If you’re searching for a fun, festive dessert that instantly steals the spotlight, this Easter bunny cake is exactly what you need. Cute, colorful, and surprisingly easy to make, it’s the kind of cake that brings smiles before the first bite is even taken. Perfect for Easter brunch, spring parties, or baking with kids, this recipe turns a simple vanilla cake mix into a charming bunny-shaped centerpiece. No advanced decorating skills required—just a little creativity, a fluffy frosting, and playful candy decorations. Whether you’re hosting family or contributing to a potluck, this Easter bunny cake delivers joy, nostalgia, and sweet holiday magic in every slice.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Beginner-Friendly & Stress-Free – Made with a boxed cake mix and simple decorations, this recipe is approachable even if you’re not an experienced baker.
- Perfect for Easter Celebrations – The bunny shape, pastel colors, and coconut “fur” make it a natural fit for Easter brunch, church gatherings, and spring parties.
- Customizable & Creative – You can keep it classic white or swirl in pastel-colored batter for a fun surprise when sliced.
- Kid-Approved & Family Fun – Kids love helping decorate the bunny’s face, ears, and bow tie, making this a memory-making bake.
- Crowd-Pleaser Presentation – It looks impressive and festive without requiring fancy tools or techniques, so you get maximum impact with minimal effort.
What truly sets this Easter bunny cake apart is the balance between simplicity and wow-factor. It’s playful, nostalgic, and guaranteed to spark smiles and compliments at the table.
Ingredients Needed
For the Cake
- 1 (15.25-ounce) box vanilla cake mix – A reliable base that bakes up light and fluffy
- Water, vegetable oil, and eggs – As listed on the cake mix package
- Optional food coloring (pink, purple, yellow) – For a pastel, layered effect inside the cake
For the Frosting & Decorations
- 2 containers whipped fluffy white frosting – Store-bought for convenience, or substitute with homemade buttercream or cream cheese frosting
- 3 cups sweetened flaked coconut – Creates the bunny’s soft, “fur-like” coating
- Red licorice rope – Used for outlining details, whiskers, and the bow tie
- Jelly beans – Perfect for eyes, nose, and filling in decorative accents
- Pink colored sugar or sprinkles – Adds color to the ears and extra Easter flair
Tip: Bring eggs to room temperature before mixing—they blend more smoothly and help the cake bake evenly.
How to Make Easter Bunny Cake
Prepare the Oven and Pans
- Preheat your oven to 350°F (325°F for dark or nonstick pans). Proper preheating ensures even baking from the start.
- Lightly grease the bottoms of two 9-inch round cake pans. For extra insurance against sticking, line the bottoms with parchment paper.
Mix the Cake Batter
- Prepare the cake batter according to the instructions on the box.
- Optional upgrade: For a richer, bakery-style texture, stir in ½ cup sour cream, replace the water with milk, and add one extra egg. This creates a moister, more tender crumb.
Add Color (Optional but Fun)
- If using colored batter, divide the prepared batter evenly into three bowls.
- Tint each bowl with pink, purple, or yellow food coloring, mixing until the colors are vibrant but pastel.
- Pour half of the purple batter into each cake pan, followed by half of the yellow batter, then half of the pink batter. Do not swirl—this creates a layered, marbled effect when sliced.
- If skipping colors, simply divide the plain batter evenly between the pans.
Bake and Cool
- Bake the cakes as directed on the box for two 9-inch rounds.
- Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks.
- Allow them to cool completely (about 1 hour). Frosting a warm cake can cause the frosting to melt and slide.
Shape the Bunny
- Place one cooled cake round in the center of your serving platter—this will be the bunny’s face.
- Cut the second cake round into sections to form two ears and a bow tie. Arrange them around the face until it resembles a bunny shape.
Frost and Decorate
- Gently frost the entire cake with fluffy white frosting, using an offset spatula for smooth coverage.
- Sprinkle coconut generously over the frosting, pressing lightly so it adheres—this creates the bunny’s “fur.”
