Fluffy Bunny Butt Cake Recipes

BUNNY BUTT CAKE

Steps:

• To prepare cake: Position racks in the middle and upper third of oven. Preheat the oven to 350 degrees F. Line 3 (1/2-cup) muffin cups with paper liners. Coat a 9-inch cake pan with cooking spray.
• Whisk all-purpose flour, whole-wheat flour, baking soda, salt and baking powder in a medium bowl.
• Beat granulated sugar and butter (or coconut oil) in a large mixing bowl with an electric mixer on medium speed until creamy. Add eggs, one at a time, beating until well combined after each addition. Add lemon zest and juice; beat until combined. With the mixer on low, alternately mix in the dry ingredients and buttermilk, starting and ending with the dry ingredients and scraping the sides of the bowl as needed, until just combined.
• Fill each prepared muffin cup halfway with the batter, then add the remaining batter to the prepared cake pan. Place the cake on the center rack in the oven and the cupcakes on a rack above it. Bake until a toothpick inserted into the center comes out clean, about 20 minutes for the cupcakes and 30 minutes for the cake. Let the cupcakes cool in the pan for 5 minutes, then transfer to a rack to cool completely. Let the cake cool in the pan for 15 minutes, then transfer to a rack to cool completely.
• Meanwhile, prepare frosting: Combine cream cheese, confectioners' sugar and vanilla in a mixing bowl. Beat with an electric mixer until smooth.
• To assemble and decorate cake: Halve the cake vertically. Frost the top of one half and set the other half on top. Stand the layers upright on their cut end. Trim 1/2 inch from the bottom of one of the cupcakes, then use a toothpick to attach it, cut-side down, to the top center of the cake for the bunny tail. Use more frosting to cover the cake and cupcake. Sprinkle with shredded coconut.
• Frost the two remaining cupcakes. Use toothpicks to attach them to the bottom of the cake. Press a strawberry slice and three blueberries into each cupcake to create feet.

EASTER BUNNY 'BUTT' CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 muffin cups. Grease and flour an oven-proof glass or ceramic bowl.
• Beat cake mix, water, vegetable oil, and eggs together in a bowl with an electric mixer on low speed until just-moistened. Increase mixer speed to medium and beat until batter is smooth, about 2 minutes. Fill prepared muffin cups with batter; pour remaining batter into prepared oven-proof bowl.
• Bake cupcakes in the preheated oven until golden and the tops spring back when lightly pressed, 18 to 21 minutes. Let cupcakes cool briefly in the muffin tin before transferring to a wire rack to cool completely.
• Bake cake in the preheated oven until golden and a skewer inserted into the center of the cake comes out clean, 33 to 45 minutes. Let cake rest in the bowl for 10 to 15 minutes before transferring to a wire rack to cool completely. Transfer cooled cake to a serving platter.
• Place 2/3 of the coconut into a resealable plastic bag; add red food coloring, seal the bag, and shake until coconut is shaded pink. Repeat process until coconut is your desired shade of pink.
• Measure out about 1/2 cup of remaining coconut and place in a bowl. Pour remaining coconut into another resealable plastic bag; add green food coloring, seal the bag, and shake until coconut is shaded green. Repeat process until coconut is your desired shade of green.
• Secure 2 cupcakes, tops against the cake, with toothpicks to one end of the cake to form bunny "feet." Place 2 marshmallow halves, cut-side down, on top of each cupcake to complete each "foot." Secure remaining cupcake, top-side against the cake, with a toothpick to the top of the cake to create the "tail."
• Spread pink frosting over cake and "feet", excluding the "tail." Cover pink frosting with pink coconut. Spread white frosting over the "tail" and cover with reserved white coconut.
• Cut fruit roll to form 2 small ovals and 6 smaller circles. Using frosting as "glue," secure 1 oval and 3 circles to each "foot" to resemble foot pads. Secure paper bunny ears to the serving plate at the front of the bunny cake using frosting. Sprinkle green coconut around the cake to resemble grass.

BUNNY BUTT CAKE

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.

