Make this adorable Easter Bunny Cake this spring! This post shows step-by-step directions on cutting and assembling this sweet rabbit cake. The base cake is a carrot cake with cream cheese frosting and topped with a finely cut colored coconut. No need to worry about drawing this bunny since I share the bunny pattern with you.
When I made this for my family, they immediately fell in love with this sweet bunny cake. Every time I looked at this pink dessert, it made me smile! Not only is it so charming my carrot cake recipe is delicious.
I’m obsessed with baking and styling cakes.
My love for cakes goes way back. When I worked as a graphic designer for an Opera Company, we would go out for what we called “cake runs!”
Now, I’m working from home, so I bake my cakes.
Here are some that might interest you!
Also, this post is part of a blog hop of Easter Desserts! So make sure to check out the delicious recipes down below!
I used my yummy carrot cake for today’s Easter bunny cake for the base. And it’s topped with a delicious cream cheese frosting.
As a child, I always made a coconut bunny cake. You know the one that you cut a round cake in half for the body. Then somehow, you make the head and add a tail. Of course, you can forget to surround the rabbit with green-dyed coconut.
I wanted to design a new version of a bunny cake, so I scoured the internet for inspiration. I found the cutest anime bunny and thought I could convert it into a cute cake.
My husband saw the design that I wanted to replicate, and he told me later that he had doubts that I could pull it off.
And once I completed the cake, he couldn’t get over how adorable it turned out!
Here’s what you’ll need for this Easter Bunny Cake
2 baked round cakes
bunny pattern (download my free printable below)
Easter Bunny Carrot Cake
- 3 cups carrots shredded
- 2 cups sugar
- 1½ cups vegetable oil
- 2 cups flour
- 8 oz cream cheese room temperature
- 4 eggs
- 1 tsp salt
- 1 tsp cinnamon
- 2 tsp baking soda
- 1 tsp vanilla extract
- ¼ cup butter room temperature
- 8 oz cream cheese room temperature
- 1 lb powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- Preheat oven to 350°
- Prepare cake 9" x 13" x 2" pans or 2 – 8" round cake pans. Grease the bottom and sides of both pans. Then place parchment paper (cut to size) on the bottom. Then grease it again and flour the whole inside of the pans.
- Place wire whisk on a Kitchen Aid mixer. Beat together the cream cheese and sugar until smooth. Add carrots and beat them together.
- Next, add eggs and beat until smooth. Now, alternate adding the flour and oil to the cake batter.
- Add salt, cinnamon, baking soda, vanilla, and nuts to the mixture. Beat well
- .Pour batter into prepared pans. Bake at 350° for 45-55 minutes.
- The cake is done when a toothpick inserted into the cake center comes out clean.
- Cool pans on a baking rack for 15 minutes.
- Then turn the cake pans over and place the cake on the cooling racks. Remove the parchment from the bottom.
- Cream together the room temperature butter and cream cheese.
- Add sugar, milk, and vanilla. Beat until smooth. Spread on cooled cake.
How to Make a Rabbit Shaped Cake
Step 1 – Make and Bake Cakes
Step 2 – Download Bunny Pattern and Print
Make sure to signup for my newsletter to receive the Bunny Pattern. Don’t worry if you are already a blog member, and you’ll only be signed up once. Print out the template on your printer.
Step 3 – Cut Our Ears and Face
Cut out the ears and face with a knife. I used my best knife to get a clean edge.
Step 4 – Place Ears on Face
Place the two ears on the cake.
Step 5 – Frost Cake
Frost the top and sides of one of the round cakes. Make it as smooth as you can, but you don’t have to worry too much since you’ll cover it with coconut, so it doesn’t have to look pristine.
At this point, I stored my cake in the fridge overnight. And the next day, I covered it with the colored coconut. I found this worked well since the coconut spread on the slightly hardened frosting.
Step 6 – Color Coconut
I colored two batches of coconut. The main Easter bunny is a light pink, and I colored a smaller bunch a darker pink. I found the best way to color the coconut. I placed the food coloring drops on the sides of the bowl. Using a spoon, I mixed the coconut with the dye.
If you place the drops right on the coconut, the color stays on those few shreds and doesn’t mix as well.
Step 7 – Cover Cake with Coconut
First, I covered the whole cake with the light pink-colored coconut. Then I took my template and carefully cut out the bunny’s nose and ears. Then I cut out the inner part of the ears and placed and lined up the paper template on the cake. Then I carefully filled the inner ears and cheeks with the dark pink coconut. Finally, you’ll use the natural colored coconut to fill in the nose area.
Step 6 – Pipe Eyes and Nose
Use the leftover frosting and add a small amount of milk so that it’s a tiny bit runny. If you added too much milk, then add more powdered sugar.
Add black food coloring to create a black frosting. Place the round tip on a pastry bag and fill it with the black frosting.
Place the pattern on the cake and, using a toothpick, outline the lines onto the cake. You can use brown or black M&M’s for the eyes and string licorice for the mouth if you like. Pipe the black to create the nose and eyes.
I found that I could pull off the icing from the cake and try again. The icing sits on top of the coconut.
How Long Does The Carrot Cake Last?
I leave my cake out for the first day, and then I store it in the refrigerator for a couple more days. I covered it with plastic wrap so it wouldn’t dry out.
You can also freeze the cake by covering it in plastic wrap and tin foil.
Enjoy this cute Easter Bunny Cake or give it away to friends and family. It truly will bring a smile to everyone’s faces!
Make sure to check out these Amazing Easter Dessert Recipes!
Strawberry Fool Dessert | Modern Glam
Easter Bunny Cupcakes | Craftberry Bush
Easter Bunny Cake – with Pattern | Happy Happy Nester
Lemon Curd Easter Parfaits | Finding Lovely
Bunny Puff Pastry Easter Tart | Tatertots and Jello
Easter Basket Flower Cake | My 100 Year Old Home
How to Make “Egg Hunt” Easter Cupcakes | Robyn’s French Nest
Chocolate Eclair Cake | Twelve on Main
Light & Delicious Lemon Cheesecake | Maison de Cinq
White Chocolate Easter Egg Pudding Cups | My Sweet Savannah
Blueberry Lavender Naked Cake | Inspirations for Moms