Servings: 10 servings 1x
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
Instructions
- 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. 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.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.