Easter Bunny Cake
Hop into the joy of spring with this delightful Easter Bunny Cake, a show-stopping centerpiece for your Easter celebration! Crafted from tender, moist layers of homemade vanilla cake, this recipe brings creativity to life by transforming two round cakes into an adorable bunny complete with glowing coconut “fur,” jelly bean features, and fluffy marshmallow accents. The process is as fun as the result: a perfect family-friendly baking project that’s ideal for kids. With a simple combination of pantry staples like all-purpose flour, butter, and sugar, and a few whimsical touches—like pink construction paper ears—you’ll create a charming dessert that’s as delicious as it is festive. Whether you’re hosting a holiday party or treating loved ones, this Easter Bunny Cake is the perfect way to sweeten up the season.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 2 cups sweetened shredded coconut
- 16 ounces vanilla frosting
- 0.5 cup jelly beans
- 0.5 cup miniature marshmallows
- 1 sheet pink construction paper (for bunny ears)
- 2 pieces plastic drinking straws or toothpicks (for ear supports)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, and salt. Set aside.
In another bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy (about 2-3 minutes).
Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually alternate adding the dry ingredients and the milk to the wet ingredients, starting and ending with the dry mixture. Mix until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, place one cake round on a serving plate for the bunny's face.
Using a knife, cut the second cake round into three pieces: two ovals for the bunny's ears and a bow-tie shape from the middle section. Arrange these pieces around the first round cake to form the bunny shape (ears above the head, and the bow tie below).
Frost the entire cake with vanilla frosting, ensuring all pieces are covered evenly.
Press the shredded coconut gently onto the frosting to create the bunny’s fur texture.
Decorate the bunny's face with jelly beans for the eyes and nose, and miniature marshmallows for the teeth or embellishments.
Cut out inner ear shapes from the pink construction paper and attach them to plastic straws or toothpicks, then affix them to the bunny's ears for decoration.
Serve your Easter Bunny Cake and enjoy!
Nutrition Facts
Calories |
8012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.5 g | 439% | |
| Saturated Fat | 197.5 g | 988% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 3870 mg | 168% | |
| Total Carbohydrate | 1192.7 g | 434% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 866.7 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 578 mg | 44% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1415 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
