Easy Bunny Cake Recipes

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EASTER BUNNY CAKE



Easter Bunny Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 12 to 14 servings

Number Of Ingredients 14

6 cups confectioners' sugar
3 sticks (12 ounces) unsalted butter, at room temperature
Pinch fine salt
1 tablespoon pure vanilla extract
2 to 3 tablespoons milk
2 baked 9-inch round cake layers (your favorite recipe or an 18.25-ounce boxed cake mix)
1 1/4 cups sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo

Steps:

  • For the frosting: Combine the sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
  • For the bunny: Spread a thin layer of frosting (about 2/3 cup) on the flat side of one cake layer and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating 2 layered pieces that are slightly different sizes.
  • Place the larger piece of cake cut-side down on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have 2 layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
  • Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1 inch from the end of the bunny's body.
  • Mix the cake scraps in the bowl with a fork until mashed and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
  • Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
  • Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
  • To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece and press the 2 end circles, cut-sides in, into the front of the face for the bunny cheeks. Push the white jelly bean halves into the face below the cheeks, round-sides out, for the teeth. Place the pink jelly bean above for the nose.
  • Unroll the licorice wheel and cut 2 pieces, each about 1 1/2 inches long. For each piece, peel the strips apart halfway down and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out for the whiskers.
  • Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with frosting if necessary.

EASY BUNNY CAKE



Easy Bunny Cake image

A simple version of a coconut white cake shaped like a bunny head!

Provided by Joni Ehman

Categories     Desserts     Cakes     Cake Mix Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 5

1 (18.25 ounce) package yellow cake mix
3 ¾ cups flaked coconut
1 (16 ounce) package vanilla frosting
30 small jellybeans
4 red licorice

Steps:

  • Heat oven and prepare two 9 inch round baking pans as directed on cake box. Prepare cake batter with as directed on package adding in 1/2 cup of coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package.
  • When cooled, place one whole 9 inch cake layer on serving tray, forming the bunny's head. Cut 2 convex shaped ears from each side of the second layer, place on each side of head to form ears. Use concave shaped piece for the bowtie, place about 1/2 inch below head.
  • Frost entire bunny covering top and sides of bunny. Pat remaining 3 1/4 cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use the licorice to make whiskers.

Nutrition Facts : Calories 456.6 calories, Carbohydrate 68.8 g, Cholesterol 0.9 mg, Fat 19.6 g, Fiber 2.7 g, Protein 2.8 g, SaturatedFat 9.3 g, Sodium 361.8 mg, Sugar 48 g

EASTER BUNNY CAKE



Easter Bunny Cake image

The secret to crafting this adorable Easter Bunny Cake is the shredded coconut! It adds an extra boost of flavor and texture to the already delicious carrot cake. Start with Betty Crocker™ Super Moist™ Carrot Cake Mix, and follow our premade diagram to form the shape-before you know it, a cute-as-can-be bunny cake will be hopping down your Easter table. But don't forget about the decorations! The shredded coconut adds a fur-like texture, and the jelly beans add a pop of color that's perfect for the eyes and nose. It's a great way to get your little bakers in on the Easter fun.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Whipped Fluffy White Frosting
1 cup shredded coconut
Construction paper
Jelly beans or small gumdrops, as desired
1 cup shredded coconut
Green food color

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
  • Reserve 1 layer for another use or to make a second bunny. Cut 1 layer in half as shown in diagram. Put halves together with frosting to make body. Place cake upright on cut edge on tray.
  • Cut out a notch about one-third of the way up one end of body to form head (small end) as shown in diagram. Attach half of cutout piece from tail with toothpicks. Frost with remaining frosting, rounding body on sides. Sprinkle with 1 cup coconut. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Press into notch on top. Use jelly beans for eyes and nose.
  • Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Nutrition Facts : Calories 330, Carbohydrate 40 g, Cholesterol 25 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 30 g, TransFat 2 g

