Easy Easter Bunny Cake Recipe
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Easy Easter Bunny Cake Recipe
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Make a festive bunny cake for Easter with this easy recipe!
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Ingredients
- 1 box yellow or white cake mix
- 1 cup whole milk
- 3 eggs
- 1/4 cup sour cream
- 1/4 cup vegetable oil
- 2 containers of vanilla frosting OR homemade buttercream frosting*
- Pink frosting or twizzlers for decorating
- Sprinkles for decorating
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Instructions
- Preheat oven to 350F and line a 9x13 pan with parchment paper. Mix cake mix, whole milk, eggs, sour cream, and vegetable oil in a large mixing bowl.
- Pour into the baking dish and bake at 350F for 25 minutes. Make sure a toothpick comes out clean in center of cake to ensure its baked. Cool cake completely.
- When cake is completely cooled, remove from pan and place on a cutting board. Starting halfway down the cake longways, cutaway the sides to make a squat oval shape for the face. Then, cut ears out of the top half of the cake. This doesn't need to be perfect because it will get covered with icing.
- Place cake on a serving tray and place in the fridge to chill for at least 30 minutes. While the cake is chilling, whip the jarred icing with a hand mixer until fluffy and increased in volume.
- Fill a piping bag with icing and use a star tip or grass tip. Use the white icing to pipe "fur" all over the bunny. OR spread a thick layer of frosting all over the bunny with a metal spatula and then use a crumpled ball of parchment to dab at the icing and create a fur texture.
- Use pink icing and sprinkles to decorate the bunny's ears, eyes and nose.
Notes
- Cake must cool completely before being cut into bunny shape
- Bunny shape must be chilled in the fridge before decorating
- Use a star tip or grass tip on a piping bag to create the look of fur OR spread on a thick layer of
- Sprinkles can be used to fill in the ears, make a bunny face with dyed frosting, jelly beans, M&Ms or twizzlers
- Best if served immediately, but you can store in the fridge for up to 24 hours before serving
- * Homemade buttercream frosting - whip 2 sticks of butter until fluffy with a hand or stand mixer. Mix in 3 cups of powdered sugar until evenly combined. Mix in 1 tbsp milk, 1 tsp vanilla extract and a pinch of salt. Mix until fluffy, leave at room temperature until you are ready to frost the bunny.
- ** Save cake scraps and use them to make cake pops - Save the pieces of cake that you cut off to make the bunny shape. Place them in a mixing bowl with 1/3 cup of buttercream frosting. Mix with an electric mixture until. a sticky dough remains. Shape into balls or little eggs for Easter. Place in the freezer for 30 minutes to harden then cover with melted white chocolate and sprinkles.
Nutrition Information
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Serving
1g
Calories
286kcal
(14%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
55mg
(18%)
Sodium
388mg
(16%)
Potassium
94mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
147IU
(3%)
Vitamin C
0.1mg
(0%)
Calcium
156mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 286kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 388mg | 16% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 147IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 156mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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