Easter Bunny Cake
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Easter Bunny Cake
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Create an adorably easy Easter Bunny cake with no special equipment, a cake mix, and homemade vanilla frosting!
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Ingredients
- 1 (15.25 ounce) box Duncan Hines white cake mix
- 1 cup water
- ½ cup Butter, softened
- 3 large eggs
Frosting
- 1½ cups Butter, softened
- 6 cups powdered sugar
- ⅓ cup milk, or half and half
- 1½ teaspoons vanilla extract
- pinch salt
Decorations
- 3¾ cups flaked coconut
- 30 small jelly beans
- 4 sticks red licorice
Instructions
- Preheat the oven to 350°F. Lightly grease two 9-inch metal springform pans. Set aside.
- In a large bowl, beat cake mix, water, butter, and eggs until combined and smooth (2-3 minutes). Pour into the prepared pans. Bake for 22-24 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool in the pan for 15 minutes and remove from the pans. Place one of the circle cakes on a serving platter for the head.
- For the other cake, cut two convex-shaped ears off the edges and place them on the platter as ears. The last piece goes below the head to make a bow tie.
Frosting
- Beat the butter in a large bowl or the bowl of a stand mixer until light and fluffy. Add the powdered sugar, milk, vanilla, and salt, and mix to combine. Add milk or powdered sugar as needed to make a smooth frosting. Beat on high for 2 minutes, until light and fluffy.
- Frost the bunny cake once completely cooled and pat the coconut flakes onto the top and sides of the cake.
- Make a bunny face and bowtie with the candy.
Notes
- Make Easter Bunny cupcakes:
- Store unfrosted cake. The cake layers can be made ahead of time and then frozen until you are ready to decorate the cake. Once the rounds have cooled wrap each piece with plastic wrap and then store them together in a Ziploc bag or wrapped in foil. They will keep in the freezer for up to 3 months.
- Store decorated cake. Since this recipe doesn't use perishable ingredients, it can be covered and stored at room temperature for 1-2 days before serving.
- Store leftovers. Press plastic against exposed cake and store covered, or divide into airtight containers and store for 2-3 days. To freeze remove candies and store in a freezer-safe container (s) for up to 3 months.
- Use the white cake batter to whip up cupcakes (see the back of the box for times).
- After the cupcakes have cooled to room temperature apply a layer of frosting and sprinkle the tops with the coconut flakes.
- Use jelly beans or chocolate chips and licorice to add a face.
- Use white construction paper to cut out shapes for the ears and tuck a pair of bunny ears into the top of each bunny cupcake.
Nutrition Information
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Calories
534kcal
(27%)
Carbohydrates
52g
(17%)
Protein
3g
(6%)
Fat
37g
(57%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
92mg
(31%)
Sodium
207mg
(9%)
Potassium
136mg
(4%)
Fiber
3g
(12%)
Sugar
47g
(94%)
Vitamin A
762IU
(15%)
Vitamin C
0.3mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 534 kcal
% Daily Value*
| Calories | 534kcal | 27% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 37g | 57% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 92mg | 31% |
| Sodium | 207mg | 9% |
| Potassium | 136mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 762IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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