BUNNY BUTT CAKE



Bunny Butt Cake image

Creating a Bunny Butt Cake is all about the arrangement. We've got the step-by-step directions to help you make an Easter Bunny Butt Cake using Betty Crocker™ Super Moist™ Yellow Cake Mix. Make the cake batter as directed and use 3 muffin cups and a bowl for baking the body, feet and bunny tail. Once that's done, it's simply a matter of cooling, frosting and decorating with candies, coconut shavings and Betty Crocker™ Fruit Roll-Ups™ for the carrots! Show off your spring cheer with a sweet and silly Bunny Butt Cake recipe that'll delight any guest.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h40m

Yield 15

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ Yellow or White Cake Mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Rich & Creamy Vanilla Frosting
Red food color
1 large marshmallow, cut in half
3 cups shredded coconut
Green food color
2 strawberry or cherry stretchy and tangy taffy candies (from 6-oz bag)
1 roll Betty Crocker™ Fruit Roll-Ups™ Punch Berry Chewy Fruit Snack (from 5-oz box)
3 green-colored sour candies, separated into strips
Construction paper

Steps:

  • Heat oven to 325°F. Grease 1 1/2-quart ovenproof bowl (8 inches across top) with shortening; coat with flour (do not use cooking spray). Lightly grease 3 muffin cups in regular-size muffin pan.
  • Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl.
  • Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from muffin cups and bowl; place rounded sides up on cooling racks. Cool completely, about 1 hour. If necessary, cut off rounded tops of cakes.
  • Spoon frosting into large bowl. Add red food color to make desired pink color. Place bowl cake on tray cut side down; spread 1/3 cup frosting over cake. Use frosting to adhere cupcakes to bowl cake for feet and bunny tail. Use toothpicks if necessary. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread thin layer of frosting over side and top of cake to seal in crumbs. Freeze cake 30 to 45 minutes to set frosting.
  • Spread remaining frosting over cake. Sprinkle with 2 cups of the coconut; press gently to adhere. Shake 1 cup coconut and 3 drops green food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Use rolling pin to press strawberry candies into 2 large rectangles. Cut 2 large ovals and 6 small circles out of candy. Press onto bottoms of bunny feet, using frosting if needed.
  • Roll up fruit snack to make carrot shapes. Cut green sour candies in half crosswise; press into large end of each carrot to make greens on carrot. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.

Nutrition Facts : Calories 440, Carbohydrate 60 g, Cholesterol 35 mg, Fat 4, Fiber 1 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 40 g, TransFat 2 g

PETER RABBIT CAKE



Peter Rabbit Cake image

No bunny will be able to resist a slice of this adorable dessert. Baked and decorated ahead of time, the coconut-topped cake makes an eye-catching fitting finale to any Easter feast. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 7

1 package white cake mix (regular size)
1 can (16 ounces) vanilla frosting
1-3/4 cups sweetened shredded coconut, divided
2 drops red food coloring
2 drops green food coloring
Assorted jelly beans
1 stick black licorice, cut lengthwise into 1/8-inch strips

Steps:

  • Mix and bake cake according to package directions, using two greased and floured 9-in. pans. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For bunny's head, place one cake on a 20x14-in. covered board. Cut remaining cake into two ears and one bow tie (see Fig. 1). Place ears 4-in. apart on top of head. Place bow tie so it fits in curve of head (see photo). , Frost top and sides of head, ears and bow tie. Sprinkle 1-1/4 cups coconut over head and ears. Divide remaining coconut between two resealable plastic bags; add red food coloring to one bag and green to the other. Seal bags and shake to coat. Place pink coconut on ears to within 1/2 in of the edges. Place green coconut around the cake. , Use jelly beans for eyes, nose and to decorate bow tie. Cut the licorice into seven 2-in. pieces and seven 3/4-in. pieces. Place six 2-in. pieces next to nose for whiskers. Bend the remaining 2-in. piece into a semicircle and place 3/4 in. below nose for mouth. Connect nose to mouth with one 3/4-in. pieces. Place three 3/4-in. pieces above each eye for eyelashes.

