If you’re hoping to add a little extra magic to your Easter celebration, look no further than this Easter Bunny Cake. Not only is it absolutely adorable and a complete showstopper for your dessert table, but it’s also surprisingly easy to make—even if cake decorating isn’t usually your thing! Soft, fluffy cake, coconut “fur,” and sweet candy decorations make this treat as delicious as it is delightful. Whether you’re baking with kids, hosting a spring brunch, or just want to surprise the family with some festive fun, this Easter Bunny Cake will steal the spotlight and smiles all around.
Ingredients You’ll Need
-
Cake:
1 box white or yellow cake mix (plus ingredients listed on the box)
Decoration:
1 1/2 cups sweetened shredded coconut, 2 cups white frosting (store-bought or homemade), pink food coloring, 2 large marshmallows, pink construction paper or cardstock (for ears), 2 chocolate chips or black jellybeans (for eyes), 1 pink jellybean or gumdrop (for nose), assorted candy for decoration (optional)
How to Make Easter Bunny Cake
Step 1: Bake the Cakes
Start by preparing the cake mix according to the instructions on the box. Divide the batter evenly between two 8-inch round cake pans. Bake them until a toothpick inserted in the center comes out clean—about 25 minutes. Let the cakes cool completely in the pans before moving on; this is essential for smooth decorating (and avoids melty mishaps!).
Step 2: Shape the Bunny
Once your cakes are cool, place one whole round cake on your serving tray—it becomes the bunny face. Take your second round cake and carefully cut two large oval shapes from either side for the bunny’s ears. What’s left in the center makes a perfect bowtie! Arrange the ears above the face, and nestle the bowtie piece at the bottom. The smart cake “puzzle” comes together fast, and your bunny form is ready for a makeover.
Step 3: Frost and Color
Generously frost the entire Easter Bunny Cake—face, ears, and bowtie—with your white frosting. Use a spatula to spread it smoothly, working into all the nooks. For the ears and bowtie, reserve a couple of spoonfuls of frosting and tint them with pink food coloring for those signature pops of bunny color. Swirl the pink onto the inner ears and parts of the bowtie for a playful, polished look.
Step 4: Add the Fluffy Coconut Fur
Now for the fun—sprinkle shredded coconut all over the frosted bunny, lightly pressing so it sticks. If you’d like, toast a handful of coconut or color some with food dye for pastel patches. The coconut turns the cake into a cuddly, fuzzy masterpiece that every guest will want to pet before slicing!
Step 5: Decorate the Face and Bowtie
Time to make your bunny full of personality! Press chocolate chips or jellybeans in for the eyes and pop a pink jellybean or gumdrop in place for the nose. Next, slice a marshmallow in half and place each cheek under the nose—they make the face delightfully dimensional. Finish by tucking your cut pink construction paper ears behind the coconut-covered cake ones for a whimsical, 3D effect. Finally, let loose decorating the bowtie and cake platter with extra candies, sprinkles, or colored coconut—each detail makes your Easter Bunny Cake even more special.
How to Serve Easter Bunny Cake
Garnishes
The coconut fur is a showstopper, but don’t hesitate to add colorful springtime candies, pastel sprinkles, or dyed coconut for an even more festive look. Edible flowers or a sprinkle of powdered sugar over the tray can turn the whole display into an enchanting spring meadow.
Side Dishes
This cake pairs beautifully with light, fresh accompaniments. Try serving it alongside fresh berries, fruit salad, or even a scoop of lemon or raspberry sorbet. The gentle flavors balance the sweetness and make your dessert table feel abundant and inviting.
Creative Ways to Present
Display your Easter Bunny Cake on a bed of green dyed coconut “grass” or arrange a ring of colorful eggs around it for extra holiday magic. Turn your serving tray into a garden scene with edible flowers or mini carrots (made from fondant or marzipan) for a playful, Instagram-ready touch. For a charming breakfast surprise, serve miniature slices on individual plates with candy accents at each setting.
Make Ahead and Storage
Storing Leftovers
Cover leftover Easter Bunny Cake tightly with plastic wrap or store in an airtight container in the refrigerator. This keeps it moist and fresh for up to three days, and the coconut topping helps preserve that fluffy exterior.
Freezing
You can freeze the undecorated cake layers up to one month ahead—simply wrap cooled cakes individually in plastic wrap then foil. Thaw overnight in the refrigerator before assembling and decorating your Easter Bunny Cake for best results.
Reheating
While this cake is best enjoyed at room temperature, you can let refrigerated leftovers sit out for 30 minutes before serving to soften both cake and frosting. Avoid microwaving, as it can melt the frosting and compromise the bunny’s adorable look.
FAQs
Can I use homemade cake instead of a boxed mix?
Absolutely! Any favorite white or yellow cake recipe works beautifully. Just bake two 8-inch rounds and proceed with the recipe as written for the same fluffy, delicious results.
Is there a way to make the Easter Bunny Cake gluten-free?
Yes, swap in your favorite gluten-free cake mix and double-check that all added candies and decorations are gluten-free as well. The process stays exactly the same.
Can I make the coconut “fur” with unsweetened coconut?
Definitely! If you prefer less sweetness, unsweetened shredded coconut will still make that lovely bunny “fur,” and you can compensate with an extra sprinkle of powdered sugar if you like.
What are some kid-friendly decorating ideas?
Set out small bowls of pastel candies, colored sprinkles, and marshmallows and let little hands help decorate the face and bowtie. Kids love personalizing their bunny and it adds heaps of family fun to the experience.
How far in advance can I assemble the Easter Bunny Cake?
For best freshness, assemble and decorate the cake the morning you plan to serve it or up to a day ahead. Store it covered in the refrigerator and let it sit at room temperature for about 30 minutes before slicing.
Final Thoughts
Creating an Easter Bunny Cake isn’t just about baking; it’s about bringing a little joy and creativity to the table. I hope you try this playful tradition and watch as smiles appear—there’s no sweeter centerpiece for your spring celebration!
Print
Easter Bunny Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes (plus cooling and decorating time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Easter Bunny Cake is a delightful and festive dessert that will impress your guests and delight kids. Made with a simple cake mix and decorated creatively, this bunny-shaped cake is perfect for your springtime celebrations.
Ingredients
Cake:
1 box white or yellow cake mix (plus ingredients listed on the box)
Decoration:
1 1/2 cups sweetened shredded coconut, 2 cups white frosting (store-bought or homemade), pink food coloring, 2 large marshmallows, pink construction paper or cardstock (for ears), 2 chocolate chips or black jellybeans (for eyes), 1 pink jellybean or gumdrop (for nose), assorted candy for decoration (optional)
Instructions
- Prepare the Cake: Prepare the cake mix according to package instructions and bake in two 8-inch round cake pans. Allow the cakes to cool completely.
- Assemble the Bunny: Place one round cake on a serving tray to form the bunny’s face. Cut the second round cake into three pieces: two ears and a bowtie. Arrange the ears at the top of the face and the bowtie at the bottom.
- Decorate the Bunny: Frost the entire bunny with white frosting, adding pink details as desired. Sprinkle shredded coconut over the cake for a fur effect. Add chocolate chips or jellybeans for eyes, and a pink jellybean or gumdrop for the nose.
- Final Touches: Add paper ears, marshmallow cheeks, and extra candies for decoration. Chill until ready to serve.
Notes
- You can toast some of the coconut for texture contrast or dye it pastel colors for a festive look.
- Kids love helping decorate with jellybeans and sprinkles.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 33 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
