Here are the step by step instructions including photos for making an Easter Bunny Cake Recipe. You don’t need a special bunny-shaped pan AND you can use just about any cake batter.If I can do it, then ANYONE can do it! I even had my kids in the kitchen to help me out. If you don’t have the exact ingredients for decorating, just use your imagination and change it up! If you enjoy this recipe, be sure to check out ourEasy Easter Basket Cake Recipeand ourEaster Brunch Idea: Carrot Crescent Appetizer Recipe Start by preheating your oven to 350 degrees F. Next you are going to butter and flour the metal bowls really good!! If not the cake will stick to the bowl! I know this because it happened to me. I was able to salvage the cake though. In another bowl, combine the cake mix, water, oil, and eggs. Beat for 2 minutes or until well blended. You will then pour 2 cups of batter into the smaller prepared bowl and then pour the remaining batter into larger prepared bowl. Bake smaller cake for about 40 minutes and larger cake for 45 minutes, or until toothpick inserted into the center of the cake comes out clean. Cool cakes on cooling rack for 30 minutes. Invert cakes onto cooling rack and cool completely.I am ready to Celebrate Easter with this Easter Bunny Cake Recipe!
Easter Bunny Cake Recipe Tutorial:
After the cakes are cooled completely, you are going to cut the larger cake in half, which will form 2 half moons. As you can see above, my cake stuck to the bowl, but that’s ok! We were able to work with it!
We added the crumbs from the part of the cake that stuck to the bowl in-between the 2 halves.
Now you are going to spread 1/4 cup of frosting over flat top of each piece.Place pieces cut side down on work surface, adhering frosted sides together. {Shown Below}
Cut the smaller cake in half.
Place both halves upright with the cut side down and cut those pieces in half.
Take the inner pieces and place against the large cake at the back to form the bunnies hind legs. Use frosting in between the bunnies legs and the large cake to make them stick.
Take the outer halves of the smaller cake and frost them together with the icing.
Spread 2 tablespoons of frosting over trimmed end of smaller cake. Place trimmed end of smaller cake against trimmed end of larger cake.
Spread remaining frosting over cakes to cover completely.
We are ALMOST done with thisEaster Bunny Cake Recipe! Can you believe how easy it is to make?
Sprinkle with all but 1/2 cup of the coconut, pressing to adhere.
Brush melted milk chocolate over both sides of the cookie halves to coat completely.
Sprinkle with reserved 1/2 cup coconut; set aside to dry.
Time to DECORATE this Easter Bunny Cake Recipe!
Press 2 semisweet chocolate morsels onto bunny face for eyes.
You will be Using toothpicks to , secure jellied candy onto bunny face for nose and also to secure licorice pieces onto face for whiskers. Also, use toothpicks to secure miniature marshmallows onto bunny face for teeth.
Make 2-inch deep cuts atop bunny head and insert chocolate cookie halves for ears.
Roll large marshmallows together; using toothpick, secure onto bunny for tail.
Ingredients
CAKE AND FROSTING:
- 1 box (18.25-ounce) classic yellow cake mix
- 11/3 cups water
- 1/3 cup vegetable oil
- 3 eggs
- 2 containers (16 ounces each) strawberry frosting
- 1 bag (14-ounce) sweetened flaked coconut
DECORATIONS
- 1/2 cup milk chocolate morsels, melted
- 1 big chocolate chunk cookie, cut in half
- 2 semisweet chocolate morsels
- 1 sugar-coated gumdrop candy
- 1 red licorice lace, cut into 6 equal pieces
- 2 miniature marshmallows
- 3 large marshmallows
You will also need:
- 6-inch metal bowl (ovenproof)
- 8-inch metal bowl (ovenproof)
- Wooden toothpicks
Instructions
- Start by preheating your oven to 350 degrees F.
- Next you are going to butter and flour the metal bowls really good!
- In another bowl, combine the cake mix, water, oil, and eggs.
- Beat for 2 minutes or until well blended.
- You will then pour 2 cups of batter into the smaller prepared bowl and then pour the remaining batter into larger prepared bowl.
- Bake smaller cake for about 40 minutes and larger cake for 45 minutes, or until toothpick inserted into the center of the cake comes out clean.
- Cool cakes on cooling rack for 30 minutes.
- Invert cakes onto cooling rack and cool completely.
- After the cakes are cooled completely, you are going to cut the larger cake in half, which will form 2 half moons.
- Now you are going to spread 1/4 cup of frosting over flat top of each piece. Place pieces cut side down on work surface, adhering frosted sides together.
- Cut the smaller cake in half.
- Place both halves upright with the cut side down and cut those pieces in half.
- Take the inner pieces and place against the large cake at the back to form the bunnies hind legs. Use frosting inbetween the bunnies legs and the large cake to make them stick.
- Take the outer halves of the smaller cake and frost them together with the icing.
- Spread 2 tablespoons of frosting over trimmed end of smaller cake.
- Place trimmed end of smaller cake against trimmed end of larger cake.
- Spread remaining frosting over cakes to cover completely.
- Sprinkle with all but 1/2 cup of the coconut, pressing to adhere
- Brush melted milk chocolate over both sides of the cookie halves to coat completely.
- Sprinkle with reserved 1/2 cup coconut; set aside to dry.
- Time to DECORATE!
- Press 2 semisweet chocolate morsels onto bunny face for eyes.
- Using toothpicks, secure jellied candy onto bunny face for nose.
- Using toothpicks, secure licorice pieces onto face for whiskers.
- Using toothpicks, secure miniature marshmallows onto bunny face for teeth.
- Make 2-inch deep cuts atop bunny head and insert chocolate cookie halves for ears.
- Roll large marshmallows together; using toothpick, secure onto bunny for tail.
{adapted from Food Network}
Make sure to check out our other great Easter posts:
Cute Easter Dessert Recipes
Easter Holiday Decorations
Easter Cupcake Decorations
Easy & Delicious Easter Bunny Cake Recipe was last modified: January 21st, 2019 by Bianca
