Easter Bunny Cake

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.

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.

Easter Cake Ingredients

Like many of my recipes, this Easter Cake recipe is made of staple ingredients. It’s made with butter, sugar, eggs, flour, milk and vanilla. 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.

Tips to Make the Best Easter Cake

While this recipe is so easy, there are some secrets to make the best Easter Bunny Cakes!

1. 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 you beat the butter until light in color it incorporates air into the butter. This helps it increase in volume.
2. 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.
3. Bring eggs to room temperature before you start to provide a really smooth texture to the cake.
4. Beat eggs in one at a time. This will prevent the batter from curdling and prevent the air in the mixture from deflating.
5. 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.
6. 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)

How to Make an Individual Easter Bunny Cake

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

To see how simple this Easter Cake is, watch the video in this post.

1. Grease Easter Bunny Cake Pan and preheat oven to 300 degrees.
2. In a mixing bowl, beat the butter until light in color (about 3 minutes). Gradually incorporate sugar and beat until light and fluffy.
3. Add eggs one at a time and blend in on low, careful not to over mix.
4. Alternate adding flour and milk, add vanilla until smooth.
5. Pour into bread pan and bake for 20-30 minutes.
6. Cool on a wire rack.
7. Optional: top with glaze, lemon glaze,  cream cheese glaze or dust with powdered sugar.

Easter Cake Serving Suggestions

• Pound Cake is amazing on it’s 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.

More Easter Baking Recipes You’ll Love

• Adorable Bunny Butt Cake
• Bunny Tail Easter Cupcakes
• Carrot Cake Loaf

Print

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!

Course Brunch, Dessert

Cuisine American, French

Keyword cake, pound cake

Prep Time 10 minutes

Servings 12

Author Julie Blanner

Ingredients

• 1 c butter softened
• 1 1/2 c sugar
• 3 eggs
• 2 c flour
• 3/4 c milk
• 2 tsp vanilla

Instructions

1. Grease pan and preheat oven to 300 degrees.

2. In a mixing bowl, beat butter until light in color (about 3 minutes). Gradually incorporate sugar and beat until fluffy.

3. Add eggs one at a time and blend in on low.

4. Alternate adding flour and milk, add vanilla until smooth.

5. Fill pan 3/4 full and bake for 20-30 minutes {use toothpick test to confirm}.

6. Allow to cool 10 minutes before removing from pan.

Recipe Video

Recipe Notes

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.

 

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