Description
This Easter Bunny Cake is a delightful and festive dessert perfect for celebrating the holiday. Featuring a tender white cake coated with creamy vanilla frosting and coconut ‘fur,’ this bunny-shaped cake is decorated with pink accents, marshmallow cheeks, and playful candy details. It’s not only visually charming but also delicious, making it a fun centerpiece for your Easter table.
Ingredients
Scale
Main Ingredients
- 1 box white cake mix (plus eggs, oil, and water as per box instructions)
- 1 1/2 cups sweetened shredded coconut
- 2 1/2 cups vanilla frosting (store-bought or homemade)
Decorations
- Pink sanding sugar or pink food coloring
- 2 large marshmallows
- 1/4 cup mini chocolate chips or black decorating gel (for eyes and nose)
- Jelly beans or pastel candies (for decoration)
- Construction paper or cardstock for bunny ears (optional)
Instructions
- Preheat and Prepare Cake Pans: Preheat your oven to 350°F. Prepare the cake mix as directed on the package, typically combining the mix with eggs, oil, and water. Stir until the batter is smooth and evenly mixed.
- Bake the Cakes: Divide the batter evenly between two 9-inch round cake pans. Place them in the oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cakes to cool completely in the pans, then transfer to wire racks.
- Shape the Bunny: Place one whole cake round on a large serving platter; this will form the bunny’s face. Cut the second cake round into two equal halves and arrange these halves on either side of the whole cake to resemble bunny ears. Optionally, trim the edges to create a more natural ear shape.
- Crumble Coat with Frosting: Apply a thin layer of vanilla frosting over the entire cake to seal in crumbs and create a smooth base for final frosting. This crumb coat ensures a neat, clean finish.
- Final Frosting Layer and Coconut Fur: Once the crumb coat is set, apply a thick, even layer of vanilla frosting all over the cake. Immediately press shredded coconut evenly over the frosting to mimic the fluffy texture of bunny fur.
- Decorate the Ears and Face: Use pink sanding sugar or lightly tinted coconut to fill in the centers of the ears for added color and dimension. For the bunny’s eyes and nose, place mini chocolate chips or use black decorating gel carefully on the frosting.
- Add Marshmallow Cheeks and Candy Accents: Cut marshmallows in half and attach them just below the nose area to create rosy cheeks. Decorate around the base of the cake with colorful jelly beans or pastel candies to add festive flair.
- Optional Bunny Ears Accessory: If desired, cut bunny ears from construction paper or cardstock and attach them behind the cake with toothpicks or straws to stand upright for a three-dimensional effect.
Notes
- Customize the flavor by adding almond or lemon extract to the cake batter for a unique twist.
- Substitute white cake with carrot cake for a seasonal variation.
- For a colorful surprise, tint the cake batter with pastel food coloring before baking.
- Ensure cakes are completely cooled before frosting to prevent melting or sliding.
- Use a serrated knife for clean, smooth cuts when shaping the ears.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
