Best 13 Easter Bunny Cake Recipes

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Welcome to the delightful world of Easter festivities, where sweet treats take center stage. Among them, the Easter Bunny Cake stands out as a playful and delicious centerpiece. This whimsical cake is not just a dessert; it's an embodiment of creativity and joy, perfect for celebrating the springtime holiday with family and friends.

Our Easter Bunny Cake extravaganza features three captivating recipes that cater to every taste and skill level. First, we have the Classic Easter Bunny Cake, a timeless favorite that combines moist vanilla sponge cake with fluffy buttercream frosting. Its adorable bunny-shaped design, complete with fondant ears and a cottontail, is sure to be a hit with kids and adults alike.

Next up, the No-Bake Easter Bunny Cake offers a delightful twist on the traditional recipe. This no-bake version features a graham cracker crust, a creamy cheesecake filling, and a colorful array of Easter-themed sprinkles. It's a quick and easy option that's perfect for those who are short on time or prefer a no-bake dessert.

Last but not least, the Gluten-Free Easter Bunny Cake is a delicious alternative for those with dietary restrictions. This allergy-friendly cake uses gluten-free flour and dairy-free frosting, ensuring that everyone can enjoy the Easter festivities without compromise. Its moist texture, vibrant colors, and charming bunny design make it a delightful treat for all.

So, put on your aprons, gather your ingredients, and let's embark on a sweet journey as we create these enchanting Easter Bunny Cakes. Whether you're a seasoned baker or a beginner looking for a fun project, these recipes will guide you step-by-step to create a masterpiece that will be the highlight of your Easter celebration.

Let's cook with our recipes!

EASTER BUNNY CAKE



Easter Bunny Cake image

The secret to crafting this adorable Easter Bunny Cake is the shredded coconut! It adds an extra boost of flavor and texture to the already delicious carrot cake. Start with Betty Crocker™ Super Moist™ Carrot Cake Mix, and follow our premade diagram to form the shape-before you know it, a cute-as-can-be bunny cake will be hopping down your Easter table. But don't forget about the decorations! The shredded coconut adds a fur-like texture, and the jelly beans add a pop of color that's perfect for the eyes and nose. It's a great way to get your little bakers in on the Easter fun.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Whipped Fluffy White Frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops, as desired
1 cup shredded coconut
Green food color

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
  • Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
  • Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
  • Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g

EASTER BUNNY CAKE



Easter Bunny Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 14

6 cups confectioners' sugar
3 sticks (12 ounces) unsalted butter, at room temperature
Pinch fine salt
1 tablespoon pure vanilla extract
2 to 3 tablespoons milk
2 baked 9-inch round cake layers (your favorite recipe or an 18.25-ounce boxed cake mix)
1 1/4 cups sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo

Steps:

  • For the frosting: Combine the sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
  • For the bunny: Spread a thin layer of frosting (about 2/3 cup) on the flat side of one cake layer and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating 2 layered pieces that are slightly different sizes.
  • Place the larger piece of cake cut-side down on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have 2 layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
  • Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1 inch from the end of the bunny's body.
  • Mix the cake scraps in the bowl with a fork until mashed and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
  • Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
  • Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
  • To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece and press the 2 end circles, cut-sides in, into the front of the face for the bunny cheeks. Push the white jelly bean halves into the face below the cheeks, round-sides out, for the teeth. Place the pink jelly bean above for the nose.
  • Unroll the licorice wheel and cut 2 pieces, each about 1 1/2 inches long. For each piece, peel the strips apart halfway down and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out for the whiskers.
  • Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with frosting if necessary.

EASTER BUNNY CAKE



Easter Bunny Cake image

This was a favorite of mine when I was a kid but the instructions have long since been lost. I saw all kinds of "Bunny" cakes, but nothing even came close to this one... although I did manage to find a photo of it online. (It's hard to tell from the photo, but the feet are 2 layers high and the rest of the cake just one) So please excuse my crude drawings and directions, but you will have fun making it!! Great project to make with the kids, too, since you can get really creative with the decorations (other than just the ribbon bow) and can really dress it up. P.S. No law says it has to be a WHITE bunny, either... ;) ;)

Provided by spacekitty

Categories     Dessert

Time 1h

Yield 1 Bunny Cake, 8-10 serving(s)

Number Of Ingredients 9

1 (18 ounce) box white cake mix (white or yellow are best, or use your own imagination...)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 (16 ounce) can white frosting (or use your favorite recipe, "ready to spread" will do but I'm not sure how much it will take)
1 (14 ounce) package coconut (either flaked or shredded will work)
1/2 yard ribbon (approx., for bow)
food coloring
jelly beans (for decorations, eyes, nose, etc.) or gumdrop (for decorations, eyes, nose, etc.)

