Easter Bunny Cake (Printable)

Adorable bunny-shaped vanilla cake with coconut fur and candy decorations

# What You'll Need:

→ Cake

01 - 2¼ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup granulated sugar
06 - ½ cup unsalted butter, softened
07 - 3 large eggs
08 - 1 cup whole milk
09 - 2 teaspoons vanilla extract

→ Frosting

10 - 1 cup unsalted butter, softened
11 - 4 cups powdered sugar, sifted
12 - 2–3 tablespoons milk
13 - 1 teaspoon vanilla extract
14 - Pinch of salt

→ Decoration

15 - 2 cups shredded sweetened coconut
16 - Pink food coloring
17 - Jelly beans or mini candies
18 - Pink and white fondant or marshmallows

# Steps:

01 - Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then vanilla.
04 - Alternate adding flour mixture and milk to creamed mixture, starting and ending with flour. Mix until just combined.
05 - Divide batter evenly between prepared pans. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
07 - Beat butter until smooth. Gradually add powdered sugar, vanilla, salt, and enough milk to achieve spreadable consistency.
08 - Leave one cake round whole for the face. Cut the second round into two equal ovals for ears and the remaining center into a bow tie shape.
09 - Arrange the face, ears, and bow tie on a large serving tray.
10 - Spread a thin layer of frosting over the entire cake pieces. Chill for 20 minutes.
11 - Frost the cake fully and press shredded coconut over the entire surface.
12 - Tint a small amount of coconut with pink food coloring. Gently press onto the ear sections.
13 - Use fondant or marshmallows for ears, and place candies for the nose, eyes, and any other decorations as desired.
14 - Store covered at room temperature for up to 2 days, or refrigerated for up to 4 days.

# Expert Tips:

01 -
  • The coconut adds the most incredible texture that makes every bite feel special
  • Kids go absolutely wild for the interactive decorating process
  • It looks impressive but actually comes together faster than you would expect
02 -
  • Chilling the crumb coated cake for 20 minutes makes the final frosting so much easier to apply
  • Room temperature ingredients blend together seamlessly and prevent curdling
03 -
  • Place your serving tray where you plan to decorate, once that coconut goes on, moving the cake gets tricky
  • Extra coconut tinted pink works beautifully for cheeks or a tiny pom pom tail

Return