Introduction & Inspiration: A Bunny Cake for Every Baker
This Bunny Cake is an adorable and festive dessert, perfect for Easter or any spring celebration! I love that this recipe, at its core, is incredibly adaptable. It can be as simple or as challenging as you want it to be.
My inspiration was to create a guide that welcomes everyone to try their hand at making this cake. Whether you’re a complete beginner or a seasoned baker. There’s a way to make this Bunny Cake your own.
I’ll walk you through the basic recipe, which is already quite easy thanks to the cake mix shortcut. Then, I’ll offer modifications and suggestions for intermediate and advanced bakers. Who want to take it to the next level.
The goal is to empower you to create a Bunny Cake that you’re proud of. Regardless of your skill level. Let’s make baking fun and accessible!
Nostalgic Appeal: Classic Flavors, Whimsical Design
The Bunny Cake taps into that universal love for themed desserts. It’s playful, it’s cute, and it instantly brings a smile to your face. It’s perfect for kids and adults alike.
The core flavors – chocolate cake and vanilla frosting – are timeless classics. Everyone loves chocolate cake! This familiarity makes it approachable, even for picky eaters.
But the shape is what makes it special. Transforming a simple round cake into an adorable bunny is a fun and creative project. It’s more than just a cake; it’s a centerpiece.
And that’s the nostalgic part – the joy of creating something special for a celebration. The memories of decorated cakes from childhood. This Bunny Cake brings that feeling back, in an easy and accessible way.
Homemade Focus: From Simple to Stunning
This recipe embraces a “semi-homemade” approach. Using a boxed cake mix as a base. But it’s still very much focused on creating something special yourself.
I believe that even small homemade touches can make a big difference. The homemade frosting, the careful shaping, and the decorations all elevate this cake beyond a simple mix.
For beginners, this is a fantastic entry point into cake decorating. It’s a manageable project with a big visual payoff. You’ll gain confidence in your skills.
For more experienced bakers, it’s a blank canvas for creativity. You can swap the mix for a scratch-made cake, create your own frosting variations, and go wild with the decorations. It’s all about making it your masterpiece.
Flavor Goal: Chocolate and Vanilla, Perfectly Balanced
The flavor goal is straightforward but classic: a delicious chocolate cake with a creamy vanilla frosting. The focus is on achieving a good balance. Not too sweet, not too rich.
The cake mix provides a reliable chocolate flavor base. The mini chocolate chips add an extra burst of chocolate intensity. It’s a double dose of chocolate!
The homemade frosting is key. It’s not overly sweet, allowing the vanilla and butter flavors to shine through. It’s the perfect complement to the chocolate cake.
The coconut adds a subtle textural element and a hint of sweetness. But it’s primarily there for the “furry” bunny look. The licorice and nonpareils are purely decorative.
The beauty of this recipe is that you can easily adjust the sweetness to your liking. By adding more or less frosting, or by using a different type of frosting altogether.
Ingredient Insights: Quality Matters, Even with Shortcuts
Let’s break down the ingredients, with tips for each skill level:
For Everyone:
- Cooking Spray: Essential for preventing sticking.
- Chocolate Cake Mix: Choose your favorite brand! This is our shortcut, so pick one you enjoy.
- Mini Chocolate Chips: These add extra chocolatey goodness.
- Salted Butter: I prefer salted butter for both the cake (if required by the mix) and the frosting, as it balances the sweetness.
- Powdered Sugar: The base of our frosting.
- Whole Milk: For the frosting; adjust the amount for your desired consistency.
- Vanilla Extract: Use pure vanilla extract, not imitation, for the best flavor.
- Pink and White Nonpareils: For the bunny’s nose and inner ears.
- Unsweetened Desiccated Coconut: This creates the bunny’s “fur.”
- Black Licorice: For the eyes and mouth.
Beginner Tips:
- Follow the cake mix instructions exactly. Don’t try to get fancy yet!
- Use room-temperature butter and eggs for the frosting – it will make it much smoother.
Intermediate Tweaks:
- Substitute some of the oil in the cake mix with applesauce or sour cream for extra moisture.
- Add a tablespoon of instant espresso powder to the cake batter to enhance the chocolate flavor.
- Use a high-quality vanilla extract, like Nielsen-Massey or a vanilla bean paste.
