Sparkle Easter Bunny Cake (Print View)

Moist vanilla cake shaped like a bunny, with fluffy buttercream and gold sprinkles for a festive touch.

# Ingredient List:

→ Cake

01 - 2 ½ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - ½ teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs, room temperature
07 - 1 tablespoon pure vanilla extract
08 - 1 cup whole milk

→ Buttercream Frosting

09 - 1 cup unsalted butter, softened
10 - 4 cups powdered sugar, sifted
11 - 2 to 3 tablespoons whole milk
12 - 1 tablespoon pure vanilla extract
13 - Pinch of salt

→ Decoration

14 - 1 cup sweetened shredded coconut
15 - Pink gel food coloring
16 - 2 large marshmallows
17 - 2 mini marshmallows
18 - Black licorice laces or black gel icing
19 - Gold sprinkles

# Directions:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - Whisk together flour, baking powder, and salt in a medium bowl.
03 - Beat butter and sugar in a large bowl until light and fluffy, about 3 to 4 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Alternately add flour mixture and milk to butter mixture, beginning and ending with flour. Mix until just combined.
06 - Divide batter evenly between prepared pans. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks and cool completely.
08 - Beat softened butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until fluffy and smooth.
09 - Place one cake round as the bunny face. Cut two ovals from the second round for ears and use the remaining piece for the bowtie. Arrange on a large serving platter to form the bunny shape.
10 - Frost entire cake with a thin crumb coat. Chill for 20 minutes, then apply a thick, even layer of buttercream.
11 - Press shredded coconut onto the frosted areas to create fur texture.
12 - Tint a small amount of coconut with pink food coloring for inner ears and nose. Arrange accordingly.
13 - Use marshmallows for cheeks and teeth. Apply black licorice laces or gel icing for whiskers and eyes.
14 - Decorate with gold sprinkles for a shimmering finish.
15 - Present the Easter bunny cake and serve to guests.

# Expert Tips:

01 -
  • It's actually simpler to execute than it looks, which means you'll feel like a pastry artist without the stress.
  • The cake stays moist for days, so you can bake it ahead and decorate when inspiration strikes.
  • Kids get genuinely excited about helping arrange the ears and marshmallows, turning baking into a real activity together.
02 -
  • Room temperature ingredients are not a suggestion; cold eggs and cold butter will cause your batter to seize and split, leaving you with a grainy texture that no amount of frosting will fix.
  • Don't open the oven door before 30 minutes have passed—the temperature drop can cause your cake to sink in the middle, which I learned the hard way and now approach ovens with respect.
03 -
  • If your frosting breaks or looks grainy, it's usually because it was too cold; warm it gently by placing the bowl over a pot of barely simmering water for 30 seconds at a time, stirring between heat sessions.
  • Gold leaf or edible gold dust creates an even more elegant shimmer than sprinkles, and it photographs beautifully if you're inclined to capture the moment before the first slice.
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