Add a touch of whimsy to your Easter dinner by serving this cute Easter Bunny Cake. It's easy to make using a 9x13 sheet cake, a printable bunny template, and some fluffy white, pink, blue, and chocolate frosting. The whole family will love this cute Easter dessert.
I hope that just seeing this sweet Easter Bunny cake makes you happy. We can all use a warm fuzzy feeling inside right now and that's how I felt when I finished decorating this cute Easter dessert and I wanted to share that with you.
When I decided to get back into the kitchen to create some recipes to share with you I wanted to bring you joy and the way I do that and have been doing that here at Hungry Happenings for many years is by sharing my cute food.
If I can lift your spirit by sharing this cute cake then that will make me happy.
Let's make a cute Easter Bunny Cake!
- 1 (9x13-inch) sheet cake
- I doctored a Duncan Hines white cake mix using 3 tablespoons of a pudding mix (the powder, not the prepared pudding) and 3 tablespoons of sour cream. You can simply use the cake mix ingredients but I highly recommend adding the pudding mix and sour cream as it really adds amazing moisture and flavor to the cake.
- You can also bake a white cake from scratch using my favorite white cake recipe.
- ½ cup bright pink frosting
- ⅔ cup white frosting
- ⅔ cup chocolate frosting (or brown frosting)
- 1 ½ cups light blue frosting
- For the frosting, you can use my recipe below or use tubs of store-bought frosting.
- I wanted bright white frosting so I made a buttercream with half butter and half shortening. I love the flavor and the bright white color.
- If you make a full butter frosting it will have a yellowish tint and you will need to add white food coloring to it in order to get a pretty pink and pastel blue. If you don't add it your pink will have an orange tint and the blue will have a green tint to it.
- 2 black Sixlets
- These will create the eyes, but you can use chocolate chips or simply use chocolate frosting to make the eyes.
Easter Bunny Template
- Download this printable Easter Bunny template.
- Then print it out and cut it out.
- Use a craft knife to cut out the inner pieces including the ears, nose, eyes, etc.
- Lay the template on top of your cake (I flipped my cake upside down and used the flat surface on top).
- Use a sharp knife to "cut" around the template just enough to leave a mark, but not enough to actually cut into the cake.
- Also, mark all the interior pieces like the ears, nose, and eyes as well.
If you prefer, you can use a clear piping gel transfer instead as I did for my Olaf Mickey Mouse Cake. You set a piece of acetate or wax paper over the design, pipe on clear piping gel over the lines then carefully flip the design upside down onto the cake. Gently press over the lines just to make sure the piping gel sticks to the cake then lift off the template.
You can then pipe over the top of the piping gel lines.
Or if you are really artistically inclined, you can simply use the design as a guide when decorating your cake.
- Fill pastry bags with pink, white, blue, and chocolate brown frosting.
- Fit the pink bag with a #4 or #5 round tip.
- Pipe around the outline of the bunny then fill in the ears and nose.
- Create paws and a mouth.
- Use an offset spatula or spoon to smooth out the ears and nose. (You can, if you prefer, pipe those on using a star tip.)
- Fit the white frosting bag with a star tip. You can use any tip between a #18 and a #22.
- Pipe stars of white frosting inside the pink border creating a white bunny.
- Fit the blue frosting bag with a star tip.
- Pipe Blue around the bunny just to the bottom line on the bunny's head leaving the bottom edge of the cake blank.
- Pipe blue stars all around the sides of the cake as well leaving the sides below the bunny's paws empty.
- Fill in the bottom of the cake with chocolate frosting stars.
- Add two black Sixlets or chocolate chips for the eyes. If you don't have either, just pipe the eyes on using black or brown frosting.
- Pipe on the whiskers to finish the cake.
I was going to originally add some carrots in the chocolate "dirt" but there just didn't look like there was enough room for the carrots and I didn't want to clutter it up.
If you make a larger sheet cake then you might have room to add some carrots by piping on mounds of orange frosting and adding some green frosting carrot greens. You'll want it to look like the carrots are in the ground.
Or simply leave it as it is because it's darn cute like this. Don't you think?
I am pretty positive this cake will make your family smile.
Plus it tastes yummy too.
Be sure to watch the video in this post to see how you can make this fun Easter cake at home.
