Festively fun, this Easter Bunny Cake is surprisingly easy to make with minimal equipment required! Cute, delicious, and easy make this a no-brainer Easter treat.
How cute is this scene?! My kids had such a blast helping me decorate this Easter Bunny Cake (my youngest actually told me I did the nose and whiskers incorrectly a number of times).
Simply put, this cake recipe is two 8″ round cakes turned all hoppy. In my books, it’s great to find a tasty vanilla cake recipe and top with festive Mini Eggs for a quick and easy parenting win.
How do you cut a bunny cake? Since we are using two 8″ round cakes, I simply measured 3″ from both sides of one cake and used the cake pan to cut the ears off of the bowtie.
The cut off sides are flipped upright and then trimmed where it connects to the head to make the ears for the rabbit. The bowtie is left as is and decorated.
You can see above how and below simple this cake is to make.
Making sure the cakes are completely cooled before topping with icing is key to this recipe. No one need droopy frosting on a bunny!
For a sturdy surface to keep this uniquely shaped, I simply too cardboard and taped it together, then wrapped in parchment paper (wax paper will also work here).
The cake recipe is actually the base from these Mini Egg Easter Cupcakes as the vanilla cake goes so well with the Mini Eggs, I found it hard to resist.
I doubled the recipe and used flat-top baking strips for even surfaced cake tops.
Substitutions / Variations:
- Easter jelly beans in lieu of Mini Eggs;
- Sprinkles instead of Mini Eggs,
- Double the frosting and use coloured frosting in place of Mini Eggs
Other Easter treats we adore:
Cute, easy, and super fun Easter Bunny Cake.
- 2 2/3 cups cups all-purpose flour
- 3 tsp baking soda
- 1 tsp salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter at room temperature
- 1 cup Greek or plain yogurt
- 2 large eggs
- 1 large egg white from 1 large egg
- 1 tbsp vanilla bean paste or quality vanilla extract
- 1 cup unsalted butter at room temperature
- 3-4 cups icing (confectioner's) sugar
- 1 tbsp vanilla bean paste or quality vanilla extract
- 1/2 tsp salt
- 2-4 tbsp whipping cream
- Mini Eggs from a family size bag
- 4-6 drops Black gel frosting/icing color optional, only for the whiskers
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Preheat oven to 350° F and line the bottom of two 8" cake pans.
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In a large bowl (or the bowl of a stand mixer), on low for a minute mix together flour, salt, baking soda, and sugar.
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Add butter and mix on medium until corse crumbs form, 60 seconds or less. Mix in yogurt for a lumpy batter.
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Add egg, egg yolk, and vanilla. Beat until smooth (batter will be very thick and sticky).
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Divide batter between cups (I use an inexpensive kitchen scale to divide equally). Smooth the tops (you can use an off-set spatula or a lightly sprayed the bottom of a 1/4 cup measuring cup).
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Bake for 20-22 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in pan then remove to a wire rack to fully cool before frosting.
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Once cakes are fully cool, take one cake and mark 3" away from each side of the cake, exactly opposite one and other (see photos in post above). Using one of the cake pans inverted, carefully cut the ears away from the bowtie shape.
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Place the ears cake pieces towards the top of the untouched cake and carefully trim the ears so they fit onto the round cake. Add bowtie shape to bottom of cake.
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With an electric mixer or a stand mixer, beat butter on high (with whisk attachment) for 3-5 minutes until butter is lighter in colour and doubles in volume. One cup at a time, add icing sugar. Beat in salt and vanilla. Finally beat in whipping cream (I used all 4 tbsp as I like my frosting airy and light).
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Top cooled bunny cake with frosting (saving about 2-4 tbsp to tint black with gel coloring for the whiskers if desired) and Mini Eggs (any colour can be used for this cake, we decorated it how we wished).
Enjoy! xo
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