Easter Bunny Cake: A Whisk-Tastic Spring Treat

Nutritional Information (per slice)

• Calories: 350
• Fat: 18g
• Carbohydrates: 45g
• Protein: 4g

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1½ cups granulated sugar
• ¾ cup unsalted butter (softened)
• 3 large eggs
• 1 cup whole milk
• 2 teaspoons pure vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon salt

For the Frosting:

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• 2 teaspoons pure vanilla extract
• 2–3 tablespoons heavy cream
• Pink food coloring gel (optional)

For Decoration:

• White fondant or marshmallows (for bunny tail and accents)
• Black icing pen or melted chocolate (for eyes and nose)
• Mini chocolate chips or jelly beans (for cheeks)
• Pastel-colored sprinkles or edible glitter (optional)
• Small candy eggs or mini chocolate eggs (for garnish)

Preparation Method

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease two round 8-inch cake pans and line them with parchment paper for easy removal.

Step 2: Make the Batter
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until smooth and lump-free.

Step 3: Bake the Cake Layers
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Step 4: Prepare the Frosting
Beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid clouds of sugar everywhere! Once combined, add the vanilla extract and heavy cream. Increase the speed and beat for 2–3 minutes until the frosting is light and fluffy. Divide the frosting into two bowls—one for the main body and one for tinting pink.

Step 5: Assemble the Bunny Shape
Place one cake layer on a serving plate. Using a serrated knife, carefully trim off the rounded top to create a flat surface. Cut the second cake layer in half horizontally to form two thinner layers. Arrange these pieces around the first layer to form the bunny’s head and ears. Secure the pieces with a dab of frosting.

Step 6: Frost the Cake
Spread a thin layer of white frosting over the entire cake to seal in any crumbs. Chill the cake for 15 minutes. Then, frost the bunny’s face and ears generously with the remaining white frosting. Use the pink-tinted frosting to fill in the inner parts of the ears. Smooth the frosting with a spatula or bench scraper for a polished look.

Step 7: Decorate Your Bunny
Use black icing or melted chocolate to draw the bunny’s eyes, nose, and mouth. Attach mini chocolate chips or jelly beans as cheeks. Roll small balls of white fondant or use marshmallows for the bunny’s tail and other decorative accents. Scatter pastel sprinkles or place candy eggs around the base of the cake for a festive touch.

Useful Tips:

• Use store-bought fondant if you’re short on time.
• Keep the cake chilled until ready to serve to maintain its shape.
• Practice drawing the bunny’s features on a piece of paper before applying them to the cake.

Additional Information

• Level of Difficulty: Beginner-friendly but requires patience for decorating.
• Preparation Time: 1 hour
• Cooking Time: 30 minutes
• Portions: 8–10 servings

Equipment Needed

Here’s what I use when making this Easter Bunny Cake:

• Two 8-inch round cake pans (non-stick works best for easy release).
• An electric mixer—either handheld or stand—to save time and effort.
• A serrated knife for trimming and shaping the cake layers.
• An offset spatula to smooth out the frosting like a pro.
• Optional: A piping bag if you want to add extra details with precision.

Special Care

Let me share a few tricks I’ve learned along the way to ensure your cake turns out beautifully:

1. Chill Between Steps: After assembling the bunny shape, I always chill the cake for at least 15 minutes. This helps the layers set and prevents them from shifting while frosting.
2. Trim Carefully: When cutting the cake to form the bunny’s ears, I go slow and steady to avoid crumbling. If a piece breaks, no worries—you can “glue” it back together with a bit of frosting.
3. Practice Makes Perfect: Before drawing the bunny’s face directly onto the cake, I practice on a piece of paper or a plate to get comfortable with the design.

By taking these small precautions, I’ve been able to create a cake that looks as good as it tastes every single time. And honestly, even if it’s not perfect, the effort and love you put into it will shine through.

Recipe Variations

As someone who loves experimenting in the kitchen, I’ve tried a few twists on this Easter Bunny Cake to keep things fresh and exciting. Here are some variations I recommend:

• Chocolate Lover’s Version: Swap the vanilla sponge for a rich chocolate cake by adding ½ cup of cocoa powder to the batter. Pair it with chocolate frosting for an indulgent treat that’ll satisfy any chocoholic.
• Gluten-Free Option: To make this cake gluten-free, I substitute the all-purpose flour with a gluten-free baking blend. It works beautifully, and no one will ever guess it’s GF!
• Fruit-Infused Twist: For a fruity flair, I sometimes add finely grated lemon or orange zest to the batter. The citrusy aroma complements the sweetness of the frosting perfectly.
• Vegan Adaptation: When I’m catering to vegan friends, I use plant-based butter, almond milk, and flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) in place of traditional ingredients. The results are just as delightful!

Each variation has its own charm, so feel free to mix and match based on your preferences or dietary needs.

Side Dishes

When serving this Easter Bunny Cake, I love pairing it with dishes that balance its sweetness and enhance the festive vibe. Here’s what I usually prepare:

• Fresh Fruit Platter: A colorful mix of strawberries, kiwis, grapes, and pineapple adds brightness. It contrasts nicely with the cake’s richness.
• Lemonade or Sparkling Drinks: Homemade lemonade or sparkling elderflower soda is refreshing. Adding pomegranate juice gives it a pink hue, matching the bunny’s ears.
• Mini Quiches or Savory Tarts: For a bigger Easter spread, try mini quiches with spinach and feta or savory tarts with caramelized onions. They balance the cake’s sweetness well.
• Herb-Infused Deviled Eggs: Easter isn’t complete without eggs. Deviled eggs with dill or chives are delicious and fit the spring theme.

These side dishes make a complete menu that everyone will enjoy.

Presentation Tips

Presenting the Easter Bunny Cake right is key. Here are some tips to make it stand out:

• Use a Decorative Stand: Serving the cake on a pretty stand or wooden board makes it more inviting. It gets all the attention at the table.
• Add Edible Flowers: Edible flowers like pansies, violets, or rose petals add elegance. They also highlight the spring theme.
• Create a Spring Scene: Arrange pastel candy eggs, green coconut “grass,” and tiny sugar carrots around the cake. It turns the plate into a whimsical Easter garden.
• Play With Height: Try stacking the bunny’s head slightly above the body using dowels or straws. This 3D effect impresses guests.
• Personalize It: Write each person’s name in piped frosting near their slice. It makes everyone feel special.

Remember, presentation is about adding thoughtful touches. It should reflect the occasion and your style.