Introduction & Inspiration
This Bunny Cake is an adorable and festive dessert that’s perfect for Easter, spring celebrations, or any occasion! I love how this cake combines a simple cake base with creative shaping and decorating. To create a truly memorable treat.
The inspiration for this recipe came from a desire to create a fun and whimsical cake. That would be both visually appealing and delicious. I wanted something that would be a centerpiece for a dessert table.
I’ve always enjoyed making shaped cakes. And the bunny shape is particularly charming and perfect for springtime. This recipe is the result of that creative vision.
This cake is a guaranteed crowd-pleaser, especially with kids. It’s also relatively easy to assemble. Even if you’re not an experienced cake decorator.
Nostalgic Appeal (with a Whimsical, Edible Centerpiece)
Shaped cakes, particularly animal-shaped cakes, often evoke a sense of childhood wonder and celebration. They remind me of birthdays, holidays, and the joy of a special, themed dessert. It brings excitement.
This Bunny Cake captures that nostalgic appeal. With its adorable bunny shape and festive decorations. It’s a way to bring a touch of whimsy and fun to any occasion.
There’s something inherently delightful about a cake that’s not only delicious but also a visual centerpiece. It’s a conversation starter. And a source of joy for everyone who sees it.
It’s the kind of cake that’s perfect for creating lasting memories. It’s a celebration of creativity and the joy of sharing a special treat with loved ones.
Homemade Focus (with a Convenient Cake Mix Base)
While this recipe utilizes a boxed cake mix as a convenient base, the overall dessert is still very much a homemade creation. The focus is on the shaping, the homemade frosting, and the creative decorations. It is personalized.
I’m a big believer in making things from scratch whenever possible. But I also appreciate the convenience and consistency of using a high-quality cake mix. Especially for shaped cakes.
The real magic of this recipe lies in the transformation of a simple cake into an adorable bunny. It’s about using your creativity and a few simple techniques. To create something truly special.
It’s a reminder that “homemade” doesn’t always have to mean starting from absolute scratch. It’s about adding your own personal touch. And creating something memorable and delicious.
Flavor Goal
The flavor goal of this Bunny Cake is to achieve a classic chocolate cake flavor. Complemented by a creamy, vanilla-flavored frosting. And a hint of texture from the mini chocolate chips and coconut.
The chocolate cake, made from a box mix but enhanced with mini chocolate chips. It provides a rich, moist base. The chips add an extra burst of chocolate.
The vanilla frosting, made with butter, powdered sugar, milk, and vanilla extract. It is smooth, creamy, and perfectly sweet. It complements the chocolate cake beautifully.
The nonpareils and desiccated coconut add visual appeal. As well as subtle textural contrast. The licorice provides a contrasting flavor.
Ingredient Insights
Let’s take a closer look at the ingredients. Cooking spray is used to grease the cake pans and prevent sticking.
A 15- to 16-oz. box of chocolate cake mix (plus required ingredients, such as eggs, oil, and water, as specified on the box) forms the base of the cake. Mini chocolate chips add an extra burst of chocolate flavor.
Salted butter, at room temperature, forms the base of the frosting. Powdered sugar adds sweetness and structure to the frosting.
Whole milk, plus more if needed, thins the frosting to the desired consistency. Vanilla extract enhances the flavor of the frosting.
Pink and white nonpareils add a festive touch and create the bunny’s nose and inner ears. Unsweetened desiccated coconut covers the cake and gives it a “furry” appearance.
Black licorice, cut into pieces, is used to create the bunny’s eyes and mouth.
Essential Equipment
You’ll need a few key pieces of equipment:
Two 8-inch round cake pans.
A mixer (hand mixer or stand mixer) for making the frosting.
A large bowl.
A serrated knife for cutting the cake into the bunny shape.
A cutting board.
A large platter for assembling and serving the cake.
A toothpick
Parchment Paper
That’s it! The equipment list is relatively straightforward.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- Cooking spray
- 1 15- to 16-oz. box chocolate cake mix (plus required ingredients as per the box, usually eggs, oil, and water)
- ½ cup mini chocolate chips
- 2 sticks salted butter, at room temperature
- 4 cups powdered sugar
- 2 Tbsp. whole milk, plus more if needed
- 1 Tbsp. vanilla extract
- ½ cup pink and white nonpareils
- 1 ½ cups unsweetened desiccated coconut
- 1 string black licorice, cut into four 2-inch pieces
These are the listed quantities.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to make an adorable Bunny Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Pans and Oven:
Preheat the oven to the temperature specified on the cake mix box (usually 350°F/175°C).
