This Easter Bunny Cake is an adorably fun dessert that tastes even better than it looks!
Take your love for Peeps to an entirely new level with this delicious Layered Cake. It’s a sweet, flavorful treat that you can prepare for Easter or whenever else you’re in the mood for it!
Easter Bunny Cake
If you’d like to prepare an incredible Easter decorated cake that isn’t difficult to make, you need to try this Easter Cake. It’s the kind of dessert you can prepare in less than an hour using a few simple ingredients, such as baking powder, butter, vanilla extract, powdered sugar, and more. While it’s a simple, easy dessert, it’s full of flavor and pairs perfectly with the sweet Easter Bunny Peeps that you’ll add on top as a finishing touch.
Why You’ll Love Easter Bunny Cake
It’s super easy to make this delicious dessert made from scratch with fresh ingredients. Everything is homemade, from the cake itself to the frosting that you’ll add on top of it.
You can put your favorite type of Peeps on top of this cake. Now that there are so many great varieties, you can choose whatever you prefer.
Kids will love this cake! It’s enough to serve 12 people, so you can enjoy this with your loved ones for Easter.
Easter Cake Ingredients
Prepare this tasty Easter Bunny Cake using the following ingredients:
All-Purpose Flour – Use the flour as the base for your cake batter.
Vanilla Extract – Enhance the taste of your cake using some vanilla extract.
Granulated Sugar – Give your cake a sweeter touch with some granulated sugar.
Baking Powder – Make sure your cake has the perfect texture with a bit of baking powder.
You’ll also need milk, eggs, vegetable oil, salt, and some room temperature butter for the cake. Once you’ve prepared the cake, you’ll also need a few ingredients to make the frosting, such as butter, powdered sugar, vanilla, and heavy whipping cream. Don’t forget to add your Peeps on top of the cake for that special, Easter-style touch!
Is this a vanilla cake?
Yes, this cake recipe is for a vanilla cake. If you’d like to make a chocolate cake, you can add some unsweetened cocoa powder to your cake batter.
Can I add extra ingredients to the cake batter?
Yes, you definitely can do that to customize this cake to your liking. Whether you’d like to add sprinkles, mini chocolate chip morsels, or even chopped nuts, you can do so with ease to add more flavor to your cake.
What types of Peeps should I use on top of the cake?
Use any kind of Peeps that you’d like, whether you’re a fan of the chicks or rabbits. You can choose the traditional Peeps or go with some of the new, tasty flavors, such as coffee, cotton candy, and more. Dont like peeps? leave them off! its a beautifully festive cake without them!
What can I do if I don’t have a piping bag?
If you don’t have a piping bag, you can place the frosting in a Ziploc bag, remove the excess air, and seal it shut. You can still add the star tip to the Ziploc bag, using it as you would a traditional piping bag.
Check your cake with a toothpick to make sure it’s done. If the toothpick is wet, you’ll need to let the cake bake for a few more minutes.
If you don’t want to use a piping bag or Ziploc bag for distributing the frosting, you can always spread the frosting on top of the cake.
In addition to adding Peeps on the frosting, you can spread some sprinkles on top.
How to Store the Easter Bunny Cake
Place your cake in an airtight container while keeping it at room temperature for up to two days. If you place it in the fridge, it will stay fresh for up to three days, meaning you can prepare it in advance if you’d like. If you do decide to keep the cake stored in the fridge, be sure to set it out and allow it to sit for about an hour or so to reach room temperature before you begin slicing and serving it.
If you’re looking for the perfect treat to prepare for Easter, give this Easter Cake a try. The cake is moist and delicious with a sweet frosting added on top.
The Peeps add a special touch to the take and go with the Easter theme, making it the perfect treat to eat after dinner.
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Easter Bunny Cake
- 1 1/4 cup milk
- 4 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 1/2 cups baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, room temperature
- 3 cups butter, room temperature
- 12 cups powdered sugar
- 1 tablespoon vanilla
- 1/2 cup heavy whipping cream
- Peeps for topping
Prep Time: 15 minutes
Bake Time: 25 minutes
- Preheat your oven to 350 degrees F. and prepare three 8-inch cake pans by spraying generously with non-stick spray and line the bottom with a circle of parchment paper and set aside.
- In the bowl of a stand mixer, add the flour, sugar, baking powder, and salt. With the mixer on low speed, add in the room temperature butter 1 tablespoon at a time. Continue to mix until you have a sand-like consistency.
- In a small bowl or large glass liquid measuring cup combine the milk, eggs, vegetable oil, and vanilla and whisk to combine.
- With the mixer on low speed, slowly add in the liquid ingredients and mix until there are no dry spots remaining but being careful not to overmix.
- Divide the batter evenly between he three prepared cake pans and bake for 22-25 minutes until a toothpick inserted in the center of each cake comes out clean.
- Remove from the oven and allow the cakes to cool in the pans for 10 minutes then flip onto a wire rack to cool completely.
- Once the cakes are cool, you can wrap them in plastic wrap and refrigerate them until you are ready to assemble. I recommend chilling your cakes for at least an hour to make them easier to assemble, however it is not required.
- Once you are ready to assemble, prepare the buttercream by adding the butter into a stand mixer equipped with a paddle attachment and cream on high speed for 4-5 minutes until smooth with no lumps.
- Add half of the powdered sugar and mix until combined. Scrape the sides and bottom of the bowl.
- Slowly pour in the heavy whipping cream and vanilla extract and mix on low speed until combined.
- Add the remaining powdered sugar and mix on low speed until combined.
- Once the powdered sugar is all combined. Turn the mixer on med-high speed and mix for 3-4 minutes to get a nice, whipped consistency.
- If needed, remove the domes off the cake layers by using a large, serrated knife.
- Place one cake layer face down on a cake serving tray and top with about 1-1 ½ cups frosting and smooth evenly. Repeat with the remaining cake layers.
- Smooth a thin layer of frosting over the outside of the cake making sure to seal in all the crumbs.
- Refrigerate for 10-15 minutes. Remove the cake and apply another thicker layer of frosting over the entire cake and smooth.
- Use any left-over frosting and pipe a ring of frosting around the top of the cake using a large star piping tip. Top with peep marshmallows if desired.
- You can keep the cake in an airtight container at room temperature for up to two days and refrigerated up to three days.
- Bring to room temperature before serving and enjoy!