Advanced Upgrades:
- Make the chocolate cake from scratch! Use your favorite recipe.
- Make a Swiss meringue buttercream or Italian meringue buttercream for a truly luxurious frosting.
- Infuse the milk for the frosting with vanilla bean or fresh herbs (like mint).
- Use different extracts.
Essential Equipment: Keep it Simple
You don’t need a lot of fancy equipment:
- Two 8-inch round cake pans
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand mixer)
- Serrated knife
- Cutting board
- Large platter
- Toothpick
- Parchment paper
- Rubber spatula
That’s it! This recipe is designed to be approachable, even for those with minimal baking equipment.
List of Ingredients with Measurements
Here’s the ingredient list, with notes on how to adapt it:
- Cooking spray
- 1 (15- to 16-oz.) box chocolate cake mix (plus required ingredients – usually eggs, oil, and water)
- Beginner: Follow box instructions exactly.
- Intermediate: Substitute some oil with applesauce/sour cream; add espresso powder.
- Advanced: Use your favorite scratch-made chocolate cake recipe.
- ½ cup mini chocolate chips
- 2 sticks (1 cup) salted butter, at room temperature
- 4 cups powdered sugar
- 2 Tbsp. whole milk, plus more if needed
- Beginner: Use as directed.
- Intermediate: Infuse milk with vanilla bean.
- Advanced: Make Swiss/Italian meringue buttercream; infuse milk with other flavors.
- 1 Tbsp. vanilla extract
- Beginner: Use as directed.
- Intermediate: Use high-quality vanilla extract or vanilla bean paste.
- Advanced: Use homemade vanilla extract.
- ½ cup pink and white nonpareils
- 1 ½ cups unsweetened desiccated coconut
- 1 string black licorice, cut into four 2-inch pieces
Step-by-Step Instructions: The Bunny Takes Shape
Here’s the detailed, step-by-step guide, with notes for different skill levels:
1. Prepare the Pans and Oven:
- All Levels: Preheat oven to temperature specified on cake mix box (usually 350°F/175°C). Coat two 8-inch round cake pans with cooking spray.
2. Make the Cake Batter:
- Beginner: Prepare the cake mix according to the directions on the box. Stir in the mini chocolate chips.
- Intermediate/Advanced: Prepare your chosen chocolate cake batter (from mix or scratch), incorporating any desired tweaks (applesauce, espresso powder, etc.). Stir in the mini chocolate chips.
3. Bake the Cakes:
- All Levels: Divide the batter evenly between the prepared pans. Bake as directed on the cake mix box (or according to your scratch recipe), or until a toothpick inserted into the center comes out clean.
4. Cool the Cakes:
- All Levels: Let the cakes cool in the pans for 10 minutes. Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely. Completely cool cakes are essential for easy cutting and frosting.
5. Make the Frosting:
- Beginner: Beat the softened butter with a mixer until fluffy. Gradually add the powdered sugar, milk, and vanilla. Beat until smooth, adding more milk if needed for desired consistency.
- Intermediate: Add a pinch of salt to the frosting to balance the sweetness. Experiment with different extracts (almond, peppermint).
- Advanced: Make a Swiss meringue buttercream or Italian meringue buttercream for a lighter, less sweet frosting.
6. Prepare the Bunny Nose:
- All Levels: Dollop a nickel-size mound of frosting on a square of parchment paper. Smooth it out slightly. Sprinkle with pink and white nonpareils. Place in the freezer to harden.
7. Cut the Cake into the Bunny Shape:
- All Levels: Place one cooled cake round on a cutting board. Starting from one side, measure 2 ½ inches toward the center. Use a serrated knife to cut through that point vertically, creating a long, bunny ear-shaped slice. Repeat on the opposite side. You’ll have two “ears” and a wide center strip (perfect for snacking!).
8. Assemble the Bunny:
- All Levels: Place the second, uncut cake round near the bottom of a large platter. This is the bunny’s head. With the rounded sides of the ears facing out, cut a small notch (about 1 inch) from the bottom of each ear to make a flat edge. Place the ears at the top of the head, with the flat edges flush against the head and about 1 inch apart.
9. Frost the Cake:
- All Levels: Generously frost the entire cake with the vanilla frosting.
10. Decorate the Ears:
- All Levels: Use a toothpick to draw an oval in the middle of each ear, leaving a border around the edges. Carefully fill the ovals with pink and white nonpareils, pressing gently so they stick.