- Use red licorice to outline the bow tie and create whiskers and a mouth.
- Add jelly beans for the eyes and nose, and fill in the bow tie.
- Finish by sprinkling pink sugar inside the ears for a sweet pop of color.
Final Touch
- Store the decorated Easter bunny cake covered at room temperature until ready to serve.
Serving and Storage Tips
- Serving: Slice with a sharp knife, wiping it clean between cuts for neat portions. This cake pairs beautifully with coffee, tea, or a glass of cold milk.
- Presentation: Serve on a pastel platter or cake stand for extra Easter charm. Add fresh flowers or Easter grass around the base for a festive display.
- Storage: Keep the cake loosely covered at room temperature for up to 24 hours, or refrigerate for up to 3 days.
- Make-Ahead: You can bake the cake layers a day in advance. Wrap them tightly and decorate the next day for best freshness.
Helpful Notes
- Frosting Options: Cream cheese frosting adds a slight tang that balances the sweetness, while buttercream offers a richer finish.
- Coconut Substitute: If you’re not a fan of coconut, white chocolate curls or finely crushed vanilla wafers work well as a coating.
- Allergy-Friendly Adjustments: Swap jelly beans for allergy-safe candies if needed, especially for school or group events.
- Involving Kids: Let children decorate the face—it doesn’t need to be perfect, and their creativity makes it extra special.
Conclusion
This Easter bunny cake is more than just a dessert—it’s a celebration of spring, family, and fun. With its soft vanilla layers, fluffy frosting, and playful decorations, it manages to look impressive while remaining wonderfully simple to make. Whether you choose pastel-colored batter or classic white, the end result is a cake that delights kids and adults alike. Best of all, it turns an ordinary cake mix into a memorable holiday centerpiece with minimal stress.
If you try this recipe, I’d love to hear how it turned out! Leave a comment and a ⭐⭐⭐⭐⭐ rating below. Don’t forget to share your bunny cake on Pinterest or Facebook to inspire other Easter bakers. What decorations or color combinations did you try? Let us know!
Frequently Asked Questions (FAQ)
Can I make this Easter bunny cake from scratch instead of a box mix?
Yes! You can substitute your favorite homemade vanilla cake recipe. Just make sure it yields enough batter for two 9-inch round cakes.
How do I make this cake gluten-free?
Use a gluten-free vanilla cake mix and double-check that all decorations (licorice, jelly beans, sprinkles) are certified gluten-free.
Can I freeze the Easter bunny cake?
You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and foil. Decorate after thawing for best results.
What if my frosting looks messy?
Don’t worry—this cake is meant to be whimsical. The coconut coating hides imperfections, making it very forgiving for beginners.
Can I use different candies for decoration?
Absolutely. Mini marshmallows, chocolate chips, or pastel M&M’s all work beautifully and let you customize the look.
Easter Bunny Cake – A Whimsical Show-Stopping Dessert for Your Holiday Table
Ingredients
Method
- Preheat oven to 350°F (325°F for dark or nonstick pans). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- Prepare the vanilla cake mix according to package instructions, using the specified water, oil, and eggs. For a richer texture, you may substitute milk for water and add an extra egg.
- If using food coloring, divide the batter evenly into three bowls and tint with pastel pink, purple, and yellow. Layer the colors evenly into each pan without swirling. If not coloring, divide plain batter evenly between pans.
- Bake according to package directions for two 9-inch rounds. Cool in pans for 10 minutes, then transfer to wire racks and cool completely.
- Place one cooled cake round on a serving platter to form the bunny’s face. Cut the second round into ear and bow tie shapes and arrange around the face.
- Frost the entire cake with white frosting using an offset spatula. Cover generously with flaked coconut, pressing gently so it adheres.
- Decorate with red licorice for whiskers and bow tie details. Use jelly beans for the eyes and nose, and sprinkle pink sugar inside the ears.
- Store covered at room temperature until ready to serve. Slice with a clean, sharp knife for neat portions.