Easy Easter Bunny Cake Made with 2 Round Pans

You don’t need any fancy cake pans to make this easy Easter bunny cake. All you need for this bunny cake is 2 round pans.

When I think about Easter, I always remember that big white coconut Easter Bunny cake that was always the centerpiece of the dessert table. Year after year, as soon as you walked into my grandparents house that Easter Bunny cake caught your eye. As we entered our teenage years my mother stopped making it, but this past year I started the tradition with my own children. While I made it myself last year, I plan to include the kids this year and change up the decorations a little, maybe using string licorice instead of melted candy melts for the wiskers and jelly beans for the eyes.

This Easter Bunny cake can be made with any flavored cakes, and can be decorated with buttercream frosting, canned frosting, or even whipped cream. It’s simple to make and only requires two 8 inch or 9 in circle cake pans. Once your cakes are cooked, you can level off the top using a knife and make sure both cakes are about the same size.

How to make an Easter bunny cake with two round cakes.

Step 1: Bake two circle 8 or 9 inch cakes, let cool.

Step 2: Leave 1 cake whole. For the second cake, use a knife to cut into 3 pieces as shown in the picture below. Arrange on a large board or platter to resemble a bunny’s head and bow tie, using small amount of frosting or whipped cream to attach pieces to each other.

Step 3: Frost Cake and sprinkle with coconut

• Ears & bow tie: to get the pink coconut, mix the coconut with a drop of red food coloring.
• Mouth and whiskers: Melt a few black candy melts in a microwave safe container for 30 second intervals on 50% power (mixing in between) until melted. Place in ziplock bag, cut off a corner and make whiskers and mouth on wax paper- allow to harden. If you don’t have candy melts you can use frosting or black licorice candy.

Easter Bunny Cake

Easter Bunny Cake

This classic Easter Bunny Cake has been a tradition in many families for years. You don't need any fancy cake pans to make this adorable Easter bunny cake, just two round cake pans.

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Ingredients

• 2 baked 9-inch round cakes cooled
• 1 2 cups of white frosting. or 8 oz. COOL WHIP Whipped Topping, thawed
• Coconut
• Eyes - White Wilton candy melt with a chocolate chip
• Whiskers & mouth - black candy melts or black licorice
• Pink food coloring for ears and nose or use red/pink candy.

Instructions

• Leave 1 cake whole. For the second cake, use a knife to cut into 3 pieces as shown in the picture below. Arrange on a large board or platter to resemble a bunny's head and bow tie, using small amount of frosting or Cool Whip to attach pieces to each other.
• Frost cake
• Sprinkle with coconut
• Decorate as shown in picture. For pink areas, mix coconut with a drop of food coloring.
• For mouth and whiskers: Melt a few black candy melts in microwave safe container for 30 second intervals on 50% power until melted. Place in ziplock bag, snip off corner and on wax paper make whiskers and mouth - allow to harden.

Notes

*If you don't have candy melts around the house you can use frosting or candy.

I see variations of this cake quite often around Easter, have you ever made this classic Easter Bunny cake with your family?

Looking for other Easter desserts to make? Try the PEEPS Easter Cake, Easter Dirt Cups, Rice Krispie Easter Eggs or Jello Eggs.