Easter Bunny Cake

Easter Bunny Cake

With dreams of jelly beans, chocolates and colorful candy eggs, this Easter bunny cake can't wait for your Easter celebration! A super cute Easter dessert that is easy for decorators of all skill levels, this bunny cake features simple decorations. The sparkly candy ears on the bunny’s head are sure to catch everyone's eye at Easter brunch. Also fun for baby showers or as a birthday cake, this bunny cake is just as sweet to look at as it is to eat!
  • Prep2 hr 15 min
  • Total Time4 hr
  • Skill LevelBeginner
    Amount12 servings


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  1. Make Bunny Ears

    One day in advance, make the bunny ears. Print out the Large Bunny Ears pattern and tape the pattern to a cake board. Cover with wax paper.

    Combine white sparkling sugar sprinkles and white cake sparkles in a small bowl. Set aside.

    Melt white Candy Melts candy according to package instructions. Transfer to a disposable decorating bag and cut a small tip in the bag.

    Outline and fill in each bunny ear, reserving the remaining candy for a later step.

    Immediately top with the combined sprinkle mix. Tap lightly to remove excess. Chill candy until set, for about 10 to 15 minutes.

    Once set, remove the ears from the wax paper and place them face down on the cake board. Using reserved candy (reheat if necessary), pipe strip of candy on backside of each ear.

    Position lollipop sticks in the melted candy, leaving about 3 inches of stick at the bottom of each ear for cake insertion. Chill until set for about 5 to 10 minutes.

  2. Prepare and Bake Cake

    Prepare the cake batter according to recipe instructions. Divide batter equally into five Easy Layers pans, reserving about ½ cup in a separate bowl.

    Using Christmas Red food coloring, tint the batter in the bowl light pink. Using toothpicks, marbleize the pink batter evenly into all 5 pans.

    Bake and cool, then level the cooled cakes. Set aside.

  3. Prepare Raspberry Buttercream

    In a large bowl, beat the shortening and butter with an electric mixer until the mixture is light and fluffy. Add vanilla and mix well.

    Gradually add the sugar, one cup at a time, beating well with the electric mixer on medium speed. Scrape the sides and bottom of the bowl often. When all the sugar has been mixed in, the frosting will appear dry.

    Add the raspberry preserves and beat at medium speed until the frosting has a light and fluffy consistency.

  4. Frost & Decorate Cake

    Prepare a decorating bag with tip 2A and ready-to-use decorator icing. Place one cake layer on a cake board or plate. Pipe a border around the edge of the cake and fill with raspberry buttercream frosting. Position second cake layer on top. Repeat for all layers.

    Using spatula, frost the cake smooth with creamy white icing.

    Using Christmas Red food coloring, tint 1/4 cup icing dark red, 1/4 cup icing medium red and 1/4 cup icing light red. Using black food coloring, tint 1/8 cup of icing black.

    Prepare two decorating bags with tip 3. Fill separately with light red and black icing.

    Using light red icing, pipe small “X” on the front side of the cake for mouth. Using black icing, pipe eyes and eyelashes. Reserve remaining light red icing for a later step.

  5. Add Bunny Ears

    Insert ears into the top of the cake.

    Prepare three decorating bags separately with tips 1M, 21 and 32. Alternate adding dark, medium and light red icings, as well as any remaining creamy white decorator icing, randomly into each bag.

    Pipe rosettes and stars around the base of the bunny ears.


How To