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Easter is a time of joy, renewal, and of course, delicious treats.
What better way to celebrate this festive occasion than with a fun and creative dessert that captures the spirit of Easter?
Easter Bunny Cakes are the perfect choice!
These cakes not only taste amazing but also add a whimsical touch to your holiday table with their adorable bunny shapes and delightful decorations.
From classic carrot cake bunnies to decadent chocolate versions and tropical coconut creations, there are countless ways to design a bunny-inspired cake that will make your celebration unforgettable.
In this blog article, we’ve gathered a list of 25+ Easter Bunny Cake recipes to inspire your next holiday baking adventure.
Whether you’re a novice baker or a seasoned pro, you’ll find a recipe that fits your style and skills.
So, grab your apron and let’s hop into the world of Easter Bunny Cakes!
25+ Tasty Easter Bunny Cake Recipes to Warm Your Guest
Easter Bunny Cakes are a sweet and charming way to add a touch of fun and festivity to your holiday celebrations.
Whether you’re baking for a family gathering, a neighborhood Easter egg hunt, or just as a fun activity with the kids, these cakes offer something for everyone.
From classic cakes with bunny-shaped designs to creative twists that incorporate tropical coconut or rich chocolate flavors, there’s no limit to the ways you can make your Easter Bunny Cake special.
Try out these 25+ recipes, and make your Easter celebration one to remember with a cake that is as cute as it is delicious.
Easter Bunny Cake with Coconut and Jelly Beans
This Easter Bunny Cake is a fun and vibrant cake perfect for the holiday season. Made with a fluffy vanilla cake, a sweet buttercream frosting, and topped with shredded coconut for a furry effect, it’s a whimsical way to celebrate Easter. Colorful jelly beans form the bunny’s eyes and nose, while the bunny ears are made from candy melts, adding both flavor and charm.
Ingredients:
- 1 box of vanilla cake mix (or homemade vanilla cake)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 2 cups butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1-2 cups shredded coconut
- 1/2 cup jelly beans (for eyes and nose)
- 2 large marshmallows (for ears)
- White candy melts (for ears)
- Pink candy melts (for ear details)
- Pink frosting (for inner ear details)
Instructions:
- Preheat the oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- Prepare the vanilla cake mix as per the box instructions or your homemade recipe. Pour the batter evenly into the prepared pans.
- Bake 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 before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. Beat the butter until light and fluffy. Gradually add the powdered sugar, vanilla extract, and a splash of milk to reach your desired frosting consistency.
- Once the cakes are completely cooled, spread a layer of frosting on top of one cake. Place the second cake on top.
- Frost the entire cake with a generous layer of buttercream.
- Sprinkle the shredded coconut over the frosting to create the “fur” of the bunny.
- For the bunny ears: Melt the white candy melts and pour into a bunny ear-shaped mold. Let them cool and harden. Once set, attach the marshmallow ears to the cake and pipe some pink frosting for the inner ear details.
- Use jelly beans for the bunny’s eyes and nose.
- Enjoy your fun, festive Easter Bunny Cake!
This Easter Bunny Cake is not only a delightful treat for the eyes but also a delicious dessert for your Easter celebration. The combination of soft vanilla cake, rich buttercream, and the shredded coconut makes every bite a joyful experience. Whether you’re hosting an Easter brunch or bringing a dessert to a family gathering, this cake is sure to be a hit. The playful candy details make it a standout centerpiece that will delight both kids and adults alike.
Chocolate Easter Bunny Cake with Buttercream Carrot Decorations
For chocolate lovers, this Chocolate Easter Bunny Cake takes traditional Easter cakes to a new level. Rich chocolate cake layers are paired with a smooth, creamy buttercream frosting. The cake is decorated with edible buttercream carrots, a playful touch that makes it a perfect dessert for an Easter celebration. The deep chocolate flavor contrasts beautifully with the vibrant orange and green carrot accents, creating a visually stunning and indulgent treat.
Ingredients:
- 1 box of chocolate cake mix (or homemade chocolate cake recipe)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 2 cups butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- Orange food coloring
- Green food coloring
- 1 cup mini chocolate chips (for bunny eyes)
- Candy eyes (optional for decoration)
Instructions:
- Preheat the oven to 350°F (175°C) and prepare two round cake pans by greasing and lining them with parchment paper.
- Prepare the chocolate cake mix as per the instructions or your homemade recipe. Divide the batter evenly between the pans.
- Bake for 30-35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before removing them to cool completely on wire racks.
- While the cakes are cooling, prepare the buttercream frosting. Beat the butter until light and fluffy. Gradually add the powdered sugar and vanilla extract, and mix until smooth. Separate the frosting into two bowls. Color one with orange food coloring and the other with green food coloring.
- Once the cakes are cool, frost the first layer with a thin coat of orange frosting.
- Stack the second layer on top and apply a generous layer of orange buttercream to the top and sides.
- Using the green frosting, pipe leaves and stems at the top of the cake, mimicking the look of carrots.
- For the finishing touches, place mini chocolate chips for the bunny’s eyes, or use candy eyes if preferred.
- Decorate the top of the cake with any additional chocolate decorations or edible glitter.
- Slice and serve this decadent Easter Bunny Cake!
This Chocolate Easter Bunny Cake is perfect for anyone who loves rich, chocolatey desserts. The creamy buttercream frosting adds a perfect sweetness to the moist chocolate cake, while the carrot decorations provide a festive touch for Easter. It’s an elegant cake that’s as fun to decorate as it is to eat. Your guests will be wowed by both its flavor and its appearance, making it an unforgettable dessert for your holiday table.
Carrot Cake Easter Bunny Cake with Cream Cheese Frosting
This Carrot Cake Easter Bunny Cake brings together the beloved flavor of spiced carrot cake with the festive charm of Easter. Made with grated carrots, cinnamon, and walnuts, the cake is a perfect balance of sweetness and spice. Topped with a rich cream cheese frosting, the cake is decorated to resemble a bunny, complete with marshmallow ears and a jelly bean nose. This cake is both flavorful and fun, making it ideal for Easter brunch or dessert.
Ingredients:
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 4 large eggs
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 tbsp milk (optional for thinning)
Instructions:
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs, oil, granulated sugar, brown sugar, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the grated carrots and walnuts (if using).
- Pour the batter evenly into the prepared cake pans. Bake 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 before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. Beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. Add milk to reach your desired consistency if necessary.
- Once the cakes are cool, spread a layer of cream cheese frosting on the top of one cake. Place the second cake on top and frost the entire cake with the remaining frosting.
- For decoration: Shape marshmallows into bunny ears and attach them to the cake. Use jelly beans for the nose and mini chocolate chips or candy eyes for the bunny’s eyes.
- Serve and enjoy the delicious carrot cake Easter Bunny creation!
This Carrot Cake Easter Bunny Cake is a perfect way to incorporate traditional Easter flavors with a fun, themed decoration. The rich, spiced carrot cake pairs beautifully with the tangy cream cheese frosting, making it a delightful treat for Easter festivities. The bunny-shaped decoration adds a whimsical touch that’s sure to be a conversation starter at your gathering. Whether you’re hosting a family dinner or taking a dessert to a party, this cake is sure to impress both in flavor and presentation.
Easter Bunny Cake with Lemon Buttercream Frosting
This Easter Bunny Cake is a refreshing twist on the traditional Easter cake, featuring a light and tangy lemon flavor. The soft, moist cake is complemented by a fluffy lemon buttercream frosting and decorated with bright, playful colors. The bunny’s face is made with candy details and an elegant buttercream design, making this cake a cheerful addition to any Easter celebration. It’s an ideal cake for those who love a zesty, citrusy dessert.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/2 cup whole milk
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 tsp vanilla extract
- 2 cups butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tbsp fresh lemon juice (for frosting)
- Yellow food coloring
- Pink and black candy for decoration
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared cake pans. Bake 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 before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the lemon buttercream. Beat the softened butter until smooth, then gradually add the powdered sugar and lemon juice. Mix until creamy and fluffy.
