Deals through Dec 1, delivered free with PrimeTry Prime free
Pioneer Woman bunny cake is a fluffy chocolate chip dessert with buttery vanilla frosting, coconut and pink nonpareils that comes together in 1 hour 20 minutes. This cute no-fuss Easter bunny cake fits Easter brunch, spring birthday parties, baby showers and any family gathering.
Freeze the nonpareil-covered frosting nose before you decorate, because it needs to be firm enough to sit on top of the coconut. Skip it and the soft nose will slide right down the face.
Starting from a boxed chocolate cake mix with mini chocolate chips stirred in, you get a head and two ears from just two 8-inch rounds. Slicing a 2 1/2 inch strip from each side of one cake makes the ears, and the leftover middle strip is a snack for the cook.
What you need for this recipe
Fat Daddio's 9-inch round cake pans, set of 2
Two 8-inch pans give you the head and the cake you carve the ears from.
Buy on AmazonKitchenAid 5-speed hand mixer
It whips the butter and powdered sugar into a light, spreadable frosting.
Buy on AmazonCheckered Chef cooling racks
The cakes must cool completely on a rack so the frosting stays put.
Buy on AmazonPantry pick Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz
Real vanilla extract, not imitation, for a clean and full vanilla flavor.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Bunny Cake
Course: DessertCuisine: AmericanDifficulty: Medium8
servings45
minutes35
minutes520
kcalTwo chocolate chip cake rounds are cut and arranged into a bunny face, then covered in fluffy frosting and snowy coconut. Pink sprinkles fill the ears, and licorice gives the sleepy eyes and smile.
Ingredients
1 15- to 16-oz. box chocolate cake mix (plus required ingredients
1/2 c. mini chocolate chips
2 sticks salted butter, at room temperature
4 c. powdered sugar
2 Tbsp. whole milk, plus more if needed
1 tbsp. vanilla extract
1/2 c. pink and white nonpareils
1 1/2 c. unsweetened desiccated coconut
1 string black licorice, cut into four 2-inch pieces
Directions
- Bake the cakes: Coat two 8-inch round cake pans with cooking spray, then prepare the chocolate cake mix as the box directs. Stir in 1/2 cup mini chocolate chips, divide the batter between the pans and bake as directed.
- Cool the cakes: Let the cakes cool for 10 minutes in the pans. Then move them to a rack to cool completely, so the frosting won't melt later.
- Make the frosting: Beat 2 sticks room temperature butter in a large bowl on high speed until fluffy, 1 to 2 minutes. Add 4 cups powdered sugar, 2 tablespoons milk and 1 tablespoon vanilla, then beat on low to combine.
- Whip until spreadable: Turn the mixer to high and beat for 2 to 3 minutes until the frosting is smooth, light and spreadable. If it feels stiff, add 1 more tablespoon of milk.
- Freeze the nose: Dollop a nickel-size mound of frosting on a square of parchment and smooth it out slightly. Sprinkle it with nonpareils, then freeze it so it hardens.
- Cut the ears: Set 1 cake round on a cutting board and measure 2 1/2 inches in from one side. Cut straight down at that point with a serrated knife, then repeat on the opposite side to get 2 bunny ears and a middle strip to snack on.
- Assemble the bunny: Place the second cake round near the bottom of a large platter for the head. Cut a 1 inch notch from the bottom of each ear to make a flat edge. Then set the ears at the top of the head, flush against it and about 1 inch apart.
- Frost and decorate: Frost the whole cake generously, then draw an oval in each ear with a toothpick, leaving a border. Fill the ovals with 1/2 cup nonpareils, pressing gently, and cover the rest of the cake with 1 1/2 cups coconut.
- Add the face: Brush any stray coconut off the platter with a pastry brush, then set the frozen nose in the center of the head. Curve 2 licorice pieces into closed eyes and use the remaining pieces to make an anchor-shaped mouth.
Tools for this recipe
- Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.
Amazon Prime
Shopping for this recipe?
✓ Fast, free delivery✓ Prime-only deals✓ Cancel anytime
Start your 30-day free trialAs an Amazon Associate I earn from qualifying purchases.
FAQs
Can I use a different cake mix for the bunny cake?
Yes, vanilla, white or strawberry cake mix all work as long as the box makes two 8-inch rounds. A lighter cake also makes the pink ears stand out even more.
How do I store leftover bunny cake?
Cover it loosely and keep it in the fridge, since the butter frosting needs to stay firm. Let slices sit out for about 20 minutes before serving so the cake isn't cold and stiff.
Can I make the bunny cake ahead of time?
You can bake the cake rounds a day ahead and keep them wrapped at room temperature. Frost and decorate on the day you serve it, because the coconut looks freshest that way.
What if I don't have a serrated knife?
A long, sharp chef's knife works if you use a gentle sawing motion. Just make sure the cakes are completely cool, or they will crumble as you cut the ears.
What's the most common mistake with this cake?
Cutting the ears while the cake is still warm is the biggest one, since warm cake tears and crumbles. Cool the rounds completely, and freeze them for 20 minutes if you want cleaner cuts.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Fat Daddio's 9-inch round cake pans, set of 2, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