11. Add Coconut “Fur”:
- All Levels: Cover the rest of the cake (except for the nonpareil-filled ovals) with the unsweetened desiccated coconut, patting it gently to adhere to the frosting.
12. Clean Up and Add Facial Features:
- All Levels: Use a pastry brush (or a clean, dry paintbrush) to brush away any excess coconut from the platter. Put the frozen frosting nose in the center of the head. Arrange two strips of the black licorice in two curves to create closed eyes. Make a mouth in an anchor shape with the remaining licorice pieces.
13. Serve and Enjoy!
- All Levels: Serve and enjoy.
Troubleshooting:
Here’s how to address potential problems, with tips for different skill levels:
Problem: Cake layers are dry.
- Beginner: Next time, be sure not to overbake the cake. Check it a few minutes early.
- Intermediate: You may have overmixed the batter, developing too much gluten. Be gentle when combining wet and dry ingredients.
- Advanced: Consider using the reverse creaming method for a more tender crumb.
Problem: Frosting is too stiff/too soft.
- All Levels: Adjust consistency by adding more milk (to thin) or more powdered sugar (to thicken), a little at a time.
Problem: Coconut isn’t sticking.
- All Levels: Make sure your frosting layer is generous enough for the coconut to adhere to. You can also lightly mist the frosting with water before applying the coconut.
Problem: Cake is falling apart when cutting.
- Solution: Make sure it is entirely cooled.
Problem: Frosting is melting. Solution: It might be too warm. Place in fridge.
Tips and Variations: Customize Your Bunny!
Here are some ways to personalize your Bunny Cake:
Beginner:
- Use different colors of sprinkles for the nose and ears.
- Skip the licorice and use chocolate chips for the eyes and mouth.
Intermediate:
- Add a layer of jam or fruit filling between the cake layers.
- Tint the frosting a pastel color using gel food coloring.
- Use different extracts in the frosting (almond, coconut, etc.).
Advanced:
- Make a flavored buttercream (chocolate, strawberry, etc.).
- Create a more elaborate bunny face using fondant or modeling chocolate.
- Add decorative elements like piped frosting flowers or edible glitter.
- Carve a more detailed shape.
Serving and Pairing Suggestions: The Perfect Easter (or Anytime!) Treat
This Bunny Cake is a centerpiece dessert, perfect for:
Serving Suggestions:
- Easter brunch or dinner
- Spring birthday parties
- Baby showers
- Any occasion that calls for a cute and delicious cake!
Pairing Suggestions:
- Beverages: Milk, coffee, tea, sparkling cider, lemonade.
- Other Desserts: Serve alongside other Easter treats like cookies, cupcakes, or fruit salad.
Nutritional Information (Approximate)
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: 400-500 (depending on cake mix and frosting choices)
- Protein: 4-6 grams
- Fat: 20-30 grams
- Carbohydrates: 50-60 grams
- Fiber: 1-2 grams
This is an estimate. This is a decadent dessert, thanks to the cake, frosting, and chocolate chips. It’s best enjoyed in moderation. You can make it slightly healthier by using a sugar-free cake mix.
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Jello Cake
Description
This Bunny Cake is an adorable and festive dessert, perfect for Easter or any spring celebration! I love that this recipe, at its core, is incredibly adaptable
Ingredients
- Cooking spray
- 1 (15- to 16-oz.) box chocolate cake mix (plus required ingredients – usually eggs, oil, and water)
- Beginner: Follow box instructions exactly.
- Intermediate: Substitute some oil with applesauce/sour cream; add espresso powder.
- Advanced: Use your favorite scratch-made chocolate cake recipe.
- ½ cup mini chocolate chips
- 2 sticks (1 cup) salted butter, at room temperature
- 4 cups powdered sugar
- 2 Tbsp. whole milk, plus more if needed
- Beginner: Use as directed.
- Intermediate: Infuse milk with vanilla bean.
- Advanced: Make Swiss/Italian meringue buttercream; infuse milk with other flavors.
- 1 Tbsp. vanilla extract
- Beginner: Use as directed.
- Intermediate: Use high-quality vanilla extract or vanilla bean paste.
- Advanced: Use homemade vanilla extract.