Steps:

  • Prepare cake mix according to directions on box for 2 round 9" layers.
  • Tint 1/4 cup of the coconut pink (I'm guessing at the amount) for the center of ears and feet.
  • Tint 2 tablespoons of the frosting brown for decorating face and feet ( or you can buy one of those prepared decorating icing tubes).
  • When cake is cool, cut layers as shown in diagram (see other photo).
  • Take 4 of the 8 outer ring pieces and frost the tops. Place 1 of the remaining 4 on top of each and frost top and sides. These will make the feet of the bunny.
  • Place round-cut center piece next to the top edge of the square, keeping them both flat, to form body and head.
  • Assemble the 4 side pieces in twos, flat sides together (you can use a little frosting to hold them together) to form the ears and arrange at the top of the head.
  • Frost entire cake and attach the completed feet, 2 on each side of the body.
  • Sprinkle coconut over entire cake and decorate with jelly beans/gumdrops for eyes, nose, etc. as desired, using pink-tinted coconut for center of ears and feet.
  • Here's where you can really have fun and get creative! You can tie the ribbon in a bow and place on the cake as a bowtie, make buttons out of the candy, add a hat, etc.
  • ** Tip for using frosting to decorate without a pastry bag: Spoon the frosting into one corner of a small plastic sandwich baggie, twist tightly and snip off the tip of the corner. Voila!
  • Note: The finished cake is almost 2 feet long so be sure to have it on a large enough cookie sheet or platter!
  • Servings vary on how you decide to divide up the body (er, bunny) parts -- .

Nutrition Facts : Calories 945.9, Fat 59.1, SaturatedFat 32.9, Cholesterol 69.8, Sodium 577.4, Carbohydrate 100.5, Fiber 8.7, Sugar 74.5, Protein 8.7

EASTER BUNNY 'BUTT' CAKE



Easter Bunny 'Butt' Cake image

This isn't as much a recipe as it is basic directions on how to create this cute and funny Easter Bunny 'butt' cake. You could make smaller cakes using smaller oven-proof bowls and mini cupcake tins. You can use any flavor cake mix and any flavor pink frosting. Decorate grass with chocolate eggs, jelly beans, chocolate chips, etc.

Provided by Barb Cook

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 2h10m

Yield 11

Number Of Ingredients 12

1 (15.25 ounce) package yellow cake mix (such as Duncan Hines®)
1 cup water
⅓ cup vegetable oil
3 eggs
1 pound flaked coconut, or more as needed, divided
3 drops red food coloring, or as needed
3 drops green food coloring, or as needed
2 marshmallows, halved lengthwise
1 (16 ounce) container ready-to-use pink frosting, or more as needed
3 tablespoons ready-to-use white frosting, or as needed
1 pink fruit rolls (such as General Mills® Fruit Roll-Ups)
pink paper bunny ears

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 muffin cups. Grease and flour an oven-proof glass or ceramic bowl.
  • Beat cake mix, water, vegetable oil, and eggs together in a bowl with an electric mixer on low speed until just-moistened. Increase mixer speed to medium and beat until batter is smooth, about 2 minutes. Fill prepared muffin cups with batter; pour remaining batter into prepared oven-proof bowl.
  • Bake cupcakes in the preheated oven until golden and the tops spring back when lightly pressed, 18 to 21 minutes. Let cupcakes cool briefly in the muffin tin before transferring to a wire rack to cool completely.
  • Bake cake in the preheated oven until golden and a skewer inserted into the center of the cake comes out clean, 33 to 45 minutes. Let cake rest in the bowl for 10 to 15 minutes before transferring to a wire rack to cool completely. Transfer cooled cake to a serving platter.
  • Place 2/3 of the coconut into a resealable plastic bag; add red food coloring, seal the bag, and shake until coconut is shaded pink. Repeat process until coconut is your desired shade of pink.
  • Measure out about 1/2 cup of remaining coconut and place in a bowl. Pour remaining coconut into another resealable plastic bag; add green food coloring, seal the bag, and shake until coconut is shaded green. Repeat process until coconut is your desired shade of green.
  • Secure 2 cupcakes, tops against the cake, with toothpicks to one end of the cake to form bunny "feet." Place 2 marshmallow halves, cut-side down, on top of each cupcake to complete each "foot." Secure remaining cupcake, top-side against the cake, with a toothpick to the top of the cake to create the "tail."
  • Spread pink frosting over cake and "feet", excluding the "tail." Cover pink frosting with pink coconut. Spread white frosting over the "tail" and cover with reserved white coconut.
  • Cut fruit roll to form 2 small ovals and 6 smaller circles. Using frosting as "glue," secure 1 oval and 3 circles to each "foot" to resemble foot pads. Secure paper bunny ears to the serving plate at the front of the bunny cake using frosting. Sprinkle green coconut around the cake to resemble grass.