- Once the cakes are cool, spread a layer of frosting on the top of one cake. Place the second cake on top and cover the entire cake with a thin crumb coat. Chill the cake for 30 minutes.
- After chilling, apply a final layer of frosting. Use yellow food coloring to tint the frosting a soft pastel yellow.
- For decoration: Use pink candy for the bunny’s nose and black candy for the eyes and whiskers. You can also pipe additional decorations with frosting if desired.
- Slice and enjoy the zesty, colorful Easter Bunny Cake!
This Lemon Easter Bunny Cake is a perfect dessert for the spring season, offering a refreshing lemony flavor that pairs wonderfully with the creamy buttercream frosting. The light and airy cake is a joy to eat, while the vibrant bunny decoration brings a playful, festive vibe to your Easter celebration. Its combination of tangy lemon and bright pastel colors makes it a standout dessert that’s both delicious and fun to make, sure to bring smiles to everyone at the table.
Strawberry Shortcake Easter Bunny Cake
This Strawberry Shortcake Easter Bunny Cake is a dreamy, fruity take on the classic Easter cake, combining layers of light sponge cake, fresh strawberries, and whipped cream. The bunny face is made using strawberries and whipped cream to create a sweet, visually stunning dessert. It’s the perfect balance of sweetness and freshness, making it a great choice for springtime gatherings or Easter brunch.
Ingredients:
- 1 box of sponge cake mix (or homemade sponge cake recipe)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 lb fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (for eyes)
- 1/4 cup sliced almonds (optional for decoration)
Instructions:
- Preheat the oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
- Prepare the sponge cake mix as per the package instructions or your homemade recipe. Pour the batter into the prepared pans.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the whipped cream. Beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cakes are completely cooled, slice the cakes in half horizontally to create four layers.
- Place the first layer of cake on a serving platter. Spread a layer of whipped cream over the cake and top with a few slices of fresh strawberries.
- Repeat this process with the remaining layers of cake, whipped cream, and strawberries.
- For decoration: Use whipped cream to pipe a bunny’s face, making sure to leave space for the bunny’s eyes, nose, and ears. Create the bunny’s eyes using chocolate chips, and form the nose from a small strawberry. Arrange sliced almonds around the ears to give them a realistic touch.
- Refrigerate for 30 minutes to set the whipped cream.
- Serve and enjoy your strawberry-filled Easter Bunny Cake!
The Strawberry Shortcake Easter Bunny Cake is a refreshing and delightful dessert that combines the light texture of sponge cake with the sweet, juicy freshness of strawberries. The whipped cream adds a luscious touch, while the fun bunny decoration makes it the perfect dessert to bring to Easter festivities. This cake offers a refreshing balance of sweet and tart flavors, and its light, fluffy texture makes it a crowd-pleaser for any spring or Easter gathering.
Peanut Butter Easter Bunny Cake
This Peanut Butter Easter Bunny Cake is for those who love rich, nutty flavors combined with a touch of sweetness. The moist cake is made with creamy peanut butter and topped with a luscious peanut butter frosting. The bunny’s features are made with chocolate decorations, making this cake an indulgent and playful treat. This dessert is a perfect choice for peanut butter lovers who want to make their Easter celebrations even more memorable.
Ingredients:
- 1 box of yellow cake mix (or homemade cake recipe)
- 1/2 cup creamy peanut butter
- 1 cup water
- 3 large eggs
- 1/2 cup vegetable oil
- 2 cups powdered sugar
- 1/2 cup creamy peanut butter (for frosting)
- 1/4 cup unsalted butter, softened
- 2 tsp vanilla extract
- 1/4 cup heavy cream
- 1/2 cup mini chocolate chips (for bunny eyes)
- 2 large marshmallows (for bunny ears)
- Brown food coloring (for the ears)
Instructions:
- Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, prepare the yellow cake mix according to package instructions, adding in the peanut butter, water, eggs, and vegetable oil. Mix until smooth and well combined.
- Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- While the cakes are cooling, prepare the peanut butter frosting. Beat together the powdered sugar, peanut butter, butter, vanilla extract, and heavy cream until smooth and creamy.
- Once the cakes are completely cooled, spread a layer of peanut butter frosting on top of one cake layer. Place the second layer of cake on top.
- Frost the entire cake with the peanut butter frosting.
- For the bunny’s ears: Cut the marshmallows in half and dip them in brown food coloring. Place them at the top of the cake to resemble bunny ears.
- Use mini chocolate chips to create the bunny’s eyes, and pipe a nose and whiskers with the remaining frosting.
- Decorate with additional chocolate or peanut butter treats as desired.
- Serve and enjoy the peanut butter-filled Easter Bunny Cake!
This Peanut Butter Easter Bunny Cake is a decadent dessert for those who adore the combination of peanut butter and chocolate. The rich and creamy peanut butter frosting adds a satisfying nutty flavor that pairs perfectly with the soft cake layers. The fun bunny decoration adds a playful touch that makes it a perfect choice for your Easter table. Whether you’re hosting a family gathering or attending a holiday party, this cake is sure to satisfy both peanut butter lovers and cake enthusiasts alike!
Carrot Cake Easter Bunny Cake
This Carrot Cake Easter Bunny Cake is a festive and flavorful dessert that perfectly blends the rich taste of carrot cake with a playful bunny design. With its moist and spiced carrot cake layers, topped with a smooth cream cheese frosting, it’s a delightful treat for Easter celebrations. The bunny’s face is carefully crafted with cream cheese frosting and candy decorations, making it both delicious and adorable. This is the ideal cake for carrot cake lovers looking to add some fun to their holiday table.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups grated carrots
- 1 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Orange, black, and pink candy for decoration
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy. Slowly add the oil, then fold in the grated carrots, walnuts, and raisins (if using).
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. Beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
- Once the cakes are cool, spread a thin layer of frosting on the top of one cake layer. Place the second cake on top and cover the entire cake with a crumb coat. Chill the cake for 30 minutes.
- After chilling, apply a final layer of frosting. Use additional frosting to create the bunny’s face, and decorate with candy for the eyes, nose, and whiskers.
- Refrigerate the cake for 30 minutes to set the frosting before serving.
This Carrot Cake Easter Bunny Cake is a perfect combination of rich flavor and festive fun. The moist, spiced carrot cake layers pair beautifully with the creamy, tangy cream cheese frosting. The bunny decoration adds a playful touch, making it the star of any Easter gathering. Whether you serve it as a centerpiece or enjoy it with family and friends, this cake is sure to impress and satisfy all your guests with its delicious flavors and charming design.
Chocolate Bunny Cake
For chocolate lovers, this Chocolate Bunny Cake is the ultimate Easter dessert. The rich, decadent chocolate cake is complemented by a velvety chocolate frosting, creating a satisfying dessert that will please any sweet tooth. The bunny design is made using frosting and chocolate decorations, making this a fun and indulgent treat for Easter. Perfect for a chocolate-themed holiday celebration, this cake is sure to be a hit among both kids and adults.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot water
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 cup semisweet chocolate chips (for decoration)
- 1/2 cup white chocolate chips (for decoration)
- Pink candy for the bunny’s nose
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat together the eggs and sugar until smooth. Add the softened butter and vanilla extract, mixing until well combined.
- Alternate adding the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until smooth.
- Slowly add the hot water and mix to combine. The batter will be thin, which is normal.
- Pour the batter evenly into the prepared pans and bake 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 wire racks to cool completely.
- For the frosting, beat together the heavy whipping cream and powdered sugar until stiff peaks form. Mix in the semisweet chocolate chips and blend until smooth.
- Once the cakes are cool, frost the top of one layer with the chocolate frosting. Place the second cake layer on top, and cover the entire cake with frosting.
- Decorate the cake by using additional frosting and chocolate chips to form a bunny face. Use pink candy for the nose and white chocolate chips for the eyes.
