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–+ servings
Merry

Fluffy Bunny Cake Recipe

This adorable Hippity Hop Bunny Cake is the perfect centerpiece for your Easter celebration. Made with fluffy white cake, creamy vanilla frosting, and sweet coconut flakes for a fur-like texture, this festive cake is as fun to make as it is to eat. Decorated with candy and marshmallows, it brings the Easter Bunny to life in a delightful and delicious way.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the cake:
  • 1 package white cake mix or your favorite homemade vanilla cake recipe
  • Ingredients as per the cake mix instructions typically eggs, oil, and water
For the frosting and decorations:
  • 1 can 16 ounces vanilla frosting
  • 1¾ cups sweetened shredded coconut divided
  • 2 black jelly beans for eyes
  • 1 pink jelly bean for nose
  • 2 pink marshmallows for cheeks
  • 1 large marshmallow for tail
  • Pink decorator sugar
  • 2 black licorice whips for whiskers
  • Pink construction paper or card stock for ears

Method
 

  1. Bake the Cake
  2. Prepare the cake batter according to package instructions.
  3. Divide the batter between two greased and floured 9-inch round cake pans.
  4. Bake as directed, then allow the cakes to cool completely on wire racks.
  5. Assemble the Bunny Shape
  6. Place one whole cake layer in the center of a large serving platter to form the bunny’s head.
  7. Cut two football-shaped pieces from the second cake layer to create the ears.
  8. The remaining center piece will be used for the bow tie.
  9. Arrange the ears at the top of the head and the bow tie below the head on the platter.
  10. Frost the Cake
  11. Spread vanilla frosting evenly over the top and sides of the cake pieces.
  12. Decorate the Bunny
  13. Sprinkle 1½ cups of shredded coconut over the entire cake to give the bunny a fluffy appearance.
  14. Place black jelly beans for the eyes and a pink jelly bean for the nose.
  15. Add pink marshmallows to create the bunny’s cheeks.
  16. Cut the black licorice into small strips and position them as whiskers.
  17. Dip the large marshmallow in water, roll it in the remaining shredded coconut, and place it as the bunny’s tail.
  18. Cut two ear shapes from pink construction paper, sprinkle them with pink decorator sugar, and insert them at the top of the cake.

Notes

    • Ensure the cake is completely cool before frosting to prevent melting.
    • If you don’t like coconut, you can skip it or use finely grated white chocolate for texture.
    • Store leftovers in an airtight container in the refrigerator for up to three days.
    • Get creative with decorations! Use colored frosting, sprinkles, or candy to customize your bunny’s look.

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