Coat two 8-inch round cake pans with cooking spray.
2. Prepare the Cake Batter:
Prepare the chocolate cake mix according to the directions on the box. Usually, this involves combining the mix with eggs, oil, and water.
Stir the mini chocolate chips into the batter.
3. Bake the Cakes:
Divide the batter evenly between the prepared cake pans.
Bake as directed on the cake mix box. Or until a toothpick inserted into the center comes out clean.
4. Cool the Cakes:
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.
5. Make the Frosting:
While the cakes are cooling, make the frosting.
Beat the softened butter in a large bowl with a mixer on high speed until fluffy, 1 to 2 minutes.
Add the powdered sugar, the 2 tablespoons of milk, and the vanilla extract.
Beat on low speed to combine. Then increase the speed to high and beat until the frosting is smooth, light, and spreadable, 2 to 3 minutes. Add 1 more tablespoon of milk if needed to reach the desired consistency.
6. Prepare the Bunny Nose:
Dollop a nickel-size mound of frosting on a square of parchment paper.
Smooth it out slightly with a knife or spatula.
Sprinkle the frosting with pink and white nonpareils.
Place the parchment paper with the frosting nose in the freezer to harden.
7. Cut the Cake into the Bunny Shape:
Place one of the cooled cake rounds on a cutting board.
Starting from one side of the cake, measure 2 ½ inches toward the center. Then use a serrated knife to cut through that point vertically to make a long, bunny ear-shaped slice.
Repeat on the opposite side of the cake. You’ll have a wide strip of cake left in the middle (which you can snack on or save for another use) and two bunny ear shapes.
8. Assemble the Bunny:
Place the second, uncut cake round near the bottom of a large platter. This will be 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 of the ears flush against the head and about 1 inch apart.
9. Frost the Cake: Generously frost the entire cake with the vanilla frosting.
10. Decorate the Ears: 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 to the frosting.
11. Add Coconut “Fur”:
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 Excess Coconut:
Use a pastry brush (or a clean, dry paintbrush) to brush away any excess coconut from the platter.
13. Add the Facial Features: Place the frozen frosting nose in the center of the bunny’s 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.
Serve and enjoy your adorable Bunny Cake!
Troubleshooting
Here are some troubleshooting tips:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Also, be sure to follow package instructions.
Problem: The frosting is too stiff.
Solution: Add a bit more milk, 1 tablespoon at a time, until the frosting reaches your desired consistency.
Problem: The frosting is too soft.
Solution: Add a bit more powdered sugar, ¼ cup at a time, until the frosting reaches your desired consistency.
Problem: The coconut is not sticking to the frosting. Solution: Make sure there is sufficient frosting.
Problem: The cake is falling apart. Solution: Make sure it is completely cooled.
Tips and Variations
Here are some tips and variations for this Bunny Cake:
Tip: For a smoother frosting finish, use an offset spatula to frost the cake.
Tip: To make it easier to cut the cake into the bunny shape, you can chill the cake layers in the freezer for about 30 minutes before cutting.
Tip: If you don’t have black licorice, you can use black decorating gel or melted chocolate to create the bunny’s eyes and mouth.
Variation: Use a different flavor of cake mix, such as vanilla, yellow, or strawberry.
Variation: Use a different color of frosting, such as pink, blue, or yellow.
Variation: Decorate the cake with other candies, sprinkles, or edible flowers.
Variation: Instead of coconut, use mini marshmallows to create a “fluffy” bunny fur.
Variation: Add food coloring.
Serving and Pairing Suggestions
This Bunny Cake is a centerpiece:
Serving Suggestions:
Serve the cake at room temperature.
Serve it as the centerpiece of a dessert table for Easter, a spring celebration, or a birthday party.
It’s a great cake for kids and adults alike.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A glass of cold milk.
A cup of coffee or tea.
A glass of lemonade or iced tea.
A scoop of vanilla ice cream.
It is a fun and festive dessert.