- Refrigerate the cake for 30 minutes to set the frosting before serving.
This Chocolate Bunny Cake is a rich, indulgent dessert that combines the best of chocolate in both the cake and frosting. The playful bunny face adds a fun, festive touch to this decadent treat, making it perfect for Easter celebrations. Whether you’re hosting a party or enjoying a quiet afternoon with family, this cake is guaranteed to satisfy chocolate lovers and create lasting memories.
Coconut Bunny Cake
This Coconut Bunny Cake is a delightful and tropical twist on the classic Easter cake. The light and fluffy coconut cake is topped with a creamy coconut frosting and garnished with shredded coconut to resemble bunny fur. The bunny’s face is created using coconut and candy, making this cake as cute as it is delicious. It’s an excellent choice for those who enjoy the fresh, tropical flavor of coconut and want something unique for their Easter dessert table.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup shredded coconut (for cake)
- 2 cups shredded coconut (for frosting)
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pink candy for the bunny’s nose
- Black licorice for the bunny’s whiskers
- Jelly beans for the bunny’s eyes
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add the vanilla extract and mix until combined. Gradually add the dry ingredients and buttermilk, alternating between the two, until smooth.
- Stir in 1 cup of shredded coconut into the batter.
- Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- For the frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Stir in 2 cups of shredded coconut.
- Once the cakes are cool, frost the top of one cake layer with coconut frosting. Place the second layer on top and frost the entire cake.
- Decorate the cake by using coconut to form the bunny’s face. Use pink candy for the nose, black licorice for whiskers, and jelly beans for eyes.
- Refrigerate for 30 minutes before serving.
The Coconut Bunny Cake is a tropical, fun, and delicious dessert that’s perfect for Easter. The soft, moist coconut cake pairs perfectly with the creamy coconut frosting, and the playful bunny design adds a cheerful touch to any celebration. Whether you’re serving it at a family gathering or taking it to an Easter party, this cake is sure to be a crowd-pleaser and leave everyone with a smile. It’s a delightful way to celebrate the season with a light, fluffy cake and a sweet bunny decoration!
Lemon Bunny Cake
This zesty Lemon Bunny Cake is a refreshing and light dessert that is perfect for springtime Easter celebrations. The tangy lemon flavor of the cake pairs beautifully with a sweet lemon cream cheese frosting. The bunny design, made with frosting and decorative candies, makes this cake both adorable and delicious. Ideal for those who love a citrus twist, this cake is sure to add a fresh touch to your Easter table.
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1/4 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 cup buttermilk
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tbsp lemon juice
- Lemon zest for garnish
- Pink candy for bunny nose
- Black licorice for bunny whiskers
- Jelly beans for eyes
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the lemon juice and lemon zest. Gradually add the dry ingredients, alternating with the buttermilk, and mix until combined.
- Pour the batter into the prepared pans and bake 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 wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and lemon juice, and continue beating until fluffy.
- Once the cakes are completely cool, frost the top of one layer with lemon cream cheese frosting. Place the second cake on top, and frost the entire cake.
- Decorate the cake by creating a bunny face with frosting and using pink candy for the nose, black licorice for the whiskers, and jelly beans for the eyes. Garnish with lemon zest for a fresh, vibrant touch.
- Chill the cake for 30 minutes to set before serving.
The Lemon Bunny Cake is a perfect balance of tangy and sweet, making it an ideal spring dessert for Easter. The light lemon flavor in both the cake and frosting makes it refreshing, while the cute bunny decoration adds a festive touch. This cake is a delightful choice for those who prefer a citrusy twist to traditional Easter treats, and it will certainly impress your guests with its refreshing taste and charming design.
