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Easter Bunny Cake

Easter Bunny Cake

Cute, easy, and super fun Easter Bunny Cake.

Course Dessert
Cuisine American
Keyword easter bunny cake, easter dessert, easter recipes, easter treats, easy easter dessert
Prep Time 15 minutes
Cook Time 22 minutes
Chilling Time 2 hours
Total Time 2 hours 37 minutes
Servings 20 servings
Calories 376 kcal

Ingredients

  • 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

Frosting:

  • 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

Instructions

Cake:

  1. Preheat oven to 350° F and line the bottom of two 8" cake pans.

  2. In a large bowl (or the bowl of a stand mixer), on low for a minute mix together flour, salt, baking soda, and sugar.

  3. Add butter and mix on medium until corse crumbs form, 60 seconds or less. Mix in yogurt for a lumpy batter.

  4. Add egg, egg yolk, and vanilla. Beat until smooth (batter will be very thick and sticky).

  5. 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).

  6. 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.

  7. 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.

  8. 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.

Frosting:

  1. 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).

  2. 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).

Nutrition Facts
Easter Bunny Cake
Amount Per Serving
Calories 376 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 71mg24%
Sodium 358mg16%
Potassium 56mg2%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 33g37%
Protein 3g6%
Vitamin A 628IU13%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.