Easter Bunny Cake Recipe

Rating 5.0
| 1
| Published on January 19, 2024
This adorable Easter bunny cake is the perfect centerpiece for your Easter meal. Fluffy coconut surrounds a tangy cream cheese frosted carrot cake creating a centerpiece that is as delicious as it is cute.
Utensils Dessert
Globe New American
25
ingredients
29
steps
180
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
12
For the Easter Bunny Cake
white fondant
pink fondant
black fondant
1
batch of carrot cake, see below
For the Carrot Cake
2 cup(s)
all-purpose flour
2 tsp
baking powder
2 tsp
baking soda
1 tsp
ground cinnamon
1/2 tsp
freshly ground nutmeg
1 tsp
salt
3/4 cup(s)
unsalted butter, room temperature
1 cup(s)
granulated sugar
1 cup(s)
brown sugar
3/4 cup(s)
vegetable oil
4
large eggs
2 tsp
vanilla extract
2 cup(s)
finely grated, peeled carrots
1
8 oz can crushed pineapple, drained
3/4 cup(s)
chopped walnuts or pecans
1
batch of cream cheese frosting, see below
shredded coconut, for topping
For the Cream Cheese Frosting
24 oz
cream cheese, slightly softened
1 3/4 cup(s)
unsalted butter, room temperature
5 1/2 cup(s)
confectioners’ sugar, plus more if needed
5 tsp
vanilla extract
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Directions 29 steps | 180 Minutes

Step 1

Prepare the fondant pieces. Make the ears. Roll out the white fondant to about ¼ inch thickness. 

Easter Bunny Cake Recipe: Prepare the fondant pieces.
Step 2

Use a sharp blade, such as an exacto knife, to cut out two elongated ovals, about 3 inches wide and 7 inches tall. 

Easter Bunny Cake Recipe: Use a sharp blade, such as an exacto knife, to cut out two elongated ovals, about 3 inches wide and 7 inches tall.
Step 3

Roll out the pink fondant to about ¼ inch thickness.

Easter Bunny Cake Recipe: Roll out the pink fondant to about ¼ inch thickness.
Step 4

Use a sharp blade, such as an exacto knife, to cut out two smaller elongated ovals, about 2 inches wide and 6 inches tall. 

Easter Bunny Cake Recipe: Use a sharp blade, such as an exacto knife, to cut out two smaller elongated ovals, about 2 inches wide and 6 inches tall.
Step 5

Use a dab of water to slightly moisten the back of one of the pink ovals and place it in the center of the white oval.

Easter Bunny Cake Recipe: 
Use a dab of water to slightly moisten the back of one of the pink ovals and place it in the center of the white oval.
Step 6

Roll up a piece of paper towel and place it on the upper quarter of one of the ears. Curve the ear over the paper towel to give the bunny’s ear a curve.

Easter Bunny Cake Recipe: Roll up a piece of paper towel and place it on the upper quarter of one of the ears.
Step 7

Make the nose. Cut out a small rounded triangle from the pink fondant for the nose.

Easter Bunny Cake Recipe: Make the nose.
Step 8

Make the eyes. Create a small ball of black fondant. Roll it so it becomes a long flattened oval tapered on each end. Curve the oval into the shape of an eye. Repeat with a second ball. 

Easter Bunny Cake Recipe: Make the eyes.
Step 9

Create two small tapered ovals to create an eyelash. Attach it to each eye with a tiny dab of water.

Easter Bunny Cake Recipe: Create two small tapered ovals to create an eyelash.
Step 10

Create the paws. Roll two flattened circles, about 2 inches wide. 

Easter Bunny Cake Recipe: Create the paws.
Step 11

From the rolled out pink fondant, cut two pink circles, each about ¾ inch wide. Cut six smaller pink circles, each about ¼ inch wide.

Easter Bunny Cake Recipe: From the rolled out pink fondant, cut two pink circles, each about ¾ inch wide.
Step 12

Attach the larger pink circles to the bottom center of the flattened white circle with a dab of water. Attach the three smaller pink circles spaced out above the larger pink circle. 

Easter Bunny Cake Recipe: Attach the larger pink circles to the bottom center of the flattened white circle with a dab of water.
Step 13

Transfer all of the fondant pieces onto a parchment-lined sheet pan. Let the fondant pieces dry for 1-2 days. (See notes 1.)

Easter Bunny Cake Recipe: Transfer all of the fondant pieces onto a parchment-lined sheet pan.
Step 14

Prepare the carrot cake. Preheat the oven to 325°F. Grease and line the bottom of three 7-inch cake pans with parchment paper.

Easter Bunny Cake Recipe: Prepare the carrot cake.
Step 15

Prepare the dry ingredients. In a mixing bowl, add the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix until well combined and set aside.

Easter Bunny Cake Recipe: Prepare the dry ingredients.
Step 16

In the bowl of a standing mixer with a paddle attachment, beat the unsalted butter, granulated sugar and brown sugar until light and fluffy.

Easter Bunny Cake Recipe: In the bowl of a standing mixer with a paddle attachment, beat the unsalted butter, granulated sugar and brown sugar until light and fluffy.
Step 17

With the mixer on medium-low speed, add the vegetable oil in a stream.

Easter Bunny Cake Recipe: With the mixer on medium-low speed, add the vegetable oil in a stream.
Step 18

Add the eggs one at a time and then the vanilla extract. 

Easter Bunny Cake Recipe: Add the eggs one at a time and then the vanilla extract.
Step 19

With the mixer on low speed, add the dry ingredients. Mix until just combined.

Easter Bunny Cake Recipe: With the mixer on low speed, add the dry ingredients.
Step 20

Fold in the grated carrots, drained crushed pineapple and walnuts (or pecans).

Easter Bunny Cake Recipe: Fold in the grated carrots, drained crushed pineapple and walnuts (or pecans).
Step 21

Divide the batter evenly between the three 7-inch pans and bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean.

Easter Bunny Cake Recipe: Divide the batter evenly between the three 7-inch pans and bake for 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
Step 22

Once the cake is done, remove the cake pans to a cooling rack. Let the cakes cool for 10 minutes before removing the cakes from the cake pans to cool completely. (See notes 2.)

Easter Bunny Cake Recipe: Once the cake is done, remove the cake pans to a cooling rack.
Step 23

Prepare the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and unsalted butter until smooth. Add the confectioners’ sugar, a little at a time until smooth.

Easter Bunny Cake Recipe: Prepare the cream cheese frosting.
Step 24

Add the vanilla extract and salt. Mix until well combined. (See notes 3.)

Easter Bunny Cake Recipe: Add the vanilla extract and salt.
Step 25

Assemble your cake. Place a layer of carrot cake on a cake board and spread a layer of cream cheese frosting. Top with a second layer of carrot cake and spread a layer of cream cheese frosting. Top with the third layer cake, with the bottom facing up.

Easter Bunny Cake Recipe: Assemble your cake.
Step 26

Cover the cake with a thin layer of cream cheese frosting. Transfer into the freezer to set the crumb coat, for about 15 minutes.

Easter Bunny Cake Recipe: Cover the cake with a thin layer of cream cheese frosting.
Step 27

Remove the cake from the freezer and frost the cake smooth with the remaining cream cheese frosting. Cover the entire cake with shredded coconut.

Easter Bunny Cake Recipe: Remove the cake from the freezer and frost the cake smooth with the remaining cream cheese frosting.
Step 28

Remove the piece of paper towel from under one of the ears. Place the fondant rabbit ears on top of the cake. Place a thin dab of cream cheese frosting on the back of the fondant nose and place it in the center of the cake. Place a thin dab of cream cheese frosting on the back of the eyes and place it on either side of the nose on the cake. Place a thin dab of cream cheese on the paws and place them on the bottom of the cake. 

Easter Bunny Cake Recipe: Remove the piece of paper towel from under one of the ears.
Step 29

Admire, slice and serve. Enjoy!

Easter Bunny Cake Recipe: Admire, slice and serve.

Notes:

  1. Fondant pieces can dry for even longer if desired.
  2. The cake can be baked a day in advance. Remember to wrap each cake layer with plastic wrap after it has cooled.
  3. If the cream cheese frosting is too runny to work with, refrigerate the frosting and chill until it is firm enough to frost with, about 20 minutes.

Nutrition Per Serving
View All
CALORIES
1163
FAT
78.5 g
PROTEIN
9.5 g
CARBS
109.9 g
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1 Comments
1 Comments
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Carmela G.

Carmela

Cozymeal Team Member

19 Jan 2024

Fluffy, cute, and delicious Bunny cake. Perfect for your easter meal.

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