Vanilla Bunny Cake with Fruit Decoration
This Vanilla Bunny Cake is a classic and versatile dessert that pairs beautifully with fresh fruits. The fluffy vanilla cake is topped with a smooth buttercream frosting, and the bunny’s face is brought to life with a creative fruit decoration. Fresh strawberries, blueberries, and raspberries are used to form the bunny’s ears, eyes, and nose, creating a fun and healthy twist to the traditional Easter cake. This cake is perfect for those who want to celebrate Easter with a light, flavorful dessert and a burst of color.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup buttermilk
- 1 cup unsalted butter, softened (for frosting)
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 2 tbsp heavy cream (for frosting)
- Fresh strawberries, blueberries, and raspberries for decoration
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add the vanilla extract and mix to combine. Gradually add the dry ingredients, alternating with the buttermilk, mixing until smooth.
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the butter, powdered sugar, vanilla extract, and heavy cream together until smooth and fluffy.
- Once the cakes are cool, spread frosting over the top of one layer. Place the second layer on top and cover the entire cake with frosting.
- Decorate the cake to form a bunny’s face using fresh fruit: arrange the strawberries to create the ears and nose, and use blueberries for the eyes and raspberries for the whiskers.
- Refrigerate the cake for 30 minutes to allow the frosting to set.
The Vanilla Bunny Cake with Fruit Decoration is a light and vibrant dessert perfect for Easter. The fluffy, vanilla cake paired with the smooth buttercream frosting creates a delicious base, while the fresh fruit adds a healthy, colorful twist. This cake is not only visually appealing with its fruit bunny face but also brings a fresh flavor that complements the richness of the frosting. It’s a fun and festive treat that will be a hit with both kids and adults at your Easter gathering.
Peanut Butter Bunny Cake
For peanut butter lovers, this Peanut Butter Bunny Cake is a decadent and indulgent dessert that combines the rich, nutty flavor of peanut butter with a moist chocolate cake. The frosting is made with creamy peanut butter and powdered sugar, giving it a smooth and satisfying texture. The bunny face is decorated with peanut butter candies, making it a fun and delicious addition to any Easter celebration.
Ingredients:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 1/2 cup creamy peanut butter (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 3-4 cups powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
- Peanut butter candies for decoration (or peanut M&Ms)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the eggs and buttermilk together. Add the melted butter and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until combined.
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean when inserted into the center.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the peanut butter and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
- Once the cakes are cool, spread a layer of peanut butter frosting over the top of one cake layer. Place the second layer on top and cover the entire cake with the remaining frosting.
- Decorate the cake by using peanut butter candies or peanut M&Ms to create a bunny face.
- Chill the cake for 30 minutes to set the frosting.
The Peanut Butter Bunny Cake is a rich and indulgent dessert perfect for peanut butter enthusiasts. The combination of moist chocolate cake and creamy peanut butter frosting creates a truly satisfying treat. The playful bunny decoration adds a fun touch to the cake, making it an ideal choice for Easter. This cake is a perfect balance of sweetness and nuttiness, and it’s guaranteed to be a hit with anyone who loves the delicious combination of chocolate and peanut butter.
Carrot Cake Bunny Cake
This Carrot Cake Bunny Cake is the ultimate dessert for Easter, blending the rich flavor of carrot cake with a festive bunny design. The moist and spiced carrot cake is paired with a creamy cream cheese frosting that enhances the flavor of the cake. The bunny’s face is decorated with fun details like coconut for the fur and candy eyes, making this an irresistible treat for both the eyes and the taste buds.
Ingredients:
For the Carrot Cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 cups finely grated carrots
- 1 cup chopped walnuts (optional)
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream (optional)
For Decoration:
- Shredded coconut
- Pink candy for bunny nose
- Black licorice for whiskers
- Jelly beans or chocolate chips for eyes
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, beat the eggs and sugar together until smooth. Gradually add the oil and vanilla, mixing until well combined.
- Stir in the grated carrots and walnuts (if using).
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. If the frosting is too thick, add heavy cream one tablespoon at a time until it reaches the desired consistency.
- Frost the top of one cake layer with cream cheese frosting. Place the second cake on top and frost the entire cake.
- To decorate, spread shredded coconut over the top of the cake to form the bunny’s fur. Create the bunny face using pink candy for the nose, black licorice for the whiskers, and jelly beans or chocolate chips for the eyes.
This Carrot Cake Bunny Cake is a delightful treat for Easter, offering a perfect balance of spices, sweetness, and creaminess. The carrot cake’s moist texture paired with the rich cream cheese frosting makes it an irresistible choice for dessert. The cute bunny decoration with coconut fur and candy details brings a playful touch that is sure to impress your guests. Whether you’re hosting an Easter brunch or a family dinner, this cake will be a showstopper.
Chocolate Bunny Cake
This Chocolate Bunny Cake is a rich and decadent dessert that brings together a classic chocolate cake with a whimsical bunny shape. Made with a moist chocolate cake and creamy chocolate frosting, this cake is perfect for chocolate lovers. It’s decorated with bunny features using frosting, making it a fun and indulgent treat for your Easter celebration.
Ingredients:
For the Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup boiling water
For the Chocolate Frosting:
- 1 cup unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 4 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
For Decoration:
- Chocolate chips or mini M&Ms for eyes
- Pink or red candy for bunny nose
- White fondant or marshmallows for bunny ears
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a large oval-shaped cake pan or two round pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cocoa powder, and sugar.
- Add the eggs, milk, oil, and vanilla extract, and mix until smooth.
- Slowly pour in the boiling water, mixing until the batter is thin and well combined.
- Pour the batter into the prepared pan(s) and bake for 30-35 minutes (if using two round pans, reduce baking time to 20-25 minutes), or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before transferring it to a wire rack.
- For the frosting, beat the butter and cocoa powder together until smooth. Gradually add the powdered sugar, milk, and vanilla extract, and continue to beat until fluffy.
- Once the cake is completely cool, frost the top and sides of the cake with the chocolate frosting.
- Decorate the cake by forming bunny ears from white fondant or marshmallows and positioning them on top. Use chocolate chips or mini M&Ms for the eyes, and a pink or red candy for the nose. Add additional bunny face details with frosting if desired.
The Chocolate Bunny Cake is a dream come true for chocolate enthusiasts, with its deep, rich flavor and decadent frosting. The moist chocolate cake paired with the creamy frosting is a match made in dessert heaven. The bunny-shaped decoration adds a fun and festive touch to the cake, making it an ideal centerpiece for your Easter table. Whether you’re celebrating with kids or adults, this cake will satisfy any chocolate craving and delight your guests with its charm.
Coconut Bunny Cake
The Coconut Bunny Cake is a light, fluffy cake with tropical coconut flavors that bring a taste of spring to your Easter table. This cake is made with coconut milk and shredded coconut for a fragrant, soft crumb. Topped with a creamy coconut frosting, the cake is decorated to look like an adorable bunny, complete with a coconut-coated bunny body and candy features. Perfect for coconut lovers, this cake will surely become a holiday favorite.
Ingredients:
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsweetened coconut milk
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup shredded coconut
For the Coconut Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 cup shredded coconut (for frosting)
- 1 1/2 cups shredded coconut (for decorating)
For Decoration:
- Pink jelly beans or candy for bunny nose
- Black licorice for whiskers
- Candy eyes or chocolate chips for eyes
- Pink and white marshmallows for bunny ears
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the coconut milk, vanilla extract, and shredded coconut, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fluffy. Stir in 1/2 cup of shredded coconut.
- Once the cakes are cool, frost the top of one cake layer with the coconut frosting. Place the second layer on top and frost the entire cake.
- Decorate the cake to resemble a bunny by covering it with shredded coconut for the fur. Use pink jelly beans for the nose, black licorice for whiskers, and candy eyes for the face. Create the bunny ears using marshmallows.
The Coconut Bunny Cake is a light and fun dessert that brings tropical flavors to your Easter celebration. The coconut milk and shredded coconut infuse the cake with a wonderful aroma, while the creamy coconut frosting ties it all together. The bunny decoration adds an extra layer of charm, making it a hit at any spring gathering. This cake is ideal for those who love coconut and want a festive, flavorful treat for Easter.
Note: More recipes are coming soon!