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 400-500
- Protein: 4-5 grams
- Fat: 20-25 grams (mostly from the butter and cake mix ingredients)
- Carbohydrates: 50-60 grams
- Fiber: 1-2 grams
This is a general estimate. This Bunny Cake is a relatively rich and decadent dessert. Due to the butter, sugar, and frosting.
It does provide some fiber from the coconut. It’s best enjoyed in moderation.
You can reduce the fat and calories by using a light or sugar-free cake mix and less frosting.
Print
Bunny Cake
Description
This Bunny Cake is an adorable and festive dessert that’s perfect for Easter, spring celebrations, or any occasion! I love how this cake combines a simple cake base with creative shaping and decorating. To create a truly memorable treat
Ingredients
- Cooking spray
- 1 15- to 16-oz. box chocolate cake mix (plus required ingredients as per the box, usually eggs, oil, and water)
- ½ cup mini chocolate chips
- 2 sticks salted butter, at room temperature
- 4 cups powdered sugar
- 2 Tbsp. whole milk, plus more if needed
- 1 Tbsp. 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:
Preheat the oven to the temperature specified on the cake mix box (usually 350°F/175°C).
Coat two 8-inch round cake pans with cooking spray.
2. Prepare the Cake Batter:
Prepare the chocolate cake mix according to the directions on the box. Usually, this involves combining the mix with eggs, oil, and water.
Stir the mini chocolate chips into the batter.
3. Bake the Cakes:
Divide the batter evenly between the prepared cake pans.
Bake as directed on the cake mix box. Or until a toothpick inserted into the center comes out clean.
4. Cool the Cakes:
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.
5. Make the Frosting:
While the cakes are cooling, make the frosting.
Beat the softened butter in a large bowl with a mixer on high speed until fluffy, 1 to 2 minutes.
Add the powdered sugar, the 2 tablespoons of milk, and the vanilla extract.
Beat on low speed to combine. Then increase the speed to high and beat until the frosting is smooth, light, and spreadable, 2 to 3 minutes. Add 1 more tablespoon of milk if needed to reach the desired consistency.
6. Prepare the Bunny Nose:
Dollop a nickel-size mound of frosting on a square of parchment paper.
Smooth it out slightly with a knife or spatula.
Sprinkle the frosting with pink and white nonpareils.
Place the parchment paper with the frosting nose in the freezer to harden.
7. Cut the Cake into the Bunny Shape:
Place one of the cooled cake rounds on a cutting board.
Starting from one side of the cake, measure 2 ½ inches toward the center. Then use a serrated knife to cut through that point vertically to make a long, bunny ear-shaped slice.
Repeat on the opposite side of the cake. You’ll have a wide strip of cake left in the middle (which you can snack on or save for another use) and two bunny ear shapes.
8. Assemble the Bunny:
Place the second, uncut cake round near the bottom of a large platter. This will be 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 of the ears flush against the head and about 1 inch apart.
9. Frost the Cake: Generously frost the entire cake with the vanilla frosting.
10. Decorate the Ears: 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 to the frosting.
11. Add Coconut “Fur”:
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 Excess Coconut:
Use a pastry brush (or a clean, dry paintbrush) to brush away any excess coconut from the platter.
13. Add the Facial Features: Place the frozen frosting nose in the center of the bunny’s 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.
Serve and enjoy your adorable Bunny Cake!
Recipe Summary and Q&A
Let’s recap this Bunny Cake. Summary below:
Summary: This Bunny Cake is an adorable and festive dessert made from a chocolate cake mix, shaped into a bunny, and decorated with vanilla frosting, coconut, nonpareils, and licorice. It’s perfect for Easter, spring celebrations, or any occasion.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers ahead of time and store them, tightly wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months. You can also make the frosting ahead of time and store it in the refrigerator for up to 3 days. Assemble and decorate the cake just before serving.
Q: Can I freeze the assembled cake?
A: I don’t recommend freezing the fully assembled and decorated cake, as the texture of the frosting, coconut, and licorice may change upon thawing.
Q: I don’t like coconut. Can I leave it off?
A: Yes, you can leave off the coconut. The cake will still be delicious. You could use extra frosting, or sprinkles instead.
Q: I don’t have any nonpareils, what can I do? A: You could color some of the frosting pink.
Q: The cake is too big, can I half it? A: Yes, you can.