Easter Bunny Cake panic usually hits me the week before the holiday, when I realize I promised a festive dessert and still want something cute, simple, and totally doable. If you’ve been there, you’re my people. This cake is my cheerful answer when I want a centerpiece that makes kids light up and still tastes like a classic, tender vanilla cake. No fancy tools needed, just a couple of round pans, frosting, and a playful mood. I’ll walk you through everything so yours turns out charming and delicious, even if it’s your first try.
How to Make an Easter Bunny Cake
Here’s the quick picture: bake two round cakes, cut one to make ears and a bow, assemble them into a bunny shape, then frost and decorate. The shape is almost self-guiding, which makes it perfect if you’re short on time or baking confidence. And the payoff is big: every slice comes with squeals and phone photos.
Shape and Frost
Start with two 8-inch round cakes, fully cooled. Level the tops if needed so they sit flat. Leave one cake whole for the bunny face. Take the second cake and cut out two long ovals for ears, working from opposite sides so you’re left with a cute bow shape in the middle. The bow becomes optional decor for the bottom, or you can save it for snacking. Place the whole round in the center of a large board or sheet pan. Add the ears on top of the round so they look perked up and even. If you’re moving things around a lot, slide strips of parchment under the edges so clean-up is easier later.
For frosting, I go with a simple vanilla buttercream because it’s forgiving and fluffy. Do a thin crumb coat on the face and ears first. Chill it for 10 to 15 minutes so the crumbs lock in. Then add a thicker coat and smooth it as much as you like. You don’t need perfect bakery edges. A slightly swirly texture gives the bunny a soft fur vibe. If you prefer coconut “fur,” gently press unsweetened shredded coconut onto the frosting. It sticks best while the frosting is still tacky. If coconut is not your thing, leave it smooth or use a grass piping tip for a fluffy whisker look.
Decorate the Bunny Face
Eyes can be chocolate chips, candy-coated chocolates, or small dollops of dark frosting. A pink jelly bean or a strawberry slice makes an adorable nose. For whiskers, use thin licorice strings or pipe thin lines of chocolate frosting. I like a soft pink ear center made with a swipe of tinted buttercream. If you prefer, sprinkle pink sanding sugar down the ear centers for sparkle. Add the bow at the bottom for extra cuteness, either frosted in a pastel color or dusted with cocoa powder for contrast. That tiny detail takes the whole look from homemade to charmingly polished.
At this point, you’ve got a classic centerpiece that looks great on a pastel tablecloth. If you want to prep in stages, bake the layers the day before, wrap well, and decorate the next morning. The shape holds up perfectly, and the cake tastes even better after resting.
“I followed this exact method for our neighborhood egg hunt and people kept asking which bakery made it. The kids ate every crumb and my sister begged me to make it again next year.”
Below is a quick reference to keep you on track when you’re juggling frosting bowls and sprinkles.
Bunny Cake Ingredients
Keep the ingredient list simple. You probably have most of this ready to go. I’m including my reliable vanilla cake and buttercream, but you can use a boxed mix if you’re short on time. No judgment here.
- All-purpose flour, sugar, baking powder, salt
- Eggs at room temperature
- Whole milk or buttermilk
- Unsalted butter, softened
- Vanilla extract
- Optional: sour cream for extra moisture
- For buttercream: more unsalted butter, powdered sugar, vanilla, pinch of salt, a little milk or cream
- Decorations: shredded coconut, chocolate chips, jelly beans, licorice strings, pastel sprinkles, food coloring for pink accents
A few ingredient notes from years of making this: use **room temperature butter** for the creamiest frosting, and do not rush the softening. Cold butter makes lumpy frosting. If you add sour cream to the batter, the crumb gets tender and bakery-style. And if you prefer less sweet frosting, add a pinch of salt and a teaspoon of lemon juice to balance it out.
If you want to make this a chocolate version, swap a portion of the flour with cocoa powder and bump the sugar slightly. For a lighter touch, use whipped cream frosting and keep the cake chilled until serving. You’ve got options, but the base stays friendly and very doable.
What are variations of this bunny cake?
Once you’ve nailed the classic setup, you can switch flavors, decorations, and textures to fit your crowd and pantry. The beauty of an Easter Bunny Cake is how flexible it is. Below are a few of my favorites.
- Chocolate bunny: Use chocolate cake layers and chocolate frosting, then add a contrasting white or pink bow.
- Lemon raspberry: Lemon cake layers, lemon buttercream, and a ribbon of raspberry jam in the middle.
- Coconut dream: Coconut cake with coconut frosting and lots of shredded coconut fur.
- Carrot cake twist: Classic carrot cake with cream cheese frosting and pastel sprinkles. Chill before slicing for clean cuts.
- Gluten-free: Use a proven 1-to-1 gluten-free flour blend and add an extra egg white for structure.
- Dairy-free: Swap butter for a high-quality dairy-free baking stick and use coconut milk in the frosting.
