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Easter Bunny Cake Recipe

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3.8 from 162 reviews

  • Author: Ezabella
  • Total Time: 45 minutes
  • Yield: 16 servings

Description

This festive Easter Bunny Cake is a delightful multi-colored vanilla layer cake designed to resemble a bunny, perfect for springtime celebrations. Using a doctored vanilla cake mix, layers are tinted with pastel pink, purple, and yellow food coloring for a charming effect. The cake is assembled with two 9-inch rounds, cut and arranged to form bunny ears and a bow tie, then frosted with fluffy white whipped frosting, decorated with flaked coconut and candy accents including red licorice, jelly beans, and pink colored sugar. It offers a fun and whimsical centerpiece that kids and adults will love for an Easter gathering.

Ingredients

Cake Batter

  • 1 (15.25 ounce) box vanilla cake mix
  • Water, vegetable oil, and eggs as called for on cake mix box
  • ½ cup sour cream (optional, for doctored cake mix)
  • Milk (to replace water, optional)
  • 1 extra egg (than what package calls for, optional)
  • Pink, purple, and yellow food colors (optional)

Frosting and Decoration

  • 2 containers Betty Crocker™ Whipped fluffy white frosting
  • 3 cups flaked coconut
  • Red licorice rope
  • Jelly beans
  • Betty Crocker™ pink colored sugar

Instructions

  1. Preheat and Prepare Pans: Heat oven to 350°F (325°F for dark or nonstick pans). Spray or grease the bottoms only of two 9-inch round cake pans, optionally lining with parchment paper to prevent sticking.
  2. Make Cake Batter: Prepare the cake batter according to the package directions. For enhanced flavor and moistness, you can doctor the mix by adding ½ cup sour cream, substituting water with milk, and adding one extra egg.
  3. Color the Batter: If using food coloring, divide the batter evenly into three bowls (about 1 cup each). Color each bowl pink, purple, or yellow. Pour half of the purple batter into each prepared pan, followed by half of the yellow batter over the purple, then pink batter on top, layering without mixing. If not coloring, divide the white batter evenly between the two pans.
  4. Bake the Cakes: Bake according to the box instructions for two 9-inch round cakes. Once done, cool the cakes in pans for 10 minutes before removing to wire racks to cool completely, approximately 1 hour.
  5. Cut and Assemble: Place one cake round on a serving tray. Cut the second round as per diagram (not included here) to create the bunny’s ears and bow tie, arranging them around the main cake to form the bunny shape.
  6. Frost and Decorate: Carefully spread whipped white frosting over the top and sides of the assembled cake. Sprinkle the entire cake generously with flaked coconut for a fluffy fur effect. Use red licorice rope to outline the bow tie, and to craft whiskers and a mouth. Attach jelly beans as eyes, nose, and to fill in the bow tie. Sprinkle pink colored sugar inside the ears to add detail. Store the cake covered at room temperature until serving.

Notes

  • Doctored cake mix adds moisture and richness but can be omitted for a quicker preparation.
  • Food coloring is optional but adds a playful pastel effect suitable for Easter.
  • Use fresh coconut flakes for best texture and appearance.
  • The cake should be completely cooled before frosting to prevent melting and sliding.
  • Store the decorated cake in a cool, dry place covered at room temperature; avoid refrigeration to keep frosting fluffy.
  • To make cutting easier and more precise, refrigerate the cake segments briefly before assembly.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://kitchenloving.com/easter-bunny-cake-recipe/