Irresistible Bunny Cake
This Bunny Cake is the perfect centerpiece for summer celebrations. Light, fluffy, and easy to decorate, it's a classic American treat that delights all ages. Gather the family and create unforgettable memories with this fun, creative cake project!
Equipment
- 8-inch round cake pans
- Electric mixer
- Mixing Bowls
- Cooling rack
- Sharp knife
- Offset spatula
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 1 cup buttermilk room temperature
- 1 lemon, zested
- 2 tbsp lemon juice
Whipped Frosting
- 1 1/2 cups heavy whipping cream cold
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Decoration
- 1 1/2 cups shredded sweetened coconut
- Pink food coloring
- Jelly beans, candy eyes, or chocolate chips for face
- Pastel sprinkles
- Edible flowers or mint optional, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter, oil, and sugar until fluffy. Beat in eggs one at a time, then vanilla, lemon zest, and lemon juice.
- Add flour mix and buttermilk alternately. Mix until just combined.
- Divide batter into pans. Bake 25–30 minutes. Cool completely.
- Whip cream, powdered sugar, vanilla, and salt to stiff peaks for frosting.
- Place one cake round as face. Cut the other round into bunny ears and a bowtie. Arrange on platter.
- Frost all pieces. Cover with coconut for bunny “fur.”
- Decorate with pink coconut, candies, and sprinkles. Garnish as desired. Serve and enjoy!
Notes
You can prep the cakes ahead. Let kids help with decorating for extra fun. Try adding berries or lemon curd between layers for a summer twist!