Easter Bunny Cake
This Easter Bunny Cake makes a great family Easter tradition!
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
- Boxed White Cake Mix made according to directions
- ¼ C Funfetti Sprinkles
- ½ C Homemade Whipped Icing Recipe (1/2 c of which will be mixed with pink food coloring)
PREHEAT oven to 325 degrees.
In a large bowl mix your cake mix together.
Gently stir the sprinkles into the mix.
Spray two round 8” pans with no stick baking spray (the kind that has flour in it).
Evenly distribute the cake mix into the two cake pans - one cake will become the face and the other cake will be cut for the two ear pieces and a bow tie!
Bake for 18-22 minutes.
You’ll be able to stick a fork or toothpick in the middle of the cake and it will come out clean if baked completely.
Allow to cool.
Flip the cakes over on a solid surface and even up the cakes.
Using a sharp knife cut out an ear from the side of the cake, flip that ear to the opposite side of the cake and trace. The middle piece that is left, will become the bow tie!
Next, using a piping tip, create the bunny's face with white icing.
Decorate the ears and the bowtie.
Get the recipe for the Homemade Whipped Icing here.
Calories: 331kcal | Carbohydrates: 63g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Sodium: 367mg | Potassium: 39mg | Sugar: 44g | Calcium: 95mg | Iron: 0.9mg