FLUFFY BUNNY BUTT CAKE

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package. Pour 2/3 cup batter into each of 3 paper-lined muffin pan cups, then pour remaining batter into 1-1/2-qt. ovenproof bowl sprayed with cooking spray.
• Bake 18 to 20 min. or until toothpick inserted into centers of cupcakes comes out clean. Remove cupcakes from oven; cool. Meanwhile, leave cake in oven to bake additional 25 to 30 min. or until toothpick inserted into center of cake comes out clean.
• Remove cake from oven; cool 10 min. Run knife around edge of cake to loosen cake from bowl; invert bowl onto wire rack. Carefully remove bowl; cool cake completely.
• Meanwhile, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Refrigerate until ready to use.
• Place cake, flat side down, on plate; frost with about 2/3 of the pudding mixture. Place cupcakes on cake for the bunny's tail and feet as shown in photo, securing cupcakes to large cake with toothpicks, if necessary. Spread cupcakes with remaining pudding mixture.
• Flatten 2 marshmallows; brush with water, then dip into colored sugar. Cut 3 of the remaining marshmallows in half; dip cut sides of marshmallow halves into colored sugar. Add colored marshmallows to the bunny's feet. Cover tail with remaining marshmallows.

BUNNY BUTT CAKE

Steps:

• Allow all of the cakes to cool completely, then remove them from their pans.
• Pat a circle of the Oreo cookie "dirt" around the base of the cake, so it looks like the bunny's butt is poking out of the dirt.

CHOCOLATE COCONUT BUNNY BUTT CAKE RECIPE BY TASTY

Steps:

• Make the chocolate cake and paws: Preheat the oven 325°F (170°C). Grease a 7-inch hemisphere-shaped cake pan or 9-inch deep oven-safe bowl and 5 cups of a 12-cup muffin tin with nonstick spray.
• Pour the chocolate cake batter into the prepared muffin tins, filling each about ¾ of the way. Bake for 12-15 minutes, until the cupcakes spring back when gently pressed.
• Fill the prepared cake pan with the remaining batter and set in a flat-bottomed cake pan to stabilize in the oven. Bake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
• Remove the cupcakes and cake from the oven and let cool at room temperature for 20-30 minutes, then transfer to the refrigerator to cool completely, at least 1 hour.
• Make the buttercream: In a large bowl, combine the butter, salt and powdered sugar. Cream with an electric hand mixer on medium speed for 5-7 minutes, until no powdered sugar remains at the bottom of the bowl. Scrape down the sides of the bowl. Beat in the vanilla. Add the milk and continue beating until the buttercream is light and fluffy, another 5 minutes.
• Make the bunny ears and paw prints: In a small, microwave-safe bowl, combine the pink and white candy melts. Microwave in 30-second intervals until melted and smooth. Transfer to a piping bag and cut a small hole at the tip.
• Line 2 small baking sheets with parchment paper.
• Place the skewers vertically at one short end of a prepared baking sheet. Starting at the tops, pipe the melted pink candy over the skewers in the shape of bunny ears, leaving 4-5 inches uncovered at the bottom to stick into the cake. Let sit until dry, about 5 minutes.
• On the remaining prepared baking sheet, use the candy melts to pipe 4 large circles, about 1 inch in diameter, and 8 small ovals, about ½ inch wide, for the paw prints. Let sit until dry, about 5 minutes. You will not need all of these for assembly, but make extra incase of breaking or improper sizing.
• Make the grass: In a medium bowl, mix together 1½ cups shredded coconut and the green food coloring until the color is evenly distributed.
• Make the carrots: Using kitchen shears, cut off the flat ends of the orange candies.
• Cut the green sour ropes crosswise into ½-inch pieces. Place 2-3 of the green ropes pieces onto the sticky, exposed sides of the orange candies for the carrot tops.
• Make the bunny tail: Add 3 cupcakes to a medium bowl and crumble finely with your hands. Mix in 1 tablespoon of the buttercream until evenly distributed, then shape the cake mixture into a ball. Transfer to the refrigerator for 1-2 hours to set.
• After chilling, coat the cake ball in buttercream, then cover with 3 tablespoons of the white shredded coconut. Return to the fridge while you assemble the rest of the cake.
• Make the feet: Place the remaining 2 cupcakes on a cutting board, with the bottoms facing up. Dab a bit of buttercream on the side of each cupcake and place a marshmallow on top of the buttercream.
• Cover the cupcakes and marshmallows with a thin coat of buttercream and place in the refrigerator for 30 minutes to set.
• Remove the feet from the refrigerator and cover with a thicker coat of buttercream, rounding the edges to blend the shape together. They should be narrower at the top and rounder at the bottom. Arrange the pink candy paw prints on the feet, with a round circle on top and the 3 smaller ovals underneath. Return to the refrigerator to set for another 20-30 minutes
• Assemble the cake: Dollop 1 tablespoon of buttercream on the center of a cake platter. Place the round cake on the center of the platter with the domed side facing up, using the buttercream to keep the cake in place.
• Spread a thin layer of buttercream all around the cake and cover with the remaining 1 ½ cups white shredded coconut.
• Place 6 toothpicks in 2 triangle shapes on one side of the cake. Remove the feet from the refrigerator and place them into the toothpicks.
• Place 4 toothpicks above the feet, then attach the tail to the toothpicks.
• Spread the coconut grass around the body, then arrange the easter eggs and carrots in the grass.
• Stick the ears in the front side of the bunny at about a 45° angle, so that they are slightly resting on the cake for support. If the skewers are too long, cut down so the ears cant rest against the cake.
• Slice and serve.
• Enjoy!

