Easter Bunny Cake

Easter Bunny Cake is the dessert I look forward to making every spring because it's creative, festive, and genuinely fun from start to finish. It’s soft and fluffy, with smooth, creamy buttercream in pretty white and pink shades. Melted chocolate face details and a colorful candy bow tie make it look like something straight from a bakery display. I make it for Easter Sunday and spring celebrations because nothing else I bake gets the same reaction.

Print Recipe Pin Recipe [btn-google-source]

Prep Time: 1

Cook Time: 30

Total Time: 1 30

Course: Dessert

Cuisine: American

Keyword: Easter Bunny Cake

Servings:

Calories: 523kcal

Equipment

Ingredients

Cake:

2 boxes cake mix prepared according to package directions (baked in round pans)

Buttercream Frosting:

¾ cup butter softened
2½ cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk
Food coloring pale yellow, pink, or desired colors

Decorations:

Sprinkles
Melted chocolate
Jellybeans or colorful candies
Chocolate chips or candy melts optional

US Customary - Metric

Instructions

Prepare both cake mixes according to the package instructions and bake in round cake pans. Allow the cakes to cool completely before decorating.
2 boxes cake mix
In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing on low at first to avoid a sugar cloud. Once combined, beat in the milk until the frosting is light and fluffy.
¾ cup butter, 2½ cups powdered sugar, 1 teaspoon vanilla extract, 3 tablespoons milk
Divide the frosting if needed and add food coloring to create your desired shades (white for the face, pink for details, etc.).
Food coloring
Place one whole round cake on a large serving platter — this will be the bunny’s face.
From the second cake, cut out two long oval shapes for the ears and a small bow-tie shape. Arrange the ears above the face and the bow tie just below it.
Spread white frosting over the bunny’s face and ears, smoothing it out evenly. Use pink frosting to fill in the inner ear sections and to frost the bow tie.
Use melted chocolate or chocolate icing to draw the eyes and whiskers. You can also use chocolate chips or candy melts for the eyes if preferred. Pipe a small pink nose in the center of the face.
Melted chocolate, Chocolate chips or candy melts
Finish by decorating the bow tie with jellybeans or colorful candies for a bright, festive touch. Add sprinkles if desired for extra fun.
Jellybeans or colorful candies, Sprinkles

Notes

Here are a few things I've learned from making this cake that'll help yours turn out great:

Cool completely before decorating: A warm cake will cause the buttercream to melt and slide, so give both rounds plenty of time to cool on a wire rack before you start adding the frosting.

Mix colors gradually: Add food coloring a little at a time and mix thoroughly before adding more. It's much easier to darken a color than to lighten it if you've gone too far.

Use an offset spatula for clean edges: An offset spatula gives you much better control when smoothing frosting over curved cake surfaces and when lifting and positioning the cut ear and bow-tie pieces.

Use a piping bag for the best results: For the whiskers, nose, and any fine details, a piping bag gives you clean, consistent lines that a spoon or knife simply can't replicate.

Press candies in gently but firmly: When placing jellybeans, sprinkles, or candy melts, press them gently but firmly into the frosting so they don't slide or fall off when you transport or serve the cake.

Store properly: Keep the assembled bunny cake covered tightly in a large container. Store at room temp for up to 3 days, or refrigerate if needed so the frosting doesn't soften too much. Freeze individually wrapped slices for up to 2 months, and thaw before serving.

Nutrition

Tried this recipe?Let us know how it was!

Don’t lose this recipe!