add more if you want stiffer frosting.

7. Tint about 2/3 of the frosting pale pink with pink gel food coloring for the bunny body and reserve a small amount of white or leave some unfrosted white for the face details; tint a tiny bit of frosting black or use black gel for the nose and pupils, or plan to use black decorating gel for those tiny spots.

8. Trim the cake tops if necessary to make flat layers, place one layer on your cake board or plate and spread a layer of pink frosting, top with second cake and crumb coat with a thin layer of pink frosting; chill 15 minutes then apply a final thick coat of pink frosting using a spatula or an offset knife.

9. For ears and face: press two pink jelly beans or pink candies into the top sides for inner ears and shape white or pink frosting to form ear shapes standing up, secure with a small bit of extra cake or marshmallow if needed; use mini chocolate chips or small candies for eyes, a mini marshmallow or a single large marshmallow cut and colored pink for a little nose accent, and mini marshmallows or one large marshmallow halved for the fluffy tail.

10. Finish details: sprinkle 1 to 2 cups shredded sweetened coconut over the frosted cake for fur texture if you like, add whiskers using thin licorice strands or draw them with black decorating gel, touch up any black accents with black gel for pupils and mouth; chill briefly so everything sets then serve.

Equipment Needed

1. Oven (set to 350°F)
2. Two 8 or 9 inch round cake pans, plus parchment paper or nonstick spray
3. Large mixing bowls (one for dry, one for wet)
4. Electric mixer or hand mixer (or a sturdy whisk if you dont have one)
5. Measuring cups and spoons, and a kitchen scale if you like precision
6. Rubber spatula and an offset spatula for spreading frosting
7. Sifter or fine mesh sieve for powdered sugar and flour
8. Cooling rack and a cake board or serving plate
9. Small knife or cake leveler and a toothpick for testing doneness

FAQ

Q: Can I make this cake a day ahead? A: Yes. Bake and cool cakes, wrap tightly in plastic wrap and refrigerate. Make buttercream and keep covered. Assemble and decorate the next day for best results.

Q: How do I keep the ears from falling over? A: Use thick frosting to “glue” them in place, chill the cake to set the glue, or support with toothpicks or skewers pushed into the base of each ear. You can also shape ears from rice cereal treats which are sturdier.

Q: My frosting is too runny what now? A: Add more powdered sugar a half cup at a time and chill briefly. Cold frosting firms up faster. Work in short bursts and chill the cake between steps.

Q: Can I use a boxed cake mix? A: Totally. Follow the box directions and swap in sour cream for some of the liquid to keep it moist. You might lose some homemade flavor but it still looks adorable.

Q: How do I get the coconut to stick and not fall off? A: Press shredded coconut into slightly tacky frosting with your hands or a spatula, then chill to set. If you apply coconut to a chilled cake the pieces won’t slide as much.

Q: What if I dont have gel coloring? A: Liquid food coloring works but you may need more and it can thin the frosting. Add powdered sugar if the texture gets too soft.

Q: Can this recipe be made gluten free? A: Yes replace the flour with a 1-to-1 gluten free baking blend and check for xanthan gum in the mix. Baking time may vary slightly so keep an eye on it.

How To Make The Cutest Easter Bunny Cake Ever Recipe Substitutions and Variations

All purpose flour: use cake flour for a finer, lighter crumb. Measure the same amount but sift it once; if you only have cake flour, add 2 tablespoons back per cup of flour for structure.
Unsalted butter (in cake or frosting): swap with salted butter if thats all you got, but cut the added salt in the recipe by about 1/4 teaspoon. For a dairy free option, use a firm vegan buttery spread measured 1 for 1.
Whole milk: replace with buttermilk (1:1) for a tangier, moister cake; if using a non dairy milk like almond or oat, add 1 teaspoon white vinegar per cup and let it sit for 5 minutes to mimic buttermilk.
Shredded sweetened coconut (for fur): use white chocolate shavings or pearl sprinkles for a similar look without coconut flavor, or finely grated marshmallow bits to keep that fluffy tail and ear texture.

Pro Tips

1) Measure the flour right. Spoon it into the cup and level it off with a knife. If you scoop with the cup you’ll pack too much and the cake will be dense, not light and fluffy.

2) Don’t overmix. When you add the milk/sour cream and the flour, stir just until you can’t see streaks. Overmixing = gluten development = a tougher cake. Also make sure eggs, butter, and milk are all room temp so the batter emulsifies better.

3) Crumb coat and chill. Put on a thin layer of frosting, chill 10 to 20 minutes, then do the final coat. That gives you a smooth surface and stops crumbs getting dragged into the top layer of pink. If the buttercream is too soft, add a little more powdered sugar and chill briefly before piping.

