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Easter Bunny Cake Recipe

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4.1 from 15 reviews

This delightful Easter Bunny Cake is a festive and fun dessert perfect for celebrating spring holidays. Made with a simple white cake mix and homemade buttercream frosting colored for decoration, the cake is shaped creatively with ears and a bow tie to resemble a cute bunny. The easy-to-follow instructions guide you through baking, shaping, and decorating the cake to create an adorable centerpiece for any Easter gathering.

Ingredients

Cake

  • 1 (15.25-ounce) white cake mix
  • 4 egg whites (or as per cake mix directions)
  • 1 cup water (or as per cake mix directions)
  • ½ cup vegetable oil (or as per cake mix directions)

Buttercream Frosting

  • 1 cup butter (room temperature)
  • 5 cups confectioners sugar
  • 4-5 Tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • Pink food coloring
  • Black food coloring
  • Sprinkles or candy (optional, for decoration)

Instructions

  1. Bake cakes: Preheat your oven to 350°F (or follow your cake mix directions). Prepare two 9-inch or 8-inch round cake pans by spraying them with nonstick spray and lining with parchment paper. Mix the cake batter according to package instructions and divide evenly between the prepared pans. Bake as directed on the package. After baking, let the cakes cool in pans for 10 minutes, then turn out onto wire racks and cool completely (45–60 minutes).
  2. Make buttercream: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the room temperature butter until creamy and pale, about 3–4 minutes. Gradually add confectioners sugar on low speed, mixing until combined and scraping the bowl as needed. Increase speed to medium and beat until thick and smooth. Add vanilla extract and 3 tablespoons of heavy cream, beating until smooth. Add additional cream 1 tablespoon at a time until the frosting reaches a spreadable consistency.
  3. Color frosting: Remove ½ cup of frosting and tint it pink with food coloring; transfer to a piping bag fitted with a small round tip. Then remove 2 tablespoons of frosting, color black, and transfer to another piping bag with a small round tip.
  4. Cut cake pieces: Place one cooled cake on a cutting board. Using the cake pan as a guide, position it about 2½ inches from the edge and cut a half-circle with a serrated knife to form one bunny ear. Repeat on the opposite side for the second ear. The remaining center portion of this cake will make the bow tie. Leave the second cake whole to serve as the bunny’s face.
  5. Assemble & decorate: Arrange the whole cake (face), two oval ear pieces, and bow-tie piece on a large baking sheet or cutting board. Frost tops and sides of all pieces evenly with the buttercream. Use the pink frosting to pipe inside the ears, create the nose, mouth, and outline the bow tie. Smooth the pink frosting with a spoon or small offset spatula, and fill or border the bow tie fully. Pipe the eyes and whiskers with the black frosting. Optionally, add sprinkles or candy decorations to the bow tie for extra flair.

Notes

  • You can substitute the white cake mix with your favorite flavor if desired, but keep in mind the color scheme may vary.
  • Ensure the cake is completely cool before frosting to prevent melting and sliding.
  • Use gel-based food coloring for more vibrant colors without thinning the frosting.
  • For a cleaner look, chill the frosted cake for 15-20 minutes before final decorating.
  • To save time, buttercream can be prepared ahead and refrigerated, then brought to room temperature before using.

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