SKINNY BUNNY BUTT CAKE

Steps:

• Heat oven to 375°F. Line 1 1/2-quart ovenproof bowl (8 inches across top) with cooking parchment paper. Place paper baking cup in each of 9 regular-size muffin cups.
• Make cake batter as directed on box. Carefully spoon 4 1/2 cups batter into parchment-lined bowl. Spoon remaining batter into 9 muffin cups, filling two-thirds full.
• Bake bowl 45 to 50 minutes, cupcakes 18 to 22 minutes or until golden brown and cracks on top feel dry. Place bowl on cooling rack. Cool completely, about 1 hour. Remove cupcakes from muffin pan. Cool completely, about 30 minutes. Remove paper baking cups from 3 of the cupcakes (save remaining cupcakes for another use).
• Stir red food color into whipped topping to make desired pink color. Place bowl cake rounded side down on large serving plate; remove parchment paper. Spread 1/2 cup whipped topping over cake. Use whipped topping to adhere cupcakes to bowl cake for feet and bunny tail. Place marshmallow halves, cut sides down, on tops of 2 cupcakes to make heels of feet. Spread remaining whipped topping over cake. Sprinkle with coconut; press lightly to adhere.
• 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. Cut ears from construction paper; wrap ends that will be inserted into cake with plastic food wrap. Insert into cake. Remove ears and plastic wrap before serving. Store loosely covered in refrigerator.

AUNT MARY'S DELICIOUS BUNNY CAKE

Steps:

• Place a rack into the lower third of oven.
• Preheat oven to 325 degrees F (165 degrees C).
• Grease and flour a cake mold pan (such as a bunny cake or train cake mold) using vegetable shortening.
• Sift flour, baking powder, and salt in a bowl.
• Mix 1 1/3 cup milk, lemon extract, 1 1/4 teaspoons vanilla extract, and orange extract in a separate bowl.
• Beat unsalted butter in a large mixing bowl with an electric mixer on medium speed until butter is creamy and smooth, 1 to 2 minutes. Beat in white sugar and continue beating until the mixture is light and fluffy, about 5 more minutes. Scrape the sides of the bowl occasionally.
• Beat in eggs, one at a time, beating each egg in thoroughly before adding the next.
• Reduce mixer speed to low and beat in flour mixture in several additions, alternating with milk mixture; begin and end with flour mixture. Do not overbeat. Scrape bowl occasionally.
• Pour batter evenly into prepared cake pan.
• Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the cake comes out clean, 30 to 45 minutes.
• Place cake in pan on a wire rack and allow to cool for 15 minutes before inverting pan to remove cake. Allow cake to completely cool on wire rack, 3 to 4 hours.
• Beat vegetable shortening, 1/2 cup butter, confectioners' sugar, 2 tablespoons milk, and 1 teaspoon clear vanilla extract in a bowl until frosting is smooth and creamy.
• Pack the frosting into a heavy resealable plastic bag; force the frosting into one corner of the bag. Clip a small corner off the plastic bag, seal the bag, and pipe the frosting onto the cooled cake in desired pattern.