Easter Bunny Cake (Printable)
A whimsical bunny-shaped vanilla cake with buttercream frosting and coconut decoration for spring celebrations.
# What You’ll Need:
→ Vanilla Cake Base
01 - 2¼ cups (280 g) all-purpose flour
02 - 1½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 cup (200 g) granulated sugar
06 - ½ cup (115 g) unsalted butter, softened
07 - 3 large eggs
08 - 1 cup (240 ml) whole milk
09 - 2 teaspoons vanilla extract
→ Buttercream Frosting
10 - 1 cup (225 g) unsalted butter, softened
11 - 4 cups (480 g) powdered sugar, sifted
12 - 2-3 tablespoons (30-45 ml) milk
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
→ Decoration
15 - 2 cups (140 g) shredded sweetened coconut
16 - Pink food coloring
17 - Jelly beans or mini candies for nose and eyes
18 - Pink and white fondant or marshmallows for ears
# Directions:
01 - Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract.
04 - Alternate adding flour mixture and milk to creamed mixture, beginning and ending with flour. Mix until just combined; do not overmix.
05 - Divide batter evenly between prepared pans. Bake for 22-25 minutes until a toothpick inserted in center comes out clean.
06 - Allow cakes to cool in pans for 10 minutes, then turn out onto wire racks to cool completely before decorating.
07 - Beat butter until smooth and creamy. Gradually add powdered sugar, vanilla, salt, and enough milk to achieve spreadable consistency.
08 - Leave one cake round whole for the bunny face. Cut second round into two equal ovals for ears, and use remaining center piece for a bow tie shape.
09 - Position face, ears, and bow tie pieces on a large serving tray in bunny formation.
10 - Spread a thin layer of frosting over all cake pieces as a crumb coat. Refrigerate for 20 minutes to set.
11 - Apply final layer of frosting to cake. Press shredded coconut over entire surface to create furry texture.
12 - Tint a small amount of coconut with pink food coloring. Gently press onto ear sections for inner ear detail.
13 - Position fondant or marshmallows for ears. Place candies for nose, eyes, and decorative elements as desired.
14 - Store covered at room temperature for up to 2 days, or refrigerated for up to 4 days.
# Expert Tips:
01 -
- The vanilla cake stays moist for days thanks to the combination of butter and whole milk in the batter.
- Shaping the bunny requires zero special pans or equipment, just a sharp knife and a little imagination.
- Kids and adults alike cannot resist the fluffy coconut fur texture against the silky buttercream.
02 -
- Wait until cakes are completely cool or the frosting will melt into a messy puddle.
- Chilling the crumb coat makes the final frosting layer smooth and professional looking.
03 -
- Use an offset spatula for frosting to get into corners without tearing the cake surface.
- Cut ear shapes slightly larger than you think since frosting and coconut add visual weight.