We always had a bunny cake when we went to grandma and grandpa’s house for Easter, a tradition that made the holiday feel extra special. The cake, lovingly decorated with coconut flakes for fur, jellybeans for eyes, and tasty cream cheese frosting, was the centerpiece of the celebration. My grandma was a fantastic hostess, effortlessly creating an atmosphere of warmth and joy. She made sure every detail of the day felt magical, from the beautiful table settings to the aroma of a delicious meal cooking in the kitchen. 

Since it was spring, it also meant afternoons spent playing croquet on the lush green lawn, with the crisp breeze carrying the scent of blooming flowers. We’d laugh as we tried to hit the wooden balls through the wickets, often more concerned with enjoying the game than winning. Visiting grandma and grandpa’s house during Easter was more than just a family gathering—it was a cherished tradition that brought us closer together and left us with memories we’d treasure for a lifetime. 

I want to pass on to you my family’s bunny cake recipe. Thankfully, there are countless ways to create a delightful bunny cake, and you don’t need to be a master cake designer to bring one to life. This charming dessert is all about creativity and fun, making it an ideal project for bakers of any skill level. You can start by choosing the type of cake your family will enjoy most—whether it’s a classic carrot cake bursting with warm spices, a decadent red velvet, a rich chocolate cake, or something lighter like a fluffy yellow or white cake. 

The beauty of a bunny cake is its flexibility. You can bake the cake from scratch using cherished family recipes or simply grab a convenient box mix from the store—both options can lead to delicious results. The same goes for the frosting: whether you whip up a homemade buttercream or cream cheese frosting or use a ready-made version, the focus is on creating something your loved ones will savor. Decorating the bunny cake becomes the real adventure, allowing you to add your personal touch with frosting colors, sprinkles, candies, and other edible decorations. The possibilities are endless, making the process just as enjoyable as the final result. 

• 2 ½ cups of all-purpose flour 

• 2 cups of sugar 

• 1 tbsp baking powder 

• ½ tsp kosher salt 

• 5 egg whites 

• ¾ cup sour cream 

• ½ cup melted butter 

• ½ cup neutral oil (Vegetable, Canola or Light olive oil) 

• ½ cup of milk or buttermilk 

• 1 tbsp vanilla extract 

• 1 - 8 oz package cream cheese

• ½ cup softened salted butter

• 1 tsp vanilla extract

• Pinch of salt

• 2 cups of confectioners’ sugar

• 2 tbsp unsweetened cocoa powder

• 1 tbsp heavy cream (if needed)

1. For the tuxedo frosting, cream the cream cheese and

butter. Add vanilla and salt, mix to combine. Then, add the

confectioner’s sugar. Mix until there is no lumps.

2. Remove half the frosting to a separate bowl and add the

cocoa powder to the mixing bowl. Mix until it is combined.

3. Add the heavy cream if your chocolate frosting feels too

thick. Now you have two different frosting, one vanilla and

one chocolate frosting.

• Sprinkles

• Pink colored icing

• Jelly Beans

• Licorice

• Coconut Flakes (optional)

4. Once the cakes are cooled, you can cut, frost and

decorate them. One round cake is the face of the bunny, and

the other round cake creates the ears and tie. Cut 2 convexshaped ears from each side of the cake and place them on

each side of the head to form ears. Place the remaining

concave-shaped piece below the head for the bow tie. Place

them onto a large serving tray.

5. Now, you are ready to frost for the marbled effect. Make

large dollops of frosting, alternating between chocolate and

vanilla. Gently swirl the frostings together using a butter

knife. Once you’ve reached the marble pattern of your

dreams, you are ready to decorate.

6. If you use coconut on your cake, pat the coconut evenly

over top and sides (about 1 cup). Decorate the bunny face

and bowtie with jellybeans and sprinkles, and use licorice

to make whiskers. I used pink fronting for the ears of this

bunny cake. Each year, I create a different version. No two

cakes are the same!

About the Cook: 

Julie was an executive for 15 years before moving to Las Sendas in 2022 with her

husband, Craig. They have two adult children, one grandchild and one dog. Since

moving to the area, she has enjoyed messing around in the kitchen with the 1000’s

of recipes she has collected over the years. Having the time to try them out on family

and friends is a dream come true.