Go Back
–+ servings
Easter Bunny Cake

Delightful Easter Bunny Cake for a Whimsical Celebration

This Easter Bunny Cake is a whimsical dessert that brings joy and nostalgia, featuring soft layers and creamy icing.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 sticks butter, softened Clarified butter can be used for a dairy-free option.
  • 2.5 cups sugar Can substitute with a sugar alternative for lower calories.
  • 6 extra-large eggs eggs, at room temperature Egg substitute may work, such as 1/4 cup applesauce per egg.
  • 1.5 teaspoons vanilla Use pure vanilla extract for better taste.
  • 3 cups all-purpose flour Gluten-free flour blend can be used as a substitute.
  • 1 teaspoon baking powder Double-check for freshness.
  • 1 teaspoon baking soda Ensure it's not expired for best results.
  • 0.5 teaspoon kosher salt Regular salt can be substituted.
  • 1 cup milk Almond milk can be used for a lactose-free version.
  • 4 ounces sweetened shredded coconut Unsweetened coconut can be used for a less sweet cake.
For the Cream Cheese Icing
  • 2 sticks butter, softened
  • 1 block cream cheese, softened
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 0.25 cup milk

Equipment

  • mixer
  • 8-inch round cake pan
  • Parchment Paper

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing it with butter and lining the bottom with parchment paper.
  2. In a mixer fitted with a paddle attachment, combine softened butter and sugar. Beat until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, mixing well after each addition, then pour in the vanilla extract and blend until fully combined.
  4. In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, kosher salt, and sweetened shredded coconut.
  5. Gradually add the dry ingredient mixture to the creamed mixture, alternating with the milk. Mix until just combined.
  6. Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes or until a toothpick comes out clean.
  7. While the cake cools, prepare the cream cheese icing by combining softened butter and cream cheese until creamy. Gradually add powdered sugar, vanilla, and milk.
  8. Once cool, frost the cake with cream cheese icing and decorate with flaked coconut and cutouts from pink construction paper.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 600IUCalcium: 100mgIron: 1mg

Notes

Ensure butter and eggs are at room temperature for better integration. Allow the cake to cool completely before frosting.

Tried this recipe?

Let us know how it was!