Yield: 10 Servings
Easter Bunny Cake Recipe
This fun Easter Bunny Cake is easy to make with no special cake pans or tools needed. Kids love to help with this cute, simple dessert, made with a boxed cake mix.
Ingredients
- 1 vanilla cake mix, plus ingredients to make the cake (or 2 round baked homemade vanilla cakes)
- 2 batches of **cream cheese frosting
- 1 cup shredded coconut
- Large marshmallows
- Pink sugar
- Green food coloring
- Easter candies
- Black icing
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Instructions
- Heat the oven to 350°F. Cut parchment circles to line the bottom of two 9-inch round cake pan. Spray pans with non-stick baking spray. Set aside.
- Make the cake according to the package directions and pour evenly into the cake pans.
- Place in the oven and bake for 20 minutes, then use a toothpick and when inserted gently in the middle, it should come out clean. If not, continue baking for an additional 5 minutes.
- Remove from the oven and cool completely.
- While the cake is baking and cooling, make the flower petals. Cut the marshmallows at an angle to create flower petals, then press the cut side into colored sugar. Cut as many petals for 3 to 5 flowers as you wish. Place the coconut in a ziplock bag and add a few drops of green food coloring into the coconut and toss until well coated.
- Remove the cooled cakes from the pans and cut according to the photos. (See step by step photos above in the post.)
- Place the cake on a cake board or large serving plate (see notes).
- Carefully spread the icing evenly over the cake. You can tint and pipe pink icing for the ears, or sprinkle pink sugar for the ears. Decorate the cake according to the pictures or as you prefer to decorate your bunny.
- Assemble the flowers and add some grass. Add candy eggs or other Easter candy if you wish.
Notes
- **Cream Cheese Frosting: or you can use 2 (16 oz) tubs store bought vanilla icing!
- Storing: Store this cake in the refrigerator for 1 - 3 days. Keep the air out by using an airtight container and by pressing parchment or wax paper against any cut sides of the cake.
- Freeze Before Frosting: After you cool and cut the cake pieces, you can freeze them before assembling and frosting. This can make icing the cake a little easier.
- Decorating Options: Decorating this cake is fun. I like making the flowers out of cut marshmallows and colored sugar, but you could definitely change this up and use Easter candies to decorate with instead.
- Black Icing: Another simple change would be to use Twizzlers for the whiskers and the eyes, instead of black icing.
- Baking Strips: To have flat-topped cakes instead of domes in the middle, use these baking strips by Wilton. Make sure they have soaked in water for at least 5 minutes. If you don’t want to use baking strips, a domed cake is fine, or you can trim it with a long serrated knife.
- Cake Board: You can cut a piece of cardboard from a large box, and cover it neatly with foil to make a cake board. Large cake boards are also available at Walmart, Michael’s, or online at Amazon.
Nutrition
Serving: 1, Calories: 313kcal, Carbohydrates: 60g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 5mg, Sodium: 446mg, Fiber: 2g, Sugar: 37g