This Easy-to-Make Easter Bunny Cake Will Be a Hit With Kids of All Ages

Looking for an easy way to make Easter dessert look extra-special? You've just found it! With frosted ears covered in pink coconut and the cutest little whisker-y face, this easy single-layer cake requires only a couple cake pans, a heap of vanilla buttercream frosting, this ear-shaped template, and a smart use of food coloring. But the best part: It's just as delicious as it is cute!

Yields: 12-16 servings

Prep Time: 30 mins

Total Time: 2 hours

Ingredients

For the Vanilla Cake:

• 2 1/4 c.

  all-purpose flour, spooned and leveled, plus more for pans

• 1 1/2 c.

  granulated sugar

• 2 tsp.

  baking powder

• 1 tsp.

  kosher salt

• 3

  large eggs

• 1 tsp.

  pure vanilla extract

• 1/2 c.

  canola oil

• 1 c.

  whole milk

For the Vanilla Buttercream:

• 1 c.

  (2 sticks) unsalted buttercream, at room temperature

• 2 tbsp.

  heavy cream

• 1 tsp.

  pure vanilla extract

• 3 c.

  confectioners’ sugar

• 2 tbsp.

  cocoa powder

• 1 tbsp.

  whole milk

• 1/2 c.

  sweetened shredded coconut

• Pink food coloring

Directions

1. Make the cake: Preheat oven to 350°F. Grease and flour two 8-inch cake pans. Whisk together flour, sugar, baking powder, and salt in a bowl.

2. Beat eggs, vanilla, oil, and milk with an electric mixer on medium speed until combined, about 1 minute. Add flour mixture and beat until combined, 1 to 2 minutes. Transfer batter to prepared cake pans, dividing evenly.

3. Bake until a toothpick inserted into the center of each cake layer comes out clean, 23 to 25 minutes. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

4. Make the buttercream: Beat butter with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Beat in cream, vanilla, and 1 1/2 cups confectioners’ sugar until combined. Add remaining 1 1/2 cups confectioners’ sugar and beat for 1 minute.

5. Transfer 1/4 cup frosting to a bowl. Stir in cocoa powder and milk until combined. Transfer to a piping bag fitted with a small round tip.

6. Place one cake layer on a large plate or serving tray. Using this template, cut two ears out of the second cake layer. Use a dab of frosting to attach ears to the head. Use remaining frosting to frost top and sides of cake. If desired, use a toothpick to lightly draw the inner ear, eyes, and whiskers into the frosting as a guide.

7. Combine shredded coconut and add a dab of pink food coloring in a bowl. Stir until color is evenly distributed and coconut is light pink. Using a spoon, spread pink coconut down the middle of the ears. Use the chocolate frosting to pipe the nose, eyes, and whiskers. Serve immediately or store, covered, at room temperature for 2 to 3 days.

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