Easy Easter Bunny Cake Recipe
Make your Easter celebration extra festive with this EASY Easter Bunny Cake Recipe. Just cut a simple bunny face out of your cake, decorate and enjoy!
Make a bunny cake that won’t be a failure
In my mind I would really LOVE to be one of those people who has super cute pinterest worthy desserts for each holiday. In reality, I am just NOT that gal.
I need my baking to be simple. SO trust me when I say this is the EASIEST Easter bunny cake recipe that you will find on the internet. You only need a few very simple ingredients to make it come to life.
You will need a few cooking important cook tools though so pay attention to them. The most important is a grass tip or star tip for an icing bag to give your cut bunny his fur! I kept my decorating really simple but you can stay as simple or complex as you would like.
- Mixing bowls
- Measuring cups and liquid measuring cup
- Whisk and electric hand mixer
- 9×13 baking pan
- Parchment paper and cooking spray
- Piping bag and tips – Star tip or grass tip for the bunny fur
Serve this simple bunny cake alongside the rest of your Easter Sunday spread. Your family will be delighted to see this adorable bunny cake along side any of the other Easter desserts like these fluffy lemon ricotta cookies or peeps rice krispie treats.
It would also be PERFECT for a childrens birthday party. If your kid loves bunny rabbits, make up this cake and see the smile on their face!
- Yellow or white cake mix
- Whole milk
- Sour cream
- Vegetable oil
- Vanilla frosting
- Pink frosting for decorating
- Sprinkles for decorating
Make this a gluten free bunny cake simply by using a gluten free cake mix. I haven’t tried making this cake dairy free, but you could use a dairy free milk and a dairy free yogurt.
There are many ways to decorate this cute Easter bunny cake. The easiest way to is to fill the center of the ears in with some rainbow sprinkles then make a simple nose and eyes with pink frosting.
You could use black jelly beans for eyes and a pink jelly bean for the nose. Then use pulled apart licorice for the whiskers and a mouth. You could also use M&Ms for the nose eyes and mouth!
The decorations I used here was inspired by Wilton!
How to make the easiest easter bunny cake
Step 1: Bake the cake
To begin, preheat oven to 350F. Grease a 9×13 baking pan and line it with parment paper – this is essential for getting the cake to come out of the pan easily.
In a large mixing bowl whisk together the boxed cake mix, milk, sour cream and eggs. Mix until evenly combined.
Pour into the lined baking dish and bake at 350F for 25 minutes. Insert a toothpick into the middle and make sure it comes out clean. That’s how you will know the cake is finished baking.
Step 2: Cut bunny shape and chill
Allow the cake to cool completely. Only when it is completely cooled, carefully take the cake out of pan and transfer to a cutting board. Starting halfway down the cake, use a serrated knife to cut away the sides to make a squat oval shape for the face for the bunny.
It doesn’t need to be perfect because the icing fur covers any mistakes. Then, cut 2 ear shapes out of the top half of the cake. Again, this doesn’t need to be perfect so just do the best you can.
Place the cake on a serving tray and place in the fridge to chill for at least 30 minutes.
Step 3: Decorate with icing fur and a face
While the cake chills, whip the containers of vanilla frosting with an electric hand mixer until it is fluffy and increased in volume. Fill a piping bag with frosting and place grass tip or star tip on bag.
Use the piping bag to pipe white icing all over the cake. This doesn’t need to be perfect. Remember, it’s supposed to look like fur.
Cover the entire cake with a few layers of the icing and then decorate. I like to cover the inner ears with rainbow sprinkles then make a simple face with pink icing.
Because of the decorations, this Easter bunny cake is best served shortly after decorating. But you can store it for up to 24 hours in the fridge to ensure that the icing does not melt.
Serve these other delicious recipes for easter dinner
- Lemon Herb Spatchcock Chicken
- Cast Iron Baked Bone In Chicken Breast
- Green Beans Almondine
- Easy Creamy Mashed Potatoes
This recipe was developed by Courtney Spiegl. You can find her on instagram @courtney_made.
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Easy Easter Bunny Cake Recipe
Make a festive bunny cake for Easter with this easy recipe!
- 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 vanilla frosting
- Pink frosting or twizzlers for decorating
- Sprinkles for decorating
- Preheat oven to 350F and line a 9×13 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.
- Use pink icing and sprinkles to decorate the bunny’s ears, eyes and nose.
- 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
- 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
- Save cake scraps and use them to make cake pops!
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