If you’re hosting a big group, consider making two smaller bunnies instead of one large one. You can set them side by side facing opposite directions and let kids pick their favorite flavors. Another simple upgrade is a hidden sprinkle center. Cut a small round out of the middle of the face layer, fill with pastel sprinkles, then top with the second layer. When you slice, it’s confetti magic.
Recipe Tips
Success with this cake is all about small, calm steps. Let’s make them count. First, make sure your cakes are completely cool before you cut. Warm cakes crumble and break. If you’re in a rush, chill them for 20 minutes. It makes cutting the ears much cleaner.
When assembling, I like to **anchor the ears with a smear of frosting** under each piece. It works like glue so nothing slides around when you frost. If you’re traveling with the cake, place two wooden skewers through the ears into the face to help keep everything steady. Just remember to remove them before serving.
For the frosting, whip it long enough to get air in there. You want light and spreadable, not dense. Add a spoon of milk only if it’s too thick. If the frosting turns soupy, pop it in the fridge for 10 minutes and whisk again. A small offset spatula helps, but a butter knife will do. And when you add coconut, cup your hand and pat it on gently so it sticks evenly.
If you want super clean details, tint a few tablespoons of frosting pink and use a zip-top bag with a tiny corner snipped off. It’s an easy piping bag hack and gives you control for the nose, ear centers, and bow dots. Also, **do not overmix** your batter after adding the flour. Stir just until combined for a tender crumb. Overmixing equals tough cake, and we’re not doing that today.
Crumb coat tip: the first thin layer is your best friend. Chill it. Then go in with a thicker second coat. If you want the “fur” look without coconut, use the back of a spoon to make small swoops all over. It’s quick and really cute. And always **cool completely** before slicing so the bunny face stays neat.
Last thing: store leftovers covered at room temperature for a day, or in the fridge for up to three days. Bring chilled slices back to room temp for the softest texture.
Nutrition
Let’s be honest. This is a celebration cake, and it tastes like one. That said, here’s a general snapshot for a typical vanilla version with buttercream, based on 12 slices: about 430 to 520 calories per slice, 20 to 26 grams of fat, 55 to 65 grams of carbs, and 3 to 6 grams of protein. If you add coconut or chocolate, that nudges the numbers up a bit. Going lighter with whipped cream frosting or using less frosting will lower the calories.
For gluten-free or dairy-free swaps, the totals vary depending on the products you use. If you need precise counts for medical reasons, plug your ingredients into a nutrition calculator. Always listen to your body and your guests. You can offer fresh berries on the side for a bright, lighter option along with the cake.
Common Questions
Can I make the cake layers ahead?
Yes. Bake up to two days ahead, cool, wrap tightly, and refrigerate. You can also freeze for up to two months. Thaw wrapped in the fridge overnight, then decorate.
What if I only have one round pan?
No problem. Bake one layer, release it, cool, then bake the second layer in the same pan. It takes longer, but the result is the same. Keep an eye on bake time for the second cake since the pan will be warm.
How do I color the frosting soft pink?
Use one drop of gel color at a time and mix well. You can also mash a raspberry through a sieve and add a teaspoon of the juice to tint naturally. If it thins the frosting, add a little more powdered sugar.
How do I keep the cake from drying out?
Don’t overbake and don’t overmix. Pull the layers when a toothpick comes out with a few moist crumbs. After frosting, cover the cake or store in a cake box so air doesn’t dry it out.
Can I use a boxed mix?
Absolutely. The shape and decoration are the stars here. A good boxed mix still gives you a tasty Easter Bunny Cake without extra stress.
A Sweet Little Wrap Up
I hope this walkthrough makes your Easter Bunny Cake feel easy, fun, and totally achievable. With two round pans, a friendly frosting job, and simple decorations, you’ll get a showstopper that tastes like home. Remember the crumb coat, let everything cool, and keep the face simple and cute. If you make it, tag me so I can cheer for your bunny and all the smiles it brings. 
Easter Bunny Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful and charming Easter Bunny Cake that’s perfect for festivities and sure to bring smiles to kids and adults alike.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup whole milk or buttermilk
- 1 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- Optional: 1/2 cup sour cream for extra moisture
- For buttercream: 1 cup unsalted butter, 4 cups powdered sugar, 2 teaspoons vanilla, pinch of salt, 2-4 tablespoons milk or cream
- For decorations: shredded coconut, chocolate chips, jelly beans, licorice strings, pastel sprinkles, food coloring for pink accents
Instructions
- Bake two 8-inch round cakes and let them cool completely.
- Cut one cake to create bunny ears and a bow shape from the middle.
- Place the whole round cake on a serving board and attach the ears to the top.
- Apply a thin crumb coat of vanilla buttercream on the face and ears, then chill for 10 to 15 minutes.
- Add a thicker coat of frosting and smooth it out; use coconut for ‘fur’ if desired.
- Decorate the bunny face with chocolate chips, jelly beans, or dyed frosting.
- Finish with pink accents on the ears and add the bow for extra charm.
Notes
Make sure the cakes are completely cool before cutting to avoid crumbling. Store any leftovers covered at room temperature for a day or in the fridge for up to three days.
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 24g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg