Sparkle Easter Bunny Cake (Printable Version)

A moist vanilla cake with fluffy buttercream, decorated as a bunny with gold sprinkles for a festive feel.

# What You'll Need:

→ Cake

01 - 2½ cups all-purpose flour
02 - 2½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk

→ Buttercream Frosting

09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 2-3 tablespoons whole milk
12 - 1 tablespoon pure vanilla extract
13 - Pinch of salt

→ Decoration

14 - 1 cup sweetened shredded coconut
15 - Pink gel food coloring
16 - 2 large marshmallows
17 - 2 mini marshmallows
18 - Black licorice laces or black gel icing
19 - Gold sprinkles

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy, approximately 3-4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans.
07 - Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
08 - Cool cakes in pans for 10 minutes, then turn out onto wire racks and cool completely.
09 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until fluffy and smooth.
10 - Place one cake round as the bunny face. Cut two ovals from the second round for ears and use the remaining piece for the bowtie. Arrange on a large platter to form the bunny shape.
11 - Frost entire cake with a thin layer, chill for 20 minutes, then apply a thick, even layer of buttercream.
12 - Press shredded coconut onto the frosted areas to create fur texture.
13 - Tint a small amount of coconut with pink food coloring and arrange on inner ears and nose area.
14 - Use marshmallows for cheeks and teeth. Apply black licorice laces or gel for whiskers and eyes.
15 - Decorate with gold sprinkles for a shimmering finish.

# Expert Suggestions:

01 -
  • It's foolproof enough for a baker at any level, but impressive enough to steal the show at any Easter gathering.
  • The vanilla cake stays impossibly moist, and that coconut fur texture creates the kind of tactile appeal kids (and adults pretending to be kids) actually want to bite into.
02 -
  • Room temperature ingredients aren't a suggestion; they're the difference between a tender cake and a dense disappointment that no frosting can fix.
  • Don't assemble this on a fancy plate you're worried about; use a large serving platter or even a cutting board because the bunny travels better than you'd think and any flat surface works.
03 -
  • Make sure your second cake round is actually cooled before cutting it into ear shapes or you'll end up with crumbles instead of clean ovals.
  • If your frosting seems too soft while decorating, pop it back in the fridge for five minutes to firm up; sometimes all you need is a tiny reset.
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