Easter Bunny Cake

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Create an adorably easy Easter Bunny cake with no special equipment, a cake mix, and homemade vanilla frosting!

Prep Time5

Cook Time22

Decorate25

Total Time52

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

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.

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.