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Easter Bunny Cake recipe



Easter Bunny Cake recipe

Easter Bunny Cake recipe. This bunny cake is so simple to make for Easter, using two coconut cakes shaped to look like a bunny head!

Prep Time: 45 mins
Cook Time: 40 mins
Total Time: 1 hrs 25 mins
Servings: 12

This adorable Easter bunny cake is surprisingly quick and easy to make with boxed cake mix. It’ll quickly become a holiday staple in your home!

How to Make a Bunny Cake

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Bunny Cake Ingredients

These are the ingredients you’ll need to make this easy Easter bunny cake recipe:

– For the cake: a package of yellow cake mix, water, vegetable oil, and eggs
– To decorate: a container of vanilla frosting (or you can make your own at home), flaked coconut, jellybeans, and licorice

How to Make an Easter Bunny Cake

Here’s a brief overview of what you can expect when you make this adorable bunny cake:

1. Bake: Make the batter, then pour it into two prepared springform pans. Bake until a toothpick comes out clean. Cool, then remove the cakes from the pans.

2. Assemble: Cut and assemble the cake according to the detailed instructions in the recipe.

3. Decorate: Frost the cake, top with coconut flakes, and use the jellybeans and licorice to create the face.

Can You Make a Bunny Cake Ahead of Time?

Because of its shape, an Easter bunny cake can be difficult to store whole. If you’d like to make it a day or two in advance, place it in an airtight storage container and store it in the fridge until you’re ready to serve.



* 1 (15.25 ounce) package yellow cake mix

* 1 cup water

* ⅓ cup vegetable oil

* 3 large eggs

Frosting and Decoration:

* 1 (16 ounce) container vanilla frosting

* 3 ¾ cups flaked coconut

* 30 small jellybeans

* 4 sticks red licorice



Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch metal springform pans.


Beat cake mix, water, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase to medium speed and beat for 2 minutes. Pour into the prepared pans.


Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 23 to 2 minutes.


Cool in the pan for 15 minutes, then remove cakes from the springform pans and cool completely, about 20 more minutes.


Place one cake on a serving tray, forming the bunny’s head.


Cut 2 convex-shaped ears from each side of the second cake, and place them on each side of the head to form ears. Place the remaining concave-shaped piece about 1/2 inch below the head for the bowtie.


Frost the entire bunny cake with vanilla frosting; pat the cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use licorice to make whiskers.

Nutrition Facts (per serving)

457 Calories
20g Fat
69g Carbs
3g Protein

source – AllRecipes

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