Description
Delightful Easter Bunny Cake merges playful design with classic vanilla sponge layers. Marshmallow frosting and cute decorative details make this festive dessert perfect for spring celebrations.
Ingredients
Scale
- 1 box (15.25 oz / 432 g) white or vanilla cake mix
- 3 large eggs
- 1 cup (240 ml) water
- ½ cup (120 ml) vegetable oil
- 2 cups (16 oz / 454 g) vanilla frosting
- 1 ½ cups (120 g) sweetened shredded coconut
- Jelly beans
- Candy-coated chocolates
- Red licorice strings
- Pink construction paper or pink sprinkles
- Optional: Green-tinted coconut or green sprinkles
Instructions
- Preparation: Grease and flour two 8-inch circular baking pans. Mix cake ingredients according to package instructions, ensuring smooth blending of all components. Evenly distribute batter between prepared pans.
- Baking: Position pans in a preheated 350F (175C) oven. Bake for 25-30 minutes, checking doneness with a toothpick. Rest cakes in pans for 10 minutes, then transfer to a cooling rack.
- Cake Sculpting: Position first cake layer on a serving platter. Strategically cut second cake to form bunny ears and bow tie. Carefully carve two curved ear sections from cake edges, reserving central portion for the bow tie.
- Frosting Application: Apply an initial thin crumb coat to seal cake surface. Briefly refrigerate to set. Spread a generous, uniform frosting layer completely covering the cake.
- Decorative Detailing: Sprinkle shredded coconut to create a furry texture. Use jelly beans or candy-coated chocolates for eyes and nose. Craft whiskers and mouth with red licorice strands.
- Final Embellishments: Accent ear regions with pink-tinted coconut or sprinkles. Optional: Add green-tinted coconut around cake base to simulate a landscape. Carefully arrange decorative elements to capture the bunny’s playful essence.
Notes
- Prevent Cake Sticking: Thoroughly grease and flour cake pans, ensuring complete coverage to guarantee easy cake removal without breaking.
- Batter Consistency Matters: Mix cake ingredients gently but thoroughly, avoiding overmixing which can create tough, dense cake texture. Smooth batter ensures even baking and soft crumb.
- Precision in Cake Cutting: Use a sharp serrated knife for clean, precise cuts when shaping bunny ears and bow tie. Slightly freeze cake for 15 minutes before cutting to minimize crumbling.
- Frosting Technique: Apply a thin crumb coat first and refrigerate briefly to create a smooth base. This prevents loose cake particles from mixing into final frosting layer, resulting in a cleaner, more professional appearance.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 300
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg