This Easter Bunny Cake is a delightful treat that brings a touch of whimsy to any spring celebration. With its fluffy vanilla cake layers, creamy frosting, and coconut fur texture, it’s not just delicious – it’s also a showstopper. Perfect for Easter parties or any festive gathering, this cake is as cute as it is tasty!
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoon vanilla extract
3-4 tablespoon milk or heavy cream
For Decoration:
2 cups sweetened shredded coconut
Pink food coloring
Jelly beans or M&M's (for eyes and nose)
Black licorice (for whiskers)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
I start by preheating the oven to 350°F (175°C) and greasing and flouring two 9-inch round cake pans.
In a medium bowl, I whisk together the flour, baking powder, and salt.
In a large mixing bowl, I beat the butter and sugar until it’s light and fluffy. Then, I add the eggs one at a time and mix in the vanilla extract.
I alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the flour mixture.
I divide the batter between the cake pans and smooth the tops. Then, I bake them for 30-35 minutes or until a toothpick inserted into the center comes out clean.
After the cakes cool in the pans for 10 minutes, I transfer them to a wire rack to cool completely.
For the frosting, I beat the butter until creamy. Gradually, I add powdered sugar, vanilla extract, and enough milk to get a smooth, spreadable consistency.
Once the cakes have cooled, I place one cake on a serving platter for the bunny’s face. I cut the other cake into two equal pieces and arrange them above the round cake to form the bunny’s ears.
I apply a thin crumb coat of frosting over the entire cake, then a second, thicker layer of frosting.
I press shredded coconut over the frosting to give it a fur-like texture.
I tint a small amount of coconut with pink food coloring and use it for the inner ears and cheeks.
For the bunny’s eyes and nose, I place jelly beans or M&M's, and I use black licorice for whiskers.
I serve and enjoy this cute and delicious Easter Bunny Cake!
Servings and Timing
Prep Time: 30 minutes
Cooking Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Variations
I love how versatile this cake is! If I want to add a twist, I can change the frosting flavor by adding lemon or almond extract for a new taste. I can also make the cake gluten-free by using a gluten-free flour blend. For an extra burst of flavor, I can add a layer of jam or fruit preserves between the cake layers. And, for a more playful look, I can use different candy decorations – think pastel-colored jelly beans or even candy eyes for a fun touch.
Storage/Reheating
To store the Easter Bunny Cake, I wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh. It can stay at room temperature for 2-3 days or be refrigerated for up to a week. If I want to store it longer, I can freeze the cake for up to a month. To reheat, I simply thaw it at room temperature or warm it up slightly in the microwave if I prefer a fresh slice.
FAQs
Can I make the cake ahead of time?
Yes, I can make the cake layers a day or two ahead of time. Once cooled, I can wrap them tightly in plastic wrap and store them at room temperature. Frost and decorate it just before serving.
Can I use a different frosting for the Easter Bunny Cake?
Absolutely! If I prefer a different frosting, I can use cream cheese frosting for a tangy contrast or whipped cream for a lighter finish. The coconut still gives it that fun, fluffy texture no matter the frosting.
How can I make the bunny ears more prominent?
To make the bunny ears stand out more, I can trim the ear pieces into a slightly larger size or use a sharp knife to give them a more defined shape before frosting them.
Can I use a box mix for the cake?
Yes, I can definitely use a box mix if I prefer. The frosting and coconut decoration will still make it look great, and it saves some time.
How long does this cake last?
The cake lasts about 2-3 days at room temperature, or up to a week if stored in the refrigerator. Just make sure it’s covered well to keep it fresh.
Conclusion
This Easter Bunny Cake is the perfect centerpiece for any spring celebration! It’s fun to make, delicious to eat, and sure to impress everyone at your holiday table. Whether I'm celebrating Easter or just want to create a festive dessert, I know this cake will always bring smiles.
Recipe:
Easter Bunny Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Easter Bunny Cake is a fun, festive dessert featuring fluffy vanilla cake layers, creamy frosting, and a cute coconut "fur" finish. Perfect for Easter celebrations, it’s sure to be a crowd-pleaser. With candy eyes, a jelly bean nose, and black licorice whiskers, this whimsical cake is not just delicious, but a delightful centerpiece for any spring gathering. Customize it with your favorite frosting or decorations, and enjoy a festive treat that everyone will love!
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
For the Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
3-4 tablespoon milk or heavy cream
For Decoration:
2 cups sweetened shredded coconut
Pink food coloring
Jelly beans or M&M's (for eyes and nose)
Black licorice (for whiskers)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk together the flour, baking powder, and salt in a medium bowl.
- Beat the butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing in vanilla extract.
- Alternate adding dry ingredients and milk to the wet mixture, starting and ending with the flour mixture.
- Divide the batter between the prepared pans, smooth the tops, and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For frosting, beat butter until creamy. Gradually add powdered sugar, vanilla extract, and enough milk to achieve a smooth consistency.
- Once cooled, place one cake on a platter for the bunny’s face. Cut the second cake into two pieces for the bunny’s ears and arrange above the round cake.
- Apply a crumb coat of frosting, then a thicker layer.
- Press shredded coconut over the frosting to create a "fur" texture.
- Tint some coconut pink for the inner ears and cheeks.
- Use jelly beans or M&M's for eyes and nose, and black licorice for whiskers.
- Serve and enjoy!
Notes
You can customize the bunny’s look with different candy decorations such as pastel jelly beans or candy eyes.
For flavor variations, try adding lemon or almond extract to the frosting.
To make the cake gluten-free, use a gluten-free flour blend
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert, Easter
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 420 kcal
