Easter Bunny Cake
User Reviews
5
Easter Bunny Cake
Description
The Easter Bunny Cake is made from two 9-inch yellow cake rounds baked from mix. After cooling, the cakes are transformed into bunny shapes by cutting ears from one cake and a bow tie shape from the center, which are then arranged on a serving platter. The cake is frosted with white frosting, half of which is colored light pink to add visual detail. Flaked coconut applied to the frosting adds texture and a fluffy effect resembling fur.
Decorations include red licorice strands and jelly beans arranged to complete the bunny’s features and enhance the festive look. This playful dessert combines familiar cake flavors with whimsical presentation, perfect for Easter celebrations with family or children.
Leftover cake should be stored covered in the refrigerator and consumed within five days to maintain freshness. If coconut is not preferred, additional frosting can be piped for decoration instead.
Ingredients
For the Cake:
- 1 package yellow cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 egg large
For the Frosting and Decorations:
- 2 containers white frosting (16 ounces each)
- Food Coloring light pink
- 3 cups coconut flaked
- red licorice rope
- jelly beans
Instructions
For the Cake:
- Preheat the oven to 350 degrees F. Spray 2 9 inch round cake pans with non-stick cooking spray.
- Prepare the cake mix in a large mixing bowl based on the package instructions.
- Pour the batter evenly into the cake pans.
- Bake the cakes based on the package instruction for 9 inch round pans.
- Allow the cakes to cool for 10-15 minutes at room temperature.
- Gently remove the cakes from the pan and transfer to a wire rack to cool completely. Let the cakes cool completely at room temperature.
- Place one of the cakes on a cutting board. Cut 2 convex-shaped ears from each side of the cake and the center should resemble a bow tie.
- Place the other cake on a large serving platter. Place the ears above this cake and the bow tie of the bunny at the bottom of the serving platter.
For the Frosting and Decorations:
- Place half of one of the containers of frosting in a mixing bowl. Add pink food coloring to the frosting and stir until it’s a light pink color.
- Place the pink frosting in a piping bag fitted with a star tip. Pipe the frosting into the center of the ears of the bunny.
- Carefully frost the remaining of the cake with the remaining white frosting. Gently press the coconut onto the white frosting on the cake.
- Use black jelly beans for the eyes of the bunny and a pink jelly bean for the nose of the bunny.
- Use the red licorice rope to make the mouth and the whiskers of the bunny.
- Decorate the bow tie with the remaining jelly beans.
- Then the cake is ready to serve and enjoy!
Notes
- You can use any favorite Easter candy for decorating the bunny cake to personalize it.
- If you prefer to skip coconut, extra white frosting can be piped decoratively using your choice of piping tips.
- Store leftover cake covered in the refrigerator, and consume within five days to keep it fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 364kcal | 18% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 41mg | 14% |
| Sodium | 322mg | 13% |
| Potassium | 249mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 66mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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