Sparkle Easter Bunny Cake (Print version)

Moist vanilla cake shaped as a bunny, adorned with buttercream and gold sprinkles for a festive finish.

# What You'll Need:

→ For the Cake

01 - 2½ cups all-purpose flour
02 - 2½ 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

→ For the 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

→ For 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 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream butter and sugar until light and fluffy, approximately 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 or until a toothpick inserted in center comes out clean.
07 - Cool cakes in pans for 10 minutes, then turn out onto wire racks and cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, milk, vanilla, and salt. Beat until fluffy and smooth.
09 - Place one cake round as bunny face. Cut two ovals from second round for ears and use remaining piece for bowtie. Arrange on large platter to form bunny shape.
10 - Frost entire cake with thin layer of buttercream, chill for 20 minutes, then apply thick, even layer.
11 - Press shredded coconut onto frosted areas to create fur texture.
12 - Tint small amount of coconut with pink food coloring and arrange on inner ears and nose area.
13 - Use large marshmallows for cheeks and mini marshmallows for teeth. Apply black licorice laces or gel for whiskers and eyes.
14 - Decorate with gold sprinkles for shimmering festive finish.

# Expert Tips:

01 -
  • It's a showstopper that looks far more complicated than it actually is, so you'll feel like a decorating genius.
  • The vanilla cake stays impossibly moist thanks to the milk in the batter, and the buttercream is buttery enough to make you close your eyes on the first bite.
  • Kids and adults alike get genuinely excited about a dessert shaped like an animal with marshmallow cheeks and licorice whiskers.
02 -
  • Room temperature ingredients are non-negotiable here; if your eggs, butter, and milk are cold, they won't emulsify properly and you'll end up with a grainy batter that bakes into a dense cake.
  • Don't overbeat the batter once you've added the flour; as soon as everything is combined, stop mixing, because overmixing activates the gluten and makes your cake tough and rubbery.
  • The crumb coat is your secret weapon; that thin first layer of frosting seals in crumbs so your final layer looks pristine and professional.
  • Sift your powdered sugar before beating it into the frosting, otherwise you'll have a grainy, unpleasant texture that screams homemade in the worst way.
03 -
  • Use an offset spatula for frosting instead of a regular butter knife; it gives you so much more control and makes the finished cake look intentional rather than accidental.
  • If your frosting is too soft while you're working, pop it in the fridge for 10 minutes to firm up slightly, which makes it easier to spread without dragging crumbs.
  • The gold sprinkles stick best to frosting that's still slightly tacky, so add them right after you finish the buttercream layer, before it sets completely.
  • Double-check all your decorations and sprinkles for allergen information, especially if you're making this for guests with dietary restrictions or severe allergies.
Go back