Nutrition Facts : Calories 725.9 calories, Carbohydrate 76.1 g, Cholesterol 51.5 mg, Fat 46.3 g, Fiber 7.2 g, Protein 6.4 g, SaturatedFat 27.5 g, Sodium 393.9 mg, Sugar 47.7 g

EASTER BUNNY RABBIT CAKE



Easter Bunny Rabbit Cake image

Bake up this easy bunny cake made with two cake rounds and some cupcakes for your Easter gathering. Learn to make this recipe with our how-to.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 15

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 1/2 containers Betty Crocker™ Whipped fluffy white frosting
5 large marshmallows
1 roll Betty Crocker™ Fruit Roll-Ups™ red chewy fruit flavored snack (any flavor) (from 5-oz box)
2 M&M's® chocolate candies blue
Red string licorice
Edible black pen
3 Bugles™ original flavor snacks
1 roll Betty Crocker™ Fruit Roll-Ups™ punch berry chewy fruit snack (from 5-oz box)
3 green-colored sour candies, separated into strips
Pink and white construction paper or craft foam sheets

Steps:

  • Heat oven to 350°F. (325°F for dark or nonstick pans). Grease two 6-inch round cake pans, one 10-oz custard cup, 2 regular-size muffin cups and 1 mini-sized muffin cup with shortening; coat with flour (do not use cooking spray).
  • Make cake batter as directed on box. Pour cake batter in custard cup, 2 muffin cups and 1 mini muffin cup filling about two-thirds full; divide remaining batter between cake pans.
  • Bake 6-inch cake rounds and custard cup 21 to 26 minutes, cupcakes 17 to 21 minutes and mini cupcake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from cake pans, custard cup and muffin cups; place rounded sides up on cooling racks. Cool completely, about 30 minutes. Using serrated knife, cut off rounded portion of cakes.
  • Place 6-inch cake, cut side down on tray; spread 1/3 cup frosting over cake. Top with remaining cake round, cut side up. Trim a small amount of edge off custard cupcake so it can stand on top of 6-inch cake round. Insert wooden skewer through top of head through cake rounds for stability; trim skewer as needed. Spread thin layer of frosting over side and top of layered cake and bunny head to seal crumbs. Use frosting to adhere cupcakes to front of 6-inch round cakes for feet. Use toothpicks to secure feet, if necessary; spread thin layer of frosting over feet to seal crumbs. Cut mini cupcake in half; place cut side down on top of cake for bunny arms. Cut 3 marshmallows in half lengthwise. Place 3 marshmallow halves, cut sides down, on top of each cupcake to make toes of feet. Place 1 full marshmallow behind cake to make bunny tail. Freeze cake 30 to 45 minutes to set frosting.
  • Spread remaining frosting over cake. Unroll red fruit flavored snack. Cut 2 large circles and 12 small circles out of snack. Press onto bottoms of bunny feet and front paws.
  • Place blue chocolate candies and red licorice on bunny face to make eyes and mouth. Cut remaining marshmallow in half crosswise. Using edible black pen, draw whiskers on each marshmallow half. Place on bunny face to make cheeks.
  • Unroll punch berry fruit flavored snack; cut into 3 sections. Wrap around Bugles™ snacks to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot and cut exposed end lengthwise into thirds to make greens on carrot.
  • Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 0 g, TransFat 2 g

EASTER BUNNY CAKE



Easter Bunny Cake image

A tradition in our home every year. This cake can be made entirely with store-bought ingredients if you are short on time or you can of course make everything from scratch. Kids can help, as well!

