This Easter Bunny Cake Recipe is always a crowd pleaser! It’s a classic pound cake recipe that is rich, with incredible texture – served in individual charming bunny shaped cakes.

These miniature Easter bunny cakes are moist, delicious and made with just six staple ingredients!

miniature easter bunny cake on a white plate
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I tend to gravitate toward desserts that are just as beautiful as they are delicious. This miniature Easter cakes recipe is no exception. Each Easter cake is a rich, traditional pound cake with incredible texture which results in a beautiful slice, every time.

Pound cake works exceptionally well with specialty pans, and we’ll share the cute little bunny bundlet we used to make these, of course. No matter how you make these, I think you’re going to love them!

However you celebrate this season, Easter is widely regarded as a time of fresh new beginnings and joyful spring celebrations. That’s exactly what these sweet little bunnies are celebrating!

Don’t skip these: Check out my simple Easter decorating ideas, the prettiest Easter Flowers and Table Decor and don’t miss my favorite bunny tail Easter cupcakes!

It’s a dense cake that bakes beautifully in molds like this Easter Bunny Cake Pan. If you prefer, you can double this recipe to make a large bundt cake or you can make it in a loaf pan.

These bunnies make the easiest Easter cake – no cake layers, no fuss! It’s so much more fun than a traditional sheet cake.

easter bunny cake made from pound cake

Miniature Easter Bunny Cakes

These miniature cakes are perfect to serve at each place setting. They integrate easily into the table setting. You can see how I used them and learn how to arrange tulips here.


Why You’ll Love this Recipe

  • Make Ahead – These little pound cakes are so moist, and they serve just as beautifully on the second day.
  • Feeds a Crowd – Perfect for all your spring time gatherings, and to share with friends and family.
  • Flexible – This recipe has been adapted from my Easy Pound Cake Recipe using vanilla extract. However, it’s a recipe that is so easy to adapt by substituting vanilla for the extract of your choice. You can make it in a wide variety of pans and shapes, too. The options are endless!
easter bunny cake

Shopping List

  • Salted Butter
  • White Granulated Sugar
  • Eggs
  • All Purpose Flour
  • Milk
  • Vanilla Extract

Substitutions and Variations

  • Use whatever milk you have on hand.
  • Instead of vanilla extract, try one of these options: lemon extract, orange extract, or almond extract.
  • Drizzle with Lemon Glaze to take these over the top!
  • Or use our classic glaze, or cream cheese glaze.
easter bunny cakes
Looking to bake the perfect Easter Bunny Cake? This collection of kitchen essentials includes a kitchen aid mixer, a spoon, a spatula, and other must-have items to help you create a delightful dessert.


easter bunny cakes on a table


  • Fill no more than 3/4 full to compensate for rise.
  • Insert a toothpick in the center. When it comes out clean, it’s done.
  • Use the Correct Loaf Pan – Learn more about Loaf Pan Sizes here.
  • First, bring butter (and eggs) to room temperature. Cold butter doesn’t beat as evenly. It doesn’t use a leavening agent like baking powder or baking soda. When you beat the butter until light in color it incorporates air into the butter. This helps it increase in volume.
  • Beat the sugar in until it’s light and fluffy. The butter and sugar hold air bubbles which creates a fine texture and leavens the cake.
  • Bring eggs to room temperature before you start to provide a really smooth texture to the cake.
  • Beat eggs in one at a time. This will prevent the batter from curdling and prevent the air in the mixture from deflating.
how to make an easter bunny cake

Baking Conversion Guide

Print this Measurement Conversion Chart for easy reference when halving or doubling a recipe.

mini easter cake on dessert plates by tulips

Serving Suggestions

  • Pound cake is amazing on its own and of course, covered in glaze, but you can also dust it in powdered sugar.
  • Berries also make the perfect complement –  fresh strawberries, blueberries, raspberries and blackberries.
  • Garnish with a bloom.
  • Use a little icing to pipe on ears, a bunny tail or a bow tie.
  • Use food color to dye coconut green and add jelly beans.
easter cake at each place setting with tulips
bunny easter cake on white plate with flower

Frequently Asked Questions

What’s the best baking spray to use for cakelet and bundt pans?

This is the best Baking Spray I’ve ever baked with for a clean release, every time.

How full should you fill a cakelet or bundt pan?

When it comes to pound cake, aim to fill each cavity approximately 3/4 of the way full. This usually creates the perfect shapes and results for me!

easter table setting and bunny cake centerpiece

How to Store

  • Room Temperature – To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
  • Refrigerate – Pound Cake can be store refrigerated up to 4 days as well. Wrap with plastic wrap and store in an airtight container or bag.
  • Freeze – Wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.
easter bunny cakes trailing down the table as part of the decor

Dietary Considerations

  • Nut Free
  • Vegetarian
A variety of breads with bows and ribbons on a table.
easter bunny cake on a plate

More Easter Ideas

easter bunny cake
5 from 10 votes
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Easter Bunny Cake

This recipe for miniature Easter bunny cakes is rich, with incredible texture. It's a pound cake recipe that is tender, moist and dense with vanilla flavor.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 12
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  • 1 cup butter softened, salted or unsalted
  • cup white granulated sugar
  • 3 eggs
  • 2 cups all purpose flour
  • ¾ cup milk
  • 2 teaspoons vanilla


  • Grease pan and preheat oven to 300 degrees.
  • In a mixing bowl, beat butter until light in color (about 3 minutes). Gradually incorporate sugar and beat until fluffy.
  • Add eggs one at a time and blend in on low.
  • Alternate adding flour and milk, add vanilla until smooth.
  • Fill pan 3/4 full and bake for 20-30 minutes {use toothpick test to confirm}.
  • Allow to cool 10 minutes before removing from pan.

Julie’s Tips

Put your own twist on this easy recipe substituting vanilla with:
  • lemon extract
  • orange extract
  • almond extract
Optional: top with glaze, lemon glaze,  cream cheese glaze or dust with powdered sugar.


Calories: 332kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 158mg | Potassium: 64mg | Fiber: 1g | Sugar: 26g | Vitamin A: 561IU | Calcium: 32mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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How to Make

  1. Prep – Grease cake pan and preheat oven.
  2. Combine – In a mixing bowl, beat the butter until light in color. Gradually incorporate sugar and beat until light and fluffy. Add eggs and blend in on low. Alternate adding flour and milk, add vanilla until smooth.
  3. Fill – Pour into bread pan and bake as directed.
  4. Optional: top with glaze or dust with powdered sugar.

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5 from 10 votes (8 ratings without comment)

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  1. 5 stars
    I used this recipe to make my son his first birthday cake in a tractor tin and it turned out beautifully!! I really appreciate how easy it is to follow and makes me feel like I can actually bake!! Although I’m wondering if you have a chocolate version? Might be fun for the second birthday cake 🎂