Servings: 10-12 serving(s)
Prep time: 30 minutes
Total time: 30 minutes
Create a fun family tradition with your kids:
Family traditions are a big part of what makes holidays special and memorable. This Easter Bunny Cake is a good example, in my family anyway. When I was growing up my mom always made this cake for us on Easter Saturday and now I make it with my kids every year.
The idea came from a pattern my mom clipped out of a magazine back in the early 70’s. The pattern is simple and clever: one round cake serves as the bunny face and two simple slices in a second cake create the ears and a bow tie. You then frost, cover the imperfections with coconut (that’s what I do), and decorate with goodies.
Easter Bunny Cake
- Mom used to frost the cake with boiled icing which looks lovely and bunny-like. I use a simple white frosting instead. You’ll need a good 4 cups of icing to frost the entire cake.
- Choose 8″ round cake pans (or 6″ if you have them) for a more manageable cake. I have learned through experience that 9″ cake pans make a cake that is hard to maneuver.
- Let your kids take the lead when it comes to decorating. After all, the cake is really for them.
- You’ll use extra icing on the ears and bow tie. Since slicing to create the shapes exposes the crumb of the cake, the first coat of icing will be very messy.
Or try this decadent (but healthy) Chocolate Beet Cake recipe.
Easy creamy icing
- 1/4 cup soft butter
- 3 Tbsp milk
- 1 tsp vanilla
- 3-4 cups of icing sugar
Cream the butter with the milk and vanilla. Add the icing sugar one cup at a time until you get a spreadable consistency.
**You’ll need to double the recipe to fully frost a layer cake.
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