Description
Chocolate bunny bundt cakes deliver playful Easter charm with rich cocoa flavor. Cute rabbit-shaped desserts combine sweet nostalgia and festive springtime delight you’ll adore.
Ingredients
Scale
- 1 ½ cups (360 ml) all-purpose flour
- 2 large eggs
- ½ cup (115 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- ½ cup (120 ml) whole milk
- 1 ½ tsps baking powder
- ½ tsp salt
- ½ tsp cinnamon (optional)
- 1 tsp vanilla extract
- 1 cup (230 grams) unsalted butter, softened
- 3 cups (360 grams) powdered sugar
- 2–3 tbsps milk or heavy cream
- 1 tsp vanilla extract
- 1 cup shredded coconut
- Pink sanding sugar or pink food coloring
- Large marshmallows
- Mini chocolate chips or candy eyes
- Pink jellybeans or M&Ms
Instructions
- Oven Preparation: Preheat oven to 350F (175C) and meticulously grease mini Bundt cake pan to prevent adherence.
- Dry Ingredient Integration: Whisk flour, baking powder, and salt together in a medium bowl until uniformly combined.
- Butter Mixture Creation: Using an electric mixer, cream butter and sugar until light and voluminous, approximately 2 minutes. Introduce eggs individually, ensuring complete incorporation after each addition. Gently fold in vanilla extract.
- Batter Composition: Alternate adding dry flour mixture and milk to the wet ingredients, starting and ending with flour. Blend until achieving a silky, homogeneous texture.
- Baking Process: Distribute batter into prepared mini Bundt pans, filling each cavity three-quarters full. Bake for 15-18 minutes, verifying doneness by inserting a toothpick that emerges clean.
- Cooling and Frosting: Rest cakes in pan for 5 minutes, then transfer to a wire rack. Craft frosting by blending butter, powdered sugar, milk, and vanilla until smooth and fluffy. Once cooled, generously coat each cake with frosting.
- Decorative Touches: Embellish with shredded coconut, creating a furry texture. Craft bunny ears by diagonally cutting marshmallows, dipping in pink sanding sugar. Attach mini chocolate chip eyes and a pink jellybean nose.
- Presentation: Arrange decorated Easter Bunny Bundt Cakes on a serving platter, ready to enchant and delight.
Notes
- Optimize Cake Moisture: Use room temperature ingredients to ensure even mixing and a smoother, more tender cake texture.
- Control Baking Precision: Check cakes a minute earlier than recommended baking time to prevent over-browning, as mini Bundt pans can heat faster than standard cake pans.
- Manage Coconut Coverage: Gently press shredded coconut onto frosted cakes to create an even, fluffy bunny-like appearance without clumping.
- Adapt Dietary Needs: Substitute gluten-free flour blend for all-purpose flour and use dairy-free milk and butter alternatives to make the recipe suitable for individuals with dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 310
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg