Easter Bunny Cake – A Whimsical Show-Stopping Dessert for Your Holiday Table

Isabella

Easter Bunny Cake – A Whimsical Show-Stopping Dessert for Your Holiday Table

This adorable Easter bunny cake is a festive, family-friendly dessert that transforms a simple vanilla cake into a charming holiday centerpiece. With fluffy frosting, coconut “fur,” and playful candy decorations, it’s an easy yet impressive treat perfect for Easter brunch and spring celebrations.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 12 slices

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

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 East

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.

Notes

You can bake the cake layers one day ahead and decorate the next day for convenience. If you prefer, substitute coconut with white chocolate curls or crushed vanilla wafers for a different texture.

This cake is meant to be whimsical—imperfections are easily hidden by the coconut coating, making it beginner-friendly and perfect for baking with kids.