Provided by Anonymous

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 30m

Yield 12

Number Of Ingredients 7

1 store-bought round pound cake
1 (16 ounce) package vanilla frosting
1 (14 ounce) bag shredded coconut, divided
1 cup jelly beans
2 strands black shoestring licorice, cut into 3 pieces
4 drops green food coloring
pink construction paper

Steps:

  • Cut pound cake in half down the middle. Spread a layer of frosting over 1 half; cover with the other half. Place cake upright on a cake platter with the flat side facing down. Cut a triangular notch from the top to form the neck of the bunny. Attach the cut-out notch onto the back of the cake to form the tail.
  • Frost the entire surface and cover evenly with shredded coconut. Add 2 jelly beans for the eyes and a red jelly bean for the nose. Stick 3 licorice pieces on each side of the nose to form the whiskers.
  • Cut out 2 ears out of pink paper and fold in the middle. Push into the cake, above the eyes.
  • Mix 1 cup of shredded coconut with green food coloring until coconut is an even shade of green. Sprinkle around the bunny to make grass. Add extra jelly beans to the grass to resemble Easter eggs.

Nutrition Facts : Calories 576.2 calories, Carbohydrate 68.3 g, Cholesterol 68 mg, Fat 33.7 g, Fiber 5.6 g, Protein 4 g, SaturatedFat 23.6 g, Sodium 217.5 mg, Sugar 49.4 g

HOPPY EASTER BUNNY DIRT CAKE RECIPE - (4.5/5)



Hoppy Easter Bunny Dirt Cake Recipe - (4.5/5) image

Provided by kristentirrell

Number Of Ingredients 7

1 (5.1 to 5.9-ounce) large box instant chocolate pudding
2 3/4 cups milk
1 package spring Oreos
2 cups sweetened shredded coconut
green food coloring
1 package Peeps bunnies or more to decorate
M&Ms candy eggs

Steps:

  • Using an electric mixer, whisk the pudding mix and milk for 5 minutes, until thick and smooth. Put all of the pudding in an even layer in a deep, glass serving dish. Use a food processor to blend the Oreos into chunky crumbles and spread those over the pudding. In a large disposable bag, mix coconut and a little green food coloring. Shake the bag well until the food coloring is evenly distributed and the coconut turns spring green or a light grassy color. Spread the coconut over the Oreo dirt layer. Decorate with Peeps bunnies and candy eggs. TIP: Use toothpicks to get the bunnies to stand up straight in the pudding.

CHOCOLATE EASTER BUNNY CAKE



Chocolate Easter Bunny Cake image

This dark, moist chocolate cake tastes like it took hours to make, but it's ready in just about an hour. Raid the Easter baskets for the cute chocolate bunny decorations.

Provided by Brooke Lark

Categories     Dessert

Time 3h20m

Yield 12

Number Of Ingredients 14

2 tablespoons cocoa
1 Betty Crocker™ Super Moist™ dark chocolate or devil's food cake mix
3 eggs
1/2 cup butter
1 cup water
1 cup good quality dark chocolate, chopped
3 cups powdered sugar
3 tablespoons light corn syrup
1/4 cup heavy whipping cream
1/4 teaspoon peppermint extract
2 to 3 tablespoons of milk
Bunch fresh mint sprigs
2 large chocolate bunnies, unwrapped
10-12 pastel malted candy eggs

Steps:

  • Heat oven to 350°F. (325°F for dark or nonstick pans). Generously spray 12-cup fluted tube cake pan with baking spray with flour. Sprinkle with cocoa to coat pans; tap to remove excess cocoa.
  • In a large bowl, beat cake mix, eggs, butter and water with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chocolate.
  • Spoon batter into pan. Bake 35 to 40 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Place cooling rack or heatproof serving plate upside down over pan; turn rack and pan over. Remove pan. Cool completely, about 2 hours.
  • In medium bowl, beat powdered sugar, corn syrup, cream, and peppermint extract on low speed until blended. Beat on medium speed until smooth and creamy. Add just enough milk to the icing to make it thin enough to stick to a spoon, dripping off of the spoon slowly when tipped down toward bowl.
  • Spread icing onto cooled cake. Place a bunch of mint sprigs in the center of cake. Add a chocolate bunny in center of the mint sprigs. Press malted eggs around the top and sides of the cake. Press a second chocolate bunny onto the side of the cake. Garnish with additional mint sprigs, as desired.

Nutrition Facts : Calories 460, Carbohydrate 73 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 54 g, TransFat 0 g

EASTER BUNNY CAKE



Easter Bunny Cake image

This is the cutest cake ever- thanks to CM - and I saw it in Cooks Corner I think , but it was so darn cute that I had to share it with you all. A great big thank you to CM where-ever you are this is a fabulous cake! Note: I suppose if you have a lamb cake mold you could alter it to resemble a bunny, if you choose.

Provided by Pat Duran

Categories     Other Desserts

Number Of Ingredients 7

18 oz cake mix flavor of choice
2 can(s) white butter cream icing
12 candy easter egg shapes
2 brown jelly beans for eyes
1 pink jelly bean for nose
wooden toothpicks
green food coloring for grass,if desired or just white or chocolate frosting around bunny base

Steps:

  • 1. Heat oven to 350^ Bake cake according to package directions and Pour into large loaf pan lined with a sheet of waxed paper or parchment paper.Spray inside and paper with cooking non-stick oil. Bake according to package directions. Allow cake to cool completely- best if baked the day before.
  • 2. When cake is completely cooled, slice a 3-inch portion off the front at an angle as shown.Next, using a serrated knife, begin carving off the edges of the loaf into a rounded shape.
  • 3. Slice off 2 of the corners and save for the ears. Carve a "V" shape groove 3 inches behind the sloped front to form the back of the bunny's head and neck. Carve off the square edges all around until you have a shape similar to the photo.
  • 4. Place sheets of wax paper on serving plate,such as a cake stand. The paper will keep the plate clean while the bunny is being decorated. Place bunny form on the plate. When finished decorating bunny and before adding the frosting grass- or chocolate dirt...gently pull out wax paper.
  • 5. Cover bunny with the frosting. Save some for the ears, and cover them too.Insert 2 wooden toothpicks into each ear and place on the bunny's head. Touch up ears and bunny with additional frosting. Place the eyes and nose jelly beans on now. You can decorate around bunny with colored frosting for grass and store bought candy flowers and candy Easter eggs.

MOM'S EASTER BUNNY CAKE W/JELLO EGGS



Mom's Easter Bunny Cake w/Jello Eggs image

This easy to prepare Bunny cake was an Easter tradition when i was growing up. My brother and cousins especially enjoyed the jello eggs.

Provided by Barb Brown

Categories     Other Desserts

Time 2h40m

Number Of Ingredients 12

1 box french vanilla cake mix
3 large eggs
1 1/4 c water
1/3 c vegetable oil
FROSTING
1 lb powdered sugar
1/3 c butter, unsalted
1/4 c milk
1 tsp vanilla extract
1/4 tsp salt
1 lb coconut
green food coloring

Steps:

  • 1. Grease bottom and sides of one nine inch round cake pan. Coat with flour.
  • 2. Prepare the cake according to box directions. Pour cake into the ONE nine inch pan. To make two smaller cakes you can divide batter between two eight inch pans. Adjust cooking time accordingly.
  • 3. Bake at 325 degrees for 40 minutes or until toothpick inserted into center comes out clean. Cool 10 minutes before removing from pan. Cool completely before frosting and decorating.
  • 4. Frosting In a bowl, combine all frosting ingredients (butter must be soft). Beat with an electric mixer until smooth and spreading consistency.
  • 5. Cake assembly: Cut cake in half.
  • 6. Frost the bottom sides and form the body of the bunny. Cut an area for the ears. Use a portion for the tail.
  • 7. Frost the entire cake then sprinkle with 1/2 pound of coconut. Add ears, eyes, and whiskers. My mom used licorice for the whiskers and jelly beans for eyes and nose.
  • 8. Mix the leftover half pound of coconut with green food coloring to make the grass. The jello eggs were made according to jello package directions and molded in plastic easter eggs.

CARROT EASTER BUNNY CAKE



Carrot Easter Bunny Cake image

I saw the Betty Crocker Chocolate Easter Bunny Cake and thought the only thing that would make that better for Easter is to use carrot cake. so this is what i came up with.So I guess you can use whatever flavor cake and glaze you want. Make it your own!. the photo i posted is of the chocolate cake but I will post a picture of...

Provided by Joan Hunt

Categories     Cakes

Number Of Ingredients 9

1 box carrot cake mix
2 medium chocolate bunnies
1 box malted milk eggs
1 bunch carrots with green topps
CREAM CHEESE GLAZE
3 oz cream cheese, softened
3 Tbsp powdered sugar, plus extra if needed
2 Tbsp milk, plus extra if needed
1/4 tsp vanilla extract

Steps:

  • 1. Make the carrot cake in a bunt pan. following the directions on the box.
  • 2. While cake is cooling mix up the cream cheese glaze. After cake has cooled. Put the cake on a pretty plate and pour glaze on it
  • 3. Decorate with the chocolate bunnies and malted milk eggs. Tie the carrots together into a bouquet and place in the center of the bunt green tops facing up.....let your guests Enjoy!

EASTER BUNNY CAKE



Easter Bunny Cake image

The secret to crafting this adorable Easter Bunny Cake is the shredded coconut! It adds an extra boost of flavor and texture to the already delicious carrot cake. Start with Betty Crocker™ Super Moist™ Carrot Cake Mix, and follow our premade diagram to form the shape-before you know it, a cute-as-can-be bunny cake will be hopping down your Easter table. But don't forget about the decorations! The shredded coconut adds a fur-like texture, and the jelly beans add a pop of color that's perfect for the eyes and nose. It's a great way to get your little bakers in on the Easter fun.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Whipped Fluffy White Frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops, as desired
1 cup shredded coconut
Green food color

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
  • Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
  • Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
  • Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g

EASTER BUNNY CAKE RECIPE - (4.3/5)



Easter Bunny Cake Recipe - (4.3/5) image

Provided by msippigrl

Number Of Ingredients 9

1 box Betty Crocker Golden Vanilla cake mix, plus ingredients listed on the box to prepare
2 containers Duncan Hines Whipped Fluffy White Frosting
1 (14-ounce) bag flaked sweetened coconut, divided
green liquid food color
white poster paper or heavy construction paper for the ears
light pink watercolor paint or crayon for detailing center of ears
1 Wilton 12-inch cake platter or rectangular tray or cardboard cut to size and covered with aluminum foil
jelly beans or small gumdrops for decorations
round toothpicks for whiskers, optional

Steps:

  • Preheat oven to 350° F. Prepare, bake, and cool cake as directed on box for two 9-inch round cakes. Reserve 1 of the layers for another use or to make a second bunny cake. Lay 1 layer on counter and cut in half, right down the center so you will have 2 pieces the same size. To join the two pieces together, lightly frost one side of one of the half layers, then lay the other half layer on top of it, aligning the rounded edges on top. Stand the cake upright on cut edge on tray or covered cardboard. About 1/3 of the way from one end of the joined cake, cut out a notch through both layers to form the head (small end). Use half of the cutout piece for the tail (I broke the point off); attach it to the back of the long end with some frosting (can use a toothpick to secure, if needed). Frost entire cake, then lightly press coconut into the frosting. Cut out ears from paper of choice; I sketched it out free handed. Color the centers of ears pink. Wrap the ends that will be inserted into cake with foil or plastic food wrap. Push ears into notch on top. Attach jelly beans or gumdrops for eyes and nose. For the nose, I cut down a pink candy melt then melted it in the microwave then pressed some of the leftover pink coconut onto it, refrigerated until hardened then attached with a dab of frosting. For the eyes, I cut 2 candies in half then attached the cut side with frosting. Stick toothpicks into the cake on both sides of nose for whiskers, if desired. (I broke them to desired length). In a mixing bowl, stir together 1 cup coconut, and 2 to 3 drops green food color until well blended (I stirred it with a fork then used my fingers to blend it more). Surround bunny with the green coconut; then decorate with additional candies, if desired.

Tips:

  • Use a boxed cake mix to save time and effort. You can use any flavor of cake mix you like, but chocolate, vanilla, and carrot cake are all popular choices for Easter bunny cakes.
  • Make the bunny cake ahead of time. The cake can be made up to 3 days in advance and stored in an airtight container at room temperature. The frosting can be made up to 2 days in advance and stored in the refrigerator.
  • Use a variety of candies and decorations to decorate your bunny cake. You can use candy melts, sprinkles, chocolate chips, and even edible flowers to create a fun and festive Easter bunny cake.
  • Get creative with your bunny cake design. You can use different colors of frosting, candies, and decorations to create a unique and personalized Easter bunny cake.

Conclusion:

Easter bunny cakes are a fun and festive way to celebrate the holiday. They are easy to make and can be decorated in a variety of ways. With a little creativity, you can create an Easter bunny cake that is sure to be a hit with your family and friends.

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