Nutrition Facts :

BUNNY CAKE



Bunny Cake image

Make a cake for your next celebration that will really wow your guests with this Bunny Cake recipe from My Food and Family! For this Bunny Cake recipe, make a spongy white cake and top it off with tasty candies like licorice, gumdrops and jelly beans.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 16 servings

Number Of Ingredients 4

2 baked 9-inch round white cake layers, cooled
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
suggested decorations: licorice, gumdrops, jelly beans

Steps:

  • Leave 1 cake whole. Use serrated knife to cut remaining cake into 3 pieces as shown in video. Arrange on large foil-covered board or platter to resemble a bunny's head and bow tie, using small amount of COOL WHIP to attach pieces to each other.
  • Frost cake with remaining COOL WHIP.
  • Sprinkle with coconut. Decorate with remaining ingredients as shown in photo. Keep refrigerated.

Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 0 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

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From butterwithasideofbread.com


BUNNY BUTT CAKE RECIPE | EATINGWELL
Coat a 9-inch cake pan with cooking spray. Advertisement. Step 2. Whisk all-purpose flour, whole-wheat flour, baking soda, salt and baking powder in a medium bowl. Step 3. Beat granulated sugar and butter (or coconut oil) in a large mixing bowl with an electric mixer on medium speed until creamy.
From eatingwell.com


EASY BUNNY-SHAPED CAKE | REYNOLDS BRANDS
Parchment Paper Rolls with SmartGrid. Learn More WHERE TO BUY. 2. Slice according to photo. 3. Arrange into bunny shape. 4. Apply icing to act as “glue” for cake pieces. 5.
From reynoldsbrands.com


EASY BUNNY CAKE | RECIPE CART
Instructions. Heat oven and prepare two 9 inch round baking pans as directed on cake box. Prepare cake batter with as directed on package adding in 1/2 cup of coconut. Divide batter evenly between the prepared pans. Bake and cool cake as directed on package. When cooled, place one whole 9 inch cake layer on serving tray, forming the bunny's head.
From getrecipecart.com


EASTER RECIPE: EASY BUNNY CAKE - THE CHIRPING MOMS
2018-03-01 Bunny Cake Ingredients: M&M’S® Caramel Laydown Bag; STARBURST® Original Jellybeans Laydown Bag; Yellow or white cake mix (and required ingredients) Vanilla frosting; Bunny Cake Directions: Follow the directions on the boxed cake mix to make a cake. Use 1 round cake pan and one 8×8 pan. Let cool and remove from pans. Place the round cake on ...
From thechirpingmoms.com


BUNNY CAKE (CUTE AND EASY EASTER DESSERT) - FAVORITE FAMILY RECIPES
2022-03-10 Instructions. Add cake mix, water, oil, and eggs to a large bowl and mix until combined. Pour into two 8-inch round cake pans and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Once the cakes are cooled, cut one cake as pictured.
From favfamilyrecipes.com


EASTER BUNNY CARROT CAKE RECIPE RECIPE | SCRAPPY GEEK
Preheat oven to 350 degrees. Mix by hand Pumpkin and Spice Cake Mix. Add ½ cup M&M's Easter candies and mix. Pour mixture into greased (we use butter) cake pan. Bake at 350 degrees for 25 to 35 minutes (bunny pan is deeper than conventional pans which may take the full 35 minutes to bake).
From scrappygeek.com


EASTER BUNNY CAKE RECIPES EASY - CREATE THE MOST AMAZING DISHES
How to make Easy Bunny Cake: 1. Place about 1 cup of coconut into a resealable bag. 2. Add 1 teaspoon of water to a small bowl and add 5 drops of green food coloring to the bowl. Pour the water into the bag of coconut and seal shut. Knead the bag to evenly distribute the green food coloring onto the coconut.
From recipeshappy.com


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