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  1. Easter Bunny Cake

Easter Bunny Cake

02:45:00 16 servings, 1 piece (73 g) each
Recipe By
5.0
3 0 Reviews
Prep Time
20
min.
Total Time
2
hr.
45
min.
Servings

16 servings, 1 piece (73 g) each

Bunnies and Easter go hand in hand. So what better way to celebrate the Easter season than with our cute Easter Bunny Cake? No special baking or decorating skills are required. Just follow our easy-to-follow directions to make this foolproof cake. (Shhh! No one needs to know you start with a cake mix!) And the super-simple bunny ears add the perfect finishing touch. The best part? It's iced with delicious Philadelphia Cream Cheese Whipped Frosting for a creamy sweet finish.

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Make It

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  • Heat oven to 350°F.
  • Line 2 (8-inch) round pans with parchment; spray with cooking spray. Prepare cake batter and bake in prepared pans as directed on package. Cool 10 min. Remove cakes from pans to wire racks; cool completely.
  • Meanwhile, mix water and food colouring until blended. Add to 1 Tbsp. coconut in small resealable plastic bag; seal bag, then shake bag to evenly tint coconut with food colouring.
  • Draw 2 (5-1/2-inch-long) bunny ear shapes on additional sheet of parchment paper; turn paper over. Melt white candy coating wafers as directed on package. Reserve 1 Tbsp. melted white candy coating for later use; spoon half of the remaining white candy coating evenly onto centre of each ear template on parchment. Spread into ear shapes, staying within the traced lines. Sprinkle pink coconut onto centres of ears, then sprinkle white coconut over remaining candy coating on ears. Refrigerate 10 min. or until candy coating is firm.
  • Peel ears carefully off parchment. Place, coconut sides down, on additional parchment sheet. Spread thin line of half of the reserved melted white candy coating down centre of each ear. Gently press lollipop stick or wooden skewer into candy coating, extending end of each stick 3 inches beyond bottom of each ear. Refrigerate 10 min. or until candy coating is firm.
  • Spread small dab of cream cheese frosting onto flat side of each white chocolate chip. Place on centres of chocolate candy coating wafers for the bunny's eyes; press chips gently into wafers to secure.
  • Place 1 cake layer, bottom side up, on plate; spread with 3/4 cup of the remaining cream cheese frosting. Top with remaining cake layer, top side up. Spread remaining cream cheese frosting onto top and side of cake, swirling frosting to resemble the bunny's fur. Refrigerate 1 hour.
  • Insert ears into top of cake. Gently press eyes into frosting in side of cake. Fit tube of pink decorating icing with small round tip; use to make the bunny's mouth. Change to rosette decorating tip, then use to add rosettes around bases of ears with remaining pink icing as shown in photo.

Note

If tops of cake layers are domed in the centres, use serrated knife to cut the domed tops from the cooled cake layers before frosting and decorating as directed.

Note

If the reserved melted candy coating becomes too firm to easily spread onto backs of bunny ears, reheat it in the microwave just until thinned to desired spreading consistency.

Servings

  • 16 servings, 1 piece (73 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (73 g) each
AMOUNT PER SERVING
Calories 290
% Daily Value
Total fat 13g
Saturated fat 5g
Cholesterol 55mg
Sodium 240mg
Carbohydrate 40g
Dietary fibre 1g
Sugars 27g
Protein 4g
   
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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