Easter Bunny Cake
An easy Easter Bunny Cake with purple, pink, and yellow swirls topped with coconut and jelly beans. You can make this cake with the Easter colors inside or just plain. It’s really simple, easy, and good. But the best part is the look on your kids’ faces when they see it. The perfect ending to Easter dinner.
I love Easter candy. I walk up and down the aisle. It feels like I’m with my friends. Especially Cadbury eggs. The big ones. I’ll eat the small ones too.
I asked you guys the other day what your favorite Easter food was and here are the results:
#1) The Reeses’ Peanut Butter Eggs – and YES, they are so much better than the regular peanut butter cups! Maybe more peanut butter to chocolate ratio?
#2) Deviled Eggs – These came in a close second. I thought I was the only person that popped these like popcorn but apparently a lot of you are fighting over the deviled egg platter at Easter.
Many of you said your mom or grandma makes an Easter Bunny cake with coconut. Sounds just like the one I make too. But say your grandma doesn’t make this cake…don’t you think you should start the tradition? It sounds intimidating to make but it really is easy and I am not a cake expert by any means.
Betty Crocker asked me to make a Bunny Cake recipe for them and I told them I had one but I was sure they already had it on their site because it’s a common one that everyone makes. Surprisingly they didn’t.
HOW TO DOCTOR A CAKE MIX
HOW TO CUT A BUNNY CAKE
It helps to use a serrated knife to cut the cake.
It doesn’t have to be perfect. The frosting and coconut will disguise any mistakes on this fun cake.
There you have a bunny head, with bunny ears, and a bowtie.
HOW TO DECORATE A BUNNY CAKE
You really can use any supplies you have but for this cake we used:
- pink colored sugar – for the inside of the ears
- jelly beans – black jelly beans for the bunny eyes
- red pull apart licorice – for the bunny face and to outline the bowtie
- coconut flakes – this goes on top of the cake and you can even use green coconut around the bunny.
OTHER EASTER RECIPES:
Easter Bunny Cake
- 1 (15.25 ounce) box vanilla cake mix
- Water, vegetable oil and eggs called for on cake mix box
- Pink, purple and yellow food colors, (optional)
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray or grease bottoms only of two 9-inch round cake pans. To make sure they don't stick you can line them with parchment paper.
- Make cake batter as directed on box. For a doctored cake mix that adds a little something extra, add 1/2 cup sour cream, replace the water with milk, and add an extra egg than what's called for on the package.
- If coloring the batter: Divide cake batter evenly among 3 separate bowls (about 1 cup for each bowl). Dye each bowl a different color with pink, purple or yellow food color. Pour half of the purple batter into each of the 9-inch round pans. Pour half of the yellow batter over top of the purple layer in each pan. Pour half of pink batter over yellow batter in each pan. Do not mix.If just using white batter, divide evenly between the two 9-inch cake pans.
- Bake and cool cake as directed on box for two 9-inch round cakes. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
- Place one of the cooled cake rounds on serving tray. Cut other round cake as shown in Diagram above and place ears and bow tie of the bunny in appropriate places on the tray.
- Carefully frost top of cake with frosting. Sprinkle coconut over cake. Use licorice to outline bow tie and make whiskers and mouth on bunny. Use jelly beans for eyes, nose, and to fill in bow tie. Use pink sprinkles to fill in pink of the ears. Store covered at room temperature.