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Easy Bunny Cake

4

0 min

Easy Bunny Cake

Easy Bunny Cake Photo 1

Category

Cake Recipes

Time

0 min

Serving

12 persons

Calories

457

Rating

4.00★ (109)

Cuisine

Author: Victoria Buriak
This bunny cake is so simple to make for Easter, using two coconut cakes shaped to look like a bunny head!

Ingredients

  • yellow cake mix: 1 pack (15.25 ounce pack)
  • water: 1 cup
  • vegetable oil: 0.33333 cup
  • eggs: 3 piece
  • vanilla frosting: 1 container (16 ounce container)
  • ¾ cups flaked coconut: 3 piece
  • jellybeans: 30 piece
  • sticks red licorice: 4 piece

Metric Conversion

Stages of cooking

Easy Bunny Cake Photo 21
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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease the sides and bottoms of two 9-inch metal springform pans.
    Easy Bunny Cake Photo 2
  2. Beat cake mix, water, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase to medium speed and beat for 2 minutes. Pour into the prepared pans.
    Easy Bunny Cake Photo 3
  3. Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 23 to 2 minutes.
    Easy Bunny Cake Photo 4
  4. Cool in the pan for 15 minutes, then remove cakes from the springform pans and cool completely, about 20 more minutes. Dotdash Meredith Food Studios
    Easy Bunny Cake Photo 5
  5. Place one cake on a serving tray, forming the bunny's head.
    Easy Bunny Cake Photo 6
  6. Cut 2 convex-shaped ears from each side of the second cake, and place them on each side of the head to form ears. Place the remaining concave-shaped piece about 1/2 inch below the head for the bowtie. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
    Easy Bunny Cake Photo 7
  7. Frost the entire bunny cake with vanilla frosting; pat the cup coconut evenly over top and sides. Decorate the bunny face and bowtie with jellybeans and use licorice to make whiskers. Dotdash Meredith Food Studios
    Easy Bunny Cake Photo 8

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