Easter Bunny Cake

Name: Easter Bunny Cake
Prep time: 30 min
Total time: 2 h
Yield: 12 - 16 serving(s)
Ingredients: 2 1/4 c. all-purpose flour, spooned and leveled, plus more for pans; 1 1/2 c. granulated sugar; 2 tsp. baking powder; 1 tsp. kosher salt; 3 large eggs; 1 tsp. pure vanilla extract; 1/2 c. canola oil; 1 c. whole milk; 1 c. (2 sticks) unsalted buttercream, at room temperature; 2 tbsp. heavy cream; 3 c. confectioners’ sugar; 2 tbsp. cocoa powder; 1 tbsp. whole milk; 1/2 c. sweetened shredded coconut; Pink food coloring

This super-cute cake makes the perfect Easter surprise!

By Beth BranchPublished: Mar 20, 2024

2 Ratings

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a single layer cake shaped like the easter bunny's head with tall ears and eyes and a nose and whiskers

Becky Luigart-Stayner

Yields:

12 - 16 serving(s)

Prep Time:

30 mins

Total Time:

2 hrs

Looking for an easy way to make Easter dessert look extra-special? You've just found it! With frosted ears covered in pink coconut and the cutest little whisker-y face, this easy single-layer cake requires only a couple cake pans, a heap of vanilla buttercream frosting, this ear-shaped template, and a smart use of food coloring. But the best part: It's just as delicious as it is cute!

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Ingredients

For the Vanilla Cake:

2 1/4 cups all-purpose flour, spooned and leveled, plus more for pans
1 1/2 cups granulated sugar
2 tsp. baking powder
1 tsp. kosher salt
3 large eggs
1 tsp. pure vanilla extract
1/2 cup canola oil
1 cup whole milk

For the Vanilla Buttercream:

1 cup (2 sticks) unsalted buttercream, at room temperature
2 Tbsp. heavy cream
1 tsp. pure vanilla extract
3 cups confectioners’ sugar
2 Tbsp. cocoa powder
1 Tbsp. whole milk
1/2 cup sweetened shredded coconut
Pink food coloring

Directions

1. Step 1Make the cake: Preheat oven to 350°F. Grease and flour two 8-inch cake pans. Whisk together flour, sugar, baking powder, and salt in a bowl.
2. Step 2Beat eggs, vanilla, oil, and milk with an electric mixer on medium speed until combined, about 1 minute. Add flour mixture and beat until combined, 1 to 2 minutes. Transfer batter to prepared cake pans, dividing evenly.
3. Step 3Bake until a toothpick inserted into the center of each cake layer comes out clean, 23 to 25 minutes. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Step 4Make the buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in cream, vanilla, and 1 1/2 cups confectioners’ sugar until combined. Add remaining 1 1/2 cups confectioners’ sugar and beat for 1 minute.
5. Step 5Transfer 1/4 cup frosting to a bowl. Stir in cocoa powder and milk until combined. Transfer to a piping bag fitted with a small round tip.
6. Step 6 Place one cake layer on a large plate or serving tray. Using this template, cut two ears out of the second cake layer. Use a dab of frosting to attach ears to the head. Use remaining frosting to frost top and sides of cake. If desired, use a toothpick to lightly draw the inner ear, eyes, and whiskers into the frosting as a guide.
7. Step 7Combine shredded coconut and add a dab of pink food coloring in a bowl. Stir until color is evenly distributed and coconut is light pink. Using a spoon, spread pink coconut down the middle of the ears. Use the chocolate frosting to pipe the nose, eyes, and whiskers. Serve immediately or store, covered, at room temperature for 2 to 3 days.
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