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This Easter Bunny Cake Recipe is always a crowd pleaser! It’s rich, with incredible texture. This Easter Cake is moist, delicious and made with just 6 staple ingredients!
I tend to gravitate toward desserts that are just as beautiful as they are delicious. This Easter Bunny Cakes 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 like this Easter Bunny Cake Pan.
However you celebrate this season, Easter is widely regarded as a time of fresh new beginnings and joyful spring celebrations. Check out my simple Easter decorating ideas, the prettiest Easter Flowers and Table Decor and don’t miss my favorite bunny tail Easter cupcakes!
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.
Table of Contents
Easter Cake Ingredients
- Butter – Salted or unsalted, your preference. I always use salted butter in baking. The salt brings out all the other flavors.
- Sugar – White granulated sugar sweetens this amazing cake.
- Eggs – Eggs bind the ingredients together and give it rich flavor.
- Flour – All purpose flour.
- Milk – Use whatever you have on hand.
- Vanilla – Vanilla extract offers delicious flavor for pound cake, but feel free to mix it up with lemon, orange or almond extract.
Like many of my recipes, this Easter Cake recipe is made of staple ingredients.
This recipe has been adapted from my Easy Pound Cake Recipe using vanilla extract. However, it’s a recipe so easy to adapt by substituting vanilla for the extract of your choice. The options are endless! You can find some of my favorite variations below.
- lemon extract
- orange extract
- almond extract
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.
How to Make an Easter Bunny Cake
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Prep – Grease Easter Bunny Cake Pan and preheat oven to 300 degrees.
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Combine – In a mixing bowl, beat the butter until light in color (about 3 minutes). Gradually incorporate sugar and beat until light and fluffy. Add eggs one at a time and blend in on low, careful not to over mix. Alternate adding flour and milk, add vanilla until smooth.
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Fill – Pour into bread pan and bake for 20-30 minutes.
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Cool on a wire rack.
Tips to Make the Best Easter Cake
While this recipe is so easy, there are some secrets to make the best Easter Bunny Cakes!
- 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.
- As with all cakes, it’s best if you mix dry ingredients together. This will result in a fine texture and a nice even bake.
- Bake time can vary from oven to oven, so use the toothpick test to determine the optimal baking time for your oven. (Approximately 30 minutes)
To see how simple this Easter Cake is, watch the video in this post.
Easter Cake 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 compliment – 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.
How to Store Pound Cake
One of the many things I love about Pound Cake is that it keeps well. You can enjoy a slice now and enjoy the remainder for snacks (or breakfast, I won’t judge). To prevent it from drying out, store (cooled) in an airtight container for up to 3 days.
Pound Cake can be store refrigerated up to 4 days as well. Wrap with plastic wrap and store in an airtight container or bag.
To freeze pound cake, wrap in plastic wrap and store in a freezer bag to prevent any freezer odor from seeping in. Bring to room temperature to enjoy.
Need help with baking conversions? Check out my Essential Measurement Conversion Chart or use the slider in my recipe card.
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More Easter Recipes You’ll Love
You can find a comprehensive list of all my Easter Recipes here – there are over 125 memorable recipes to choose from!
- Adorable Bunny Butt Cake
- Bunny Tail Easter Cupcakes
- Carrot Cake Loaf
- 40+ Easter Side Dishes
- 13+ Ideas for Easy DIY Easter Flowers
- Saltine Toffee Easter Treats
- Easter Cookies – No Bake Egg Nests
- Easy Butter Shortbread Cookies – Butter Bunnies
- Adorable Bunny Butt Cake
Did you make this? Rate the recipe and tag me on social @julieblanner!
Easter Bunny Cake
This Easter Bunny Cake Recipe is always a crowd pleaser! It’s rich, with incredible texture. It’s tender, moist and dense with vanilla flavor. You’ll make this Traditional Pound Cake again and again – it’s perfect for Easter, Mother’s Day, birthdays, or an incredible treat! It’s moist, delicious and made with just 6 staple ingredients!
Yield
Ingredients
- 1 cup butter softened, salted or unsalted
- 1½ cup white granulated sugar
- 3 eggs
- 2 cups all purpose flour
- ¾ cup milk
- 2 teaspoons vanilla
Instructions
- 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.
Tips
Put your own twist on this easy recipe substituting vanilla with:
- lemon extract
- orange extract
- almond extract
Video
Nutrition Information
Calories: 332kcal (17%), Carbohydrates: 42g (14%), Protein: 4g (8%), Fat: 17g (26%), Saturated Fat: 10g (50%), Cholesterol: 82mg (27%), Sodium: 158mg (7%), Potassium: 64mg (2%), Fiber: 1g (4%), Sugar: 26g (29%), Vitamin A: 561IU (11%), Calcium: 32mg (3%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Beccah says
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 🎂
Julie Blanner says
What a fun idea! You can absolutely make it in chocolate!