You can find items needed to make this cake on Amazon. I earn a small commission for sales using the links in this post at no extra cost to you.
To make your Easter cake even more whimsical, swirl together pink, blue, and white cake batter to create a fun tie-dye cake. See my Rainbow Unicorn Cake Recipe and Video to see how that's done.
If you prefer, you can frost the cake with a smooth layer of blue and brown frosting and then top it with a modeling chocolate or fondant Easter Bunny.
To create an Easter Bunny topper, roll out white, pink, and black modeling chocolate or fondant, and cut out the pieces using a sharp knife. Set the pieces on the cake.
If you are looking for more bunny-themed dessert ideas, be sure to check these out.
You can make your bunny cake ahead of your Easter dinner. It can be stored at room temperature for up to 3 days.
If you need to make it even sooner, you can freeze the frosted cake for up to a month ahead. Pop the cake in the freezer for an hour until the frosting has firmed up before wrapping it in plastic wrap and an overwrap of tin foil. Then, freeze. To thaw, remove the cake and let it thaw on your counter for a few hours before unwrapping.
Decorate a 9x13 sheet cake with the cutest Easter Bunny to serve for Easter dessert. This cute Easter cake is simple to make using a printable template and fluffy white, pink, blue, and chocolate frosting.
- 1 box Duncan Hines Classic White Cake Mix
- 3 tablespoons instant white chocolate or vanilla pudding mix
- 3 tablespoons sour cream or Greek yogurt
- 1 cup water or milk
- ⅓ cup vegetable oil
- 3 egg whites
- ¾ cup butter
- ¾ cup shortening
- 5 ½ cups powdered sugar sifted
- 2-3 tablespoons milk
- 1 ½ teaspoons vanilla extract or vanilla powder
- pink and blue food coloring
- 1 tablespoon cocoa powder
Preheat oven to 350 degrees Fahrenheit.
Grease and flour a 9x13-inch baking pan then line the bottom with parchment paper for ease of removal.
Combine all the cake ingredients in a mixing bowl and beat, using an electric mixer, on low speed for 30 seconds.
Increase the speed to medium and beat for 2 minutes.
Pour batter into the prepared pan.
Bake for 26-34 minutes until a toothpick inserted in the center of the cake comes out clean.
Allow the cake to cool completely.
Carefully flip the cake upside down and unmold it onto a serving platter.
Cut out the printable Easter Bunny template.
Place it on top of the cake and use a sharp knife to gently cut around the template cutting just enough to see the lines but not enough to cut through the cake.
Beat the butter until light and fluffy.
Add the shortening and beat until well combined.
Sift the powdered sugar then add about a cup at a time into the butter mixture and blend until smooth.
Beat in the milk as needed to create a medium consistency frosting.
Add the vanilla and beat the frosting until fluffy for 3-5 minutes.
Color 1 cup of the frosting using the pink food coloring and spoon it into a pastry bag fitted with a #4 round pastry tip.
Using the cut lines on the cake as a guide, pipe the pink frosting around the outer edge of the bunny then pipe on the paws, inner ears, paws, nose, and mouth.
Fill a pastry bag fitted with a star tip (use any tip between a #18 and #22) with white frosting and pipe all over the bunny inside the pink border.
Fill a pastry bag fitted with a star tip with light blue icing and pipe stars all around the bunny just down to the bottom edge of the bunny design.
Pipe blue stars around the sides of the cake to that bottom edge too.
Blend the remaining white frosting with the cocoa powder to create chocolate frosting.
If needed, add a little water or milk (up to a teaspoon) to thin down the frosting.
Fill a pastry bag fitted with a star tip with the chocolate frosting then pipe stars all over the bottom edge of the cake.
Add the two black Sixlet or chocolate chip eyes or use the chocolate frosting to pipe on the eyes.
Use the pink frosting to pipe on whiskers.
Your Easter cake is now ready to serve and enjoy!
- If you use a different brand of cake mix, use the ingredients listed on the box and add in the pudding mix and sour cream.
- Store the cake at room temperature for up to 3 days.
- You can freeze the cake for up to 2 months.
- Find the Easter bunny template here - https://hungryhappenings.com/wp-content/uploads/2020/03/Easter-Bunny-Sheet-Cake-Template.pdf