4) For the ears, tail and coconut fur: use small bits of extra cake or a dab of chilled marshmallow to help ears stand up, press shredded coconut on while frosting is slightly tacky so it sticks, and use toothpicks temporarily if needed while things set. For whiskers use licorice or black gel, but add them last so they don’t wilt or sag.

How To Make The Cutest Easter Bunny Cake Ever Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I just pulled off an Easter Bunny Cake that actually makes everyone stop scrolling and ask when I opened my pastry shop.

Servings

servings

Calories

686

kcal

Equipment: 1. Oven (set to 350°F)
2. Two 8 or 9 inch round cake pans, plus parchment paper or nonstick spray
3. Large mixing bowls (one for dry, one for wet)
4. Electric mixer or hand mixer (or a sturdy whisk if you dont have one)
5. Measuring cups and spoons, and a kitchen scale if you like precision
6. Rubber spatula and an offset spatula for spreading frosting
7. Sifter or fine mesh sieve for powdered sugar and flour
8. Cooling rack and a cake board or serving plate
9. Small knife or cake leveler and a toothpick for testing doneness

Ingredients

2 1/2 cups all purpose flour, spooned and leveled
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, softened
3 large eggs, room temperature
1 cup whole milk, room temperature
1/2 cup sour cream or plain Greek yogurt, room temp
2 teaspoons vanilla extract
Nonstick spray or extra butter and flour for pans
For buttercream frosting: 1 cup (2 sticks) unsalted butter, softened
For buttercream frosting: 4 to 5 cups powdered sugar, sifted
For buttercream frosting: 2 to 3 tablespoons heavy cream or milk
For buttercream frosting: 2 teaspoons vanilla extract
For buttercream frosting: pinch of salt
Pink gel food coloring
Black gel food coloring or edible black decorating gel
Shredded sweetened coconut, 1 to 2 cups, optional for fur texture
Mini marshmallows or a single large marshmallow for tail and nose accents
Pink jelly beans or pink candy for inner ears
Mini chocolate chips or small candy pieces for eyes
Thin licorice strands or black decorating gel for whiskers
Cake board or serving plate and parchment paper for lining pans

Directions

Preheat oven to 350°F. Grease and flour two 8 or 9 inch round cake pans or spray with nonstick spray and line bottoms with parchment, set aside.
Whisk together 2 1/2 cups all purpose flour, 2 1/4 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl until evenly combined.
In a large bowl cream 3/4 cup (1 1/2 sticks) softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes; add 3 large eggs one at a time, beating after each, then stir in 2 teaspoons vanilla extract.
Mix 1 cup room temperature whole milk with 1/2 cup sour cream or plain Greek yogurt, then add the wet mixture to the butter mixture in thirds alternating with the dry ingredients and stirring just until combined; don’t overmix or your cake will be tough.
Divide batter evenly between the prepared pans, smooth tops and bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs; let cakes cool in pans 10 minutes, then turn out onto a rack to cool completely.
For the buttercream beat 1 cup (2 sticks) softened unsalted butter until creamy, then gradually add 4 to 5 cups sifted powdered sugar, 2 teaspoons vanilla extract, a pinch of salt and 2 to 3 tablespoons heavy cream or milk until you reach a spreadable consistency; start with 4 cups sugar and add more if you want stiffer frosting.
Tint about 2/3 of the frosting pale pink with pink gel food coloring for the bunny body and reserve a small amount of white or leave some unfrosted white for the face details; tint a tiny bit of frosting black or use black gel for the nose and pupils, or plan to use black decorating gel for those tiny spots.
Trim the cake tops if necessary to make flat layers, place one layer on your cake board or plate and spread a layer of pink frosting, top with second cake and crumb coat with a thin layer of pink frosting; chill 15 minutes then apply a final thick coat of pink frosting using a spatula or an offset knife.
For ears and face: press two pink jelly beans or pink candies into the top sides for inner ears and shape white or pink frosting to form ear shapes standing up, secure with a small bit of extra cake or marshmallow if needed; use mini chocolate chips or small candies for eyes, a mini marshmallow or a single large marshmallow cut and colored pink for a little nose accent, and mini marshmallows or one large marshmallow halved for the fluffy tail.
Finish details: sprinkle 1 to 2 cups shredded sweetened coconut over the frosted cake for fur texture if you like, add whiskers using thin licorice strands or draw them with black decorating gel, touch up any black accents with black gel for pupils and mouth; chill briefly so everything sets then serve.

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.