This post may contain affiliate links. Please read our disclosure policy.
Create an adorably easy Easter Bunny cake with no special equipment, a cake mix, and homemade vanilla frosting!
A Tradition to Love!
Easter is one of our favorite holidays (right next to Christmas)! We love to gather the kids and make our Resurrection Rolls as we talk about what Easter means to us.
We also include plenty of fun activities and LOTS of desserts! One of our most-requested treats is today’s Easter Bunny cake, which is one that grandma has made for us since we were little kids. It’s not only simple and delicious, but it’s cute, fun and festive.
There is no special equipment required (just two 9-inch cake rounds) and has simple ingredients. With the use of a cake mix, this recipe is quick and easy. Just bake and decorate! The buttercream frosting and coconut flakes are the best part, and the kids always love the candy decorations.
This adorable bunny cake is just as cute and festive as our Easter Cupcakes and Easter Dirt Cake.
WHY WE LOVE IT:
- No special equipment needed. Some bunny cakes require a special 3D cake pan, but this recipe only needs two 9-inch cake rounds.
- Fun for the family. Not only is this cute and festive for an Easter celebration and Spring, but this easy bunny cake is perfect for your kids to help make.
- We love Easter! This cake is a great addition to our favorite Easter desserts and would look adorable on the table with our Easter Candy Charcuterie Board!
Ingredients
PREP TIME: 5 minutes
COOK TIME: 22 minutes
DECORATE TIME: 25 minutes
Cake
- 1 (15.25 ounce) box Duncan Hines white cake mix – or any brand or flavor, or make a white cake from scratch. Do not make the recipe using the instructions on the box, just use the dry cake mix and follow the instructions as written on the recipe card.
- 1 cup water – or milk
- ½ cup butter – room temperature, see How to Soften Butter Quickly
- 3 large eggs
Frosting
- 1½ cups butter, softened – We used unsalted butter but salted butter can also be used.
- 6 cups powdered sugar – sifted to remove clumps
- ⅓ cup milk, or half and half – We like to use whole milk or half and half.
- 1½ teaspoons vanilla extract
- pinch salt – omit if using salted butter
Decorations
- 3 ¾ cups flaked coconut – Because the cake is already sweet, we use unsweetened shredded coconut but sweetened works just fine too.
- 30 small jelly beans
- 4 strands red licorice – We use 4 of the Twizzlers Pull ‘N’ Peel Twisted Strawberry Blast Snack Size Easter Candy, but red pull-and-peel licorice, or use Sour Patch straws.
How to Make a Bunny Cake
- PREP. Preheat the oven to 350°F. Prepare two springform pans, or two round cake pans, and set aside. How to Line a Pan with Parchment Paper or How to Grease and Flour a Pan.
- CAKE. In a large bowl, beat 1 box Duncan Hines White Cake mix powder, 1 cup water, ½ cup softened butter, and 3 large eggs until smooth with an electric mixer. Pour into the prepared pans. Bake for 22-24 minutes.
- Let cool in the pan for 15 minutes, then remove from the pan and place one round cake layer on a serving tray for the head.
- Place the second round cake on a cutting board. Using a serrated knife, cut two convex-shaped ears off the edges, and place them on the platter as ears. The last piece goes below the head to make a bow tie.
- FROSTING. In a medium bowl, add the 1½ cups softened butter, 6 cups powdered sugar, ⅓ cup milk, 1½ teaspoons vanilla extract, and a pinch of salt and beat on low speed until light and fluffy.
- Once cool, use an offset spatula to frost the bunny cake and pat the coconut flakes onto the top and sides of the cake before the frosting sets.
- DECORATE. Make a bunny face and bowtie with the candy. We use the Pull ‘N’ Peel licorice strands to create outlines for the ears and bow tie (this can also be done with extra frosting and food coloring), then fill them with jelly beans. Then use the jelly beans and licorice for the eyes, nose, and whiskers.
- Tip. Save some of the frosting to use as glue to help the jelly beans and licorice stick to the top of the cake.
Make easter bunny cupcakes
- Use the white cake batter to whip up cupcakes (see the back of the box for times).
- After the cupcakes have cooled to room temperature apply a layer of frosting and sprinkle the tops with the coconut flakes.
- Use jelly beans or chocolate chips and licorice to add a face.
- Use white construction paper to cut out shapes for the ears and tuck a pair of bunny ears into the top of each bunny cupcake.
More Like This
Easter Cakes
Easter Treats
Collections
Easter Bunny Cake
Ingredients
- 1 (15.25 ounce) box Duncan Hines White Cake Mix
- 1 cup water
- ½ cup butter, softened
- 3 large eggs
Frosting
- 1½ cups butter, softened
- 6 cups powdered sugar
- ⅓ cup milk, or half and half
- 1½ teaspoons vanilla extract
- pinch salt
Decorations
- 3¾ cups flaked coconut
- 30 small jelly beans
- 4 sticks red licorice
Instructions
- Preheat the oven to 350°F. Lightly grease two 9-inch metal springform pans. Set aside.
- In a large bowl, beat cake mix, water, butter, and eggs until combined and smooth (2-3 minutes). Pour into the prepared pans. Bake for 22-24 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool in the pan for 15 minutes and remove from the pans. Place one of the circle cakes on a serving platter for the head.
- For the other cake, cut two convex-shaped ears off the edges and place them on the platter as ears. The last piece goes below the head to make a bow tie.
Frosting
- Beat the butter in a large bowl or the bowl of a stand mixer until light and fluffy. Add the powdered sugar, milk, vanilla, and salt, and mix to combine. Add milk or powdered sugar as needed to make a smooth frosting. Beat on high for 2 minutes, until light and fluffy.
- Frost the bunny cake once completely cooled and pat the coconut flakes onto the top and sides of the cake.
- Make a bunny face and bowtie with the candy.
Video
Notes
- Use the white cake batter to whip up cupcakes (see the back of the box for times).
- After the cupcakes have cooled to room temperature apply a layer of frosting and sprinkle the tops with the coconut flakes.
- Use jelly beans or chocolate chips and licorice to add a face.
- Use white construction paper to cut out shapes for the ears and tuck a pair of bunny ears into the top of each bunny cupcake.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
The cake layers can be made ahead of time and then frozen until you are ready to decorate the cake. Once the rounds have cooled wrap each piece with plastic wrap and then store them together in a Ziploc bag or wrapped in foil. They will keep in the freezer for up to 3 months.
Since this recipe doesn’t use perishable ingredients, it can be covered and stored at room temperature for 1-2 days before serving.
Press plastic against exposed cake and store covered, or put into an airtight container(s) and store for 2-3 days. To freeze remove candies and store it in a freezer-safe container(s) for up to 3 months.
