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Create an adorably easy Easter Bunny cake with no special equipment, a cake mix, and homemade vanilla frosting!
This cake is just as cute and festive as our Easter Cupcakes and Easter Dirt Cake.
A Tradition to Love!
Easter is one of my 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 make sure to include plenty of fun activities and LOTS of desserts! This Easter Bunny cake is a super cute favorite that the kids love not only because it’s delicious but because it’s fun and festive!
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.
- Easy peasy. With the use of a cake mix, this recipe is quick and simple. Just bake and decorate!
- Fun for the family. Not only is this cute and festive for Easter and Spring, but it is also an easy recipe 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
- white cake mix – I used a white cake mix, but you can use 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.
- water – or milk
- room temperature butter – How to Soften Butter Quickly
- large eggs
- powdered sugar
- milk
- vanilla extract
- salt
- flaked coconut – because the cake is already sweet, I used unsweetened shredded coconut but sweetened works just fine too.
- jelly beans
- red licorice – use Twizzler regular licorice or the pull-and-peel kind, or cut Sour Patch straws into whiskers.
How to Make a Bunny Cake
- PREP. Preheat the oven to 350°F. Prepare two springform pans. Set aside.
- CAKE. In a large bowl, beat cake ingredients until smooth. 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 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. Mix the frosting ingredients until light and fluffy.
- Frost the bunny cake once completely cooled and pat the coconut flakes onto the top and sides of the cake.
- DECORATE. Make a bunny face and bowtie with the candy.
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.
Recipe Tips
- Easy cleanup. This How to Line a Pan with Parchment Paper post will help keep the bottom of the cake from sticking to the bottom of the round cake pans.
- Serving tray. Use a large platter, a baking sheet, or a large piece of cardboard covered with aluminum foil.
- Frosting tips.
- Place the cake rounds on a wire rack to cool before cutting and frosting.
- The frosting will spread more easily on frozen cake. If you don’t have time, then apply a thin layer of frosting called a crumb coating, allow it to set, and then apply the rest of the frosting.
- Instead of making vanilla frosting, make Cream Cheese Frosting or use a store-bought can of frosting.
- Save some of the frosting to use as glue to help the jelly beans and licorice stick to the top of the cake. Pink frosting can be made, apply it to the ears, and then add the pink jelly beans.
Storage Tips
- Unfrosted cake. Make the bunny cake ahead of time and freeze until you are ready to decorate. Wrap each cooled round with plastic wrap and then store them together in a Ziploc bag or wrapped in foil. Freeze for up to 3 months.
- Store decorated cake. Since this recipe doesn’t use perishable ingredients, it can be stored at room temperature for 2-3 days. Use a cake cover to keep dust off of it. If it has been cut into, place a piece of plastic wrap over the exposed cake to keep it from drying out.
- Freeze leftover cake. Place the Easter Bunny cake in the freezer until it is solid, then wrap it with plastic wrap and again with foil. For best results use before 3 months, but it may last even longer. Remove the wrapping before thawing.
For More Easter Treats:
Easter Bunny Cake
Create an adorably easy Easter Bunny cake with no special equipment, a cake mix, and homemade vanilla frosting!
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.
- Make frosting by beating 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
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.
Nutrition
Calories: 534kcal, Carbohydrates: 52g, Protein: 3g, Fat: 37g, Saturated Fat: 26g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 207mg, Potassium: 136mg, Fiber: 3g, Sugar: 47g, Vitamin A: 762IU, Vitamin C: 0.3mg, Calcium: 24mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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