- ½ cup pink and white nonpareils
- 1 ½ cups unsweetened desiccated coconut
- 1 string black licorice, cut into four 2-inch pieces
Instructions
1. Prepare the Pans and Oven:
- All Levels: Preheat oven to temperature specified on cake mix box (usually 350°F/175°C). Coat two 8-inch round cake pans with cooking spray.
2. Make the Cake Batter:
- Beginner: Prepare the cake mix according to the directions on the box. Stir in the mini chocolate chips.
- Intermediate/Advanced: Prepare your chosen chocolate cake batter (from mix or scratch), incorporating any desired tweaks (applesauce, espresso powder, etc.). Stir in the mini chocolate chips.
3. Bake the Cakes:
- All Levels: Divide the batter evenly between the prepared pans. Bake as directed on the cake mix box (or according to your scratch recipe), or until a toothpick inserted into the center comes out clean.
4. Cool the Cakes:
- All Levels: Let the cakes cool in the pans for 10 minutes. Then, carefully remove the cakes from the pans and transfer them to a wire rack to cool completely. Completely cool cakes are essential for easy cutting and frosting.
5. Make the Frosting:
- Beginner: Beat the softened butter with a mixer until fluffy. Gradually add the powdered sugar, milk, and vanilla. Beat until smooth, adding more milk if needed for desired consistency.
- Intermediate: Add a pinch of salt to the frosting to balance the sweetness. Experiment with different extracts (almond, peppermint).
- Advanced: Make a Swiss meringue buttercream or Italian meringue buttercream for a lighter, less sweet frosting.
6. Prepare the Bunny Nose:
- All Levels: Dollop a nickel-size mound of frosting on a square of parchment paper. Smooth it out slightly. Sprinkle with pink and white nonpareils. Place in the freezer to harden.
7. Cut the Cake into the Bunny Shape:
- All Levels: Place one cooled cake round on a cutting board. Starting from one side, measure 2 ½ inches toward the center. Use a serrated knife to cut through that point vertically, creating a long, bunny ear-shaped slice. Repeat on the opposite side. You’ll have two “ears” and a wide center strip (perfect for snacking!).
8. Assemble the Bunny:
- All Levels: Place the second, uncut cake round near the bottom of a large platter. This is the bunny’s head. With the rounded sides of the ears facing out, cut a small notch (about 1 inch) from the bottom of each ear to make a flat edge. Place the ears at the top of the head, with the flat edges flush against the head and about 1 inch apart.
9. Frost the Cake:
- All Levels: Generously frost the entire cake with the vanilla frosting.
10. Decorate the Ears:
- All Levels: Use a toothpick to draw an oval in the middle of each ear, leaving a border around the edges. Carefully fill the ovals with pink and white nonpareils, pressing gently so they stick.
11. Add Coconut “Fur”:
- All Levels: Cover the rest of the cake (except for the nonpareil-filled ovals) with the unsweetened desiccated coconut, patting it gently to adhere to the frosting.
12. Clean Up and Add Facial Features:
- All Levels: Use a pastry brush (or a clean, dry paintbrush) to brush away any excess coconut from the platter. Put the frozen frosting nose in the center of the head. Arrange two strips of the black licorice in two curves to create closed eyes. Make a mouth in an anchor shape with the remaining licorice pieces.
13. Serve and Enjoy!
- All Levels: Serve and enjoy.
Recipe Summary and Q&A: Your Bunny Cake Questions Answered
Let’s recap this adorable Bunny Cake adventure!
Summary: This Bunny Cake is a fun and festive dessert made with a chocolate cake mix base, shaped into a bunny, and decorated with vanilla frosting, coconut, nonpareils, and licorice. This guide provides instructions for all skill levels, from beginner to advanced.
Q&A:
Q: Can I use a different flavor of cake mix?
A: Absolutely! Vanilla, yellow, or even a funfetti cake mix would work well.
Q: Can I make this cake gluten-free?
A: Yes, use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free.
Q: I don’t have desiccated coconut. What can I use instead?
A: You can use shredded coconut, but the texture will be different. You could also leave the coconut off entirely.
Q: Can I make cupcakes instead?
A: Yes, you can use the same batter to make cupcakes. Adjust the baking time accordingly. You would then need to get creative to make them look like bunnies!
Q: How can I store leftover cake? A: In the fridge, in an airtight container.