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Bunny Cake Recipe

This recipe is rated 5.0 out of 5.

Easy peasy

Kid-friendly

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A bunny-shaped cake sits on a wooden tray, decorated with icing and sprinkles.
A slice of sponge cake with white icing, green frosting peaks, colourful sprinkles and crushed plant-based chocolate eggs on a wooden board.
A children's bunny-shaped cake sits on a wooden tray, decorated with icing and sprinkles.

Hop into the kitchen and bring this sweet bunny to life with just two round cakes, two clever cuts with the knife, and a bit of decorating fun! Fluffy, moist, and topped with sweet vanilla frosting, it’s the perfect centrepiece for an Easter celebration — or a springtime baking adventure.

You will need

Serves 12-16

The dry ingredients:

  • 3 cups (375g) plain flour
  • 1 3/4 cups (350g) sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

The wet ingredients:

  • 1 3/4 cup (440g) dairy-free milk, room temperature
  • 2/3 cup (165g) neutral oil
  • 1 tablespoon vanilla extract
  • 2 teaspoons apple cider vinegar or lemon juice

To decorate:

  • 200g vegan block butter, room temperature (if using spreadable butter, use chilled)
  • 3-4 cups (300-400g) icing sugar
  • 2-3 tablespoons dairy-free milk or cream, as needed
  • 1 teaspoon vanilla extract
  • Pink and blue food colour (or desired colours)
  • Cocoa powder, to colour
  • Sprinkles (optional)

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Directions

30 mins to prep

30 mins to bake

  1. Step 1

    Preheat oven to 180°C (conventional) or 160°C (fan). Line 2 x 20cm round cake tins with baking paper.

  2. Step 2

    Mix all the dry ingredients in a large bowl. Add the wet ingredients and mix until combined.

  3. Step 3

    Divide the batter between your cake tins. Bake for 25-30 minutes or until you can insert a toothpick in the centre and it comes out clean. Let the cakes cool in their tins for 20 minutes then transfer to a wire rack.

  4. Step 4

    While the cakes are cooling, make the buttercream. Add the butter to a large bowl and whip until light and pale. Add the icing sugar and vanilla and beat until fluffy. For a softer buttercream, mix in some milk or cream. For a firmer buttercream, mix in more sugar.

  5. Step 5

    Remove around 1/4 – 1/2 cup of the buttercream and divide between 2-3 small bowls. Colour each bowl of buttercream with the pink and blue food colours, and cocoa powder (you may need to add a dash of milk to the cocoa one). The coloured buttercreams are for the bunny ears, eyes, nose, mouth and bow.

  6. Step 6

    When the cakes have completely cooled, you can start assembling. From one cake, cut two bunny ears from opposite sides. The remainder of the cake will be the bow. On a large serving board or baking tray, arrange the cakes to make a bunny shape.

  7. Step 7

    Cover the top of the bunny in vanilla frosting. Use a piping bag to draw the ears, eyes, nose and mouth on the bunny, as desired. Cover the bow in extra frosting and/or sprinkles. Enjoy!

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