Easter Bunny Cake
An easy Easter bunny cake to make for spring, using two round cake pans. A nostalgic cake that has been around for decades!
Servings: 12
Calories: 783kcal
Equipment
- 2 round cake pans
Ingredients
- 1 box cake mix any flavor
- 3 large eggs (or according to box mix)
- ½ cup oil (or according to box mix)
- 1 cup water (or according to box mix)
Buttercream Frosting
- 2 cups butter softened
- 6 cups powdered sugar
- ¼ cup milk or heavy cream
- 1 teaspoon vanilla extract
Decorations
- jelly beans, candy, licorice
Instructions
- Bake 2 round cakes according to the cake mix box instructions. Allow the cakes to cool in the pan for a few minutes before transferring to a cooling rack.
- Cool the cake completely, then cut each cake according to the diagram using a serrated knife.
- Beat butter with an electric mixer for two minutes. Add sifted powdered sugar and mix until creamed.
- Beat in heavy whipping cream and vanilla. Scrape sides of the frosting bowl with a rubber spatula.
- Place the cut cake pieces on a foil-covered platter or cutting board. Spread buttercream frosting, with a spatula or butter knife, along the bottom of the bunny face cake to attach the bow tie. Spread frosting on the bottom of each ear to attach the ears to the bunny's head.
- Cover the entire cake in the frosting.
- Decorate the cake with candy, coconut, jelly beans, or any type of spring candy you'd like.
Notes
You will have extra frosting leftover. Store the frosting in the freezer for up to 6 months to use in another recipe!
Nutrition
Serving: 12g | Calories: 783kcal | Carbohydrates: 95g | Protein: 4g | Fat: 45g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 563mg | Potassium: 59mg | Fiber: 0.5g | Sugar: 77g | Vitamin A: 1086IU | Vitamin C: 0.03mg | Calcium: 115mg | Iron: 1mg
